Zucchini Noodle Salad with Peanut Sauce for a Fresh Twist

Enjoy a vibrant Zucchini Noodle Salad with Peanut Sauce, a guilt-free meal that’s quick to prepare and bursting with flavor!

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Prep Time 30

Cook Time 5

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Zucchini Spiralized into noodles
2 cups Red Cabbage Shredded
1 medium Carrot Shredded or spiralized
0.5 cup Fresh Cilantro Chopped
8 oz Tempeh Sliced

For the Dressing

3 tbsp Soy Sauce or tamari for gluten-free
2 tbsp Maple Syrup or agave/honey
0.5 cup Smooth Peanut Butter or crunchy
1 tbsp Rice Vinegar optional
1 tbsp Sesame Oil or olive oil
2 tbsp Lime Juice freshly squeezed

Garnishes

0.25 cup Crushed Peanuts for topping
2 tbsp Sesame Seeds for garnish
0.25 cup Fresh Cilantro additional for garnish

Equipment

Spiralizer
Mixing bowl
Non-stick skillet

Method

Preparation Steps

Spiralize the zucchini into noodles and let sit with salt to draw out moisture.
Shred the red cabbage and carrot, then chop the cilantro.
Marinate the tempeh in soy sauce and maple syrup, then sauté until golden.
Whisk together dressing ingredients until smooth.
Combine all salad ingredients in a bowl and toss with the dressing.
Garnish with crushed peanuts, sesame seeds, and cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 14gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

For the freshest taste, keep dressing separate until ready to serve. This salad can be stored in the fridge for 1-2 days but is best enjoyed fresh.

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