If you haven’t tried zoodles yet, I’m going to do my best and convince you, it’s time!
Besides being an amazing veggie-packed, nutrient-rich, gluten-free, low-carb, alternative to pasta they also happen to be absolutely delicious and super versatile).
This creamy peanut salad works great as a side dish and can easily be bulked up into a main meal by adding in some shredded chicken or chopped tofu.
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Ingredients
- 2 medium sized zucchini
- 1/4 cup creamy natural peanut butter
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium tamari or soy sauce
- 2 tablespoons warm water
- 1 tablespoon toasted sesame oil
- 1 tablespoon crushed garlic
- 1 teaspoon grated ginger
- 1/4 teaspoon kosher salt
- 1/4 cup roasted peanuts
- 1/4 cup chopped scallions
- 2 tablespoons chopped cilantro
Instructions
- Use your favorite zoodle maker to create your zoodles (I like this one and this one). Place zoodles in a large bowl ad set aside.
- In a spouted glass cup (or mason jar), combine peanut butter, rice wine vinegar, tamari, water, toasted sesame oil, crushed garlic, ginger and salt. Whisk until everything is well combined.
- Drizzle the dressing over the zoodles and gently toss together until all of the zoodles have a nice light coating of the dressing.
- Top with scallions, peanuts, and cilantro. Serve and enjoy!
- Makes 4 servings.
Comments
Megan says
What about the peanut butter? it doesn’t appear in the instructions.
Joanna says
I really loved the peanut zucchini noodle salad. I took inspiration from your Thai Black Bean Pasta Salad with Edamame recipe to enhance it a bit- added some honey to the dressing and edamame/chopped bell peppers to the zoodles. Easy and delicious!
Dani says
What a great idea! That sounds delicious:)
Crystal says
I love those white slanted bowls! Where did you get them?
Dani says
World Market:)
Jennifer says
This is a great salad with excellent flavor! Next time I will skip the salt because I think that made the zucchini too wattery, but it’s still delicious!!!!
Dani says
So glad you enjoyed this Jennifer. Zucchini holds a lot of water… I will be curious to hear how it goes when you skip the salt.