Start by washing the zucchinis thoroughly under cold water. Trim off the ends, then use a spiralizer to turn the zucchinis into long noodle-like strands. If you don’t have a spiralizer, you can use a julienne peeler or a vegetable peeler to create thin ribbon-style noodles. Once the noodles are made, place them on a paper towel and gently pat them dry to remove excess moisture. This step helps keep the salad from becoming watery later.

Prepare the vegetables by washing and slicing them into thin, even pieces. Shred the red cabbage, julienne the carrots, and slice the red bell pepper into thin strips. Try to keep the pieces similar in size so they mix well with the zucchini noodles and create a balanced texture in every bite.

In a small mixing bowl, add the peanut butter, soy sauce or coconut aminos, sesame oil, lime juice, grated ginger, and minced garlic. Using a whisk or fork, mix the ingredients together until smooth. Slowly add a tablespoon of warm water at a time while whisking until the dressing becomes creamy and easy to pour. The goal is a smooth, slightly thick sauce that will coat the noodles nicely.

Place the zucchini noodles, shredded cabbage, carrots, and sliced bell peppers into a large mixing bowl. Use your hands or tongs to gently mix the vegetables together so they are evenly distributed throughout the bowl.

Pour the prepared peanut dressing over the noodle and vegetable mixture. Using tongs or two large spoons, gently toss everything together until the noodles and vegetables are evenly coated in the creamy peanut sauce. Continue tossing for about a minute to ensure the dressing spreads throughout the salad.

Transfer the salad into serving bowls and finish by adding your favorite garnishes such as chopped peanuts, sesame seeds, or fresh cilantro. Serve immediately for the freshest flavor and best texture, or allow the salad to rest for a few minutes so the dressing can fully coat the noodles.