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Zucchini Noodle Salad with Peanut Sauce

Zucchini Noodle Salad with Peanut Sauce That's Pure Bliss

This Zucchini Noodle Salad with Peanut Sauce is a fresh, low-carb, vegan alternative that delights with vibrant flavors and textures.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 300

Ingredients
  

For the Salad
  • 2 medium Zucchini firm, for zoodles
  • 2 cups Red Cabbage thinly sliced
  • 1 medium Carrot spiralized or julienned
  • 1/4 cup Fresh Cilantro chopped, optional
  • 1 cup Tempeh sliced
For the Peanut Dressing
  • 1 tbsp Soy Sauce tamari for gluten-free
  • 1 tbsp Maple Syrup for sweetness
  • 3 tbsp Smooth Peanut Butter or crunchy
  • 1 tbsp Rice Vinegar or apple cider vinegar
  • 1 tbsp Sesame Oil optional
  • 1 tbsp Lime Juice or lemon juice

Equipment

  • Spiralizer
  • Vegetable Peeler
  • Non-stick skillet
  • Mixing bowl
  • Colander

Method
 

Preparation Steps
  1. Using a spiralizer or vegetable peeler, transform zucchini into noodles. Sprinkle with salt and let sit in a colander for 10 minutes.
  2. While the zoodles rest, slice the red cabbage and julienne the carrot. Chop cilantro.
  3. Slice tempeh and sauté in a skillet with soy sauce and maple syrup for 5-7 minutes until golden.
  4. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and lime juice until smooth.
  5. In a large bowl, combine zoodles, cabbage, carrot, and tempeh. Pour dressing over and toss to coat.
  6. Serve in bowls, garnished with crushed peanuts, cilantro, and sesame seeds. Enjoy fresh!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 18gProtein: 15gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Ensure to spiralize only firm zucchinis and let zoodles rest to avoid moisture. Adjust dressing thickness as needed.

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