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Sesame Peanut Zoodle Salad Fresh and Flavorful Dish

by on August 14, 2025
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Are you ready to dive into a fresh and flavorful dish? This Sesame Peanut Zoodle Salad brings together crunchy veggies, tasty zoodles, and a creamy dressing that you can’t resist! In this post, I’ll guide you step-by-step in creating this vibrant salad that’s perfect for any meal. Let’s make healthy eating fun and satisfying, one delicious bowl at a time!

- 2 medium zucchinis (for zoodles) - 1 cup shredded carrots - 1 red bell pepper - 1 cup red cabbage - 1/2 cup shelled edamame - 1/4 cup fresh cilantro - 1/4 cup green onions - 3 tablespoons sesame oil - 2 tablespoons peanut butter - 1 tablespoon soy sauce or tamari - 1 tablespoon maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 teaspoon sesame seeds When making the Sesame Peanut Zoodle Salad, fresh ingredients shine. Zucchini makes a great base as zoodles. They add crunch and a nice texture. Shredded carrots give color and sweetness. The red bell pepper adds crispness and a pop of flavor. Red cabbage not only looks good but brings a slightly sweet taste. Edamame offers protein and a bright green hue. Fresh cilantro brings a burst of flavor. Green onions add a mild onion taste, perfect for balance. Next, we have the dressing. It ties everything together. Sesame oil gives a nutty base. Peanut butter adds creaminess and richness. Soy sauce or tamari brings saltiness. Maple syrup adds a hint of sweetness. Rice vinegar gives a touch of tang. Fresh ginger adds warmth and depth. Finally, sesame seeds sprinkle on top for a nice crunch. With these ingredients, you create a dish that is fresh, colorful, and packed with flavor. Each bite is a mix of textures and tastes. Start by spiralizing the zucchinis. I use a spiralizer because it makes great zoodles. You can also use a vegetable peeler if you don’t have one. Aim for long, thin strands. Next, measure and prepare the other vegetables. Shred the carrots and red cabbage. Slice the red bell pepper and green onions thinly. Chop the fresh cilantro. The mix of colors will make your salad pop. In a large bowl, combine all the salad ingredients. Add the spiralized zoodles, shredded carrots, sliced bell pepper, red cabbage, edamame, cilantro, and green onions. This mix is bright and fresh. In a separate bowl, prepare the dressing. Whisk together sesame oil, peanut butter, soy sauce, maple syrup, rice vinegar, and grated ginger. Make sure the dressing is smooth and mixed well. Pour the dressing over the zoodle mixture. Toss everything together gently. Ensure the vegetables are well coated. Let the salad sit for about 10 minutes. This helps the flavors meld and softens the zoodles a bit. Before serving, sprinkle sesame seeds over the top for a nice crunch. Give it one last gentle toss. Enjoy your fresh and tasty sesame peanut zoodle salad! To get the best zoodles, use fresh zucchinis. Look for firm ones with smooth skin. Avoid any that feel soft or have blemishes. When spiralizing, keep the zucchini steady. Use a spiralizer for easy noodles or a vegetable peeler for thin strips. If you want thicker noodles, slice the zucchini into quarters first. For fresh vegetables, choose bright colors and crisp textures. Shredded carrots should be vibrant and crunchy. Red bell peppers need to be glossy and firm. The red cabbage should be deep purple and crisp. Fresh cilantro should smell strong and green. Green onions should be bright and not wilted. For a colorful dish, layer the zoodles and veggies in a large bowl. Use a mix of colors to make it appealing. Serve it chilled for a refreshing taste. Divide into individual bowls for a fun touch. Sprinkle more sesame seeds on top for crunch. Add a few sprigs of cilantro for a pop of green. To boost flavor, try adding toppings like crushed peanuts or sesame seeds. You can also include sliced radishes for a peppery kick. If you want more spice, add red pepper flakes. A squeeze of lime juice gives brightness to the salad. Experiment with different herbs, like mint or basil, for a fresh twist. {{image_2}} For those who need gluten-free options, use tamari instead of soy sauce. Tamari tastes great and works well in this salad. If you want to make it vegan, the recipe is already plant-based. You can enjoy it without any animal products. If you don't have zucchinis, try using carrots or cucumbers instead. Both will add a nice crunch. You can also mix in other vegetables like bell peppers or sugar snap peas. These add more color and flavor. You can switch up the dressing for different tastes. Try adding lime juice for a zesty kick. A bit of sriracha can give your salad some heat. If you want a creamy touch, add more peanut butter. Each twist brings new life to this fresh dish! To store leftovers, put the salad in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to three days. If the zoodles start to get soggy, they lose texture. To avoid this, store the dressing separately. Mix it in just before you eat. This keeps everything crisp. You can make this salad ahead of time. Prepare all the veggies and zoodles in advance. Store them in the fridge in separate containers. Make the dressing too, and keep it in a jar. This way, you can grab everything quickly. When you're ready to eat, just mix them together. It saves time and gives you a fresh meal! How long does the zoodle salad last in the fridge? The zoodle salad lasts about 3 days in the fridge. Store it in a sealed container. The flavors will deepen over time, but the zoodles may soften. Can I use frozen zoodles for this salad? Yes, you can use frozen zoodles. Thaw them first and drain excess water. Frozen zoodles may lose some crunch, but they still taste great. What can I do with leftover dressing? Store leftover dressing in the fridge for up to a week. Use it on other salads or as a dipping sauce for veggies. How many servings does this recipe make? This recipe makes four servings. It’s perfect for family meals or meal prep for the week. What can I serve alongside this salad? You can serve grilled chicken, tofu, or shrimp alongside the salad. Rice or quinoa also pairs well with it. Caloric content of the salad Each serving has around 200 calories. This salad is light but filling, making it a great choice. Health benefits of key ingredients - Zucchini is low in calories and high in water. - Carrots add beta-carotene, good for vision. - Edamame is rich in protein and fiber. - Peanut butter offers healthy fats and protein. - Sesame oil adds antioxidants for overall health. This zoodle salad is fresh, colorful, and packed with nutrition. You learned how to prepare zoodles and mix a tasty dressing. We discussed tips for perfecting your salad and shared serving ideas. Remember, you can customize it for your diet or swap ingredients based on your taste. Enjoy this dish as a meal prep option or a quick side. It’s healthy and satisfying, making it ideal for any occasion.

