Zesty Peanut Zucchini Noodles (Printable)

Vibrant zucchini noodles dressed in tangy peanut sauce with fresh herbs and crisp veggies for a light meal.

# 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)
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, to taste)
14 - 2 to 4 tablespoons warm water (to adjust consistency)

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges

# How-To:

01 - Place spiralized zucchini, shredded carrots, red bell pepper, scallions, and chopped cilantro into a large mixing bowl.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha if using, and 2 tablespoons warm water. Add more water as needed until sauce reaches a smooth, pourable consistency.
03 - Pour the prepared peanut sauce over the vegetables and toss thoroughly to achieve even coating.
04 - Incorporate the chopped peanuts into the mixture and toss gently once more.
05 - Transfer the salad to serving bowls or a platter. Sprinkle with sesame seeds and additional peanuts. Garnish with lime wedges and extra fresh cilantro as desired.
06 - Serve immediately as a chilled salad, or refrigerate for 20 to 30 minutes to enhance flavors.

# Insider Tips:

01 -
  • It comes together in 20 minutes, no cooking required, so it's perfect when you want something healthy but have zero patience for the stove.
  • The peanut sauce is creamy and deeply savory-sweet, the kind of thing you'll find yourself licking off a spoon when no one's looking.
  • It tastes even better after sitting for a bit, meaning you can make it ahead and actually enjoy your lunch instead of rushing.
02 -
  • Don't dress the salad more than a few hours ahead or the zucchini will weep and become mushy—make the sauce and prep the vegetables separately, then combine just before serving or a few hours before you eat.
  • Warm water is your friend when thinning the sauce; cold water makes the peanut butter seize up, so always use water that's been heated.
  • If the sauce breaks or looks separated, whisk in a splash more warm water and it'll come back together every single time.
03 -
  • If you're feeding a crowd, make the sauce in a big batch and let people assemble their own bowls—zucchini noodles are one of those things that stay fresher when dressed to order.
  • A spiralizer is a small investment that will make you actually want to eat vegetables, so if you're on the fence, take the plunge.
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