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Zucchini Noodle Salad With Peanut Sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Zucchini Noodle Salad with Peanut Sauce

This Zucchini Noodle Salad served with our popular Peanut Sauce is easy to prepare, a great salad to enjoy all year round, and simply delicious.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 376 kcal

Equipment

  • 1 Spiralizer or vegetable peeler

Ingredients
  

Main ingredients

  • 1 large zucchini spiralized into noodles for that fresh crunchy texture you love
  • ¼ red cabbage shredded fine to add color and some nice bite
  • 1 carrot julienned to bring in sweetness and a little snap
  • A handful cilantro for a bright, fresh finish that pops in every bite
  • 4 oz tempeh cubed and sautéed till golden for that protein goodness
  • 1 tablespoon soy sauce adds that salty, savory punch
  • 1 teaspoon maple syrup balances flavors with some sweet vibes
  • 2 tablespoons smooth peanut butter makes the sauce creamy and rich
  • 1 ½ tablespoons soy sauce or tamari more umami depth, and tamari if you gotta be gluten-free
  • 1 tablespoon rice vinegar optional, brings some tang to brighten the mix
  • 1 tablespoon maple syrup a little more sweet to round out the sauce
  • 1 tablespoon sesame oil nuts and toasty notes that seal the deal
  • 1 Juice from one lime freshness and zing that tie everything together

Instructions
 

Instructions

  • Start by spiralizing your zucchini with a spiralizer or just a vegetable peeler to get those perfect noodles.
  • Shred your red cabbage thin and julienne the carrot so all your veggies are ready to mingle.
  • Grab a bowl and toss in the zucchini noodles, cabbage, carrot, and cilantro. Mixing these first gets flavors spread out nice.
  • Cube up your tempeh and sauté it over medium heat till it’s golden brown and crispy on the edges. That little crunch makes a big difference.
  • In a separate small bowl, whisk together soy sauce, maple syrup, peanut butter, extra soy sauce or tamari, and rice vinegar until the sauce is smooth and creamy.
  • Add your cooked tempeh right into the veggie bowl and pour that peanut sauce all over the top.
  • Give everything a good toss until all the noodles and veggies are coated evenly with the peanut sauce.
  • Serve immediately to keep the noodles fresh and crisp. Or toss it in the fridge if you wanna enjoy it later — it still holds up nice!

Notes

Serve immediately for best freshness; toss with extra lime juice if stored for later to revive flavors.