Zesty Peanut Zucchini Noodles (Printable Version)

Spiralized zucchini and fresh veggies with a creamy, tangy peanut dressing and crunchy garnishes for a refreshing dish.

# 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 - ½ cup fresh cilantro, chopped
06 - ¼ cup roasted peanuts, chopped (plus extra for garnish)

→ Peanut Sauce

07 - ⅓ cup creamy natural peanut butter, unsweetened
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

# Step-by-Step:

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 until smooth. Add more water as needed to achieve pourable consistency.
03 - Pour the prepared peanut sauce over the vegetables and toss thoroughly to ensure all pieces are evenly coated.
04 - Incorporate the chopped roasted peanuts into the salad and toss once more for uniform distribution.
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 if desired.
06 - Serve immediately chilled or allow to rest in the refrigerator for 20 to 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It's ready in 20 minutes, which means weeknight lunch that doesn't feel like a compromise.
  • The sauce tastes like you actually know what you're doing in the kitchen, even if you're just whisking five ingredients together.
  • It stays fresh for days and tastes even better the next day when flavors have gotten to know each other.
02 -
  • The consistency of your sauce matters—too thick and it won't coat the noodles, too thin and it just pools at the bottom like a puddle of regret.
  • Don't spiralize your zucchini hours in advance unless you want a bowl of zucchini water; the noodles release moisture like nobody's business.
  • Sesame oil is intense, so don't go rogue and double it thinking more flavor is always better—your nose will tell you differently.
03 -
  • Buy your peanut butter from somewhere that takes it seriously—natural, unsweetened, the kind with just peanuts and maybe salt—because cheaper versions have added oils that change how the sauce tastes.
  • Toast your own sesame seeds in a dry pan for 30 seconds if you have the patience; they taste completely different and you'll wonder why you ever used the untoasted ones.
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