Save I used to keep a spiralizer buried in the back of my cupboard until one humid July afternoon when the thought of turning on the stove felt unbearable. A friend had mentioned zucchini noodles in passing, and I figured it was worth a shot. What came out of that experiment was this bowl of cool, crunchy ribbons coated in peanut sauce that tasted like summer without any of the heat. I've been making it ever since, especially when the farmers market zucchini pile up faster than I can roast them.
The first time I brought this to a potluck, I wasn't sure anyone would go for raw zucchini dressed up as noodles. But the bowl emptied faster than the pasta salad, and two people asked for the recipe before I'd even finished my plate. One of them later told me she'd made it three times that month because her kids actually ate vegetables without complaint. That kind of feedback sticks with you.
Ingredients
- Zucchini: Choose firm ones with smooth skin, they spiralize cleanly and don't turn mushy when tossed with sauce.
- Shredded carrots: These add a sweet crunch and a pop of color that makes the whole bowl look alive.
- Red bell pepper: Slice it as thin as you can, the delicate strips blend in better and give little bursts of sweetness.
- Scallions: The green parts stay mild and fresh, while the white ends add a sharper bite.
- Cilantro: If you're one of those people who taste soap, swap in basil or mint without hesitation.
- Roasted peanuts: Chop them coarse so every bite has a bit of crunch and toasted flavor.
- Peanut butter: Natural and unsweetened works best, the kind that separates in the jar and tastes like actual peanuts.
- Soy sauce or tamari: This is your salt and umami in one, tamari keeps it gluten free without changing the flavor.
- Rice vinegar: It's gentler than white vinegar and rounds out the sauce with a soft tang.
- Honey or maple syrup: Just enough sweetness to balance the salt and lime, use whichever you have open.
- Toasted sesame oil: A little goes a long way, it smells like a street market and tastes like it too.
- Lime juice: Fresh is the only way to go here, bottled lime juice tastes flat and won't brighten the sauce the same way.
- Sriracha or chili garlic sauce: Start with a teaspoon and taste as you go, you can always add more heat but you can't take it back.
- Warm water: This turns thick peanut butter into a silky sauce that coats instead of clumps.
- Sesame seeds: They look pretty and add a nutty finish that ties everything together.
- Lime wedges: A squeeze right before eating wakes up all the flavors again.
Instructions
- Prep the vegetables:
- Spiralize the zucchini into long noodles and pile them into a large bowl along with the carrots, bell pepper, scallions, and cilantro. The colors should look like a garden exploded in the best way.
- Make the peanut sauce:
- Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha, and two tablespoons of warm water until it's smooth and pourable. Add more water a tablespoon at a time if it's too thick to drizzle.
- Toss everything together:
- Pour the sauce over the vegetables and use tongs or your hands to toss until every strand is coated. Add the chopped peanuts and toss once more so they get mixed in but still have texture.
- Garnish and serve:
- Transfer to bowls or a big platter, then sprinkle sesame seeds and extra peanuts on top. Set out lime wedges so everyone can squeeze their own, and add more cilantro if you're feeling generous.
Save I once made a double batch of this for a backyard dinner and set it out in a big wooden bowl with chopsticks stuck in the side. People kept going back for seconds, and by the end of the night the bowl was scraped clean except for a few sesame seeds. Someone said it tasted like vacation, and I knew exactly what they meant.
Making It Your Own
If you want more protein, toss in some grilled tofu cubes, shredded rotisserie chicken, or a handful of edamame. You can also swap the zucchini for spiralized cucumber or carrot if you want a different texture. The sauce is forgiving enough to handle whatever vegetables you have sitting around.
How to Store and Serve
This salad tastes best the day you make it, but leftovers keep in the fridge for up to two days in an airtight container. The noodles will soften a bit and release some moisture, so drain off any excess liquid before eating. It's actually pretty good cold straight from the fridge, especially on a hot afternoon.
What to Pair It With
I like serving this alongside something simple like steamed rice or a bowl of miso soup. It also works as a side dish next to grilled fish or chicken. For drinks, a crisp white wine or iced green tea cuts through the richness of the peanut sauce without competing with it.
- If you don't have a spiralizer, use a julienne peeler or just slice the zucchini into thin matchsticks with a knife.
- Taste the sauce before you pour it over everything, that's your chance to adjust the heat, sweetness, or tang.
- Leftovers make a surprisingly good cold lunch the next day, just give them a good stir before eating.
Save This is the kind of recipe that saves you on nights when cooking feels like too much but cereal isn't going to cut it. It's fast, it's colorful, and it tastes like you tried way harder than you actually did.
Recipe FAQ
- → Can I substitute the peanuts for a nut-free option?
Yes, sunflower seed butter can replace peanut butter and omit peanuts to make it nut-free while maintaining creaminess.
- → How should the zucchini noodles be prepared?
Use a spiralizer or julienne peeler to create long, thin zucchini strands that resemble noodles for optimal texture.
- → Is it possible to adjust the spiciness of the dish?
Absolutely, add or reduce sriracha or chili garlic sauce to suit your preferred spice level.
- → Can this dish be served warm or cold?
It is best served cold or at room temperature, with chilling for 20–30 minutes enhancing the flavor blend.
- → What are some good protein additions to complement the dish?
Grilled tofu, shredded chicken, or edamame make excellent protein-rich additions that pair well with the flavors.