Zucchini Noodle Salad with Peanut Sauce for a Light Delight

Zucchini Noodle Salad with Peanut Sauce is a vibrant celebration of fresh vegetables and creamy goodness, perfect for meal prep or impressing guests.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Zucchini Spiralized
2 cups Red Cabbage Thinly sliced
1 medium Carrot Spiralized or julienne
0.5 cups Cilantro Chopped
8 oz Tempeh Can be substituted with tofu

For the Dressing

3 tbsp Soy Sauce Tamari for gluten-free option
1 tbsp Maple Syrup Can substitute with brown sugar
3 tbsp Peanut Butter Or almond butter
2 tbsp Rice Vinegar Or lemon juice
1 tbsp Sesame Oil Or omit
1 tbsp Lime Juice

Equipment

Spiralizer
Skillet
Mixing bowl

Method

Step-by-Step Instructions

Begin by spiralizing the fresh zucchinis into noodles, then sprinkle with salt and let sit for 10 minutes.
Wash and thinly slice the red cabbage and carrot. Chop the cilantro and set all the vegetables aside.
Slice tempeh into pieces and marinate in soy sauce and maple syrup for 5 minutes, then sauté for 8-10 minutes.
In a bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and lime juice. Whisk until smooth.
In a large bowl, mix the zoodles, chopped vegetables, and cooked tempeh. Pour the dressing over and toss.
Serve immediately, garnishing with crushed peanuts, cilantro, sesame seeds, and chili oil if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 6gVitamin A: 3000IUVitamin C: 35mgCalcium: 60mgIron: 2mg

Notes

Let spiralized zucchini sit with salt for 10 minutes for better texture.

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