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To make a Sesame Peanut Zoodle Salad, gather these fresh items: - 3 medium zucchinis, spiralized into noodles - 1 bell pepper (red or yellow), thinly sliced - 1 cup shredded carrots - 1 cup purple cabbage, thinly sliced - 1/2 cup cilantro, chopped - 1/4 cup green onions, chopped - 1/4 cup unsalted peanuts, roughly chopped - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons creamy peanut butter - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon honey or maple syrup (for a vegan option) - 1 teaspoon grated ginger - Sesame seeds for garnish Feel free to add or change ingredients to make this salad your own. Here are some ideas: - Cherry tomatoes for a sweet burst - Cucumber for extra crunch - Edamame for added protein - Avocado for creaminess - Sriracha for heat This salad is not just tasty; it packs a nutritional punch. Each serving is rich in vitamins and minerals. Here's a quick breakdown: - Calories: Approximately 200 - Protein: About 7 grams - Fat: Around 12 grams, mainly from healthy sources - Carbohydrates: Roughly 20 grams - Fiber: Approximately 4 grams This salad is light but filling. It's perfect for lunch or dinner. Enjoy the fresh flavors and vibrant colors! {{ingredient_image_1}} Start by spiralizing the zucchinis. Use a spiralizer to turn them into noodles. Place the zoodles in a large bowl. This base gives the salad a nice, crunchy texture. Slice the bell pepper thinly and add it to the bowl. Next, shred the carrots and toss them in. Then, slice the purple cabbage and add it as well. Chop the cilantro and green onions. Mix all the veggies gently to combine. Make sure everything is evenly distributed. This mix adds color and flavor to your salad. In a small bowl, whisk together the soy sauce or tamari. Add the creamy peanut butter and sesame oil. Then, pour in the rice vinegar and honey or maple syrup. Grate some ginger and add it to the mix. Whisk until smooth and well combined. This dressing ties the whole salad together for a rich taste. After making the dressing, pour it over the zoodle salad. Toss everything well to coat the zoodles and veggies. Let it sit for about 10 minutes. This helps the flavors blend and softens the zoodles a bit. To spiralize zucchini, choose firm, fresh zucchinis. Wash them well and cut off the ends. Use a spiralizer for even noodles. Turn the zucchini as you spiralize. This gives you long, uniform zoodles. If you find the zoodles too watery, pat them dry with a clean towel. This step helps keep the salad crisp. To make the salad shine, use fresh ingredients. Fresh cilantro and ginger add a punch. Toasting the peanuts brings out their rich flavor. You can also add a splash of lime juice for a zesty kick. If you want more heat, try adding a bit of chili paste or flakes. Experiment with the dressing too; swap honey for maple syrup for a vegan touch. This salad works great for meal prep. Spiralize the zucchini and store it in an airtight container. Keep the dressing separate until you are ready to eat. This keeps the zoodles crunchy. You can mix in other veggies too. Carrots and bell peppers are great choices. Prepare a large batch and enjoy it throughout the week! Pro Tips Use Fresh Ingredients: For the best flavor and texture, use fresh, organic vegetables whenever possible. Adjust the Sauce: Feel free to modify the dressing ingredients to suit your taste; add more peanut butter for creaminess or more vinegar for tang. Chill Before Serving: For a refreshing taste, let the salad chill in the fridge for about 30 minutes before serving. Experiment with Toppings: Try adding other toppings like avocado, sesame seeds, or even grilled chicken for extra protein. {{image_2}} Adding protein makes this salad even better. You can use cooked chicken or tofu for a tasty boost. For chicken, grill or bake it first. Then, slice it into strips and add it to the salad. If you prefer tofu, use firm or extra-firm tofu. Pan-fry or bake it until golden. Then, cube it and mix it in with the zoodles. Both options add flavor and make the dish more filling. If you want to change the flavor, try different dressings. You can swap the soy sauce for a spicy sauce for a kick. A sesame ginger dressing adds a fresh twist. For a creamy option, use tahini instead of peanut butter. You can also mix in lime juice for a zesty note. Feel free to experiment until you find your favorite dressing! Using seasonal vegetables can make this salad even more exciting. In summer, add fresh corn or cherry tomatoes. In fall, try roasted butternut squash or sweet potatoes. You can also use seasonal greens like spinach or arugula. Just remember to slice them thinly. Mixing in these veggies keeps the salad fresh and reflects what’s in season. Enjoy the vibrant colors and flavors! To keep your zoodle salad fresh, store it in an airtight container. Make sure to remove excess air. You can place it in the fridge right after serving. When you store the salad this way, it stays crisp and tasty. The zoodle salad stays good for about three days in the fridge. After that, the veggies may lose their crunch. The dressing can last up to a week if stored separately. Always check for freshness before you eat. Reheating zoodles is easy. However, I recommend eating them cold for the best taste. If you prefer warm zoodles, heat them gently in a pan. Do this for just a minute or two to avoid mushiness. Enjoy your meal fresh and flavorful! Yes, you can make this salad ahead of time. Just prepare the zoodles and veggies. Store them in the fridge in an airtight container. Keep the dressing separate. This way, the salad stays fresh and crunchy. When you're ready to eat, mix in the dressing. Let it sit for a few minutes to soak in the flavor. To add some heat, try these options: - Add a pinch of red pepper flakes to the dressing. - Mix in sriracha or chili paste for a kick. - Use spicy peanuts instead of regular ones. These small changes can really spice things up without losing the salad's charm. If you want to swap peanuts, here are some great choices: - Almonds add nice crunch and flavor. - Cashews provide a creamy texture. - Sunflower seeds are a great nut-free option. These substitutes will keep your salad tasty and satisfying. This blog post covered how to make a fresh zoodle salad. We discussed key ingredients, step-by-step instructions, and helpful tips to enhance your dish. You learned about protein additions and seasonal swaps to keep your meals exciting. Proper storage and reheating techniques help you enjoy leftovers too. Overall, this zoodle salad is easy to customize, tasty, and healthy. It’s a fun way to enjoy veggies and make meals more exciting. Give it a try and enjoy every bite!

Sesame Peanut Zoodle Salad

A refreshing and healthy salad made with spiralized zucchini noodles, colorful vegetables, and a creamy sesame 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 whole bell pepper (red or yellow), thinly sliced
  • 1 cup shredded carrots
  • 1 cup purple cabbage, thinly sliced
  • 0.5 cup cilantro, chopped
  • 0.25 cup green onions, chopped
  • 0.25 cup unsalted peanuts, roughly chopped
  • 0.25 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup (for a vegan option)
  • 1 teaspoon grated ginger
  • to taste sesame seeds for garnish

Instructions
 

  • Begin by preparing the zoodles. Spiralize the zucchinis using a spiralizer and place them in a large mixing bowl.
  • Add the sliced bell pepper, shredded carrots, purple cabbage, chopped cilantro, and green onions to the bowl with the zucchini noodles. Toss the vegetables gently to combine.
  • In a separate small bowl, whisk together the soy sauce (or tamari), peanut butter, sesame oil, rice vinegar, honey (or maple syrup), and grated ginger until smooth and well combined.
  • Pour the dressing over the zoodle salad mixture and toss everything together until the zoodles and vegetables are evenly coated.
  • Let the salad sit for about 10 minutes to allow the flavors to meld and the zoodles to soften slightly.
  • Serve the salad in individual bowls or on a large platter, garnishing with chopped peanuts and a sprinkle of sesame seeds for added crunch and flavor.

Notes

Letting the salad sit for a few minutes enhances the flavors.
Keyword gluten-free, salad, vegan, zoodles