Save I started making this on Sunday afternoons when I needed something that felt indulgent but wouldn't weigh me down. The first batch was almost too spicy because I got careless with the sriracha, but my neighbor loved it anyway. Now I keep spiralized zucchini in the fridge just in case someone stops by. The sauce comes together so fast you barely need to think. It's become my go-to when I want something bright and satisfying without turning on the stove.
I brought this to a potluck once, worried it looked too simple next to all the casseroles and baked things. By the end of the night, three people had asked for the recipe and someone else admitted they'd gone back for thirds. One friend told me later she made it for her kids and they actually asked for seconds on vegetables. That's when I realized this dish has a quiet magic to it, the kind that sneaks up on people who think they don't like healthy food.
Ingredients
- Zucchini: Use firm, medium-sized zucchini because the larger ones can be watery and seedy, which makes the noodles soggy after tossing.
- Shredded carrots: These add a slight sweetness and a satisfying crunch that balances the creamy sauce.
- Red bell pepper: Slice it as thin as you can manage, the delicate ribbons look beautiful and don't overpower the other vegetables.
- Scallions: Both the white and green parts bring a mild onion flavor without any harshness or bite.
- Fresh cilantro: If you're one of those people who tastes soap, swap it for fresh basil or mint and it still works.
- Roasted peanuts: Chop them coarsely so you get little bursts of crunch in every forkful, not just garnish dust on top.
- Creamy peanut butter: Natural peanut butter makes the sauce silkier and less sweet, but any kind works if you adjust the honey.
- Soy sauce or tamari: This is where the saltiness and umami come from, so don't skimp or substitute with something too light.
- Rice vinegar: It's gentler than white vinegar and gives the sauce a subtle tang that doesn't sting.
- Honey or maple syrup: Just enough to round out the sharp edges of the vinegar and lime without making it dessert.
- Toasted sesame oil: A little goes a long way, it adds a nutty warmth that ties the whole sauce together.
- Lime juice: Fresh is essential here, bottled lime juice tastes flat and won't give you that bright, zesty finish.
- Sriracha or chili garlic sauce: Start with less than you think you need, you can always add more but you can't take it back.
- Warm water: This thins the sauce to a pourable consistency so it coats every noodle instead of clumping.
- Sesame seeds: Toasting them for a minute in a dry pan makes them nutty and fragrant, not just decorative.
- Lime wedges: A squeeze right before eating wakes up all the flavors and adds a fresh acidity.
Instructions
- Prep the vegetables:
- Spiralize the zucchini into long noodles, then pat them gently with a towel if they seem wet. Toss them in a large bowl with the carrots, bell pepper, scallions, and cilantro so everything is evenly distributed.
- Make the peanut sauce:
- In a smaller bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha if you're using it. Add warm water a tablespoon at a time, whisking constantly, until the sauce is smooth and drizzles off the whisk like thick cream.
- Toss everything together:
- Pour the sauce over the vegetables and use tongs or your hands to toss gently but thoroughly, making sure every strand gets coated. Add the chopped peanuts and toss once more so they stick to the sauce instead of falling to the bottom.
- Garnish and serve:
- Transfer to bowls or a big platter, then sprinkle with sesame seeds and extra peanuts. Set lime wedges on the side so everyone can squeeze their own just before eating.
Save I made this for my sister after she finished a long shift at the hospital, and she ate it straight from the bowl standing at the counter. She said it was exactly what she needed, something fresh and filling that didn't require a nap afterward. That's when I understood this recipe isn't just about the ingredients or the steps. It's about giving someone something bright and nourishing when they didn't know they needed it, and watching their shoulders relax with every bite.
How to Store and Serve Leftovers
Keep the dressed salad in an airtight container in the fridge for up to two days, though the zucchini will soften slightly as it sits in the sauce. If you know you'll have leftovers, store the sauce separately and toss it with the vegetables right before serving so everything stays crisp. I've eaten this cold straight from the fridge and also at room temperature after sitting on the counter for an hour, and both ways are good.
Ways to Make It Your Own
If you want more protein, toss in cubed grilled tofu, shredded rotisserie chicken, or a handful of edamame before you add the sauce. You can swap the zucchini for spiralized cucumber or even thinly sliced cabbage if that's what you have. I've also added a handful of fresh mint along with the cilantro when I wanted something even brighter, and it worked beautifully.
Pairing and Serving Suggestions
This pairs well with crisp white wine, iced green tea, or even a light lager if you're serving it at a gathering. I've served it as a side next to grilled salmon or as the main event with some crusty bread on the side. It's one of those dishes that works just as well at a picnic as it does plated nicely for a quiet dinner at home.
- Add a fried egg on top for a quick breakfast-for-dinner situation that feels surprisingly luxurious.
- Double the sauce and keep extra in a jar for drizzling over grain bowls or roasted vegetables later in the week.
- If you're making this for a crowd, set out little bowls of extra peanuts, sesame seeds, and lime wedges so people can customize their own servings.
Save This recipe taught me that the best meals don't always need heat or complexity, sometimes they just need good ingredients and a little attention. Make it once and you'll see why it's stayed in my rotation for years.
Recipe Questions
- → How do I spiralize zucchini properly?
Wash zucchini thoroughly and trim the ends. Use a spiralizer or julienne peeler to create long, noodle-like strands, ensuring even thickness for consistent texture.
- → Can I substitute peanut butter in the sauce?
Yes, sunflower seed butter or almond butter can be used for a nut-free or different flavor variation. Adjust other ingredients to balance taste.
- → What is the best way to serve this dish?
This dish is delightful served chilled for 20-30 minutes to enhance flavors, but it also works well fresh and room temperature.
- → How can I add protein to this dish?
Incorporate grilled tofu, shredded chicken, or edamame to boost protein while keeping the vibrant texture and flavors.
- → How spicy is the peanut sauce and can it be adjusted?
The sauce includes optional sriracha for heat. Adjust the amount or omit it to suit your preferred spice level without compromising flavor.