Variation
Add grilled shrimp or shredded chicken for a boost of protein.
Salad · Lunch · Vegetarian · Fusion
Zucchini Noodle Salad With Spicy Peanut Ginger
This vibrant zucchini noodle salad features crisp vegetable ribbons tossed in a silky, bold peanut dressing. It is the perfect 20 minute chilled lunch for hot July afternoons.
Prep
20 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Spiralizing
Use a spiralizer to create thin noodles from the zucchini, stopping when you reach the seedy core.
Tip: Save the cores for smoothies or soups to minimize waste.
- 2
Drying
Place zucchini noodles on a clean kitchen towel and pat gently to remove excess surface moisture.
Tip: Do not salt the noodles beforehand or they will become watery and limp.
Sauce Emulsion
- 1
Whisking
In a medium bowl, combine peanut butter, soy sauce, vinegar, ginger, garlic, sriracha, and sweetener.
Tip: Add warm water one teaspoon at a time until the sauce reaches a pourable consistency.
How to Make Zucchini Noodle Salad With Spicy Peanut Ginger
Total time: 20 min · Yields 4 servings
- 1
Create the Noodles
Spiralize the zucchini into thin, spaghetti-like strands. Transfer these to a large mixing bowl along with the julienned carrots and sliced red bell peppers.
- 2
Emulsify the Dressing
In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, grated ginger, minced garlic, sriracha, and honey. Slowly whisk in warm water until the sauce is smooth and creamy.
- 3
Toss and Coat
Pour the spicy peanut ginger dressing over the zucchini noodles. Use tongs to gently toss the vegetables until every strand is evenly coated in the sauce.
- 4
Fold in Aromatics
Add the sliced green onions and chopped cilantro to the bowl. Give it one final light toss to distribute the herbs throughout the salad.
- 5
Rest and Serve
Allow the salad to sit for 5 minutes so the flavors meld slightly, then garnish with crushed peanuts and serve immediately while cold.
Chef's Tips
- Choose small to medium zucchini as they have fewer seeds and a firmer texture for spiraling.
- Serve this salad immediately after dressing as zucchini will naturally release water the longer it sits.
- If the dressing thickens in the fridge, whisk in a splash of warm water to loosen it up.
What to Serve with Zucchini Noodle Salad With Spicy Peanut Ginger
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in chilled bowls to keep the vegetables crisp.
- Top with a jammy soft-boiled egg.
- Pair with a side of crispy pan-fried tofu.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap peanut butter for almond butter or sunbutter for different flavor profiles.
Variation
Add edamame or snap peas for extra crunch and fiber.
Storage & Reheating
This salad is best enjoyed fresh. Store leftover dressing in an airtight container for up to 1 week. If storing the assembled salad, it will keep for 24 hours but will become softer.
Further reading
Frequently asked questions
Can I make zucchini noodle salad ahead of time?
You can prep the vegetables and the dressing separately up to 2 days in advance, but do not mix them until you are ready to serve to prevent the noodles from getting soggy.
How do I stop my zucchini noodle salad from being watery?
Avoid salting the zucchini before mixing and do not cook the noodles. Keeping them raw and patting them dry with a towel is the best way to maintain a crisp texture.
What if I don't have a spiralizer?
You can use a Y-shaped vegetable peeler to create long, thin ribbons or a mandoline with a julienne blade.
Is this salad gluten-free?
Yes, provided you use tamari or liquid aminos instead of traditional soy sauce in the peanut dressing.
Can I eat the zucchini skin in this salad?
Absolutely, the skin contains most of the nutrients and provides a vibrant green color and structural integrity to the noodles.
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