Zesty Peanut Zucchini Noodles (Printable)

Spiralized zucchini and fresh veggies coated in creamy peanut sauce for a vibrant, light meal or side.

# 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
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, combine spiralized zucchini, shredded carrots, 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, fresh lime juice, sriracha if using, and 2 tablespoons warm water until smooth, adding more water to achieve a pourable consistency.
03 - Pour the peanut sauce over the mixed vegetables and toss thoroughly to coat evenly.
04 - Incorporate the chopped roasted peanuts into the salad and toss again.
05 - Transfer the salad to serving bowls or a platter, then sprinkle with sesame seeds and additional chopped peanuts. Garnish with lime wedges and extra fresh cilantro if desired.
06 - Serve immediately chilled or refrigerate for 20 to 30 minutes to deepen flavors before serving.

# Expert Advice:

01 -
  • It comes together in 20 minutes, no cooking required, which is perfect when you're too hot or too tired to turn on the stove.
  • The sauce is creamy and tangy without any cream, so it works for everyone's dietary restrictions.
  • Leftovers actually taste better the next day as the flavors deepen and marry together.
02 -
  • Don't spiralize your zucchini too far in advance—it will weep water and make the sauce watery, so prep everything but combine just before serving.
  • The sauce should coat the noodles like a light dressing, never pool at the bottom; if it does, you've added too much water.
03 -
  • Don't whisk the sauce too aggressively or it will separate; whisk just enough to bring it together, then rest it for a minute before tasting and adjusting.
  • Make the sauce slightly thinner than you think it should be—it will thicken as it sits on the vegetables and some liquid releases.
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