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.

– zucchini  – carrot, peeled – 2 tablespoons of sesame oil (optional) – 1 small piece of ginger root – 1½ teaspoons of salt – peanut butter – soy sauce (low-sodium) – 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)


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.

Step 1:

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 2:

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 3:

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 4:

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.

Step 5:

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