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4.88 from 8 votes

Creamy Peanut Zucchini Noodle Salad

Prep Time20 mins
Total Time20 mins
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: Asian, gluten free, low carb + keto, vegan, vegetarian
Servings: 4 servings
Author: Dani Spies


  • 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


  • 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.