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It’s getting hotter out where I live, and some days, having to turn on the stove just doesn’t seem like a good idea. So, I’ve been making a lot of meals lately that require zero cooking. I really, really like peanut butter and peanut butter-adjacent foods, both sweet and savory. I also really like noodles. So, when I was trying to figure out what to make for lunch the other day, I decided to combine these two pillars of deliciousness and make a low carb vegan peanut ginger cold noodle salad. Try saying that five times fast…
To make this salad, you only need a few ingredients, and most are probably already hanging around your kitchen, just waiting to be used! Garnish aside, the only ingredients you need for this dish are:
- zucchini noodles
- peanut butter
That’s it! Simplicity at it’s best. You could also use whatever noodles float your boat – carrot and daikon radish noodles are fun to toss in the mix for some crunch and variety. Garnishes are pretty minimal, and I just tossed in some red pepper flakes and crushed peanuts for some added crunch and then sprinkled scallions on top.
This cold noodle salad is a perfect meal for a hot summer today and also makes a great side salad for a veggie burger or some grilled tofu. Like all recipes on this blog, this vegan keto noodle dish is gluten-free. It also happens to be grain-free, and coconut-free. You could easily make it paleo by using almond butter and coconut aminos and raw by using a raw nut butter.
Notes on Making Low Carb Vegan Peanut Ginger Cold Noodle Salad (gluten-free, grain-free, keto-friendly)
- This recipe can easily be made raw by just using a raw peanut butter or almond butter. If you want the a raw tamari/soy sauce sub, nama shoyu is a good option.
- For a bit more depth of flavor, you could also add in 1 tbsp of (unseasoned) rice wine vinegar to the sauce!
- It’s crazy easy to make this soy-free – just use coconut aminos in place of the tamari.
- The recipe as written is for two portions as a main dish. If you wanted to make this a bit more of a light side salad, I’d recommend increasing the amount of zucchini to around 300g, or 3 medium-sized zucchini.
- I used a combo of zucchini and yellow summer squash noodles here. You could also use carrots, daikon radish or whatever your favorite veggie noodle is! If you’re adding in crunchier noodles like the carrot or radish, I’d recommend replacing no more than 50% of the total dish with them. Keep in mind that carrots are a little higher in carbs. If they fit into your macros, awesome! Otherwise, just something to be aware of!
- Peanut butter can be replaced by either almond butter or sunflower seed butter in this recipe.
- While I strive to provide accurate nutrition info, different brands and varieties of ingredients may have differing nutritional values, so your calculations may vary. Calculations for this recipe were made using the generic values for ingredients from the USDA Nutrient Database.
This super simple low carb vegan noodle dish is perfect for summer, or any day you don't want to turn on the stove!
- 1/4 cup (64g) unsweetened peanut butter
- 1/4 cup (60ml) water
- 1 tbsp low-sodium tamari
- 1 clove crushed garlic
- 1 tsp grated fresh ginger
- 200g zucchini noodles (about 2 medium-sized zucchinis)
- chopped peanuts
- red pepper flakes
- In a small dish, whisk together peanut butter, water, tamari, garlic and ginger. If the sauce is too thick, continue to add in water 1 tbsp at a time, until it reaches the desired texture (see picture above).
- Toss the sauce in with the noodles and mix until the noodles are coated completely.
- Pour into a bowl and garnish as desired.
You can make this soy-free by using coconut aminos in place of the tamari. Almond butter or sunflower seed butter can stand in for the peanut butter.