This Saucy Peanut Zucchini Noodle Salad is the perfect summery bite – full of flavorful peanut sauce, crisp vegetable noodles, and all your favorite garnishes. Make it before the summer ends!
Hello from beautiful Portland, Oregon!
Today, I bring you a peanut veggie noodle salad, but my meal plan today includes doughnuts, lots of Stumptown coffee, Salt & Straw ice cream, and more indulgences – as I hit up all my favorite Portland establishments from childhood.
This city has grown up so much since I was last here, and it’s fun to explore the neighborhoods that are filling with new restaurants, trendy stores, and coffee shops (oh, so many!).
But before I get back to it – let’s talk veggies.
This noodle salad is a variation of what I’ve been enjoying so much this summer when I feel lazy. Getting lots of veggies in with a flavorful sauce is my favorite way to enjoy this raw zucchini noodles that I’ve shared with you guys a few times (here with pesto and here as a Vietnamese noodle bowl).
To make this recipe, you will first have to prep this peanut sauce. I made it a one-bowl type of sauce so it’s easy to whip together!
Then, shred up some raw vegetables – zucchini and carrot noodles are my favorites, along with shredded red cabbage – and it’s go time (I use this spiralizer, and this one is a step up). You can also add some sautéed shrimp, or edamame like I did, if you so desire.
Enjoy this on the porch or in the backyard with a glass of rosé.
- 2 medium zucchini, spiralized
- 2 large carrots, spiralized
- 1 cup sliced red cabbage
- ½ cup peanut sauce
- 2 tablespoons hot water
- ½ cup shelled edamame (soybeans)
- Garnish with peanuts, sesame seeds, sriracha
- Into a large bowl, spiralize zucchini and carrots. Add sliced red cabbage.
- Mix the peanut sauce with the hot water to loosen and warm the sauce a bit. The sauce may seem thick but the vegetable noodles release water so do not add more than 2 tablespoons of water. Pour the sauce over the vegetable noodles and toss.
- Divide the noodles between two bowls and top with edamame and garnishes. Serve fresh.
We’ll talk soon about another variation on this saucy deliciousness – I’m not done with this peanut sauce!
Have an awesome week, friends. Put this easy meal in your late summer and early fall rotation.