Save I was staring at a pile of zucchini from my neighbor's garden, wondering what to do with them besides the usual sautés. My spiralizer had been collecting dust, so I pulled it out on a whim. The noodles came out in these long, delicate ribbons, and I knew I wanted something bold to go with them. That's when I remembered a peanut sauce I'd had at a food truck years ago, tangy and just a little sweet, and decided to recreate it right there in my kitchen.
The first time I made this for friends, I served it in a big shallow bowl, piled high with all the colorful vegetables showing through. One of them said it looked too pretty to eat, but that didn't stop anyone from going back for seconds. We sat on the porch with lime wedges in hand, squeezing extra citrus over our bowls, and it became one of those meals you remember not just for the taste, but for the easy laughter that came with it.
Ingredients
- Zucchini: The star here, spiralized into noodles that soak up the sauce beautifully. Pick firm ones so they don't get mushy, and pat them dry if they seem watery.
- Shredded carrots: They add a slight sweetness and a satisfying crunch that balances the creamy peanut sauce.
- Red bell pepper: Slice them thin for little pops of color and a mild sweetness that doesn't overpower.
- Scallions: A sharp, fresh bite that cuts through the richness, and they look lovely scattered on top.
- Fresh cilantro: Controversial, I know, but it brings a brightness that makes the whole bowl come alive.
- Roasted peanuts: Chopped and tossed in, they give you that textural contrast you didn't know you needed.
- Creamy peanut butter: Go for natural if you can, it blends smoother and tastes less sweet than the processed stuff.
- Soy sauce or tamari: The salty backbone of the sauce, and tamari keeps it gluten-free without losing any depth.
- Rice vinegar: Gentle acidity that doesn't slap you in the face, just a soft tang.
- Honey or maple syrup: A touch of sweetness to round out the salty and tangy notes.
- Toasted sesame oil: A few drops go a long way, adding that nutty, toasted aroma.
- Lime juice: Fresh is non-negotiable here, it wakes everything up.
- Sriracha or chili garlic sauce: Optional, but I always add a little for warmth.
- Warm water: Thins the sauce just enough so it coats rather than clumps.
- Sesame seeds: A tiny garnish that adds a delicate crunch and makes it look finished.
- Lime wedges: For squeezing over the top right before you dig in.
Instructions
- Prep the vegetables:
- Spiralize your zucchini into long, thin noodles and toss them into a large bowl with the carrots, bell pepper, scallions, and cilantro. Everything should look vibrant and inviting, like a garden in a bowl.
- Make the peanut sauce:
- Whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha in a separate bowl, adding warm water a tablespoon at a time until it's smooth and pourable. It should coat the back of a spoon but still drizzle easily.
- Toss it all together:
- Pour the sauce over the vegetables and toss with your hands or tongs, making sure every strand of zucchini gets coated. Add the chopped peanuts and toss once more for good measure.
- Garnish and serve:
- Transfer to serving bowls, sprinkle with sesame seeds and extra peanuts, and tuck lime wedges on the side. Serve it cold right away, or let it chill in the fridge for 20 minutes if you want the flavors to deepen.
Save There was an afternoon when I packed this into jars for a picnic, and by the time we sat down under the trees, the flavors had melded into something even better than fresh. My friend asked for the recipe on the spot, and I realized this dish had quietly become one of my go-tos, the kind you make without thinking because you know it'll never let you down.
Customizing Your Bowl
If you want more protein, grilled tofu cut into cubes works wonders, or shredded rotisserie chicken if you're not keeping it vegetarian. Edamame is another great option, just toss them in straight from the freezer after a quick thaw. You can also swap zucchini for spiralized cucumber or even carrot ribbons if you want a different texture.
Storing and Serving
This salad is best eaten the day you make it, but it'll hold in the fridge for up to two days if you keep the sauce and noodles separate until you're ready to eat. The zucchini will soften over time, so if you're meal prepping, expect a slightly less crisp texture. I like to bring it to room temperature before serving again, and add a fresh squeeze of lime to bring it back to life.
Pairing and Occasion
I've served this as a side at barbecues, and it always disappears faster than the grilled meats. It's refreshing enough for hot summer days but satisfying enough to stand on its own as a light lunch. A crisp white wine or a glass of iced green tea is all you need alongside it.
- If you don't have a spiralizer, a julienne peeler works just fine, the noodles will be a little thicker but still delicious.
- Taste the sauce before you pour it, everyone's peanut butter is different, and you might want a little more lime or honey.
- Don't skip the garnishes, the sesame seeds and extra peanuts make it feel special.
Save This recipe has a way of making you feel like you've done something good for yourself without any fuss. I hope it finds a place in your kitchen the way it has in mine.
Kitchen Q&A
- → How do I spiralize zucchini properly?
Use a spiralizer or julienne peeler to create even noodles. Choose firm, medium-sized zucchini for best results.
- → Can I substitute peanut butter in the sauce?
Yes, sunflower seed butter or almond butter work well for nut-free variations and maintain creamy texture.
- → What’s the best way to serve this dish?
Serve chilled or at room temperature as a light lunch or side. The flavors meld well when chilled for 20–30 minutes.
- → How can I adjust the spice level?
Add or reduce sriracha or chili garlic sauce according to your heat preference. Start with small amounts and taste as you go.
- → Which proteins pair well with this dish?
Grilled tofu, shredded chicken, or edamame are excellent for added protein and complement the peanut sauce nicely.