Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Vietnamese Zoodle Salad with Fragrant Herbs and Roasted Peanuts

Scott Phillips

Servings: 4

A tool called a spiralizer turns zucchini and other vegetables into long, curly, noodle-like “zoodles.” If you don’t have (or don’t want to buy) one, you can use a julienne peeler.


  • 3 Tbs. fresh lime juice
  • 1 Tbs. fish sauce
  • 1 Tbs. granulated sugar
  • 3 medium zucchinis, spiralized
  • 2 medium carrots, peeled and spiralized
  • 1/2 cup coarsely chopped salted peanuts
  • 1/4 cup very thinly sliced red onions
  • 1/4 packed cup torn fresh basil leaves
  • 1/4 packed cup torn fresh cilantro
  • 1/4 packed cup torn fresh mint
  • Sriracha sauce, for serving

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 0
  • Sodium (mg): 530
  • Carbohydrates (g): 15
  • Fiber (g): 4
  • Sugar (g): 8
  • Protein (g): 6


  • In a large bowl, whisk together the lime juice, fish sauce, and sugar. Add the zucchini and carrots to the mixture, along with the peanuts, onions, basil, cilantro, and mint.
  • Toss well to combine. Transfer to bowls and serve with Sriracha on the side.


Rate or Review

Reviews (4 reviews)

  • mommasue | 08/25/2017

    Really delicious, easy, and a slightly different/very refreshing flavor profile. Important to use loads of the fresh herbs called for--when in doubt, add more!

  • Zinnia2 | 08/21/2017

    I did not have a spiralizer but I just sliced the zucchinis and julienned the carrots. Fab dish .

  • NeuKoch | 08/20/2016

    We just started working with zoodles, and needed to bring something to a picnic. It went over so well! We didn't use the cilantro as we couldn't get it on short notice, but I am excited to see what it adds. I loved the dressing and thought it was the perfect amount. This will definitely make it into the weeknight rotation.

  • auroranati | 07/15/2016

    Fast, easy, and tasty with no cooking required. My picky husband had second helpings.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial