Vegan Peanut Sauce with Zucchini Noodles

“Raw” Peanut Noodles

A couple years back I went on a totally raw kick. Everything I ate was raw – raw veggies, raw nuts and seeds, raw grains. Everything was raw. And it felt pretty good, up until the weather started turning cold again (hello Oregon). So I switched my raw obsession into something a bit more relaxed, which I think is usually the best way to go anyway. Nowadays I love raw meals, but I’m not crazy about it, and I eat plenty of cooked foods as well. I think the best way to go is always the way that makes your body feel best… And that is different for everyone.

So today, even though it’s right in the middle of winter, when my body asked for raw noodles, I said, sure. Since it’s not in season I won’t eat it all the time. However, you’ll notice that the word “raw” was in quotes in the title – that’s because I didn’t have raw almond butter, and some of the dressing ingredients are admittedly not raw. So it’s a “mostly raw” peanut noodle recipe. Still, eating this makes my body feel light and full of energy because it’s chock-full of healthy raw veggies in gorgeous colors.

Raw Vegan Peanut Noodles

Today is day 9 on my “veggie recipe a day challenge” and the feature is zucchini. This makes up the bulk of the raw noodles in the recipe. Zucchini is a super-low calorie vegetable, with a good amount of fiber and water. They also are a very good source of potassium and antioxidants. Plus they make fantastic raw noodles!

For this recipe you’ll want some kind of tool to make the long strips of vegetables for the “noodles.” I keep wanting to buy a spiralizer but am not sure how often I’d use it, so for the time being I just use a julienne peeler which looks like this:

julienne peeler

It’s not as effective as a spiralizer and has more waste of the veggie so I always cut up the last bit by hand to add to a recipe so I don’t waste food. But it’s a very cheap way to go – on Amazon it’s less than $10.

So let’s get noodle-ing!

Vegan Peanut Sauce with Zucchini Noodles

 “Raw” Peanut Noodles

  • 2 medium zucchini, julienned
  • 2 medium carrots, julienned
  • 1/2 cup red cabbage, thinly sliced
  • 1/3 cup cilantro, chopped
  • 1 clove garlic, minced
  • 1/2 inch slice ginger, minced
  • 1/4 cup natural peanut butter (or raw almond butter)
  • 1 Tbs Braggs coconut aminos
  • 1 tsp sesame oil
  • 1 tsp agave nectar
  • 1 tsp brown rice vinegar
  • 1/2 tsp sriracha or aardvark sauce (optional)

In a small bowl combine garlic, ginger, nut butter, Braggs, sesame oil, agave, vinegar and hot sauce (if using). If desired, process mixture in a high speed blender, adding 1 Tbs water at a time until desired consistency is reached. If mixing by hand, simply stir while adding water in the same fashion.

Toss zucchini, carrot and red cabbage in a large bowl with the dressing. Serve generously topped with cilantro.

Zucchini Noodles with Peanut Sauce

Vegan Raw Peanut Noodles

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first 8 days, here are the recipes:

Printable version:

"Raw" Peanut Noodles
 
Author:
Serves: 2
Ingredients
  • 2 medium zucchini, julienned
  • 2 medium carrots, julienned
  • ½ cup red cabbage, thinly sliced
  • ⅓ cup cilantro, chopped
  • 1 clove garlic, minced
  • ½ inch slice ginger, minced
  • ¼ cup natural peanut butter (or raw almond butter)
  • 1 Tbs Braggs coconut aminos
  • 1 tsp sesame oil
  • 1 tsp agave nectar
  • 1 tsp brown rice vinegar
  • ½ tsp sriracha or aardvark sauce (optional)
Instructions
  1. In a small bowl combine garlic, ginger, nut butter, Braggs, sesame oil, agave, vinegar and hot sauce (if using). If desired, process mixture in a high speed blender, adding 1 Tbs water at a time until desired consistency is reached. If mixing by hand, simply stir while adding water in the same fashion.
  2. Toss zucchini, carrot and red cabbage in a large bowl with the dressing. Serve generously topped with cilantro.

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