Raw zucchini noodles with a spicy peanut sauce

When I posted this recipe for zucchini noodles with a tahini-lemon sauce, I mentioned that I'd first planned a Thai-style sauce with peanut butter and lime. A month later, I'm pleased to be back with that sauce. Carrying Thai flavours beautifully, the mix of peanut butter, chilli, ginger, lime and a dash of salt and sweet makes for a highly enjoyable dressing.

I made this dish somewhat on the spur of the moment, so my recipe is scribbled in very vague form on a piece of scrap paper. I hope I have copied it accurately below. It's a fairly simple dish, so I'm confident that you can switch ingredients to your tastes and pantry if required.

I had planned to top the salad with nuts, but in the end used chickpeas simply because I had them on hand. Obviously cooked chickpeas are not raw, so if you want a fully raw dish, you will want to revert back to nuts for your topping.

You could take a short cut with the dressing and use sriracha or another chilli sauce (not all of which will be raw) instead of chopped fresh chilli, so feel free to take that route if you'd prefer. Topping with coriander (cilantro) would also be a nice finish.

Raw zucchini noodles with a spicy peanut sauce

Serves 1 as a light meal (double quantities if needed)

Vegan and raw if using nuts to top

Adapted from Isa's zucchini noodles with peanut sauce on the Post Punk Kitchen

Print recipe

Ingredients

1 tbsp natural peanut butter (see note)

2 tsp lime juice

1 tsp agave

1 tsp soy sauce (or raw equivalent)

1 tsp fresh chopped ginger

1 small red chilli, finely chopped (adjust to taste)

1 tsp nutritional yeast

1 - 2 tsp water, to give desired consistency

1 medium zucchini

1 small carrot

Handful chopped nuts or ~1/2 cup chickpeas, to top

Method

Combine the peanut butter, lime juice, agave, soy sauce, ginger, chilli and nutritional yeast 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.

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 peanut dressing over the vegetable noodles, stir through, and top with nuts or chickpeas (or tofu or other beans).

Serve immediately.

Note
Commercial peanut butters are not raw, even if they use 100% peanuts, because the peanuts are roasted before processing. There are a few raw peanut butters available to purchase, but they aren't easy to find. If you want a fully raw dish, you may want to make your own raw peanut butter using a recipe such as this one.

Submitted to the January 'Anyone can cook vegetarian food' link-up on Cate's Cates. January's theme is raw.


How often do you use fresh chillies in cooking? I will confess to becoming quite lazy of late and mostly using bottled sauces!

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