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As the temperatures rise and summer approaches, the appeal of chilled dishes becomes increasingly undeniable. These light and refreshing meals not only provide respite from the heat but also allow for a vibrant array of flavors and textures that can elevate any dining experience. Among the myriad of options available, Chilled Peanut Sesame Zoodles emerge as a standout choice. This dish, featuring zoodles—zucchini noodles—offers a delightful low-carb alternative to traditional pasta, making it an appealing option for those seeking to embrace healthier eating habits.

Cold Peanut Sesame Zoodles

Enjoy a refreshing twist on summer meals with Chilled Peanut Sesame Zoodles, a light and flavorful dish that's perfect for hot days. Made with zucchini noodles, this low-carb option is not only delicious but also packed with nutrients. With vibrant vegetables, a creamy peanut sesame sauce, and the perfect balance of savory, sweet, and spicy flavors, it's an ideal choice for summer gatherings or a quick lunch. Dive into this healthy treat and explore endless variations!
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Ingredients
  

2 medium zucchinis

1 cup carrots, julienned

½ cup red bell pepper, thinly sliced

¼ cup green onions, chopped

½ cup fresh cilantro, chopped

½ cup creamy peanut butter

2 tablespoons sesame oil

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon sriracha (optional, for heat)

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Prepare the Zoodles: Using a spiralizer, create zucchini noodles (zoodles) from the zucchinis. If you don’t have a spiralizer, you can use a julienne peeler or a vegetable peeler to create long strips. Set aside.

    Blanch the Vegetables: Bring a pot of salted water to a boil. Add the julienned carrots and sliced red bell pepper. Blanch for about 1-2 minutes until just tender but still crisp. Drain and immediately plunge them into an ice bath to stop cooking. Drain well again and set aside.

      Make the Peanut Sesame Sauce: In a medium bowl, whisk together the peanut butter, sesame oil, soy sauce, rice vinegar, honey, sriracha (if using), and a pinch of salt and pepper until smooth and creamy. If the sauce is too thick, you can add a tablespoon of warm water to loosen it up.

        Combine the Zoodles and Veggies: In a large mixing bowl, add the zucchini noodles, blanched carrots, red bell pepper, chopped green onions, and cilantro.

          Dress the Dish: Pour the peanut sesame sauce over the veggie mixture and toss gently until everything is well coated. Be careful not to break the zoodles too much.

            Chill: Cover the bowl with plastic wrap or a lid and refrigerate the zoodles for at least 30 minutes to let the flavors meld.

              Serve: Before serving, give the zoodles a gentle toss, then sprinkle sesame seeds on top for garnish. Enjoy your cold peanut sesame zoodles as a refreshing appetizer or light main course!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2-3