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Looking for a light, refreshing meal for hot summer days? These chilled sesame zucchini noodles are fresh, flavorful, and come together in about 15 minutes.
A simple Asian-inspired dressing made with soy sauce, rice vinegar, sesame oil, garlic, ginger, and powdered peanut butter (affiliate link) lightly coats crisp zucchini noodles for a satisfying salad that’s perfect for lunch or a light dinner.
I often enjoy this recipe just as it is, but it’s also easy to turn into a more substantial meal by adding cooked chicken, shrimp, tofu, or edamame.
Why You’ll Love This Recipe
- Ready in about 15 minutes
- No cooking required
- Light yet satisfying
- Naturally low in carbs
- Easy to customize
- Great for lunch or meal prep
Ingredients & Substitutions
- Reduced-sodium soy sauce – Adds savory umami flavor. Tamari works well for a gluten-free version, while coconut aminos offer a slightly sweeter alternative.
- Rice vinegar – Brings brightness and balances the sesame oil. Apple cider vinegar or fresh lime juice can be substituted.
- Powdered peanut butter (affiliate link) – Gives the dressing a subtle peanut flavor without making it heavy. You can substitute natural peanut butter (thinned with a little warm water) if you prefer.
- Sesame oil – A little goes a long way, adding that classic toasted sesame flavor.
- Sweetener (optional) – Just a pinch balances the acidity. Feel free to omit it if you like.
- Garlic – Fresh minced garlic or jarred garlic both work.
- Ground ginger – Fresh grated ginger adds even brighter flavor if you have it.
- Zucchini – Spiralized into noodles. Medium zucchini tend to have fewer seeds and less moisture.
- Green onions – Add freshness and a mild onion flavor.
- Sesame seeds – Sprinkle over the finished salad for crunch and a pretty finishing touch.
How to Make Chilled Sesame Zoodles
Step 1: Gather and prepare your ingredients.
Step 2: Whisk together the soy sauce, rice vinegar, powdered peanut butter, sesame oil, garlic, ginger, and optional sweetener until smooth.
Step 3: Add the zucchini noodles and toss until evenly coated.
Step 4: Refrigerate for at least 15 minutes to allow the flavors to blend.
Step 5: Toss again and sprinkle with the green onions and sesame seeds before serving.
Recipe Tips & Variations
- If making ahead, store the dressing and zucchini separately and combine shortly before serving. This keeps the zucchini from releasing too much liquid.
- Pat spiralized zucchini dry with paper towels before dressing if it seems especially wet.
- Add shredded carrots, sliced cucumber, red bell pepper, or snap peas for extra crunch and color.
- Like a little heat? Add a drizzle of sriracha or a pinch of crushed red pepper flakes.
- Fresh cilantro or chopped peanuts make delicious garnishes.
Serving Suggestions
This salad is delicious on its own for a light lunch, but it’s also a wonderful side dish alongside grilled salmon, chicken, shrimp, or pork.
To turn it into a complete meal, toss in:
- Chopped rotisserie chicken
- Cooked shrimp
- Cubed baked tofu
- Shelled edamame
Storage
This salad is best the day it’s made.
If you expect leftovers, store the dressing separately and toss just before serving. Once dressed, the zucchini will gradually release water, though leftovers are still tasty for up to one day.
How Many Calories and WW Points?
According to my calculations, each serving has about 137 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
If you’ve made this Chilled Asian-Style Zucchini Noodle Bowl, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chilled Sesame Zucchini Noodles Recipe
Equipment
Ingredients
- 1 tablespoon reduced-sodium soy sauce
- 1-1/2 teaspoons rice vinegar
- 1-1/2 teaspoons powdered peanut butter
- 1 teaspoon sesame oil
- Pinch no-calorie sweetener (optional)
- 1/4 teaspoon crushed garlic
- 1/8 teaspoon ground ginger
- 1 medium zucchini (about 10 ounces) spiralized into noodles, roughly chopped
- 2 tablespoons chopped green onion
- 1 teaspoon sesame seeds
Instructions
- In a mixing bowl, whisk together soy sauce, rice vinegar, peanut butter powder (affiliate link), sesame oil, sweetener (if using), garlic and ginger until thoroughly combined.
- Add zucchini noodles to sesame oil mixture and toss to coat all zoodles.
- Cover bowl and refrigerate for at least 15 minutes.
- Remove bowl from fridge, stir zoodles and top with green onions and sesame seeds.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Recipe Tips:
- This recipe can easily be doubled or tripled.
- If you’re not going to enjoy the zoodles right away, store the sauce and spiralized zucchini separately and then toss and chill before serving. Otherwise, your dish may become watered-down as the zucchini noodles will release water as they sit.
- To keep these noodles gluten-free, substitute reduced-sodium tamari for the soy sauce.
- Rice vinegar is made from fermented rice and has a slightly sweet and delicate taste. You should find it with other vinegars, or near the Asian food products in your grocery store. If you can’t find it, apple cider vinegar would make a nice substitution.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link) Spring 2021
Frequently Asked Questions
Can I make this without a spiralizer (affiliate link)?
Absolutely. A vegetable peeler (affiliate link) or julienne peeler works well to create long ribbons, or you can simply slice the zucchini into very thin strips.
Can I make this ahead?
Yes, but for the best texture, keep the dressing separate until about 15 to 30 minutes before serving.
Can I use regular peanut butter instead of powdered peanut butter?
Yes. Whisk 1 to 2 teaspoons of creamy peanut butter into the dressing with a splash of warm water until smooth.
Can I use cucumbers instead of zucchini?
You can. Thinly sliced or spiralized cucumbers make another refreshing version, though they’ll be a little juicier.
More Light Zucchini & Summer Recipes
- How to Make Zoodles (Zucchini Noodles) – Everything you need to know about spiralizing zucchini at home.
- Tomato, Mushroom, Zucchini Skillet – An easy vegetable side dish that’s ready in minutes.
- Bisquick Impossible Zucchini Pie – A longtime reader favorite that’s perfect for brunch, lunch, or dinner.
- Kodiak Zucchini Pancakes – Savory zucchini pancakes that make a great light meal or side dish.
Delish! We really liked this salad. The sesame oil and soy sauce added lots of flavor.
Hi Martha
Can this recipe be made with frozen zucchini noodles?
Hi Deb, I haven’t tried it with frozen zucchini noodles. If you try it would love to know how it turns out for you. ~Martha
I’m excited to make this recipe! My question is do you ever serve it as a main dish with an added protein or if you serve it as a side, what do you serve with it?
Hi Anita, Yes I often serve it with some type of cooked protein on top – chicken (grilled or leftover rotisserie), shrimp and cubes of baked tofu are favorites but lean pork or beef would be good too. So would grilled salmon. If served as a side, again any of these protein options would be good alongside. Hope this helps. ~Martha