Paula Roy: Whole Foods in Half the Time


No-Cook Zucchini Noodles & Spicy Ginger Peanut Sauce

Spiralized salad fast, fresh, flavourful and fun

by: Paula Roy
spiralized raw zucchini noodles with spicy ginger peanut dressing

Sometimes I feel like lunch is the most challenging meal of the day, usually because my husband has eaten last night’s excellent leftovers before me. As a result, I’m often too hungry or pressed for time to pull together something delicious. I’ve been working on coming up with ‘make in a hurry’ recipes that are ideal for quick, super-tasty lunches (like my Ten-Minutes Miso Soup or Tomato and Goat Cheese Tarts), and now I’ve got another one to add to the list. This salad-like dish honestly takes just five minutes to prepare and it’s so packed with flavour and nutrition that it will leave you feeling full and happy all afternoon. It can be made a few hours ahead of time and doesn't need to be refrigerated, so it's very portable too! Just in case you haven’t heard of a spiralizer or spiral cutter, they are the most amazing gadgets that turn raw vegetables into heaps of delicious noodle-like goodness. There are many models available; I have an inexpensive one that works like a pencil sharpener and it does the trick for me.


For the Ginger-Peanut Sauce:

2 tbsp chunky peanut butter or cashew butter
1 1/2 tsp soy sauce (or tamari for gluten-free)
1/2 tsp white sugar
1 tsp very finely minced ginger
1/4 to 1/2 teaspoon sriracha (Asian hot sauce), to taste
1 tbsp freshly-squeezed lime juice
2 tbsp water


For the Salad:

2 medium sized zuchinni
2 tbsp roasted peanuts or cashews, chopped
1 tbsp fresh cilantro, finely chopped
Lime wedges



  Combine all of the sauce ingredients and whisk vigorously until it has a smooth consistency. You want to be able to drizzle it on your dish, so add a bit more water if needed to thin it just a little. Taste and adjust seasoning if you would like it sweeter or spicier.

  Trim both ends of the zucchini and use your spiral cutter (or a vegetable peeler or the coarse side of a grater) to cut them into long, thin ‘noodles’. Place zucchini ‘noodles’ in a serving bowl.

  Drizzle sauce over zucchini noodles and toss gently to combine.

  Garnish with chopped nuts and cilantro and serve with lime wedges to squeeze over top.

Serves 2 as a side dish or one as a meal.

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