Save I discovered this dish on a sweltering afternoon when my fridge held nothing but zucchini, a jar of peanut butter, and the stubborn conviction that lunch shouldn't feel like an afterthought. Spiralizing felt playful that day, and when I whisked together that first batch of sauce, the kitchen filled with a smell so unexpectedly good that I made double. Now it's become the recipe I turn to when I want something that tastes indulgent but feels genuinely nourishing.
I'll never forget the moment a friend tasted this for the first time at a potluck on my back porch. She'd mentioned being tired of heavy salads, and when she tried this—that look on her face when the lime and sriracha hit all at once—she asked for the recipe before finishing her bowl. Watching people genuinely enjoy something you threw together casually is the best kind of cooking moment.
Ingredients
- Zucchini, spiralized (4 medium): The base of everything; medium zucchini have thinner walls and fewer seeds, so they stay delicate and don't turn watery.
- Shredded carrots (1 cup): They add natural sweetness and a gentle crunch that survives tossing without turning mushy.
- Red bell pepper, thinly sliced (1): The acidity in the sauce brings out its brightness in ways you won't expect.
- Scallions, thinly sliced (2): Slice them right before serving to keep that fresh bite alive.
- Fresh cilantro, chopped (1/2 cup): Don't skimp on this; it's the unexpected herb that makes people ask what's in the dressing.
- Roasted peanuts, chopped (1/4 cup plus extra): Roasting brings out an earthiness that raw peanuts miss—buy them already roasted if you can.
- Creamy peanut butter, natural and unsweetened (1/3 cup): The backbone of the sauce; those added oils and sugars in other brands water down the flavor and grit the texture.
- Soy sauce or tamari (2 tablespoons): Tamari is your gluten-free friend, and honestly, I prefer its deeper flavor here.
- Rice vinegar (1 tablespoon): It's gentler than white vinegar and lets the other flavors breathe.
- Honey or maple syrup (1 tablespoon): A touch of sweetness balances the salt and heat; maple syrup adds an almost savory undertone.
- Toasted sesame oil (1 tablespoon): This is non-negotiable for authenticity—regular sesame oil tastes like cardboard in comparison.
- Fresh lime juice (1 tablespoon): Bottled juice is a shortcut I've regretted; fresh makes all the difference in brightness.
- Sriracha or chili garlic sauce (1 teaspoon, optional): Start small; you can always add more, but you can't take it back.
- Warm water (2–4 tablespoons): Warm water dissolves the sauce faster than cold and creates a silkier consistency.
- Sesame seeds (1 tablespoon) and lime wedges: These are the finishing touches that make it feel intentional rather than thrown together.
Instructions
- Spiralize your zucchini and prep the vegetables:
- If you don't have a spiralizer, a julienne peeler works in a pinch, though it takes longer. Pat the zucchini noodles very gently with a paper towel—you're not trying to dry them out, just remove excess moisture so the sauce clings instead of sliding off.
- Combine all your vegetables in a large bowl:
- Toss the zucchini, carrots, bell pepper, scallions, and cilantro together first, so everything gets acquainted before the sauce arrives.
- Make the peanut sauce:
- In a separate bowl, start with the peanut butter and whisk in the soy sauce and rice vinegar first—this breaks up the peanut butter and makes the next steps smoother. Add the honey, sesame oil, and lime juice, then taste before you add water. Once you're happy with the flavor, add warm water slowly, whisking until the sauce reaches the consistency of heavy cream.
- Toss everything together:
- Pour the sauce over the vegetables and toss with purpose, making sure every strand of zucchini gets coated. It'll look glossy and alive.
- Finish and serve:
- Scatter the chopped peanuts on top, sprinkle with sesame seeds, and arrange lime wedges alongside. Serve immediately if you like a colder, crisper salad, or let it sit in the fridge for 20–30 minutes so the flavors marry and the zucchini softens just slightly.
Save There's a moment in cooking when you realize a dish isn't about the recipe at all—it's about how it brings people together or how it quietly fixes a day. This salad does that for me. It asks for so little, yet delivers something that feels genuinely thoughtful.
The Power of Fresh Ingredients
I've made this salad with ingredients that sat in the fridge for a week, and I've made it with vegetables I bought that morning. The difference is subtle but real—fresh vegetables taste almost sweet, while older ones taste tired. Zucchini is particularly honest; past its prime, it's mushy and faintly bitter. Cilantro wilts visibly. The peanut butter doesn't change, but everything else demands freshness to sing.
Why This Works as a Meal
On their own, zucchini noodles are a vehicle. With this sauce and these toppings, they become a complete meal that satisfies in ways that feel light but solid. The peanuts add protein and fat, the vegetables give you fiber and color, and the sauce provides enough flavor complexity that you don't feel like you're eating a salad as penance. It bridges the gap between health-conscious eating and actually wanting to eat.
Endless Room for Adaptation
This recipe is less a formula and more a conversation starter. I've made it with cucumber noodles instead of zucchini on days when I wanted something even lighter. I've added shredded cooked chicken when I wanted more protein, and once, on a whim, I scattered crispy tofu on top and couldn't stop eating it. The sauce is forgiving enough to support whatever you're craving, which is why it stays in rotation.
- Shredded chicken, grilled tofu, or edamame turn this into a more substantial main course that still feels fresh.
- Try adding a drizzle of extra sesame oil or a squeeze of lime at the table for anyone who wants to adjust the flavor to their preference.
- Leftover sauce keeps for three days in the fridge and transforms boring vegetables into something you'll actually finish.
Save This is the kind of dish that reminds you cooking doesn't have to be complicated to be rewarding. Come back to it often.
Common Questions
- → What is the best way to spiralize zucchini for this dish?
Use a spiralizer or julienne peeler to create long, thin strands resembling noodles. Choose firm, medium-sized zucchinis for easy spiralizing and the best texture.
- → Can I prepare the peanut sauce ahead of time?
Yes, the peanut sauce can be mixed in advance and stored in the refrigerator for up to 2 days. Whisk gently before using to restore smoothness.
- → How can I adjust the spice level in the dish?
Add sriracha or chili garlic sauce gradually to the peanut sauce, tasting as you go to achieve your preferred heat intensity.
- → What are good protein additions for this dish?
Grilled tofu, shredded chicken, or edamame complement the flavors well and boost protein content without overpowering the fresh elements.
- → Is there a substitute for peanuts to avoid allergens?
Sunflower seed butter is a suitable alternative to peanut butter, and omitting chopped peanuts reduces nut allergens for safer consumption.
- → How long can the dish be stored before serving?
Store the prepared salad covered in the refrigerator for up to 1 day. Chilling enhances flavors, but avoid storing longer to maintain crispness.