Save to Pinterest Last summer, I bought a spiralizer on impulse and it sat in the drawer for weeks until a friend dropped off an armload of zucchini from her garden. I had no plan, just a hunch that something fresh and crunchy would feel right in the July heat. The peanut sauce came together while I wrestled with the spiralizer, and when I tasted the first bite, I realized I'd stumbled onto something I'd make all season long. It became my go-to whenever the kitchen felt too hot for anything cooked.
I made this for a small gathering once, mostly because I had nothing else ready and guests were arriving in twenty minutes. I piled it onto a wide platter, scattered extra peanuts and sesame seeds on top, and set it out with lime wedges. People kept going back for more, scraping the bowl clean, and two of them asked for the recipe before they left. That's when I knew it wasn't just a quick fix, it was something worth keeping in regular rotation.
Ingredients
- Zucchini: Pick firm, medium-sized ones, they spiralize cleanly and don't turn watery as fast as the giant ones do.
- Carrots: Shred them thin so they mix in easily and add a slight sweetness that balances the tang.
- Red bell pepper: Slice it as thin as you can, it gives color and a crisp bite that contrasts with the softer noodles.
- Scallions: Use both the white and green parts for a mild onion flavor that doesn't overpower.
- Cilantro: Fresh is essential here, it brightens everything and makes the dish taste alive.
- Peanut butter: Natural, unsweetened works best, the kind that's just peanuts and maybe salt, it keeps the sauce from tasting too sweet.
- Soy sauce or tamari: Tamari if you need gluten-free, but either way, it adds the salty depth that makes the sauce addictive.
- Rice vinegar: This is what gives the sauce its gentle tang, don't skip it or swap it for something harsher.
- Honey or maple syrup: Just enough to round out the flavors without making it sugary.
- Toasted sesame oil: A little goes a long way, it adds a nutty warmth that ties everything together.
- Lime juice: Fresh is non-negotiable, bottled lime tastes flat and won't give you that bright zing.
- Sriracha: Optional, but I always add a little kick, start small and taste as you go.
- Roasted peanuts: Chop them roughly so you get texture in every bite, not just a sprinkle on top.
- Sesame seeds: Toasted ones have more flavor, but regular work fine if that's what you have.
Instructions
- Prep the vegetables:
- Spiralize the zucchini into long, thin noodles and pile them into a large bowl with the carrots, bell pepper, scallions, and cilantro. If you don't have a spiralizer, a julienne peeler works, it just takes a little longer.
- Make the peanut sauce:
- Whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha in a separate bowl, adding warm water a tablespoon at a time until it's smooth and pourable. Taste it now, this is your chance to adjust the sweet, salty, or spicy before it goes on.
- Toss everything together:
- Pour the sauce over the vegetables and toss with your hands or tongs until every strand is coated. Add the chopped peanuts and toss again so they're mixed in, not just sitting on top.
- Garnish and serve:
- Transfer to bowls or a platter, then sprinkle with sesame seeds, extra peanuts, and a few lime wedges on the side. Serve it right away or let it chill for twenty minutes, the flavors get even better when they've had time to settle.
Save to Pinterest One evening, I ate this straight from the bowl while standing at the counter, half-watching the sun go down through the window. It wasn't fancy or planned, but it felt like exactly what I needed after a long day. That's the thing about this dish, it doesn't demand much, but it gives back more than you expect.
Make It Your Own
I've thrown in grilled tofu when I needed more protein, and once I used shredded rotisserie chicken when that's what I had on hand. You can swap zucchini for cucumber or even spiralized carrot if you want a different crunch. Some nights I add edamame straight from the freezer, they thaw in the sauce and make it feel more filling.
Storing and Serving
This salad is best eaten the day you make it, but I've kept leftovers in the fridge for a day and they were still good, just a bit softer. If you're meal prepping, keep the sauce separate and toss it on right before eating so the vegetables stay crisp. It's great cold, but if you want it closer to room temperature, pull it out of the fridge twenty minutes before serving.
What to Serve It With
I've served this alongside grilled shrimp, next to a simple roasted chicken, or just on its own with a cold glass of iced green tea. It's light enough to be a side but substantial enough to be lunch if you're not starving. One time I brought it to a potluck and it sat next to heavier casseroles, but it was the first thing to disappear.
- If you're making it a main, add a protein like tofu, chicken, or a soft-boiled egg on top.
- Pair it with a crisp white wine or even a light beer if you're eating outside.
- Leftovers make a surprisingly good breakfast, I've eaten cold noodles with a fried egg on top more than once.
Save to Pinterest This recipe has never let me down, whether I'm cooking for myself or feeding a crowd. It's the kind of thing that feels effortless but always earns compliments, and that's exactly the kind of cooking I love most.
Common Questions
- → How should I spiralize the zucchini for best results?
Use a spiralizer or julienne peeler to create thin, noodle-like strands that will absorb the peanut sauce evenly and maintain a crisp texture.
- → Can I adjust the spice level of the peanut sauce?
Yes, add sriracha or chili garlic sauce gradually to suit your preferred heat, mixing thoroughly for consistent flavor.
- → What are suitable substitutions for peanuts in the sauce?
For nut-free options, replace peanut butter with sunflower seed butter and omit chopped peanuts in garnishing.
- → Is it better to serve this dish immediately or chilled?
Serving immediately offers a fresh crunch, while chilling for 20–30 minutes allows flavors to meld for a richer taste experience.
- → What proteins pair well with this dish?
Grilled tofu, shredded chicken, or edamame can be added for extra protein, complementing the crunchy vegetables and creamy sauce.