Raw zoodle salad with a spicy peanut sauce


A spiralizer is a fun kitchen tool that can quickly turn an otherwise boring raw zucchini into versatile zucchini noodles or “zoodles,” opening up all sorts of low-carb noodle recipe possibilities. Here’s my version of a classic Asian-inspired peanut-noodle salad. Try this when you want a light n’ healthy lunch or dinner option. Serves 4.



  • One each of medium sized green and yellow zucchini (I only ended up using the yellow one this time to make a half-recipe, but you’ll get twice as much salad if you use two)
  • 1 cucumbe (preferably Persian, or  about 1/3 of a hothouse cucumber)
  • 4 cilantro sprigs
  • 3 scallions

Peanut sauce ingredients:

  • 2 Tbsp creamy peanut butter
  • 1/4 cup coconut milk
  • 1 tsp rice vinegar
  • 1 tsp low-sodium soy sauce
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp sriracha sauce

Combine the sauce ingredients in a food processor with cutting blade, and process until smooth. Set aside (can be pre-made up to 48 hours ahead and kept in refrigerator).


Meanwhile, spiralize your zucchini. If you don’t have a spiralizer, you can use a veggie peeler to make flat fettucine style zoodles.


Slice your cucumber lengthwise into 1/4 inch thick slices, and then cross-cut them to about 1-inch length.


Finely slice your green onion and chop the cilantro. Combine all ingredients in a large bowl.

Drizzle with peanut sauce and toss to lightly coat.





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