Fresh Zucchini Noodle Bowl Recipe
A fresh and vibrant zucchini noodle bowl packed with colorful vegetables and coated in a creamy, flavorful peanut sesame dressing. This light and nutritious dish is perfect for a quick lunch or a healthy dinner, offering a delightful combination of crunchy textures and zesty flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Scale
Vegetables
- 3 cups spiralized zucchini
- 1½ cups spiralized or shredded carrots
- ½ red bell pepper, thinly sliced or julienned
- ½ cup sugar snap peas, roughly chopped
- 2 green onions, finely sliced
- ⅓ cup cilantro, roughly chopped
- 1½ tablespoon sesame seeds (white or black)
Dressing
- ½ cup peanut butter (or any other nut butter or seed butter)
- 2 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons water
Instructions
- Prepare the vegetables: In a large bowl, combine the spiralized zucchini, spiralized or shredded carrots, thinly sliced red bell pepper, roughly chopped sugar snap peas, finely sliced green onions, roughly chopped cilantro, and sesame seeds. Toss everything together so the ingredients are well mixed.
- Make the dressing: In a separate medium bowl, add the peanut butter, toasted sesame oil, minced garlic, minced fresh ginger, soy sauce, lime juice, and water. Whisk vigorously until the dressing is smooth and well combined.
- Toss and serve: Pour the prepared dressing over the vegetable mixture and toss thoroughly to evenly coat all the ingredients. For an extra touch, sprinkle additional sesame seeds, cilantro, or green onions on top if desired. Serve the zucchini noodle bowl immediately, or refrigerate leftover portions and consume within a few days for best freshness.
Notes
- For a nuttier flavor, experiment with different nut or seed butters such as almond or tahini.
- You can adjust the lime juice and soy sauce amounts to taste for more tang or saltiness.
- To make this dish vegan and gluten-free, use gluten-free soy sauce or tamari.
- This recipe is best served fresh to maintain the crunch of the vegetables.
- If you prefer a warm version, lightly sauté the zucchini noodles before mixing with the dressing, but traditionally it’s served raw.
Keywords: zucchini noodles, peanut dressing, healthy salad, vegan salad, raw vegetables, gluten-free, quick lunch
Find it online: https://recipeswithmia.com/fresh-zucchini-noodle-bowl-recipe/
