Total time: 20 minutes || Active time: 20 minutes
Do you have zucchini coming out of your ears? Well, that is a good look. But here’s a really quick recipe to help you use those veggies up!
If you’re like me, you have genetically perfect jet-black goth hair, you watch too much HGTV and you crave peanut sauces. Seriously crave. Like, would-it-be-weird-to-have-this-for-breakfast type cravings. Not to talk batty, but these zucchini noodles are just as satisfying as a big bowl or stirfried noodles. TRUTH! Totally slurpy, flavorful, filling and just, you know, PEANUTTY.
My summer has been all about simply prepared, flavorful sauces that come together easily, and fresh veggies right from the garden. But the sauces are really key, because once you’ve got that down, any meal is possible. A container of luscious deliciousness chilling (literally and figuratively) in the fridge means that dinner can be on the table in no time. Keep this spicy, gingery peanut sauce on hand for things like baked tofu with quinoa and veggies, or rice noodles, or just for dipping carrot sticks and cucumbers.
Happy zuking, everyone!
~ These zucchini were sliced the long way on a mandolin, and then further sliced into strips to make noodles. But you can do it the super easy down and dirty way and just make rustic ribbon noodles, like in this recipe.
~ The dressing doubles, and even triples, really well. So make a boatload and use it on everything throughout the week.
For the dressing:
1/2 cup natural peanut butter
1/2 cup water
1/4 teaspoon salt
1/4 cup rice wine vinegar
1 tablespoon chopped ginger
1 tablespoon sriracha (less if you’re a spice wuss)
1 tablespoon agave
1 tablespoon tamari or soy sauce
For the salad:
1 1/2 lbs zucchini
1 lb cherry or grape tomatoes, sliced in half
1/2 lb cucumber, sliced into half moons (about 1 1/2 cups)
1/2 cup finely diced red onion
1/2 cup roasted, salted peanuts
1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Make the dressing:
Place all ingredients in a small blender and blend until smooth. That’s it! Keep sealed and refrigerated until ready to use.
Make the salad:
Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Stack those slices and cut them lenghtwise into long noodley strips. (Or see note above about ribbon noodles.)
Toss the noodles with the dressing, reserving some of the dressing for drizzling. Taste for salt.
Top servings with tomatoes, cucumber, red onion, and peanuts. Drizzle with extra dressing as desired. Finish with fresh herbs and serve!