• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Salads

Veggie Noodles Salad With Orange Peanut Dressing

Aug 15, 2016 -May contain affiliate links

450 shares
  • 18
Jump to Recipe·Print Recipe·Leave a Review
Spiralized veggie noodles with peanut sauce

Spiralized beets, zucchini and carrots and protein-rich tofu make this Veggie Noodles Salad With Orange Peanut Dressing a great addition to your summer menu!

Spiralized veggie noodles with peanut sauce

We're in the midst of the seventh heat wave of the summer. Seventh! As unbearable as the heat and humidity have beet, I've been trying to refrain from complaining, because I know the bitter cold days we'll be here before we know it. So by heat wave number three, we pretty much figured out ways to beat the 90+ temps...

  1. Stay hydrated
  2. Stay indoors
  3. Keep cooking to a minimum

Pretty obvious, no?

Spiralized veggie noodles with peanut sauce

One of the main reasons this Veggie Noodles Salad has become one of our favorites this summer. This one bowl meal is light, refreshing, easy to prepare and loaded with nutrients. The orange peanut dressing is zesty and nutty, and we lightened it up by using orange juice instead of oil.

The only element of this salad that actually required you to stand by the stove is the sauteed tofu, which literally takes less than 10 minutes to prepare ( we can handle that, yes?).

 

Spiralized veggie noodles with peanut sauce

Enjoy and stay cool! 🙂

Some Inspired beet recipes

  • Cauliflower beet dip
  • Roasted beet hummus
  • Roasted beet salad with creamy horseradish and candied walnuts
  • Roasted beets and sweet potato tacos
  • Quinoa, chickpea and beet burger
  • Beet carpaccio with chia seed dressing
  • Beet smoothie bowl
  • How to cook beets

Spiralized veggie noodles with peanut sauce

Did you like this veggie noddles salad ?  Scroll down to the comments and leave us a rating! Did you love it? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more?  Subscribe to our blog and remember to follow us on Pinterest!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bird's eye view of a bowl of spiralized beet, carrots and zucchini noodles with peanut sauce

Veggie Noodles Salad With Orange Peanut Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 22 mins
  • Yield: 4 people 1x
Print Recipe
Pin Recipe

Description

Spiralized beets, zucchini and carrots and protein-rich tofu make this Veggie Noodles Salad With Orange Peanut Dressing a great addition to your summer menu!


Ingredients

Scale
  • 2-3 medium sized beets, spiralized
  • 2 large green zucchini, spiralized
  • 2 large yellow zucchini, spiralized
  • 2 large carrots, spiralized
  • 16 oz extra firm tofu, diced small
  • 4 tsp avocado oil (or any other neutral oil)
  • 4 tsp soy sauce
  • For the orange peanut dressing:
  • ⅔ cup orange juice
  • ⅔ cup coconut-peanut spread (such as Earth Balance) or all natural peanut butter
  • ¼ cup lemon juice
  • 3 tbsp grated ginger
  • 2 tbsptamari
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup (optional)

Instructions

  1. Place spirilized veggies in a large bowl
  2. In a large non stick skillet, heat avocado oil. Add tofu and cook over medium high heat for 3-4 minutes or until golden, stirring often. Add soy sauce, stir well and cook until all the liquid has been absorbed by the tofu (this should take another 2-3 minutes). Set aside.
  3. To prepare the dressing, combine all the ingredients in a blender and blend until smooth
  4. Before serving, add tofu to the veggie noodles, add dressing to taste and toss well

Notes

For tips about spiralizing, please cick HERE

  • Prep Time: 15 mins
  • Cook Time: 7 mins

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

 

More Salads

  • Close up view of of a plate with beet salad topped with sunflower seeds and pickled onions
    Raw Beet Salad with Apples and Pickled Onions
  • overhead image of an oval serving platter with green bean salad. The salad is a mixture of green beans, grape tomatoes, red bell peppers, olives, potatoes, and hard boiled eggs
    Green Bean Salad
  • overhead image of beet salad with feta cheese and pistachios on top of an oval platter
    Beet Salad Recipe with Feta Cheese and Pistachios
  • overhead image of a beet salad with goat cheese and pears on a white oval platter
    Beet Salad with Goat Cheese

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Katerina

    August 23, 2016 at 4:15 am

    What a beautiful to the eye salad! I bet it tastes as great!

    Reply
    • Vicky & Ruth

      September 01, 2016 at 8:29 pm

      Thank you Katerina. It is colorful and delicious at the same time.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini

  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love

  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

Seasonal

  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil

  • A photo collage of best soup recipes
    33 Vegan Soup Recipes

  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+