Save I was skeptical the first time someone handed me a spiralizer, convinced it was just another kitchen gadget destined for the back of a drawer. But one sweltering afternoon, with a fridge full of zucchini and zero desire to turn on the oven, I gave it a shot. The noodles came out crisp and curly, and when I tossed them with a peanut sauce I'd been tweaking for weeks, something clicked. This wasn't just a salad, it was a meal that tasted like summer without the heat.
I made this for a potluck once, and my friend who swore she hated raw zucchini came back for seconds. She kept asking what the noodles were made of, convinced they were some exotic grain. When I told her it was just spiralized squash, she laughed so hard she nearly dropped her fork. That's the thing about this dish, it sneaks up on you with how satisfying it is, even though it's mostly vegetables and a handful of pantry staples.
Ingredients
- Zucchini: Use medium-sized ones because the giant ones tend to be watery and full of seeds, and nobody wants mushy noodles.
- Shredded carrots: They add sweetness and a pop of color, plus they soak up the sauce in a way that makes every bite more interesting.
- Red bell pepper: Slice it as thin as you can manage, the crunch is half the point and it looks gorgeous tangled up with the zucchini.
- Scallions: Both the white and green parts work here, and they bring a mild sharpness that balances the richness of the peanut butter.
- Cilantro: Fresh is non-negotiable, dried cilantro tastes like dust and this dish deserves better.
- Roasted peanuts: Chop them rough so you get little bursts of salt and crunch, and save a few for the top because presentation matters even on a Tuesday.
- Peanut butter: Natural and unsweetened is best, the kind that's just peanuts and maybe a little salt, because you want to control the sweetness yourself.
- Soy sauce or tamari: This is your salt and umami in one shot, and tamari keeps it gluten-free without sacrificing flavor.
- Rice vinegar: It's milder than white vinegar and has a subtle sweetness that plays nicely with the peanut butter.
- Honey or maple syrup: Just enough to round out the tang, you're not making dessert here.
- Toasted sesame oil: A little goes a long way, it adds a nutty depth that makes the whole sauce smell like a good restaurant.
- Lime juice: Fresh squeezed is the only way, bottled lime juice tastes like regret.
- Sriracha or chili garlic sauce: Optional but encouraged, start with a teaspoon and add more if you like your food to fight back a little.
- Warm water: This is what turns a thick paste into a silky sauce, add it slowly until you hit that perfect pourable consistency.
- Sesame seeds: Toasted if you have them, they're tiny but they add a finishing touch that makes the whole thing look intentional.
- Lime wedges: For squeezing over the top right before you eat, because that extra hit of acid wakes everything up.
Instructions
- Prep the vegetables:
- Spiralize the zucchini into long noodles and toss them into a big bowl with the carrots, bell pepper, scallions, and cilantro. If you don't have a spiralizer, a julienne peeler works fine, it just takes a little longer and your arm might get tired.
- Make the peanut sauce:
- Whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha, and two tablespoons of warm water in a separate bowl until it's smooth and glossy. Add more water a tablespoon at a time until it's thin enough to drizzle but still clings to a spoon.
- Toss everything together:
- Pour the sauce over the vegetables and use your hands or tongs to mix it all up, making sure every noodle gets coated. Add the chopped peanuts and toss again so they're distributed evenly.
- Finish and serve:
- Transfer the salad to bowls or a big platter, then sprinkle with sesame seeds and extra peanuts. Tuck a few lime wedges around the edges and add more cilantro if you're feeling generous, then serve it cold or let it chill in the fridge for twenty to thirty minutes.
Save There's a moment when you take the first bite and the peanut sauce hits your tongue with all that tang and creaminess, and you realize you're eating something that feels indulgent even though it's mostly vegetables. I had that moment on my back porch one evening, barefoot and hungry, and it's the reason this recipe never left my rotation. It's the kind of dish that makes you feel like you're taking care of yourself without trying too hard.
How to Store and Reheat
This salad keeps in an airtight container in the fridge for up to two days, though the zucchini will soften and release moisture the longer it sits. If you want to prep ahead, keep the sauce and the vegetables separate and toss them together right before serving. I've never reheated this because it's meant to be eaten cold, but if you're craving something warm, a quick toss in a hot skillet for a minute or two will do the trick without turning it mushy.
Variations and Swaps
If you want more protein, grilled tofu or shredded chicken work beautifully here, and edamame adds a nice pop of green and a bit of heft. You can swap the zucchini for spiralized cucumber or even carrot ribbons if you're in the mood for something different, and sunflower seed butter makes a decent stand-in for peanut butter if you're dealing with allergies. The sriracha is optional, but if you like heat, don't be shy, I've gone as high as two teaspoons and lived to tell the tale.
What to Serve With It
This salad pairs well with just about anything that doesn't compete for attention, think grilled fish, plain rice, or even a cold beer on a hot day. I've served it alongside crispy spring rolls and it felt like a whole meal, and once I brought it to a barbecue where it sat next to ribs and cornbread and somehow fit right in. A crisp white wine or iced green tea is perfect if you want a drink that won't overpower the peanut sauce.
- Make extra peanut sauce and keep it in a jar, it's great on everything from grain bowls to roasted vegetables.
- Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, the nutty aroma is worth the extra step.
- If you're serving this to guests, put the lime wedges and extra peanuts in little bowls so people can customize their own servings.
Save This is the kind of recipe that makes you look forward to using up those zucchini that somehow multiplied in the crisper drawer. It's bright, it's easy, and it tastes like you put in way more effort than you actually did.
Recipe FAQs
- → What type of peanuts work best for the sauce?
Natural, unsweetened creamy peanut butter provides the best flavor and consistency for the sauce, complementing the freshness of the vegetables.
- → Can I substitute the soy sauce?
Yes, tamari is a great gluten-free alternative that maintains the savory depth in the sauce.
- → How do I make the zucchini noodles crispier?
After spiralizing, pat the zucchini noodles dry with paper towels to reduce excess moisture for a firmer bite.
- → What are good protein additions for this dish?
Grilled tofu, shredded chicken, or edamame complement the fresh vegetables and peanut sauce well for added protein.
- → How can I adjust the spice level?
Modify the amount of sriracha or chili garlic sauce in the dressing according to your preferred heat intensity.