Asian Zucchini Noodles With Carrots And Peanut Dressing

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Asian Zucchini Noodles With Carrots And Peanut Dressing is a fresh, no-cook recipe that is perfect for hot summer days. I created this recipe after a birthday brunch with my husband. One of the restaurant’s specials was raw zucchini noodles with chili sauce and peanuts. It sounded delicious, so I ordered it. Unfortunately, the sauce was so spicy that I couldn’t finish the dish. On the way home, I started thinking about how I would make it in my own kitchen. I replaced the hot chili sauce with a creamy peanut dressing and added fresh vegetables, roasted peanuts, and sesame seeds. The result was a light, refreshing dish that I still make every summer for a quick lunch, appetizer, or side dish.

Why You’ll Love These Asian Zucchini Noodles

Delicious

I make these Asian zucchini noodles all the time because I never get tired of their fresh flavor and crunchy texture. Every bite combines crisp vegetables, creamy peanut dressing, roasted peanuts, and sesame seeds. It’s the perfect meal when I crave something light, refreshing, and full of Asian-inspired flavors.

Nutritious

Fresh zucchini, carrots, cucumber, and green onions provide vitamins, minerals, antioxidants, and fiber. Peanut butter, peanuts, and sesame seeds add healthy monounsaturated fats that make this dish more satisfying while keeping it fresh and wholesome.

No Cooking Required

These Asian zucchini noodles are perfect for hot summer days when you don’t want to turn on the stove or oven. Simply prepare the vegetables, whisk together the dressing, and enjoy a cool, refreshing meal in minutes.

Easy and Quick

This recipe comes together in about 15 minutes. A spiralizer makes the prep fast and effortless. I even mix the dressing in the same serving bowl to save time and reduce dishes.

Light Yet Satisfying

These zucchini noodles are naturally light in calories but full of fresh vegetables, fiber, and healthy fats. They make a satisfying lunch, appetizer, or side dish without feeling heavy.

Equipment

• Vegetable peeler
• Vegetable spiralizer. I also have this model
• Microplane
• Measuring spoons and cups
• Cutting board
• Knife
• Large salad bowl
• Whisk
• Serving bowls
• Serving utensils

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Helpful Tips

No Spiralizer? No Problem

If you don’t have a spiralizer, use a vegetable peeler to make thin ribbons. You can also grate the zucchini and carrots if that’s easier. Keep in mind that grated vegetables release more moisture, so the dish may become a little more watery.

Cut the Noodles as You Spiralize

Spiralizers often produce very long vegetable noodles. Cut them into spaghetti-length pieces as you spiralize. This makes the noodles easier to stir, serve, and eat.

Protect Your Fingers

Always use the hand guard that comes with your spiralizer. For extra protection, wear a cut-resistant glove to help prevent injuries.

Make the Dressing in the Serving Bowl

Whisk the dressing directly in the bottom of your serving bowl. Then add the vegetables and toss everything together. This method helps the noodles absorb every drop of the dressing while saving you from washing an extra bowl or jar.

Freeze the ginger

When I buy fresh ginger, I wash it, pat dry and store in the freezer safe, zip top bag. Frozen ginger lasts for several months in the freezer, it is much easier to peel and grate. I use a microplane when I prepare the dressing and it defrosts right away.

Leave the Zucchini Unpeeled

There’s no need to peel the zucchini. The peel contains valuable nutrients and adds beautiful color to the dish. Simply wash the zucchini well, trim one end, and attach the other end to the hand guard of the spiralizer.

Save the Vegetable Scraps

Don’t throw away the zucchini cores and vegetable ends. Store them in a zip-top bag in the refrigerator or freezer until you have enough to make homemade vegetable stock.

Choose Natural Peanut Butter

For the best flavor and texture, use peanut butter made with only peanuts and salt. Peanut butter with added sugar or palm oil can change the flavor and consistency of the dressing.

Make It Gluten-Free

To make this recipe gluten-free, replace the soy sauce with tamari or coconut aminos. Keep in mind that coconut aminos may change the flavor of the dressing and make it slightly sweeter.

Serving Suggestions

Serve these Asian zucchini noodles right away for the freshest texture, or chill them in the refrigerator for up to 1 hour before serving. Chilling the noodles for a short time allows them to absorb more of the peanut dressing while keeping the vegetables crisp and refreshing.

Enjoy them as a light lunch, a refreshing appetizer, or a flavorful side dish with grilled chicken, shrimp, salmon, or tofu.

Storage Tips

These zucchini noodles are best enjoyed fresh. I don’t recommend storing the fully assembled dish for longer than a few hours because the vegetables will continue to release water, making the dressing thinner and the noodles less crisp.

If you’d like to prepare part of the recipe ahead of time, make the peanut dressing in advance and store it in an airtight container in the refrigerator. Shake or stir well before using. Spiralize the vegetables just before serving for the best flavor and texture.

Other Zucchini recipes you might like

Salmon Poké Bowl with Spiralized Vegetable Noodles

Zucchini Feta and Dill Bake (Low Carb, Gluten Free)

Extra Cheesy Zucchini Roll Ups (Vegetarian and Gluten Free)