Raw Indonesian ‘Peanut’ Sauce on Zucchini ‘Pasta’ – I could live on this!

Posted by on Aug 21, 2011 in Nutrition | 4 comments


Oh My God!!! This is so delicious! My husband insisted on licking the handheld blender. And the spoon. And the mixing-bowl.

Background: I ordered a spiralizer a few weeks ago, and it arrived last week. I made a zucchini ‘pasta’ with marinated mushrooms for supper that night – my husband and I decided that it was a winner, worth serving again (and again). I used it with the thick curly-fry blade on potatoes a few days later, when my daughter was making a dish with grated potatoes for supper – she loved it! And then, when my parents-in-law were by a few days ago, I demonstrated it with a zucchini (using all three blades, to show the different results). I believe they plan to rush out and buy one, since their garden produces a LOT of zucchini. And they want to try it on beets. So do I, when it comes right down to it. I LOVE this cool new kitchen tool!

Anyway, after the demo I had a container full of spiralized zucchini, so I decided to use it in lunch today. A quick search found an Amazing Raw ‘Peanut’ Sauce recipe in Natalia Rose’s The Raw Food Detox Diet.  I could work with that – and so this phenomenally yummy  dish was born.

Raw Indonesian Peanut Sauce on Zucchini Pasta

Raw Indonesian Peanut Sauce on Zucchini Pasta recipe (serves 4)


  • 2 medium zucchini – spiralized
  • 1 cup lentil sprouts and/or mung bean sprouts
  • 1 ‘roasted’ red pepper, thinly sliced

Pasta marinade

  • 1 tbsp lemon juice
  • 1 tbsp braggs
  • 1/2 tsp sesame oil

‘Peanut’ sauce (adapted from Natalia Rose’s recipe, based on what I had in the house)

  • 2 tbsp raw almond butter
  • 2 tbsp raw peanut butter
  • 1 tbsp fresh ginger
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1 tsp agave
  • 1 tbsp Braggs
  • 1/2 tsp sesame oil

Toss pasta, etc in marinade.  Let sit for 20 minutes (or more – even overnight).  Combine sauce ingredients in blender (I used a handheld blender).  Pour over pasta.  Serve.  Prepare to lick the plate.

Nutritional breakdown (per serving) [nutritiondata.com]

This food is very low in Cholesterol. It is also a good source of Vitamin A, Vitamin K, Riboflavin, Vitamin B6, Folate and Magnesium, and a very good source of Vitamin C and Manganese.

150 calories
glycemic load – 4 (very low; that’s good)
inflammation factor – 281 (strongly anti-inflammatory; that’s good)
protein 6 grams
fiber 3 grams
fat 10 grams (mostly mono and poly-unsaturated)
Vitamin A 23%
Vitamin C 101%
Vitamin K 18%
Riboflavin 16%
Niacin 13%
Vitamin B6 21%
Folate 17%
Magnesium 17%
Phosphorus 14%
Potassium 14%
Manganese 31%


  1. This looks absolutely delicious! I love a good asian peanut sauce with noodles, and the use of zucchini is a great idea. Now I can use all those left over zucchini’s I get from my farmshare. Thanks!

  2. I absolutely love this dish! It tastes great and is extremely healthy, it should have a ‘satisfaction guaranteed’ sign on it! Thanks!

  3. This is JUST what I was looking for. I made it immediately and devoured it. This is luscious! Thank you

    • I’m so glad you liked it, Colleen! My daughter has this as her new favorite dish – I’ve made it a lot the past month 🙂

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