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- 3 medium zucchinis, spiralized into noodles - 1 bell pepper, thinly sliced (red or yellow for sweetness) - 1 cup shredded carrots (fresh for vibrant color) - 1 cup purple cabbage, finely sliced - 1/2 cup fresh cilantro, chopped coarsely - 1/4 cup green onions, finely chopped - 1/4 cup unsalted peanuts, roughly chopped - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons creamy peanut butter (natural for smoothness) - 2 tablespoons toasted sesame oil - 1 tablespoon rice vinegar - 1 tablespoon honey (or maple syrup for vegan option) - 1 teaspoon freshly grated ginger - Sesame seeds for garnish - Additional chopped peanuts for crunch {{ingredient_image_2}} To start, grab three medium zucchinis. Use a spiralizer to turn them into zoodles. They should look like noodle strands. Place the zoodles in a large bowl. Fresh zoodles are key to a crunchy salad. They add a nice bite and absorb the dressing well. Now, let's add more color and crunch. Thinly slice one bell pepper. You can choose red or yellow for sweetness. Next, take one cup of fresh carrots and shred them. The vibrant orange will brighten the salad. Then, slice one cup of purple cabbage finely. This adds a nice crunch and a pop of color. Add half a cup of chopped cilantro and a quarter cup of finely chopped green onions. Each of these herbs boosts the flavor. Toss these ingredients together gently until they mix well. This step ensures every bite is full of flavor. In a separate small bowl, it’s time to make the dressing. Combine a quarter cup of soy sauce or tamari for a gluten-free option. Add two tablespoons of creamy peanut butter. This gives the dressing a rich texture. Next, add two tablespoons of toasted sesame oil. It enhances the nutty flavor of the dish. Then, mix in one tablespoon of rice vinegar for tanginess. Add one tablespoon of honey or maple syrup for sweetness. Finally, include one teaspoon of freshly grated ginger. This adds a nice aromatic kick. Whisk everything together until it’s smooth and blended well. Now, it's time to bring everything together. Drizzle the dressing over the zoodle mixture. Toss all the ingredients until every zoodle is coated in that delicious dressing. This is where all the flavors come together. Let the salad sit for about ten minutes. This helps the flavors meld and softens the zoodles just right. Finally, serve the salad in bowls or on a platter. Top with roughly chopped peanuts and a sprinkle of sesame seeds. This adds a nice crunch and a beautiful finish to your dish. Enjoy your fresh and vibrant sesame peanut zoodle salad! When picking zucchini, look for bright, firm ones. Avoid any with soft spots or blemishes. Choose medium-sized zucchinis. They have the best taste and texture. A fresh zucchini should feel heavy for its size. This means it is juicy and full of flavor. To make a great dressing, balance flavors well. Start with soy sauce for saltiness. Add creamy peanut butter for richness. Toasted sesame oil gives a nutty taste. Rice vinegar adds brightness. Use honey for sweetness. Whisk these ingredients until smooth. Taste and adjust as needed. If it’s too salty, add more vinegar. If it’s too thick, add a little water. Toss your salad gently to avoid breaking the zoodles. Use a large bowl to give room for movement. Drizzle the dressing over the salad, not the other way around. This helps coat all ingredients evenly. After tossing, let the salad rest for about 10 minutes. This allows flavors to blend and zoodles to soften. Just before serving, sprinkle chopped peanuts and sesame seeds on top for crunch. Pro Tips Choosing Zucchini: Opt for firm zucchinis with a vibrant skin for the best flavor and texture in your zoodles. Colorful Vegetables: Mix and match different colored bell peppers and carrots for a visually appealing dish that’s also packed with nutrients. Prepping Ahead: You can spiralize the zucchinis and chop the vegetables a day in advance. Just combine them with the dressing right before serving to maintain freshness. Adjusting Spice Level: For a spicier kick, consider adding a splash of sriracha or a pinch of red pepper flakes to the dressing. {{image_4}} You can add proteins to your salad for extra flavor and nutrition. Grilled chicken works well. Simply slice it thin and toss it in. For a plant-based option, try cubed tofu. You can pan-fry or bake it until golden. Add it to the zoodles for a filling meal. Shrimp is another tasty choice. Cook them lightly and mix them in for a seafood twist. Each option will make your salad heartier and even more satisfying. Feel free to change the vegetables in your zoodle salad. You can use cucumber for a refreshing crunch. Radishes add a spicy kick. Cherry tomatoes bring a burst of sweetness. You might also try adding some edamame for a protein boost. Broccoli slaw could give your salad a new texture. Mixing different colors and shapes makes the dish more appealing and fun to eat. Use what you have on hand for a quick meal. Making this salad gluten-free is easy. Use tamari instead of soy sauce. This option keeps all the flavor without the gluten. For a vegan twist, swap honey with maple syrup. It offers the same sweetness without the animal product. If you want a creamy dressing, choose a plant-based peanut butter. Many brands offer great choices. These simple changes keep your salad tasty and suitable for different diets. Enjoy the same delicious flavors while meeting your needs! To keep your sesame peanut zoodle salad fresh, store it in the fridge. Place the salad in a container with a tight lid. This helps keep moisture in and prevents the salad from drying out. Enjoy the leftovers within three days for the best taste. I recommend using glass or BPA-free plastic containers. Glass containers don't stain or absorb smells, making them great for salads. If you use plastic, make sure it is food-safe and has a secure lid. Choose a container that fits your leftover salad snugly to minimize air exposure. Generally, I don’t recommend reheating zoodle salads. Zoodles can become mushy when heated. If you must, warm them gently in a pan over low heat. Stir them quickly to avoid overcooking. Instead, enjoy your salad cold or at room temperature for the best flavor and texture. You can make this salad ahead of time for quick meals. First, spiralize the zucchinis and store them in an airtight container. Keep the other veggies, like bell pepper and carrots, in separate containers. This helps keep them fresh and crunchy. Mix the dressing in a jar and store it in the fridge. When you're ready to eat, just combine everything in a bowl. Toss the salad and enjoy! Yes, you can use other nut butters for this salad. Almond butter or cashew butter works well if you want a different flavor. If you prefer sunflower seed butter, it’s a great nut-free option. Just remember, each nut butter adds its own taste, so choose one that you like! If you don’t have a spiralizer, don’t worry! You can use a vegetable peeler to create thin strips of zucchini. Just slice the zucchini into flat pieces and then cut them into thin noodles. You can also use a box grater. Grate the zucchini for a different texture. The salad will still taste great! This blog post covered how to make a Sesame Peanut Zoodle Salad. We discussed key ingredients, step-by-step instructions, and important tips. You can easily add proteins or switch up vegetables for fun variations. We also shared how to store leftovers and answered common questions. Now you can enjoy this fresh, tasty dish anytime. Have fun in your kitchen and get creative!

