Pin It The first time I made this, I was standing in my kitchen on a sweltering afternoon, staring at four massive zucchini that seemed to mock my good intentions from the farmers market. I didn't want to heat up the oven, didn't want soup, but craved something bright and alive. A spiralizer I'd tucked away months earlier caught my eye, and suddenly those zucchini transformed into silky noodles that felt almost decadent for something so simple. The peanut sauce came together in minutes, and one taste reminded me that the best meals sometimes arrive when you're trying to solve a problem, not hunting for perfection.
I remember bringing a big bowl of this to a picnic last summer and watching my cousin take one bite, pause, then immediately ask for the recipe. She'd been convinced she hated spiralized vegetables, but something about the sesame oil and lime juice broke through her skepticism. Now she makes it weekly and swears it's the only way she'll eat zucchini, which feels like a small victory every time I think about it.
Ingredients
- Zucchini, spiralized: Use medium-sized zucchini so they're not watery or seedy, and spiralize them just before serving to keep them from turning mushy.
- Shredded carrots: They add natural sweetness and a satisfying crunch that balances the tangy sauce.
- Red bell pepper: Choose one that's firm and glossy, sliced thin so it stays crisp through every bite.
- Scallions: The white and light green parts give a gentle onion bite that keeps the whole dish from feeling too heavy.
- Fresh cilantro: Don't skip this or use dried; it's what lifts the entire flavor profile and makes it feel alive.
- Roasted peanuts: Buy them unsalted if possible and chop them roughly for texture variation throughout.
- Creamy peanut butter: Natural, unsweetened is non-negotiable here, as the sweetness comes from honey and the sauce needs that peanut integrity.
- Soy sauce or tamari: Tamari is naturally gluten-free and tastes slightly deeper, worth seeking out if you have the choice.
- Rice vinegar: Its gentle acidity won't overpower like distilled vinegar, and it plays beautifully with the lime.
- Honey or maple syrup: Either works, though maple adds an earthy undertone that feels special when you want it.
- Toasted sesame oil: A little goes a long way, and it's what gives this sauce its signature warmth and depth.
- Fresh lime juice: Bottled will do in a pinch, but fresh lime makes a noticeable difference in brightness.
- Sriracha or chili garlic sauce: Optional but transforms this from refreshing to memorable if you like heat.
- Warm water: Start with 2 tablespoons and add more to get the sauce to pourable consistency, not too thick.
- Sesame seeds: Toast them yourself if you have time, they scatter beautifully and add a subtle nuttiness.
Instructions
- Spiralize and gather:
- Cut the zucchini lengthwise and run them through your spiralizer or julienne peeler, letting the noodles fall into a large bowl. Add the carrots, bell pepper, scallions, and cilantro, and toss everything together so the colors mix and no ingredient dominates.
- Whisk the sauce:
- In a separate bowl, start with the peanut butter, then add soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha if you're using it. Whisk smoothly, and watch how the mixture transforms from thick to silky as you blend in warm water a tablespoon at a time.
- Bring it together:
- Pour the peanut sauce over your vegetable mixture and toss with confidence, making sure every noodle and strip gets coated. Don't be shy with the tossing; the vegetables will soften slightly and embrace the sauce.
- Add crunch and finish:
- Stir in the chopped peanuts, then transfer to bowls or a serving platter. Scatter sesame seeds and extra peanuts on top, add lime wedges on the side, and serve immediately while everything is still crisp, or chill for 20 to 30 minutes to deepen the flavors.
Pin It There's something quietly satisfying about a salad that feels indulgent without any guilt, and this one does exactly that. The moment lime juice and sesame oil hit the peanut butter, something shifts from ordinary to something worth making again tomorrow.
Ways to Make It Your Own
I've added grilled tofu on nights when I wanted protein, and once I threw in shredded chicken for someone who needed more substance. Edamame works too, adding a pop of color and earthiness that feels right at home. The vegetables are flexible as well; I've swapped cucumber for some of the zucchini or added thinly sliced radish for extra bite. The sauce stays the star, so play with what you have in your crisper.
Temperature and Timing
This dish is equally delicious served immediately while the vegetables stay crisp and the sauce is bright, or chilled for 20 to 30 minutes when you want the flavors to meld and feel more settled. I've served it both ways depending on the mood and the weather; on hot days, the chilled version feels restorative, while other times I can't wait and dive in fresh.
Pairing Ideas
This salad pairs beautifully with crisp white wine, iced green tea, or even sparkling water with a splash of lime. I've served it alongside grilled fish or as part of a spread with spring rolls and dumplings. It's light enough to be a lunch on its own, substantial enough to be a side that holds its own next to heartier dishes.
- Serve chilled on hot days or at room temperature if you prefer.
- Make the sauce a day ahead and store it separately to toss in fresh when ready.
- Double the batch and keep it in the fridge for quick lunches throughout the week, adding the crunch elements just before eating.
Pin It This recipe became my go-to when I needed something nourishing without fuss, and I hope it finds its way into your rotation the same way. It's proof that the simplest ingredients, when they're the right ones and treated with intention, become something memorable.
Recipe FAQs
- → Can I use a different nut butter?
Yes, sunflower seed butter works well as a peanut-free alternative, keeping the creamy texture and nutty flavor.
- → How do I make the sauce less spicy?
Simply omit or reduce the sriracha chili sauce to control the heat level while maintaining the sauce’s balance.
- → What if I don't have a spiralizer?
You can use a julienne peeler or a sharp knife to create thin zucchini strips that mimic noodles.
- → Can this dish be made ahead?
Yes, it can be chilled for 20–30 minutes to deepen the flavors, but it's best enjoyed fresh to maintain the crunch of the vegetables.
- → What can I add for extra protein?
Grilled tofu, shredded chicken, or edamame are excellent additions that complement the flavors and boost protein content.
- → Is this dish gluten-free?
Use tamari instead of soy sauce to keep the dish gluten-free without compromising taste.