Pin it I started making this on a Tuesday afternoon when I had four zucchini turning soft in the crisper and no appetite for anything heavy. The spiralizer had been sitting in the drawer for months, still in its box, and I figured it was time to actually use it. What came out of that experiment was this tangy, crunchy bowl that I ended up eating straight from the mixing bowl, standing at the counter. It's been my go-to ever since when I want something that tastes indulgent but leaves me feeling light.
The first time I brought this to a potluck, I watched someone go back for thirds and then ask if I'd written the recipe down anywhere. I hadn't, because I'd been winging it every time, adjusting the lime and sriracha based on what tasted right that day. That night I finally measured everything out and scribbled it on a sticky note that's still stuck to the inside of my cabinet. Now I make it for people who claim they don't like raw vegetables, and they always finish their bowl.
Ingredients
- Zucchini: Choose firm, medium-sized ones because they spiralize cleanly and don't turn watery as fast as the giant ones.
- Shredded carrots: Adds a sweet crunch that balances the richness of the peanut sauce, and the color makes everything look more alive.
- Red bell pepper: I slice mine as thin as I can manage because it distributes better and every bite gets a little sweetness.
- Scallions: The sharp bite cuts through the creaminess, and they look pretty scattered on top.
- Fresh cilantro: This is non-negotiable for me, it brings a brightness that dried herbs just can't touch.
- Roasted peanuts: They add the crunch that makes this feel like a real meal, not just a salad.
- Creamy peanut butter: Natural works best because it blends smoother and doesn't have that weird sweetness some brands sneak in.
- Soy sauce or tamari: The salty backbone of the sauce, and tamari keeps it gluten-free without losing any depth.
- Rice vinegar: Adds a gentle tang that doesn't overpower like some vinegars do.
- Honey or maple syrup: Just enough sweetness to round out the salty and sour notes.
- Toasted sesame oil: A little goes a long way, it adds that nutty aroma that makes the whole bowl smell incredible.
- Lime juice: Fresh only, the bottled stuff tastes flat and won't give you that bright zing.
- Sriracha or chili garlic sauce: I usually add a bit more than the recipe says because I like the heat, but start small if you're cautious.
- Warm water: Thins the sauce just enough to coat everything evenly without clumping.
- Sesame seeds: Toasted ones add a tiny nutty crunch on top.
- Lime wedges: For squeezing over right before you eat, it wakes everything up.
Instructions
- Prep the vegetables:
- Spiralize the zucchini into long noodles and toss them into a big bowl with the carrots, bell pepper, scallions, and cilantro. Everything should look colorful and jumbled together, like a farmers market in a bowl.
- Make the peanut sauce:
- Whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha with 2 tablespoons of warm water until it's completely smooth and pourable. If it's too thick, add water a splash at a time until it looks glossy and drizzles off the whisk.
- Toss everything together:
- Pour the sauce over the vegetables and use tongs or your hands to toss until every strand is coated. Add the chopped peanuts and toss once more so they're mixed in but still chunky.
- Finish and serve:
- Transfer to bowls or a big platter, sprinkle sesame seeds and extra peanuts on top, and tuck lime wedges around the edges. Serve it right away while it's still crisp, or let it chill in the fridge for 20 minutes if you want the flavors to settle in deeper.
Pin it I remember making this on a night when a friend showed up unannounced, hungry and tired from a long day. I doubled the batch, and we sat on the floor with our bowls, talking until the windows fogged up. She told me later that she'd started keeping the ingredients on hand just in case she needed something that felt like a reset. That's what this dish is for me too, a way to press pause and feel good about what I'm eating.
How to Store and Reheat
Keep any leftovers in an airtight container in the fridge for up to two days, though the zucchini will soften a bit as it sits. The flavor actually gets better after a few hours, so don't be afraid to make it ahead for lunch the next day. I wouldn't recommend freezing this because the texture of raw zucchini doesn't survive the thaw, it turns to mush and loses all its crunch. If you want to prep ahead, spiralize the zucchini and store it separately from the sauce, then toss everything together right before serving.
Variations and Substitutions
If you don't have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make wide ribbons instead of noodles, it still works and looks just as pretty. For extra protein, toss in some grilled tofu, shredded rotisserie chicken, or a handful of edamame. I've also swapped the zucchini for spiralized cucumber or daikon radish when I wanted something even crispier and more refreshing. If peanuts aren't your thing or you're cooking for someone with an allergy, sunflower seed butter works as a substitute and keeps the creamy texture, just leave out the peanut garnish and use pepitas instead.
Serving Suggestions
This pairs beautifully with a crisp white wine or a glass of iced green tea if you want to keep things light. I've served it alongside grilled salmon or as part of a bigger spread with spring rolls and mango slices. It also works as a side dish for anything off the grill, the cool crunch balances out smoky, charred flavors really well.
- Top with a soft-boiled egg for extra richness.
- Serve it in lettuce cups for a fun, handheld version.
- Double the sauce and use the extra as a dip for fresh veggies or rice paper rolls.
Pin it This recipe has become one of those things I make without thinking, the kind of dish that feels easy and personal at the same time. I hope it becomes that for you too, something you reach for when you want to feel good and fed without any fuss.
Recipe FAQ
- → What type of peanut butter is best for the sauce?
Natural, unsweetened peanut butter works best as it provides a creamy texture without added sugars or oils.
- → Can I make the dish spicier?
Yes, adding sriracha or chili garlic sauce allows you to adjust the heat level according to your preference.
- → What alternatives can I use for the vegetables?
Try spiralized cucumber or carrot for a different texture, or add additional crunchy vegetables for variety.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to two days, stirring well before serving.
- → Is this suitable for gluten-free diets?
Yes, using tamari instead of soy sauce ensures the dish remains gluten-free.