Zesty Peanut Zucchini Noodles (Printable)

Vibrant zucchini noodles in creamy peanut dressing with fresh vegetables and herbs.

# What you 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

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges

# How to make it:

01 - In a large mixing bowl, add spiralized zucchini, shredded carrots, sliced red bell pepper, scallions, and chopped cilantro.
02 - Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha if using, and 2 tablespoons warm water in a separate bowl until smooth; add more water to reach a pourable consistency.
03 - Pour the peanut sauce over the vegetables and toss thoroughly to ensure even coating.
04 - Incorporate chopped peanuts and toss once again to distribute evenly.
05 - Transfer the salad to serving bowls or a platter, sprinkle with sesame seeds and extra peanuts, then add lime wedges and additional fresh cilantro as desired.
06 - Enjoy immediately chilled or refrigerate for 20 to 30 minutes to enhance flavor before serving.

# Helpful Hints:

01 -
  • Ready in 20 minutes with zero cooking, perfect for those days when you need something nourishing fast.
  • The peanut sauce tastes indulgent but keeps the whole dish light and totally plant-based friendly.
  • It actually tastes better the next day as flavors meld, so meal prep becomes your secret weapon.
02 -
  • Spiralize your zucchini no more than a few hours before serving, or the water content turns your salad into a soggy disappointment; I learned this the hard way with an oversized batch.
  • The peanut sauce thickens slightly as it sits, so if you're prepping ahead, keep water nearby to loosen it again before tossing.
03 -
  • Toast your own peanuts in a dry skillet if you have five minutes; the aroma alone will convince you it matters.
  • Taste the sauce before you combine it with vegetables and adjust the heat and acid to your preference—it's much easier than trying to fix it after.
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