Zoodle Recipe: Easy and Vegan Asian Cold Zucchini Noodles

Learn how to make this Asian zoodle recipe and serve this quick cold zucchini noodle salad in 20 minutes or less. A veggie-packed weeknight meal that is surprisingly flavorful tasty, and filling yet still healthy.

By Clara Gonzalez - Last revised Sep 30, 2025. Original Jan 2, 2017.

Why I ❤️ it Recipe Ingredients Preparation

Cold Asian zoodles.

Why I ❤️ it

Halfway between salad and cold dish, this easy, delicious, low-carb, gluten-free, and vegan, Asian zucchini noodle salad is perfect as a salad, light dish, or starter. Just make it as spicy - or not - as you like your food. This is a lighter version of my favorite Taiwanese cold noodles with peanut sauce recipe.

The creaminess of the peanut sauce, the flavor of ginger and cilantro, and the spiciness combined in this cold zoodle pasta salad just work together.

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Utensils and tools

• Zucchini pasta-maker or spiralizer, or julienne peeler, or vegetable peeler, or mandolin
• Sharp-blade knife
• Colander
• Paper towels
• Large skillet or pan

Ingredients

• 4 large zucchini (or about 1½ pounds [0.7 kilo])
• 1 large carrot, peeled
• 2 tablespoons of sesame oil (optional)
• 1 small piece of ginger root
• 1½ teaspoons of salt
• 5 tablespoons of peanut butter
• 2 tablespoons of soy sauce (low-sodium)
• 2 tablespoons of rice vinegar
• ½ teaspoon of black pepper
• 1 teaspoon of chili pepper flakes (optional)
• ⅓ cup of toasted, unsalted roasted peanuts, chopped finely
• A handful of chopped cilantro (optional)
• 1 lime cut into wedges to garnish (or lemon)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Make the carrot and zucchini noodles

Make the carrot and zucchini spaghetti with a spiralizer (vegetable noodle maker) or a julienne cutter. If you don't have either one, slice the carrot and zucchini lengthwise with a vegetable peeler or mandoline, and then cut them into very thin strips. Do the same with the ginger root.

Set the carrot noodles and ginger aside.

Step 2: Drain the zucchini

Place the zucchini noodles in the colander and toss with salt.

Let it rest in the sink to drain excess moisture while you sauté the carrot in the next step.

Step 3: Sauté the carrots and ginger

Heat the sesame oil, and heat over medium-high heat. Sauté the carrot and ginger, stirring for two minutes.

Remove from the heat and let it cool to room temperature.

Step 4: Making the sauce for zucchini noodles

Combine the peanut butter with the soy sauce, vinegar, chili pepper, and black pepper.

Place the zucchini and ginger and carrot in a bowl, and mix the dressing in.

Step 5: Chill and serve

Place in the refrigerator and chill before serving.

When it's time to serve sprinkle with the chopped peanuts, and cilantro and garnish with the lime wedges.

Variations

If you wish, add a spiralized cucumber to the bowl when you toss the ingredients together before chilling. It adds extra volume and dietary fiber to the zoodle salad.

Serving suggestions

This zucchini pasta salad is served as a refreshing cold noodle salad, or as a light meal in itself. They are equally enjoyable.

Nutritional information

Calories: 118kcal - Carbohydrates: 7g - Protein: 6g - Fat: 9g - Saturated Fat: 1g - Sodium: 196mg - Potassium: 420mg - Fiber: 3g - Sugar: 3g - Vitamin A: 1895IU - Vitamin C: 18.2mg - Calcium: 36mg - Iron: 1.2mg

More salad recipes

See more: salad recipes meatless recipes lunch recipes

FAQs

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.