Portions: 4 servings Calories: 118kcal |
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.
Why I ā¤ļø it ⢠Recipe ⢠Ingredients ⢠Preparation
Cold Asian zoodles.
Why I ā¤ļø 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 ā or not ā 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.
Cold Asian zoodle recipe
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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)
- ā 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 sautƩ the carrot in the next step.
Step 3: SautƩ the carrots and ginger
Heat the sesame oil, and heat over medium-high heat. SautƩ 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.
Top tips
- When you make zoodle dishes, picking larger zucchini is better, as you can get more before you hit the center with the seeds.
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
FAQs
How do you make zoodles not watery?
You can drain some of the moisture from zoodles by tossing them with salt and letting them release some of the water.
How do you cook and eat zoodles?
You can serve zoodles as a substitute for spaghetti in any number of dishes. Zoodles are great served topped with a marinara sauce and topped with parmesan cheese, pesto, or with sauteed garlic and basil, cream sauce with rotisserie chicken, etc.
Should I boil my zoodles?
Zoodles should not be boiled. Just toss them with a hot or very warm sauce, or lightly sautƩ in olive oil just enough to heat them through. It zucchini noodles are overcooked they will get soggy and mushy.
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Asian-Inspired Cold Peanut Zoodles Recipe
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
- ā cup of toasted unsalted peanuts chopped finely
- A handful of chopped cilantro optional
- 1 lime cut into wedges to garnish (or lemon)
Instructions
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: SautƩ 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 theĀ peanut butterĀ with theĀ soy sauce,Ā vinegar,Ā chili pepper, andĀ 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 theĀ chopped peanuts, andĀ cilantroĀ and garnish with theĀ limeĀ wedges.
Notes
Nutrition
By Tia Clara
, published Jan 2, 2017 on
Rae Long
What is mamba please?
Tia Clara
Dominican savory peanut butter. It's linked to in the recipe: https://www.dominicancooking.com/3566-mamba-dominican-peanut-butter.html
Emma
Wow, I can't believe that is not real noodles. Thanks for sharing, I will try this ASAP.
Tia Clara
No, no real noodles. And they are really good.
Suzanne Perazzini
That is truly amazing. I kept inspecting the photos to check it really was zucchini and not spaghetti. Looks good and healthy.
Tia Clara
Yeah, they trick the eyes and the brain. š
Sandra Paez
Wow!! that sounds delish... I think I'm gonna give it a try š