Pin it Last summer, I was standing in my kitchen at dusk, feeling the weight of heat pressing through the windows, when a friend texted asking if I had anything light for dinner. I'd just picked up zucchini from the farmers market that morning, and suddenly the spiralizer seemed like the answer to everything sticky and heavy about that day. One twirl of the blade, and what emerged looked like edible sunshine—pale green noodles that felt like cheating because they were so easy. The peanut sauce came next, whisked together while my friend's voice crackled through a video call, and by the time we sat down to eat, the whole dish felt like summer itself on a plate.
I made this for a potluck once where I didn't know anyone very well, and something shifted when people came back for seconds. Someone asked for the recipe, then another person did, and suddenly I wasn't just the quiet one in the corner anymore—I was the person who made that thing. That's when I realized this salad has a quiet confidence about it, the kind that doesn't need to shout to get noticed.
Ingredients
- Zucchini: Four medium ones, spiralized into delicate noodles that become almost silky once dressed; medium-sized zucchini hold their texture better than oversized ones.
- Shredded carrots: One cup adds natural sweetness and a gentle crunch that anchors the whole bowl.
- Red bell pepper: Slice it thin so it catches the sauce and becomes part of the flavor, not just decoration.
- Scallions: Two sliced thin, because they bring an onion sharpness that keeps everything from feeling too creamy.
- Fresh cilantro: Half a cup, chopped, unless you're one of those people who tastes soap—then use parsley and don't feel bad about it.
- Roasted peanuts: A quarter cup chopped, plus extra for garnish; roasted ones have more character than raw.
- Creamy peanut butter: One-third cup of the natural kind if you can find it, because the oil separation is actually your friend here.
- Soy sauce or tamari: Two tablespoons for that umami depth that makes people ask what the secret ingredient is.
- Rice vinegar: One tablespoon to cut through the richness and wake everything up.
- Honey or maple syrup: One tablespoon to soften the edges and bring balance.
- Toasted sesame oil: One tablespoon for that nutty, warm note that makes this taste like it came from somewhere intentional.
- Fresh lime juice: One tablespoon squeezed right before using, not the bottled kind.
- Sriracha or chili garlic sauce: One teaspoon optional, adjusted to your heat preference.
- Warm water: Two to four tablespoons to reach that perfect drizzle consistency.
- Sesame seeds: One tablespoon for garnish and a little crunch on top.
- Lime wedges: For serving, because the brightness at the end matters.
Instructions
- Build Your Base:
- Spiralize your zucchini right before you're ready to make this—let it sit too long and it'll start giving off water. Toss the zucchini noodles, carrots, bell pepper, scallions, and cilantro into a large bowl and imagine you're just starting something good.
- Make the Sauce:
- Whisk the peanut butter with soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha in a separate bowl, adding two tablespoons of warm water first. Keep whisking until it's silky and pourable, then taste it—this is your moment to add another tablespoon of water if needed, because the right consistency is everything.
- Bring It Together:
- Pour that sauce over the vegetables and toss like you mean it, making sure every noodle gets its moment in the creamy goodness. The vegetables will start releasing their water, which is exactly what should happen.
- Add the Crunch:
- Fold in the chopped peanuts gently, then transfer to serving bowls or a platter that makes you happy to look at.
- The Finishing Touch:
- Sprinkle sesame seeds across the top, add more peanuts if you're feeling generous, squeeze a lime wedge over everything, and add a few more cilantro leaves if the bowl looks like it needs brightness. Serve right away, or chill for twenty to thirty minutes if you have patience—the flavors deepen as they sit together.
Pin it There's a moment right after you toss everything together when the pale green noodles get coated in that amber sauce, and for a second you can see the whole thing transform from separate ingredients into something unified and alive. That moment never gets old, no matter how many times you make it.
Why This Works as a Whole Meal
I used to think salads needed something else to be complete—bread, a protein, some backup plan. Then I realized that the peanut sauce carries enough richness and the vegetables provide enough volume that you don't need anything else unless you want it. It's a complete thought on a plate, which is harder to achieve than you'd think.
Playing with Heat and Flavor
The sriracha is optional in my recipe, but it shouldn't be invisible; it should announce itself gently, like a friend who knows when to speak up. If you're not someone who likes heat, skip it entirely or use just a whisper. If you like fire, start with a teaspoon and keep going until your mouth tells you to stop—there's no wrong answer here.
Making It Your Own
The first time I made this, I followed the recipe exactly, which was wise. The second time, I added grilled tofu because I was hungry in a protein-hungry way. The third time, I spiralized cucumber instead of half the zucchini because I wanted it lighter and cleaner tasting. Once you know the bones of the dish, you can dance with it, and it'll dance back.
- Swap sunflower seed butter for peanut butter and you've got a nut-free version that tastes just as good.
- Add grilled chicken, shredded tofu, or edamame if you need more substance, but know that this works beautifully as a vegetarian main course.
- Pair it with crisp white wine in summer or iced green tea year-round, because the coolness matches the spirit of the dish.
Pin it This salad lives in the space between comfort and lightness, between effort and ease. Make it when you need something that feels both nourishing and joyful, and it will be.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, chilling for 20-30 minutes enhances flavors without compromising texture.
- → What can I add for extra protein?
Grilled tofu, shredded chicken, or edamame complement the dish well.
- → How can I adjust the spiciness?
Modify the amount of sriracha or chili garlic sauce to your taste preference.
- → Are there alternatives to peanuts for allergies?
Sunflower seed butter and omitting peanuts provide a nut-free variation.
- → What tools do I need to make the noodles?
A spiralizer or julienne peeler is essential for creating zucchini noodles.
- → Is this dish gluten-free and dairy-free?
Yes, using tamari instead of soy sauce keeps it gluten-free, and no dairy is included.