Ingredients

Fresh Ingredients

– 2 medium zucchinis (for zoodles)

– 1 cup shredded carrots

– 1 red bell pepper

– 1 cup red cabbage

– 1/2 cup shelled edamame

– 1/4 cup fresh cilantro

– 1/4 cup green onions

Dressing Ingredients

– 3 tablespoons sesame oil

– 2 tablespoons peanut butter

– 1 tablespoon soy sauce or tamari

– 1 tablespoon maple syrup

– 1 tablespoon rice vinegar

– 1 teaspoon grated fresh ginger

– 1 teaspoon sesame seeds

When making the Sesame Peanut Zoodle Salad, fresh ingredients shine. Zucchini makes a great base as zoodles. They add crunch and a nice texture. Shredded carrots give color and sweetness. The red bell pepper adds crispness and a pop of flavor. Red cabbage not only looks good but brings a slightly sweet taste. Edamame offers protein and a bright green hue. Fresh cilantro brings a burst of flavor. Green onions add a mild onion taste, perfect for balance.

Next, we have the dressing. It ties everything together. Sesame oil gives a nutty base. Peanut butter adds creaminess and richness. Soy sauce or tamari brings saltiness. Maple syrup adds a hint of sweetness. Rice vinegar gives a touch of tang. Fresh ginger adds warmth and depth. Finally, sesame seeds sprinkle on top for a nice crunch.

With these ingredients, you create a dish that is fresh, colorful, and packed with flavor. Each bite is a mix of textures and tastes.

Step-by-Step Instructions

Preparing the Zoodles

Start by spiralizing the zucchinis. I use a spiralizer because it makes great zoodles. You can also use a vegetable peeler if you don’t have one. Aim for long, thin strands. Next, measure and prepare the other vegetables. Shred the carrots and red cabbage. Slice the red bell pepper and green onions thinly. Chop the fresh cilantro. The mix of colors will make your salad pop.

