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.
Marisa
Carly @ FitLiving blog says
Yum!! One more thing to put that delicious peanut sauce all over… Pinning for later! Thanks for sharing.
Marisa says
Right?! Check back this morning… there’s ONE MORE recipe 🙂
Cassie @ Almost Getting it Together says
So jealous of your Portland adventures! All of my favorite places!! xo
Marisa says
Yes! Hope you’re well, Cassie!
Dani @ Dani California Cooks says
This looks SO fantastic. I recently got a zoodle-maker but I have yet to use it!!! I honestly haven’t even taken it out of the box yet. I’m not sure why I’m so intimidated by it because the recipes with zoodles – like yours – look so fresh, healthy, and delicious. I love how many vegetables you got into one recipe!
Marisa says
Awesome, Dani! You can start with trying this recipe! 🙂 Can’t wait to hear how you like your zoodler!
Hillary says
mmmm, love the colors!
Marisa says
Thank you!