Pin It There's something about summer that makes me crave something cold, bright, and unexpected on a plate. I discovered this peanut zucchini noodle salad completely by accident one July afternoon when my spiralizer arrived and I had three overripe zucchini sitting on my counter looking at me accusingly. I'd never been a zucchini person until that moment, honestly—too watery, too bland—but something about the way the noodles caught that creamy, tangy sauce made me realize I'd been missing out. Now I can't make it without remembering that first surprised bite.
I made this for a potluck once where everyone brought something heavy and mayo-laden, and this bright, zesty bowl just sat there untouched for the first thirty minutes. Then someone's friend tried a bite and suddenly it was gone—completely demolished—while the casseroles sat in their aluminum tins looking offended. That's when I knew it was a keeper.
Ingredients
- Medium zucchini (4, spiralized): Look for ones that are firm and smaller rather than gigantic—they'll have less water inside, which means your noodles won't get soggy.
- Shredded carrots (1 cup): These add actual sweetness and crunch that makes the whole thing feel textured and alive.
- Red bell pepper (1, thinly sliced): The color alone makes people want to eat it, but it brings that fresh, slightly crisp note too.
- Scallions (2, thinly sliced): Don't skip these—they're where the gentle onion bite comes from without overwhelming anything.
- Fresh cilantro (1/2 cup, chopped): This is the herb that decides whether your salad tastes like a revelation or just like lunch.
- Roasted peanuts (1/4 cup, chopped, plus extra): Buy them already roasted if you can; it saves a step and they're more flavorful anyway.
- Creamy peanut butter (1/3 cup, natural and unsweetened): This is your sauce foundation—the good stuff matters here because there's nowhere for mediocre peanut butter to hide.
- Soy sauce or tamari (2 tablespoons): Tamari if you need gluten-free, but honestly both work beautifully.
- Rice vinegar (1 tablespoon): This is what gives the sauce its gentle tang instead of aggressive punch.
- Honey or maple syrup (1 tablespoon): Just enough sweetness to balance the salt and acid—trust the measurement.
- Toasted sesame oil (1 tablespoon): The star ingredient nobody expects; it's what makes people ask for your recipe.
- Fresh lime juice (1 tablespoon): Fresh is non-negotiable here—bottled lime juice tastes like a sad memory of actual limes.
- Sriracha or chili garlic sauce (1 teaspoon, optional): Add it if you want heat, skip it if you're feeding people who think spicy means ketchup.
- Warm water (2-4 tablespoons): This is what transforms peanut butter sludge into an actual sauce you can pour.
- Sesame seeds (1 tablespoon): The final garnish that makes everything look intentional.
- Lime wedges: For squeezing over top, and honestly, they just look nice on the plate.
Instructions
- Spiral your vegetables:
- If you have a spiralizer, use it and feel like a kitchen wizard. If not, a julienne peeler works too, just takes a little longer—the zucchini noodles don't need to be perfect, just in that general noodle shape.
- Build your base:
- Toss the spiralized zucchini, carrots, bell pepper, scallions, and cilantro into a large bowl—this is your canvas, and yes, it looks like a lot of vegetables but they compact down once the sauce hits them.
- Create the sauce magic:
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice. Watch it transform from thick paste to creamy sauce as you whisk; add warm water gradually until it's pourable but still has some body to it.
- Bring it all together:
- Pour the sauce over your vegetable pile and toss with purpose, making sure every strand of zucchini gets coated. This is when the dish suddenly becomes cohesive instead of just a pile of things.
- Add the crunch:
- Fold in the chopped peanuts—they're your texture insurance, the thing that keeps this from being mushy.
- Plate and finish:
- Transfer to bowls or a serving platter, sprinkle with sesame seeds, scatter extra peanuts on top, tuck lime wedges around it, and add a final handful of cilantro if the mood strikes. Serve immediately for maximum freshness, or chill for 20 to 30 minutes if you want the flavors to get deeper and more connected.
Pin It I made this once for a friend who was going through a rough breakup and she ate three bowls without saying much, then suddenly looked up and asked for the recipe. Sometimes the best thing food can do is just be there, no conversation required, tasting like brightness and care.
Why This Works as a Meal
Here's the thing about zucchini noodles—they're not trying to be pasta, they're just offering themselves as a vehicle for something better. The peanut sauce does all the heavy lifting, wrapping around those mild zucchini strands and turning them into something that feels intentional and satisfying. It works as a light lunch because it's got protein from the peanut butter and actual vegetables, but it never feels heavy or like you're eating something virtuous and joyless.
Make It Your Own
I've added grilled tofu to this when I want more substance, or shredded rotisserie chicken when I'm feeling less vegetarian. Some people swap cucumber in for variety, or add edamame for extra protein and a little pop. The sauce is flexible enough to handle whatever you want to throw at it, and that's what makes it feel like your own recipe instead of just following instructions.
Pairing and Serving Suggestions
This salad pairs beautifully with crisp white wine if you're drinking, or iced green tea if you're not—something cold and slightly herbal that echoes the fresh cilantro. It's equally at home as a solo lunch, a light dinner, or a side dish that makes everyone else's heavier plates look a little sad by comparison.
- Serve it in individual bowls for a dinner that feels put-together without actually trying that hard.
- Make a double batch on Sunday and you've got lunch for three days without getting bored.
- Add the sauce right before serving if you're making it ahead—the noodles stay crispier that way.
Pin It This dish has become my summer signature, the thing I bring to potlucks and make when I want to remember that healthy food doesn't have to taste like punishment. It's proof that sometimes the best meals come from accidents and overzipe vegetables sitting on your counter judging you.
Recipe FAQs
- → What gives the sauce its unique flavor?
The sauce blends creamy peanut butter with soy sauce, rice vinegar, honey, sesame oil, and lime juice, creating a balanced tangy and nutty taste.
- → Can I adjust the spice level?
Yes, adding or reducing sriracha or chili garlic sauce allows you to control the heat to your preference.
- → What vegetables are used in the dish?
Spiralized zucchini noodles combine with shredded carrots, thinly sliced red bell pepper, scallions, and fresh cilantro for freshness and crunch.
- → Is this suitable for gluten-free diets?
Using tamari instead of soy sauce makes this dish gluten-free without compromising flavor.
- → How can I add protein to this preparation?
Incorporate grilled tofu, shredded chicken, or edamame to boost protein content while maintaining the dish’s lightness.
- → What tools are helpful to prepare this dish?
A spiralizer or julienne peeler makes creating zucchini noodles easy, alongside standard kitchen tools like a whisk, knife, and mixing bowl.