Zesty Peanut Zucchini Noodles (Print View)

A vibrant bowl of spiralized zucchini, crisp vegetables and creamy tangy peanut dressing with fresh herbs.

# Components:

→ Vegetables

01 - 4 medium zucchini, spiralized
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 2 scallions, thinly sliced
05 - 1/2 cup fresh cilantro, chopped
06 - 1/4 cup roasted peanuts, chopped (plus extra for garnish)

→ Peanut Sauce

07 - 1/3 cup creamy natural peanut butter, unsweetened preferred
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 sauce

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges

# Directions:

01 - Place the spiralized zucchini, shredded carrots, red bell pepper, scallions, and chopped cilantro into a large mixing bowl.
02 - In a separate bowl, whisk 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 a pourable consistency.
03 - Pour the peanut sauce over the vegetables and toss thoroughly to ensure even coating.
04 - Add chopped roasted peanuts to the mixture and toss gently again to combine.
05 - Transfer to serving bowls or a platter. Sprinkle with sesame seeds, garnish with extra peanuts, lime wedges, and additional fresh cilantro if desired.
06 - Serve immediately chilled or refrigerate for 20 to 30 minutes to enhance flavors before serving.

# Expert Advice:

01 -
  • Its ready in twenty minutes and theres no cooking involved, just chopping and tossing.
  • The peanut sauce clings to every strand of zucchini and tastes better than anything you'd get from a restaurant.
  • You can make it as mild or as spicy as you want, and it keeps well in the fridge for next-day lunches.
02 -
  • If you make this more than thirty minutes ahead, the zucchini will start releasing water and dilute the sauce, so either toss it right before serving or drain off any excess liquid.
  • Natural peanut butter can be thick and stubborn, so warming it slightly in the microwave for ten seconds makes whisking the sauce a lot easier.
03 -
  • Let the zucchini noodles sit in a colander for five minutes and gently press out excess moisture before tossing them with the sauce, it prevents the dish from getting watery.
  • Toast the sesame seeds in a dry pan for a minute before sprinkling them on top, the nutty aroma they release makes the whole dish smell incredible.
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