Sesame Peanut Zoodle Salad

A refreshing salad featuring spiralized zucchini noodles, colorful vegetables, and a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 medium zucchinis, spiralized into noodles
  • 1 bell pepper thinly sliced (red or yellow)
  • 1 cup shredded carrots
  • 1 cup purple cabbage, finely sliced
  • 1 2 fresh cilantro, chopped coarsely
  • 1 4 green onions, finely chopped
  • 1 4 cup unsalted peanuts, roughly chopped
  • 1 4 cup soy sauce (or tamari)
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon freshly grated ginger
  • to taste sesame seeds for garnish

Instructions
 

  • Begin by creating the zoodles: use a spiralizer to transform the medium zucchinis into noodle-like strands. Place these fresh zoodles in a large mixing bowl.
  • Next, enhance the zoodle bowl by adding the thinly sliced bell pepper, freshly shredded carrots, finely sliced purple cabbage, chopped cilantro, and green onions. Gently toss these ingredients together to evenly combine their vibrant flavors and textures.
  • In a separate small bowl, prepare the dressing. Whisk together the soy sauce (or tamari), creamy peanut butter, toasted sesame oil, rice vinegar, honey (or maple syrup), and freshly grated ginger until the mixture is smooth and well-blended.
  • Drizzle the prepared dressing over the zoodle salad mixture. Toss all the components together until each zoodle and vegetable piece is well-coated with the flavorful dressing.
  • Allow the salad to rest for approximately 10 minutes. This brief pause will help the flavors meld beautifully and the zoodles to soften just enough for an appetizing bite.
  • Serve the refreshing salad in individual bowls or on a spacious platter. Finish by garnishing with the roughly chopped peanuts and a sprinkle of sesame seeds to add a delightful crunch and an attractive look.

Notes

Allow the salad to rest for 10 minutes to enhance flavor.
Keyword gluten-free, salad, vegan, zoodles