Mixing the Salad

In a large bowl, combine all the salad ingredients. Add the spiralized zoodles, shredded carrots, sliced bell pepper, red cabbage, edamame, cilantro, and green onions. This mix is bright and fresh. In a separate bowl, prepare the dressing. Whisk together sesame oil, peanut butter, soy sauce, maple syrup, rice vinegar, and grated ginger. Make sure the dressing is smooth and mixed well.

Finalizing the Salad

Pour the dressing over the zoodle mixture. Toss everything together gently. Ensure the vegetables are well coated. Let the salad sit for about 10 minutes. This helps the flavors meld and softens the zoodles a bit. Before serving, sprinkle sesame seeds over the top for a nice crunch. Give it one last gentle toss. Enjoy your fresh and tasty sesame peanut zoodle salad!

Tips & Tricks

Perfecting the Salad

To get the best zoodles, use fresh zucchinis. Look for firm ones with smooth skin. Avoid any that feel soft or have blemishes. When spiralizing, keep the zucchini steady. Use a spiralizer for easy noodles or a vegetable peeler for thin strips. If you want thicker noodles, slice the zucchini into quarters first.

For fresh vegetables, choose bright colors and crisp textures. Shredded carrots should be vibrant and crunchy. Red bell peppers need to be glossy and firm. The red cabbage should be deep purple and crisp. Fresh cilantro should smell strong and green. Green onions should be bright and not wilted.

Serving Suggestions

For a colorful dish, layer the zoodles and veggies in a large bowl. Use a mix of colors to make it appealing. Serve it chilled for a refreshing taste. Divide into individual bowls for a fun touch. Sprinkle more sesame seeds on top for crunch. Add a few sprigs of cilantro for a pop of green.

Enhancing Flavor

To boost flavor, try adding toppings like crushed peanuts or sesame seeds. You can also include sliced radishes for a peppery kick. If you want more spice, add red pepper flakes. A squeeze of lime juice gives brightness to the salad. Experiment with different herbs, like mint or basil, for a fresh twist.

Variations

Dietary Adjustments

For those who need gluten-free options, use tamari instead of soy sauce. Tamari tastes great and works well in this salad. If you want to make it vegan, the recipe is already plant-based. You can enjoy it without any animal products.

Ingredient Substitutions

If you don’t have zucchinis, try using carrots or cucumbers instead. Both will add a nice crunch. You can also mix in other vegetables like bell peppers or sugar snap peas. These add more color and flavor.

Dressings & Sauces

You can switch up the dressing for different tastes. Try adding lime juice for a zesty kick. A bit of sriracha can give your salad some heat. If you want a creamy touch, add more peanut butter. Each twist brings new life to this fresh dish!

Storage Info

Storing Leftovers

To store leftovers, put the salad in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to three days. If the zoodles start to get soggy, they lose texture. To avoid this, store the dressing separately. Mix it in just before you eat. This keeps everything crisp.

Meal Prep Tips

You can make this salad ahead of time. Prepare all the veggies and zoodles in advance. Store them in the fridge in separate containers. Make the dressing too, and keep it in a jar. This way, you can grab everything quickly. When you’re ready to eat, just mix them together. It saves time and gives you a fresh meal!

FAQs

Common Questions

How long does the zoodle salad last in the fridge?

The zoodle salad lasts about 3 days in the fridge. Store it in a sealed container. The flavors will deepen over time, but the zoodles may soften.

Can I use frozen zoodles for this salad?

Yes, you can use frozen zoodles. Thaw them first and drain excess water. Frozen zoodles may lose some crunch, but they still taste great.

What can I do with leftover dressing?

Store leftover dressing in the fridge for up to a week. Use it on other salads or as a dipping sauce for veggies.

Serving Size

How many servings does this recipe make?

This recipe makes four servings. It’s perfect for family meals or meal prep for the week.

What can I serve alongside this salad?

You can serve grilled chicken, tofu, or shrimp alongside the salad. Rice or quinoa also pairs well with it.

Nutritional Information

Caloric content of the salad

Each serving has around 200 calories. This salad is light but filling, making it a great choice.

