Cold Zucchini Noodles Recipe

Cold Zucchini Noodles Recipe: Half way between salad and cold dish, this is perfect as a light dish, or a delicious, exotic dish to serve as starter. You may make it as spicy as you like your food.
Course Dinner, Lunch
Cuisine Asian, Fusion
Keyword keto pasta, low carb noodles, low carb pasta, zoodles
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 6 servings
Calories 118kcal
Author Clara Gonzalez


  • 3 large zucchinis
  • 1 large carrot , peeled
  • 6 cups of water
  • 5 cups of ice water
  • 5 tablespoons of mambá
  • 2 tablespoons of low-salt soy sauce
  • 2 tablespoons of rice vinegar
  • 1/3 cup of toasted , unsalted peanuts, chopped finely


  • Slice the zucchini with a potato peeler. Discard the top and bottom slices that are almost all peel. Arrange the slices one on top of the other, and cut into very fine strips with a knife. I also own a cutter (Amazon affiliate link) that makes making vegetable noodles a piece of cake.
  • Repeat the same process with the carrot.
  • Boil water in a pot. When it breaks a boil add the carrots. Cook over high heat for 30 seconds.
  • Remove from the heat and add the zucchini. Let it rest for 30 seconds. Remove the zucchini and carrots from the hot water and place in the ice water.
  • Remove the water and let the carrots and zucchini rest on a paper towel.
  • Mix the mambá with the soy sauce and vinegar.
  • Place the zucchini and carrot in a bowl, mix dressing in.
  • Chill. When it's time to serve sprinkle with the chopped peanuts


Serving: 1g | Calories: 118kcal | Carbohydrates: 7g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 420mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1895IU | Vitamin C: 18.2mg | Calcium: 36mg | Iron: 1.2mg