I’ve said it before and I’ll say it again: I want to put peanut sauce on everything I consume. Whyyyy is it so good?! Probably because it contains one of my favorite foods in the entire world: peanut butter. And another: garlic. I’m also slightly obsessed with anything with that toasted sesame flavor. So it’s no surprise I love these noodles more than anything!
This salad is so fresh and healthy and filled to the brim with crunchy, colorful veggies. My kind of meal! I love getting tonnnns of veggies in at every chance I get. Tons of texture and nutrients = happy Molly.
Another thing I love about this is that it’s incredibly simple to make and keeps really well in the fridge for a couple of days. The noodles marinate more and more in the delicious peanut sauce and it just gets more flavorful.
I think I even ate this four or five days after it was made and still enjoyed it. For you guys, I’d say two for optimal freshness. The zoodles tend to get a little watery the longer they sit in the fridge.
We’ve got zucchini noodles (which I actually love raw..maybe even more than cooked), red bell pepper, shredded carrots, red cabbage, and cilantro.
The peanut sauce is a super simple mixture of peanut butter, rice wine vinegar, lime juice, sesame oil, soy sauce, garlic, freshly grated ginger, honey, and a little water. This is SO delicious as a dressing to any salad, a dip for veggies, a dip for chicken, or to consume with a spoon. Not kidding.
The peanut sauce is another thing that keeps great in the fridge for up to a week. Just look at the creaminess!!
This is a perfect, healthy dinner for summer because it’s filled with tons of veggies, it’s super simple to put together, it’s SO packed with flavor, and it’s eaten cold for those hot days!
I topped the salad with extra cilantro because I love it, sesame seeds, and chopped peanuts for extra crunch!
This recipe is such a regular in my house. Let me know if you guys love it as much as I do! <3
Zucchini Noodle Salad with Sesame Peanut Sauce
This zucchini noodle salad with peanut sauce is incredibly delicious and takes 20 minutes to make! It's perfect for a quick and healthy lunch or dinner!
- 2 medium zucchinis, spiralized
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup chopped cilantro, plus extra for topping
- 1/2 cup creamy peanut butter (the natural, drippy kind)
- 1 tablespoon rice wine vinegar
- juice of 1 lime
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons honey
- 1/3 cup hot water
- 2 tablespoons sesame seeds, plus extra for topping
- 1/4 cup chopped peanuts, plus extra for topping
Place spiralized zucchini, red bell pepper, carrots, cabbage, and cilantro in a large bowl. Toss to combine.
In a medium bowl, combine the peanut butter, rice wine vinegar, lime juice, sesame oil, soy sauce, garlic, ginger, honey, and water. Whisk to combine until smooth and creamy.
Add dressing to the vegetables and toss until everything is coated. Add the sesame seeds and peanuts and toss again to combine.
Garnish with extra cilantro, sesame seeds, and chopped peanuts. Enjoy!
I absolutely love zoodles, especially during the summer, when NO Marylander in their right mind wants to ADD to the humidity by boiling a pot of water for pasta! I never cook my zoodles, either — I love the crunch!
Spices in My DNA
HAHA I completely agree on all accounts!! And omg I’m a Marylander too!!
I know! I found you through HoCoBlogs! 🙂
How many calories per serving in the peanut sauce? Thanks!
Spices in My DNA
I don’t calculate calories for my recipes, but there are a bunch of calorie recipe calculators online!
Loved it! I’ll try a little less aminos next time, personal preference. Just a little more salty than I’m used to 😉 Thanks for helping me use up 2 of my garden zucchini!
Spices in My DNA
Thank you so much Lara! So happy you enjoyed it!