Save I started making these zucchini noodles on a whim one August afternoon when my neighbor left a bag of overgrown zucchini on my porch. I had just bought a spiralizer I wasn't sure I'd use, and the peanut butter jar was calling from the pantry. What came together in under twenty minutes turned into something I now crave weekly. The crunch, the tang, the way the sauce clings to each ribbon, it's become my go-to when I want something that feels indulgent but leaves me energized.
The first time I served this to friends, I was nervous it seemed too simple, too raw. But watching them go quiet mid-bite, then immediately ask for seconds, told me everything. One friend scraped her bowl clean and asked if she could take the leftover sauce home in a jar. Now it's the dish I bring to potlucks when I want to make an impression without breaking a sweat.
Ingredients
- Zucchini: The fresher, the better. Look for firm ones with smooth skin, and don't skip spiralizing, it transforms the texture entirely.
- Shredded carrots: They add sweetness and color, plus a satisfying snap that balances the softer zucchini.
- Red bell pepper: Slice it as thin as you can for the best visual appeal and a sweet, crisp bite.
- Scallions: Use both the white and green parts for a mild oniony punch that doesn't overpower.
- Fresh cilantro: If you're not a fan, swap in mint or basil, both work beautifully here.
- Roasted peanuts: Lightly salted ones add the perfect crunch, just chop them coarsely so they don't disappear.
- Creamy peanut butter: Natural peanut butter gives the cleanest flavor, but any smooth variety works if that's what you have.
- Soy sauce or tamari: This is your salty backbone, tamari keeps it gluten-free without sacrificing depth.
- Rice vinegar: It brings a gentle acidity that brightens the whole sauce without making it harsh.
- Honey or maple syrup: Just enough sweetness to balance the salt and tang, don't skip this.
- Toasted sesame oil: A little goes a long way, it adds that nutty, aromatic finish that makes everything smell amazing.
- Lime juice: Fresh is non-negotiable here, bottled lime juice tastes flat in comparison.
- Sriracha or chili garlic sauce: Start with less if you're sensitive to heat, you can always add more.
- Warm water: This is how you control the sauce consistency, add it slowly until it drizzles like you want.
- Sesame seeds: They're the final touch that makes the dish look and taste restaurant-worthy.
Instructions
- Prep the vegetables:
- Toss the spiralized zucchini, carrots, bell pepper, scallions, and cilantro into a large bowl. The colors alone will make you smile.
- Whisk the peanut sauce:
- Combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha, and 2 tablespoons warm water in a bowl. Whisk hard until it's completely smooth, adding more water a tablespoon at a time until it pours easily but still clings to a spoon.
- Toss everything together:
- Pour the sauce over the vegetables and toss with your hands or tongs until every ribbon is glossy and coated. Add the chopped peanuts and give it one more gentle toss.
- Garnish and serve:
- Divide into bowls, sprinkle with sesame seeds and extra peanuts, and nestle a lime wedge on the side. Serve cold right away, or let it chill for 20 minutes if you want the flavors to deepen.
Save There's a moment when you first taste this, when the creamy peanut sauce hits the cool, crisp vegetables and the lime cuts through everything, that feels like a little reset button. I've eaten this on my porch after long days, packed it for picnics, and served it at summer dinners. It's one of those recipes that doesn't ask much but gives back so generously.
How to Store and Serve Leftovers
This salad keeps beautifully in an airtight container in the fridge for up to two days. The vegetables will soften slightly and absorb more of the sauce, which honestly makes it even more flavorful. Just give it a good stir before serving, and add a squeeze of fresh lime juice to wake it back up. If the sauce has thickened too much, whisk in a teaspoon or two of warm water until it loosens.
Customizing for Different Dietary Needs
For a nut-free version, swap the peanut butter for sunflower seed butter and skip the peanuts entirely, the texture and richness will still be there. If you need more protein, toss in cubed grilled tofu, shredded rotisserie chicken, or a handful of edamame. You can also spiralize cucumbers or sweet potatoes instead of zucchini for a completely different vibe. The sauce is forgiving and adaptable, so don't be afraid to make it your own.
What to Serve Alongside
This dish shines on its own, but it also pairs beautifully with grilled shrimp, sesame-crusted salmon, or even a simple bowl of steamed jasmine rice. I love serving it with iced green tea or a crisp white wine like Sauvignon Blanc. If you're making it part of a bigger spread, it complements spring rolls, dumplings, or any light Asian-inspired appetizer.
- Try adding a handful of fresh mint or Thai basil for an herbal twist.
- If you like more texture, toss in some crispy fried shallots or wonton strips.
- For a spicier kick, drizzle extra sriracha or sprinkle red pepper flakes on top before serving.
Save This recipe has become one of those quiet favorites that I return to again and again, not because it's fancy, but because it's honest, bright, and always satisfying. I hope it becomes that for you too.
Kitchen Tips & Answers
- → Can I substitute the peanuts in the sauce?
Yes, sunflower seed butter can replace peanuts for a nut-free option, maintaining creamy texture and flavor.
- → How should the zucchini be prepared?
Use a spiralizer or julienne peeler to create thin noodles from medium zucchini for the best texture and presentation.
- → Is this dish served hot or cold?
It is served cold or at room temperature, allowing the peanut sauce to meld with the vegetables for enhanced flavor.
- → Can I adjust the spice level?
Yes, adding sriracha or chili garlic sauce controls the spice; you can omit or reduce it to suit your taste.
- → What proteins pair well with this dish?
Grilled tofu, shredded chicken, or edamame are delicious additions for extra protein and texture.