This summer I’ve been trying to cut back on my calories with lighter meals that are still filling. I’ve been trying to incorporate more seasonal produce into my diet as well. Although zucchini is typically available in the grocery store year round, zucchini season is still going strong. Zucchini is such a versatile vegetable – it’s great grilled, baked, sautéed, and also raw. I like to peel zucchini if I am eating it raw because it gets rid of the bitter aftertaste. I bought a vegetable spiralizer a few years ago and it’s one of the best tools to make a quick, healthy meal (click here for the one I use). Spiralized beets, sweet potatoes, carrots, and zucchini are amazing in salads. This salad is ready in minutes and requires no cooking. The peanut sauce can be made ahead of time and stored in the fridge for up to 5 days. I use the sauce as a dip for vegetable rolls, baked tofu, and also on cauliflower rice. It goes with pretty much everything. Homemade peanut sauce tastes so much better than store bought and is really easy to make. This one is tangy, spicy, nutty, and absolutely delicious!
I recommend tossing the noodles with the sauce right before serving so that the noodles keep their shape. This recipe makes a great side dish but can be turned into a light main course by adding your favorite vegan protein such as tofu, tempeh, or edamame. The carrots and red bell peppers add crunch and color. I decided to add healthy micro greens to this recipe instead of a traditional Asian herb such as cilantro. Micro greens have a really high nutrient content vs. regular greens and taste really fresh. They also make any dish look stunning! I definitely recommend giving them a try! They can be used as a garnish for soups, Buddha bowls, avocado toast, or added to any sandwich or wrap for extra flavor and nutrients. Zucchini noodles are tasty and filling and can be used as a substitute for any type of pasta. If you make this recipe, let me know how it turns out by posting a picture on Instagram or Facebook and tagging @thefriendlyepicurean or pin this recipe on Pinterest!
Spicy Peanut Zucchini Noodle Salad
Ingredients
- special equipment to make noodles: a table top vegetable spiralizer
- 4 large zucchini, peeled
- 1 carrot, peeled
- 1 red bell pepper, julienned
- 1 cup micro greens
- 1/4 cup peanuts, crushed For the spicy peanut sauce (makes about 1/2 cup):
- 1/4 cup peanut butter
- 2 tbs Tamari (or soy sauce)
- 1 tbs agave syrup
- 1 tbs sesame oil
- 1 tbs rice vinegar
- 1 tbs Sriracha sauce
- Juice of 1 lime
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbs water
Directions
To make the peanut sauce, whisk together all of the sauce ingredients in a small bowl until well combined. Next, using a table top vegetable spiralizer, make the zucchini and carrot noodles. In a large bowl, toss zucchini noodles, carrot noodles, and red bell pepper pieces with 1/4 cup of peanut sauce (add more to taste). Top with crushed peanuts and micro greens and serve immediately. Best if eaten within immediately.
OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction
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Zoodles are a alternative great for a low calorie and low carb dish! And I have to get me one of those spiraliers, as you can make dishes like this with them super easy. I love the spicy peanut sauce you got rockin there as well. I could have peanut butter on just about everything!! (:
Thank you so much Nicolas! I am enjoying all of your vegetarian recipes lately!
So glad to hear it (:
Oh good!