Monday, December 16, 2013

Zucchini noodles with a tahini lemon sauce

What makes an ideal dinner on a 40'C (106'F) day? Last night, my answer was raw zucchini noodles with a tahini-based sauce, followed by soy vanilla ice cream.

I'm sure you can figure out soy vanilla ice cream by yourself (hint: visit a store) but the zucchini dish deserves sharing. There are lots of similar recipes around, but I think that speaks to how well veggie spirals pair with creamy nut and seed-based sauces.

I had originally planned to make a Thai-style sauce with peanut butter and lime, and I expect I'll get to that combination eventually. Yesterday, though, tahini and lemon were calling to me, and I am glad that I answered their call. They combined to give a creamy but flavour-packed sauce, with citrus undertones and just a tiny hint of spice from sriracha. It was a gorgeous dinner.

Zucchini noodles with a tahini lemon sauce
The creamy blend of tahini and lemon pairs perfectly with spiralized zucchini and carrot noodles
Vegan and easily made raw (use unhulled tahini and substitute a raw alternative to sriracha)
Serves 1

Print recipe

1 tbsp unhulled tahini
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp agave
1 tsp soy sauce
1/2 tsp sriracha or other hot sauce (optional)
1 - 2 tsp water
1 medium zucchini
1/2 medium carrot
1/4 cup cherry tomatoes, cut in half

Combine the tahini, lemon juice, vinegar, agave and sriracha in a bowl and whisk well to thoroughly combine. Gradually add the water to give a consistency that is similar to tomato sauce (not runny but not too thick). I used 2 tsp water; you may need less depending on the thickness of your tahini.

If you have a veggie spiralizer, use it to spiralize the zucchini and carrot. If you don't, use a mandolin or sharp knife to create thin vegetable slices.

Pour the tahini dressing over the vegetable noodles, stir through, and top with the tomatoes.

Serve immediately.

Notes: I would have added 1 teaspoon of nutritional yeast to the sauce, but had (inexplicably) run out. Feel free to try this variation if you're a nutritional yeast fan.

If you don't have a spiralizer and aren't keen on lots of chopping, the dressing would be beautiful on a kale salad too.

With regular noodles, this might be a filling dish. With the zucchini base, you'll feel satisfied but still have room for dessert. Definitely a winning outcome - and all without generating an ounce of heat!

Submitted to Ricki's Wellness Weekend.

If you enjoy veggie noodles, what are your favourite sauces / toppings?


  1. Sounds great for the hot weather - though I had some tofu with tahini on it last week and wasn't bowled over the by tahini sauce - sometimes it works for me and other times not - but I will be looking for hot weather food on Thursday as we are forecast to have 40 C as Perth's weather wafts over our way - I am not happy but really shouldn't grumble too much as we haven't had much of your hot weather so far this summer.

    1. Sorry to be sending you our heat! Tahini is a hit and miss ingredient for me too - I much prefer it paired with other ingredients/flavours than on its own. Something about it goes well with vegetables though!

  2. Creamy nut sauces are pretty much always a good way to go!! Plus they taste good cold, which is always good during a heat wave!

  3. I've heard the weather in Perth has been rather punishing. We haven't had weather like that in Sydney - yet! I love how you have a gadget to make your carrot and zucchini into noodles - another gadget on my want list! xx

  4. I know 40C sucks, rationally. But dear god when it's already windchill -26C before winter starts and you're out almost every night waiting for streetcars for 20 minutes... I really feel like I'd rather be there.

    1. Do you find it mind boggling that there are 66'C between us in terms of temperature? I find it very mind boggling indeed!

  5. Wow, it's hard to imagine such hot temperatures when I'm at the other end of the spectrum with temps in the mid-teens to lower 20s!

    Your meal looks scrumptious, I've never tried zucchini noodles but have seen/heard they're delicious.

    I am a HUGE fan of lemon tahini sauce, I will eat it on anything! I've got a great pasta primavera recipe in my blog that has a lemon tahini dressing on it, yum!

    1. Ooh, I'll have to look up your lemon tahini dressing! It is an amazing flavour combination :-) I definitely recommend zucchini noodles too - but perhaps when it is warmer where you are!

  6. damn that's hot Kari. I was thinking of you knee deep in the land of swelter when I heard the forecast. Hot!

    1. Aw, bless you for thinking of me. I fear we're sending our weather your way this week, but hopefully it won't quite hit 40'C!

  7. Tahini sauce is one of my all-time favourite things! I love it over lentils especially but I bet over the zucchini noodles it was wonderful. Thinking of you in 40C while it's grey and raining here!

    1. I've heard you're having fairly awful weather - I imagine you'd appreciate some of our sunshine so only wish I could send it across! I love the idea of tahini sauce on lentils too - I shall have to try that!

  8. Sounds like the perfect dinner Kari. I think I could probably eat this every day for lunch.


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