Zucchini and Cucumber Noodle Salad with Peanut Sauce and Fresh Peaches
A crisp and refreshing raw vegetable noodle salad with zucchini, cucumber, sweet summer peaches, juicy bell pepper strips, and a nearly-instant peanut sauce. See note below the recipe for how to make without a spiralizer!
Course lunch, Salad
Cuisine gluten-free, vegan, vegetarian
Keyword cucumber noodle salad
Prep Time 20minutes
Total Time 20minutes
Servings 2servings
Calories 246kcal
Author Yup, it's Vegan
Ingredients
For the instant peanut sauce:
2tbspcreamy natural peanut butter(only peanuts)
1/2tbspcoconut sugar(or brown sugar; plus more to taste)
1/2tbsprice wine vinegar
2tsptamari(or soy sauce)
1/2tbspsriracha
1tbspwater
For the zucchini and cucumber noodle salad:
2medium zucchinicut into noodles using a spiralizer
2medium cucumberscut into noodles using a spiralizer
1large bell peppercut into thin strips
1large fresh peachthinly sliced (large slices in the pictures are for decoration!)
1/4medium white onionthinly sliced
instant peanut sauce(see above)
sesame seeds and green onionsfor garnish
Instructions
For the instant peanut sauce:
Whisk together the peanut butter, coconut sugar, rice wine vinegar, tamari, and sriracha until a smooth paste forms. Add more sugar if desired. Add the water and whisk in until the dressing is smooth.
For the salad:
Sprinkle the spiralized zucchini and cucumbers generously with salt, and set in a colander to drain off some of the liquid, for 10 minutes or longer.
Rinse off the salt from the noodles and gently pat dry with a towel. Gently toss together with the bell pepper, peach, and onion.
Fold in the peanut sauce. Serve immediately, garnished with sesame seeds and green onions if desired. For saving leftovers, keep the sauce and noodles separate until just before eating them.