Zucchini Noodle Salad With Peanut-Ginger
With their bold, Asian-inspired flavors and bountiful crisp-tender vegetables, cool noodle salads make perfect umami-laden vegetarian lunches or dinners. Since we have plenty of successful recipes utilizing spiralized zucchini in place of traditional wheat or rice noodles, we decided to use them again here.
Ingredients
- 3 zucchini 8 ounces each, ends trimmed
- ¼ cup unsweetened creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil melted
- 2 teaspoons grated fresh ginger
- 1 teaspoon sriracha
- 1 small garlic clove minced
- ½ red bell pepper 4 ounces, stemmed, seeded, and cut into ¼-inch-wide strips
- 2 teaspoons sesame seeds toasted
Instructions
- Using spiralizer, cut zucchini into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths. (You should have 1 pound of zucchini noodles after spiralizing; reserve extra noodles for another use.)
- Whisk peanut butter, soy sauce, vinegar, sesame oil, coconut oil, ginger, sriracha, and garlic in large bowl until smooth. Add zucchini noodles and bell pepper to bowl with dressing and toss to combine. Sprinkle with sesame seeds. Serve. Keto Meal Prep » Spiralized zucchini, prepared through step 1, can be placed in zipper-lock bag and refrigerated for up to 5 days.