Save to Pinterest There's something almost meditative about spiralizing zucchini on a warm afternoon when you want something bright and filling but not heavy. I first made this peanut noodle situation because I had way too many zucchini from the farmers market and a jar of peanut butter that needed rescuing. The smell of sesame oil hitting the lime juice—that sharp, nutty brightness—told me immediately I was onto something good. It became my go-to whenever I needed lunch that actually tasted exciting.
I remember making this for my neighbor's impromptu patio dinner last summer when she mentioned she was tired of her usual salad rotation. She watched me spiralize the zucchini with genuine curiosity, and by the time I poured that peanut sauce over everything, the whole table leaned in. Nobody expected something so simple to taste that complex. That's when I knew this recipe had staying power.
Ingredients
- Zucchini, spiralized: Four medium ones give you that tender-crisp base that doesn't get soggy if you eat within an hour—the key is not over-spiralizing them into mush.
- Shredded carrots: They add natural sweetness and a pleasant crunch that keeps the whole bowl from feeling too uniform.
- Red bell pepper: Sliced thin so it wilts slightly into the sauce, bringing sweetness and that slight vegetal snap.
- Scallions: The onion bite cuts through the richness of the peanut sauce and keeps things from tasting one-dimensional.
- Fresh cilantro: Half a cup might sound like a lot, but it's the backbone of the whole flavor profile—don't skip it.
- Roasted peanuts: Chopped, not pulverized, so you get little bursts of nuttiness and texture rather than a muddy sauce.
- Peanut butter, natural unsweetened: The foundation of everything; the lack of added sugar lets the toasted peanut flavor shine.
- Soy sauce or tamari: Use tamari if you need gluten-free; it adds umami depth that balances the sweetness.
- Rice vinegar: Keeps the sauce tangy and bright without being aggressive like distilled vinegar would be.
- Honey or maple syrup: Just enough to round out the edges and make the sauce velvety rather than sharp.
- Toasted sesame oil: A small amount goes far; the toasted version has so much more flavor than regular sesame oil.
- Lime juice, fresh: Bottled will work in a pinch, but fresh lime brings an alertness that changes the entire dish.
- Sriracha or chili garlic sauce: Optional, but it's what keeps the sauce from tasting safe and predictable.
- Warm water: Start with two tablespoons; you'll almost certainly need more to get the sauce to that pourable consistency.
- Sesame seeds: The toasted kind, scattered over the top for nuttiness and a little visual contrast.
Instructions
- Prep your vegetables:
- Spiralize your zucchini and toss it straight into a large bowl with the carrots, bell pepper, scallions, and cilantro. If you're not serving right away, don't worry—the zucchini will release some water, which is fine.
- Build the sauce:
- Whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice in a separate bowl until it starts coming together. Add the sriracha here if you want that low hum of heat running through everything. Drizzle in warm water slowly, whisking between each addition until the sauce is pourable but still substantial enough to coat noodles.
- Marry it all together:
- Pour the sauce over the vegetables and toss with enough vigor to make sure every strand of zucchini gets coated. This is where you'll taste and adjust—more lime if it's too creamy, more water if it's too thick, more sriracha if you want more backbone.
- Add texture and finish:
- Fold in the chopped peanuts, then transfer to bowls or a serving platter. Top with sesame seeds, extra peanuts, and a wedge of lime on the side so people can brighten their bite if they want.
- Serve or chill:
- Eat it immediately while the zucchini still has some bounce, or chill it for 20 to 30 minutes if you want the flavors to settle and deepen. Cold is my preference on hot days.
Save to Pinterest The moment that made this recipe feel essential was when my partner, who usually picks around salads without eating much, asked for seconds. He kept coming back to that interplay of creamy sauce and the brightness of cilantro and lime, and suddenly it wasn't just a lunch—it was something that solved a real problem in our weeknight rotation.
Why the Zucchini Noodle Works Here
Zucchini noodles sit in this perfect middle ground where they're substantial enough to feel like actual food but light enough that you don't feel weighed down after eating. They're also blank enough that they become a canvas for the sauce rather than competing with it. I used to make pasta-based peanut salads, and they always left me feeling full in a way that made the afternoon sluggish. These noodles have none of that heaviness.
Building Layers of Flavor
The magic happens when you stop thinking of the sauce as just a dressing and start thinking of it as an actual recipe unto itself. Each ingredient—the rice vinegar, the honey, the sesame oil, the lime—is doing something distinct. The vinegar brings sharpness, the honey rounds it into something almost creamy even without dairy, the sesame oil whispers nuttiness in the background, and the lime makes you taste everything. When they're balanced right, you don't taste any of them individually; you taste harmony.
Make It Your Own
This is one of those recipes that thrives on flexibility and rewarding experimentation. The vegetables can shift with seasons—cucumber instead of bell pepper on cooler days, shredded beets for earthiness, thinly sliced snap peas for crunch. The protein is equally flexible if you want to make it heartier. The sauce base is so forgiving that you can push the lime stronger or the sriracha deeper without breaking anything.
- Add grilled tofu, shredded chicken, or a handful of edamame if you need more protein to make it a complete meal.
- Try sunflower seed butter instead of peanut butter if you're cooking for someone with nut allergies—the sauce becomes earthier and equally delicious.
- Chill everything beforehand if it's scorching outside; the temperature makes a genuine difference in how refreshing the whole bowl feels.
Save to Pinterest This salad has become the dish I make when I want to remember that food doesn't have to be complicated to be meaningful. It's also the one I return to again and again because it never gets boring.
Your Questions Answered
- → What is the best way to spiralize zucchini?
Use a spiralizer or julienne peeler to create long, noodle-like strands. Firm, medium-sized zucchini work best for easy spiralizing and a good texture.
- → Can I make the peanut sauce spicier?
Yes, add sriracha or chili garlic sauce gradually to adjust the heat level to your preference without overpowering the flavors.
- → How should I store leftovers to keep noodles crisp?
Store zucchini noodles and peanut sauce separately in airtight containers and combine just before serving to maintain freshness and texture.
- → Are there alternatives to peanut butter for the sauce?
You can substitute sunflower seed butter for a nut-free option, keeping similar creaminess and flavor balance.
- → Can this dish be served warm?
While typically enjoyed chilled or at room temperature, you may gently warm the peanut sauce before tossing to create a warm variation, but avoid cooking the noodles to preserve texture.
- → What proteins pair well with this dish?
Add grilled tofu, shredded chicken, or edamame for extra protein and complementary textures without altering the dish’s freshness.