Health benefits of key ingredients

– Zucchini is low in calories and high in water.

– Carrots add beta-carotene, good for vision.

– Edamame is rich in protein and fiber.

– Peanut butter offers healthy fats and protein.

– Sesame oil adds antioxidants for overall health.

This zoodle salad is fresh, colorful, and packed with nutrition. You learned how to prepare zoodles and mix a tasty dressing. We discussed tips for perfecting your salad and shared serving ideas. Remember, you can customize it for your diet or swap ingredients based on your taste.

Enjoy this dish as a meal prep option or a quick side. It’s healthy and satisfying, making it ideal for any occasion.

- 2 medium zucchinis (for zoodles) - 1 cup shredded carrots - 1 red bell pepper - 1 cup red cabbage - 1/2 cup shelled edamame - 1/4 cup fresh cilantro - 1/4 cup green onions - 3 tablespoons sesame oil - 2 tablespoons peanut butter - 1 tablespoon soy sauce or tamari - 1 tablespoon maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 teaspoon sesame seeds When making the Sesame Peanut Zoodle Salad, fresh ingredients shine. Zucchini makes a great base as zoodles. They add crunch and a nice texture. Shredded carrots give color and sweetness. The red bell pepper adds crispness and a pop of flavor. Red cabbage not only looks good but brings a slightly sweet taste. Edamame offers protein and a bright green hue. Fresh cilantro brings a burst of flavor. Green onions add a mild onion taste, perfect for balance. Next, we have the dressing. It ties everything together. Sesame oil gives a nutty base. Peanut butter adds creaminess and richness. Soy sauce or tamari brings saltiness. Maple syrup adds a hint of sweetness. Rice vinegar gives a touch of tang. Fresh ginger adds warmth and depth. Finally, sesame seeds sprinkle on top for a nice crunch. With these ingredients, you create a dish that is fresh, colorful, and packed with flavor. Each bite is a mix of textures and tastes. Start by spiralizing the zucchinis. I use a spiralizer because it makes great zoodles. You can also use a vegetable peeler if you don’t have one. Aim for long, thin strands. Next, measure and prepare the other vegetables. Shred the carrots and red cabbage. Slice the red bell pepper and green onions thinly. Chop the fresh cilantro. The mix of colors will make your salad pop. In a large bowl, combine all the salad ingredients. Add the spiralized zoodles, shredded carrots, sliced bell pepper, red cabbage, edamame, cilantro, and green onions. This mix is bright and fresh. In a separate bowl, prepare the dressing. Whisk together sesame oil, peanut butter, soy sauce, maple syrup, rice vinegar, and grated ginger. Make sure the dressing is smooth and mixed well. Pour the dressing over the zoodle mixture. Toss everything together gently. Ensure the vegetables are well coated. Let the salad sit for about 10 minutes. This helps the flavors meld and softens the zoodles a bit. Before serving, sprinkle sesame seeds over the top for a nice crunch. Give it one last gentle toss. Enjoy your fresh and tasty sesame peanut zoodle salad! To get the best zoodles, use fresh zucchinis. Look for firm ones with smooth skin. Avoid any that feel soft or have blemishes. When spiralizing, keep the zucchini steady. Use a spiralizer for easy noodles or a vegetable peeler for thin strips. If you want thicker noodles, slice the zucchini into quarters first. For fresh vegetables, choose bright colors and crisp textures. Shredded carrots should be vibrant and crunchy. Red bell peppers need to be glossy and firm. The red cabbage should be deep purple and crisp. Fresh cilantro should smell strong and green. Green onions should be bright and not wilted. For a colorful dish, layer the zoodles and veggies in a large bowl. Use a mix of colors to make it appealing. Serve it chilled for a refreshing taste. Divide into individual bowls for a fun touch. Sprinkle more sesame seeds on top for crunch. Add a few sprigs of cilantro for a pop of green. To boost flavor, try adding toppings like crushed peanuts or sesame seeds. You can also include sliced radishes for a peppery kick. If you want more spice, add red pepper flakes. A squeeze of lime juice gives brightness to the salad. Experiment with different herbs, like mint or basil, for a fresh twist. {{image_2}} For those who need gluten-free options, use tamari instead of soy sauce. Tamari tastes great and works well in this salad. If you want to make it vegan, the recipe is already plant-based. You can enjoy it without any animal products. If you don't have zucchinis, try using carrots or cucumbers instead. Both will add a nice crunch. You can also mix in other vegetables like bell peppers or sugar snap peas. These add more color and flavor. You can switch up the dressing for different tastes. Try adding lime juice for a zesty kick. A bit of sriracha can give your salad some heat. If you want a creamy touch, add more peanut butter. Each twist brings new life to this fresh dish! To store leftovers, put the salad in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to three days. If the zoodles start to get soggy, they lose texture. To avoid this, store the dressing separately. Mix it in just before you eat. This keeps everything crisp. You can make this salad ahead of time. Prepare all the veggies and zoodles in advance. Store them in the fridge in separate containers. Make the dressing too, and keep it in a jar. This way, you can grab everything quickly. When you're ready to eat, just mix them together. It saves time and gives you a fresh meal! How long does the zoodle salad last in the fridge? The zoodle salad lasts about 3 days in the fridge. Store it in a sealed container. The flavors will deepen over time, but the zoodles may soften. Can I use frozen zoodles for this salad? Yes, you can use frozen zoodles. Thaw them first and drain excess water. Frozen zoodles may lose some crunch, but they still taste great. What can I do with leftover dressing? Store leftover dressing in the fridge for up to a week. Use it on other salads or as a dipping sauce for veggies. How many servings does this recipe make? This recipe makes four servings. It’s perfect for family meals or meal prep for the week. What can I serve alongside this salad? You can serve grilled chicken, tofu, or shrimp alongside the salad. Rice or quinoa also pairs well with it. Caloric content of the salad Each serving has around 200 calories. This salad is light but filling, making it a great choice. Health benefits of key ingredients - Zucchini is low in calories and high in water. - Carrots add beta-carotene, good for vision. - Edamame is rich in protein and fiber. - Peanut butter offers healthy fats and protein. - Sesame oil adds antioxidants for overall health. This zoodle salad is fresh, colorful, and packed with nutrition. You learned how to prepare zoodles and mix a tasty dressing. We discussed tips for perfecting your salad and shared serving ideas. Remember, you can customize it for your diet or swap ingredients based on your taste. Enjoy this dish as a meal prep option or a quick side. It’s healthy and satisfying, making it ideal for any occasion.

