There are plenty of peanut sauce variations out there. Usually they are thicker in consistency, so we're going to thin it out a bit and turn it into a versatile vinaigrette for today's recipe: Peanut Vinaigrette Zucchini Noodle Salad.
peanut vinaigrette ingredients
To make our vinaigrette, we'll need:
- soy sauce
- rice wine vinegar
- creamy peanut butter
- sesame oil
- chili garlic sauce
- garlic, minced
- ginger, minced
The rice wine takes this from sauce to vinaigrette. Honey brings a wonderful sweetness and we definitely want some heat, and we get just that from the chili garlic sauce. We're using a couple teaspoons but you can add more/less to your desired level of spiciness.
Chef Tip: This vinaigrette really pops with flavor, the ginger especially can really hit you in the face. Allowing the vinaigrette to rest for about 15 minutes before making the salad will take the edge off the ginger and allow all the flavors to marry well.
Bringing it together
Not very much to bring it together. Add all of the ingredients into a mixing bowl and whisk away until it becomes somewhat emulsified. Now we can build our salad!
Building the Salad
Now I know it looks like we have a lot of ingredients here but it really isn't that daunting. We're using 3 colors of bell pepper (you could definitely just use 1 if you like), about a half of a cucumber, some bean sprouts, and 2 purple carrots.
As our base, we're using zoodles. It keeps the dish light and takes on the vinaigrette perfectly.
Start by mixing a little of the vinaigrette in with the zucchini noodles and mix. Make sure they get a nice even coating. From here add the zoodles to your serving bowl and start stacking the rest of the ingredients.
Along with the bell pepper, cucumber, bean sprouts, and purple carrot we also added some thinly sliced radish, peanuts, cilantro, and mint.
Chef Tip: It's always best to add the herbs last so they don't lose any of their vibrant color.
Making it ahead of time!
Let's say you're making this salad for a lunch gathering. Let me make your life easier, you can get this done and ready to go ahead of time. If you leave the vinaigrette out, you can pre-plate the salads, pop them in the fridge, and when it's time to eat just take them out and add vinaigrette. The pre-plated salad will easily stay fresh in the fridge for up to 3 hours.
Watch how to make the recipe!
Peanut Vinaigrette Zucchini Noodle Salad Step by step:Print
This Peanut Vinaigrette takes everything we love about a peanut sauce and thins it out a bit to make a perfect vinaigrette that goes well with any number of veggies.
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 teaspoons chili garlic sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Whisk all ingredients together in a bowl.
- Mix with your favorite greens.
This will go well with any number of veggies, we used:
- bell pepper, sliced: red, orange, and yello
- cucumber, sliced
- purple carrots, sliced
- bean sprouts
- radish, sliced
If making ahead of time, don't add in the vinaigrette until right before serving. The pre plated salads will hold in the fridge for up to 3 hours. So if making it for a group, make your life easier and prep them out!
- Prep Time: 10
- Cook Time: 5
- Category: salads