Save I was standing in my kitchen on a Sunday afternoon, staring at four overgrown zucchini from the farmers market, when my friend texted me a photo of her spiralizer. Within an hour, I had borrowed it, and by dinner, I'd stumbled into what became my go-to summer dish. The peanut sauce was something I'd been making for years, but pairing it with raw zucchini noodles felt like a small revelation. It was bright, crunchy, and required zero heat, which felt perfect for a day when even turning on the stove seemed unbearable.
The first time I made this for a group, I wasn't sure anyone would go for raw zucchini as the main event. But after the first bite, the bowl emptied fast, and someone asked if I'd bottled the sauce to sell. I hadn't, but I did start keeping a jar of it in my fridge at all times. It became the dish I'd bring to potlucks, pack for picnics, or eat straight from the bowl on nights when I wanted something that felt indulgent but wasn't heavy.
Ingredients
- Zucchini: Medium-sized ones work best because they're tender and not too seedy, and spiralizing them creates these perfect noodle-like ribbons that hold onto the sauce.
- Shredded carrots: They add sweetness and a pop of color, plus they give the dish a little more body without weighing it down.
- Red bell pepper: Slice it as thin as you can for a crisp, slightly sweet contrast to the creamy peanut sauce.
- Scallions: Both the white and green parts bring a mild bite that cuts through the richness of the peanut butter.
- Fresh cilantro: This is what makes the whole thing taste alive, so don't skip it unless you really can't stand it.
- Roasted peanuts: Chopped peanuts give you that satisfying crunch in every forkful, and a few extra on top make it look restaurant-worthy.
- Creamy peanut butter: Natural peanut butter works best here because it blends smoothly and doesn't have added sugar competing with the honey.
- Soy sauce or tamari: This brings the salty, umami backbone to the sauce, and tamari keeps it gluten-free if that matters to you.
- Rice vinegar: It adds a gentle tang that balances the richness of the peanut butter without being too sharp.
- Honey or maple syrup: Just enough sweetness to round out the flavors, and maple syrup works perfectly if you want to keep it vegan.
- Toasted sesame oil: A little goes a long way, and it gives the sauce that deep, nutty aroma that makes everything smell incredible.
- Lime juice: Fresh lime juice is essential here, it brightens the whole dish and makes the flavors pop.
- Sriracha or chili garlic sauce: I usually add a teaspoon, but you can leave it out or double it depending on how much heat you like.
- Warm water: This thins the sauce to just the right consistency so it coats the noodles instead of clumping.
- Sesame seeds: A final sprinkle adds a little nutty flavor and makes the dish look polished.
- Lime wedges: Always serve these on the side so people can add an extra squeeze if they want more brightness.
Instructions
- Prep the vegetables:
- Spiralize the zucchini into long, curly noodles and toss them into a big bowl with the carrots, bell pepper, scallions, and cilantro. Everything should look colorful and jumbled together, ready to be dressed.
- Make the peanut sauce:
- Whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha in a smaller bowl, then add warm water a little at a time until the sauce is smooth and pourable. It should coat the back of a spoon but still drizzle easily.
- Toss everything together:
- Pour the sauce over the vegetables and use tongs or your hands to toss until every strand of zucchini is coated. Add the chopped peanuts and toss one more time so they're evenly distributed.
- Garnish and serve:
- Transfer to bowls or a big platter, then sprinkle sesame seeds and extra peanuts on top. Serve with lime wedges on the side so everyone can add a fresh squeeze before digging in.
Save There was one evening when I packed this for a beach picnic, and by the time we sat down to eat, the lime wedges had rolled out of the bag and the sesame seeds were scattered across the blanket. We ate it anyway, straight from the container with forks we'd almost forgotten, and it tasted even better with sand between our toes and the sound of waves in the background. That's when I realized this dish doesn't need perfect plating or a fancy table, it just needs good company and a little sunshine.
How to Store and Enjoy Leftovers
This keeps well in an airtight container in the fridge for up to two days, though the zucchini will soften slightly as it sits. I actually like it that way, the noodles soak up more of the sauce and the flavors deepen. If you want to pack it for lunch, store the peanuts and sesame seeds separately and add them right before eating so they stay crunchy.
Ways to Make It Your Own
If you want more protein, toss in some grilled tofu, shredded rotisserie chicken, or a handful of edamame. You can also swap the zucchini for spiralized cucumber or carrot if you're craving a different texture. I've even thrown in leftover soba noodles when I had them on hand, and it turned into a heartier, more filling version that still felt light and fresh.
Serving Suggestions and Pairings
This works beautifully as a standalone lunch, but it also shines as a side dish next to grilled fish, teriyaki salmon, or even a simple bowl of miso soup. I've served it alongside spring rolls at a dinner party, and the flavors complemented each other perfectly. A crisp white wine or iced green tea makes it feel like a complete meal, especially on warm evenings when you want something refreshing.
- Double the sauce recipe and keep extra in a jar for drizzling over grain bowls or roasted vegetables later in the week.
- If you don't have a spiralizer, a julienne peeler works just as well and gives you thinner, more delicate ribbons.
- Taste the sauce before you toss it with the noodles, because peanut butters vary in saltiness and you might want to adjust the soy sauce or lime juice.
Save This recipe reminds me that the best meals don't always come from complicated techniques or long ingredient lists. Sometimes it's just fresh vegetables, a good sauce, and the willingness to try something new on a lazy Sunday afternoon.
Cooking Questions
- → How do I make the peanut sauce smooth?
Whisk peanut butter with soy sauce, rice vinegar, honey, sesame oil, lime juice, and warm water until creamy and pourable.
- → Can I substitute the zucchini noodles?
Yes, spiralized cucumber or carrot makes flavorful, crunchy alternatives.
- → What is the best way to serve this dish?
Serve chilled or fresh as a light lunch or side, garnished with sesame seeds and extra peanuts.
- → How can I add protein to this meal?
Include grilled tofu, shredded chicken, or edamame to enhance protein content.
- → Is it possible to make this nut-free?
Replace peanut butter with sunflower seed butter and omit peanuts for a nut-free version.