Sesame Peanut Zoodle Salad

Looking for a fresh and vibrant dish? Try this delicious Sesame Peanut Zoodle Salad! Packed with spiralized zucchini, colorful vegetables, and a creamy peanut dressing, it's a healthy option that will excite your taste buds. Perfect for meal prep or a quick weeknight dinner, this salad is as simple to make as it is satisfying. Click through to explore the full recipe and enjoy a delightful meal today!
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Ingredients
  

2 medium zucchinis, spiralized into noodles (zoodles)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup red cabbage, shredded

1/2 cup edamame (shelled)

1/4 cup fresh cilantro, chopped

1/4 cup green onions, sliced

3 tablespoons sesame oil

2 tablespoons peanut butter

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1 teaspoon sesame seeds

Instructions
 

Start by preparing the zoodles: Spiralize the zucchinis using a spiralizer or a vegetable peeler until you have long noodle-like strands.

    In a large mixing bowl, combine the spiralized zoodles, shredded carrots, sliced red bell pepper, shredded red cabbage, edamame, chopped cilantro, and sliced green onions.

      In a separate small bowl, whisk together the sesame oil, peanut butter, soy sauce, maple syrup, rice vinegar, and grated ginger until smooth and well combined to create the dressing.

        Pour the dressing over the zoodle mixture and toss everything together gently until the vegetables are well coated with the dressing.

          Let the salad sit for about 10 minutes to allow the flavors to meld and the zoodles to soften slightly.

            Before serving, sprinkle the sesame seeds over the top and give it a final gentle toss.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve chilled in a large bowl or divide into individual servings. Garnish with additional sesame seeds and a few sprigs of cilantro for an extra pop of color.