Zesty Peanut Zucchini Noodles (Printable Copy)

Fresh zucchini noodles mixed with peanut sauce, crisp vegetables, and herbs for a vibrant, light dish.

# What You Need:

→ 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

→ Peanut Sauce

07 - 1/3 cup creamy peanut butter (natural, 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)

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges
17 - Extra chopped roasted peanuts
18 - Additional fresh cilantro (optional)

# How to Make:

01 - Place spiralized zucchini, shredded carrots, red bell pepper, scallions, and chopped cilantro into a large mixing bowl.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, fresh lime juice, sriracha (if using), and 2 tablespoons of warm water until smooth. Add more water as needed to achieve a pourable consistency.
03 - Pour the prepared peanut sauce over the vegetables and toss thoroughly to coat evenly.
04 - Incorporate the chopped roasted peanuts into the salad and toss once more.
05 - Transfer the mixture to serving bowls or a platter. Sprinkle with sesame seeds, extra peanuts, and additional fresh cilantro as desired. Garnish with lime wedges.
06 - Serve immediately as a cold salad, or refrigerate for 20 to 30 minutes to enhance flavor.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, with zero cooking involved—just knife skills and a whisk.
  • The peanut sauce clings to every strand of zucchini in a way that somehow feels both creamy and light.
  • It's a chameleon dish that happily absorbs whatever vegetables you have hiding in your crisper drawer.
02 -
  • Don't dress this more than an hour ahead—the zucchini will release water and dilute the sauce, so treat it like a last-minute assembly unless you're serving chilled and have extra sauce.
  • The sauce should whisper heat, not shout it; start with half the sriracha and adjust upward because every bottle is different in intensity.
03 -
  • Make the sauce first while the vegetables are being prepped; warm water whisks the peanut butter into submission in seconds, but cold water fights you.
  • If you're feeding people with varying spice tolerances, serve the sriracha on the side so everyone seasons their own bowl.
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