Zucchini Noodle Salad with Spicy Peanut Sauce

May 1, 2014

This cool zucchini salad with a Asian twist has a kick with the peppers, it's great for lunch or as a side dish, and is also gluten free!









3 zucchini, julienned

1 carrot, julienned

1 can of chickpeas


for spicy peanut sauce

2 tablespoons of vegetable oil or other oil

1 cayenne pepper, chopped

2 cloves of garlic, minced

2 tablespoons of oyster sauce

1 teaspoon sesame oil

4 tablespoons soy sauce

4 tablespoons peanut butter



Using a mandolin on the thin sliced setting, julienne the zucchini and carrot into thin noodle like ribbons. If you don't have a mandolin you can use a vegetable peeler to slice the vegetables into long ribbons. Place the zucchini and carrot in a colander, sprinkle a bit of salt on top, and let them sit while you make the sauce.


for the Spicy Peanut Sauce

Saute the garlic and cayenne pepper in the oil over medium heat for about 3-4 minutes. Turn to medium low then add the oyster sauce and sesame oil. Stir to combine. Remove from heat then stir in the soy sauce and peanut butter. Let the sauce cool down then pour over the zucchini, carrots and chickpeas.

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