Vegan Spiralized Zucchini Noodles
A vibrant, no-cook vegetable bowl built on tender spiralized zucchini tossed with a silky peanut-sesame dressing. This dish shines as a light, refreshing meal that celebrates fresh produce without requiring heat, making it ideal for warm weather eating. The dressing balances creamy peanut butter with soy sauce's umami, rice vinegar's brightness, and a subtle kick from Sriracha. Colorful raw vegetables—snap peas, bell pepper, green onion, cilantro—add crunch and visual appeal alongside toasted peanuts for texture contrast. Perfect for those seeking low-carb vegetable alternatives, meal-prep enthusiasts, or anyone wanting a quick, satisfying lunch. This version stands apart by keeping the zucchini raw and crunchy rather than cooked, highlighting their delicate flavor while the warm peanut sauce cools to silky consistency. Serve immediately for best texture, or customize heat level in the dressing to suit your preference.
Ingredients
- 8 cup zucchini, julienned, from 2 large zucchinis
- 1 cup sugar snap peas, diagonally sliced
- ½ red bell pepper, cut lengthwise and thinly sliced
- ¼ cup green onions, thinly sliced
- ¼ cup cilantro, chopped
- ¼ cup peanuts, coarsely chopped
- ½ cup natural peanut butteralmond butter1:1nut free if using sunflower seed butter
- 3 T soy sauce
- 1 T rice vinegar, unseasoned
- 1 T Sriracha sauce(optional)
- 1 T sesame oil
- 2 T sweetenerhoney or agave1:1 for liquid sweeteners or adjust to tastevaries by type
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- salt, to taste(optional)
Instructions
- 1
Julienne the zucchini using a spiralizer or julienne cutter, cutting from the center toward each end and rotating around the zucchini, then repeat with the other half.
- 2
Drain the zucchini noodles in a colander if they seem wet.
- 3
Whisk together soy sauce, rice vinegar, Sriracha, sesame oil, and sweetener.
- 4
Heat the peanut butter in a microwave-safe dish until softened.
- 5
Whisk the hot peanut butter into the seasoning mixture and allow to cool.
- 6
Slice the sugar snap peas, red bell pepper, and green onion. Chop the cilantro and peanuts.
- 7
Toss the zucchini noodles with a generous amount of dressing until well coated.
- 8
Divide the coated zucchini into serving bowls and top each with snap peas, bell pepper, green onion, and cilantro.
- 9
Drizzle additional dressing over the vegetables, sprinkle with chopped peanuts, and serve immediately.
Tips
Drain spiralized zucchini in a colander while prepping other ingredients to remove excess moisture; this prevents the bowl from becoming watery and keeps the noodles al dente when served.
Soften the peanut butter before whisking into the dressing to ensure a smooth, lump-free sauce that coats the vegetables evenly without clumping.
Assemble bowls and serve immediately after tossing with dressing to maintain the zucchini's crisp texture; prepare vegetables ahead but julienne zucchini, chop cilantro, and chop peanuts just before serving.
Good to Know
Prepared dressing keeps refrigerated up to 4 days. Prepped vegetables (snap peas, bell pepper, green onion) keep refrigerated up to 3 days. Julienne zucchini, chop cilantro, and chop peanuts just before serving for best texture.
Mix dressing and allow to cool completely; store refrigerated. Slice and chop all vegetables except zucchini, cilantro, and peanuts up to 1 day ahead. Spiralize zucchini and assemble bowls within 2 hours of serving.
Serve immediately at room temperature after assembling bowls. This dish does not benefit from chilling and tastes best when zucchini noodles are fresh and dressing is cool but not cold.
Common Mistakes
Skip draining wet zucchini to avoid a watery bowl that dilutes the peanut sauce.
Don't microwave peanut butter too long to avoid a separated or broken texture when whisked into the dressing.
Assemble and dress zucchini right before serving to avoid soggy noodles and loss of crunch.
Substitutions
Gluten-Free Swaps
General Alternatives
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FAQ
Can I make this ahead for meal prep?
Yes. Prepare the dressing, slice snap peas, bell pepper, and green onion, and store separately refrigerated up to 3 days. Spiralize zucchini no more than 2 hours before serving, and chop cilantro and peanuts just before assembly to preserve texture and prevent wilting.
What if I don't have a spiralizer?
Use a julienne peeler, mandoline with julienne attachment, or sharp knife to create thin noodle-like strips. A regular vegetable peeler creates ribbons, which work but provide different texture. Each method takes slightly longer than a spiralizer but yields the same result.
How long does this salad keep in the refrigerator?
Undressed zucchini noodles keep 1-2 days in an airtight container. Once tossed with dressing, consume immediately for best texture. Prepared dressing lasts up to 4 days refrigerated. Pre-cut vegetables last 3 days when stored separately.