Zesty Peanut Zucchini Noodles (Print)

Spiralized zucchini combined with creamy peanut sauce, fresh vegetables, and herbs for a refreshing meal.

# What you'll need:

→ Vegetables

01 - 4 medium zucchini, spiralized
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 2 scallions, thinly sliced
05 - 1/2 cup fresh cilantro, chopped
06 - 1/4 cup roasted peanuts, chopped (plus extra for garnish)

→ Peanut Sauce

07 - 1/3 cup creamy peanut butter, natural and unsweetened preferred
08 - 2 tablespoons soy sauce or tamari for gluten-free option
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon sriracha or chili garlic sauce, optional
14 - 2 to 4 tablespoons warm water to thin sauce

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges

# How To Make It:

01 - In a large mixing bowl, combine spiralized zucchini, shredded carrots, thinly sliced red bell pepper, scallions, and chopped cilantro.
02 - Whisk together peanut butter, soy sauce or tamari, rice vinegar, honey or maple syrup, toasted sesame oil, lime juice, and sriracha if using. Add 2 tablespoons warm water and whisk until smooth, adding more water to reach a pourable consistency.
03 - Pour the peanut sauce over the mixed vegetables and toss thoroughly to ensure even coating.
04 - Incorporate the chopped roasted peanuts into the salad and toss gently.
05 - Transfer to serving bowls or a platter. Sprinkle with sesame seeds and extra peanuts, adding lime wedges and additional fresh cilantro if desired.
06 - Serve immediately as a cold salad or chill for 20 to 30 minutes to deepen flavors before serving.

# Expert Tips:

01 -
  • It comes together in twenty minutes, which means you can go from grocery bag to dinner bowl faster than you'd think possible.
  • The sauce is genuinely craveable—that perfect sweet-tangy-nutty balance that makes you want to double the batch and drink it with a spoon.
  • It's naturally vegan and gluten-free without feeling like you're eating a health food substitute for something better.
02 -
  • Zucchini releases water as it sits, so if you're making this ahead, keep the noodles and sauce separate until the last moment—combine them only when you're ready to serve or eat within the hour.
  • The sauce will thicken slightly as it cools and the peanut butter continues to absorb the liquid, so if you're chilling it, thin it again with a splash of warm water before serving.
03 -
  • If your peanut butter is natural and the oil has separated, stir it back in before making the sauce—this keeps the sauce emulsified and smooth instead of slick.
  • Make the sauce while your vegetables are still being prepped so it has time to meld; by the time you're ready to dress the salad, it tastes better than if you'd just mixed it.
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