Zesty Peanut Zucchini Noodles (Printable)

Vibrant zucchini noodles coated in a tangy peanut sauce with crisp vegetables and fresh herbs.

# 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, unsweetened preferred)
08 - 2 tablespoons soy sauce or tamari (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 bowl, place the spiralized zucchini, shredded carrots, sliced red bell pepper, scallions, and chopped cilantro.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, fresh lime juice, sriracha if using, and 2 tablespoons warm water until smooth. Add more water to achieve a pourable consistency.
03 - Pour the peanut sauce over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Incorporate the chopped roasted peanuts and toss again to combine.
05 - Transfer the salad to serving plates or a platter. Sprinkle with sesame seeds and additional peanuts. Garnish with lime wedges and extra fresh cilantro if preferred.
06 - Serve immediately as a refreshing cold salad or refrigerate for 20 to 30 minutes to enhance flavors before serving.

# Expert Tips:

01 -
  • It comes together in twenty minutes flat, no cooking required, which means you can throw it together on a day when your kitchen feels too hot to turn on the stove.
  • The sauce strikes this perfect balance between creamy and tangy that keeps you going back for one more bite.
  • It's genuinely satisfying enough to eat as a main course, but light enough that you won't feel sluggish afterward.
02 -
  • Spiralized zucchini releases water as it sits, so if you're prepping ahead, don't dress it until right before serving or it gets soggy and the sauce tastes diluted.
  • The sauce tastes better when you make it while the water is still warm—the heat helps the peanut butter dissolve smoothly without lumps, and it tastes more cohesive.
03 -
  • If your zucchini noodles are watery, pat them dry before dressing—this single step prevents the whole dish from becoming diluted and sad.
  • Make the sauce while the water is still warm, whisking gently—cold peanut butter seizes up and gets lumpy, but warmth makes everything smooth and cohesive.
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