Zucchini Noodle Salad with Peanut Sauce

Zucchini noodle salad

Finally, after months and months (and months) of cold, dark, icy days, it’s starting to feel like spring in Toronto. And as is the case every year, as soon as the weather gets just a little bit warm, I switch from craving warm, filling meals to fresh, raw, salads. Like this noodle salad!

This salad uses our friends zucchini and carrot as the noodle base. If you want something more substantial, you can throw in some soba or udon noodles as well. Toss with edamame, spicy roasted tofu, and a decadent peanut sauce that you’ll be spooning out of the bowl.

Zucchini noodle salad

It makes a super healthy, satisfying lunch that’s light and refreshing, perfect for spring! If you’re making this ahead, zucchini noodles last about 4-5 days in the fridge, carrot noodles at least a week. I prep all the components but keep them in separate containers and throw it all together the night before I want to eat it.

Makes 4 servings

Ingredients
3 zucchini
2 carrots
1 cup frozen edamame
1 package firm tofu, drained and pressed
olive oil
paprika
garlic powder
sea salt
1/4 cup natural peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp maple syrup
2-3 tsp sriracha

Directions

Preheat oven to 375. Cut the top and bottom off of each zucchini and spiralize into noodles. Peel the carrots, and spiralize into noodles using your spiralizer or jullienne peeler.Toss the noodles together.

To thaw the edamame, place in a bowl with 2 tbsp water. Microwave 3 minutes. Toss with noodles.

Cut tofu into cubes and toss with olive oil, a sprinkle of paprika and garlic powder, and sea salt. Pour onto a baking sheet lined with parchment paper and roast 30 minutes, tossing halfway through.

Meanwhile, make the peanut sauce. Whisk peanut butter, soy sauce, lime juice, maple syrup, and sriracha together. Taste and adjust seasoning.

To serve, top noodles with tofu and drizzle with peanut sauce.

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