Zoodle salad with peanut-coriander pesto

a fresh green bowl for warm summer days
icon 20 min
Zoodles Salat ©foodspring
When you hear “pasta with pesto,” you probably think of bog-standard restaurant fare. That, or the thing you whip up when you just can’t figure out what else to cook. Right? We dare to think differently. When we think of noodles and pesto, our minds wander to this light and totally different zoodle salad (a.k.a. courgetti) with a Thai-inspired coriander and peanut pesto. Have we got your attention yet? We don’t know about you, but we can’t think of much better than a refreshing noodle salad for the early days of spring and summer. And we just love the color green so much that Anne-Sophie from our Test Kitchen whipped out her spiralizer and magicked us a delicious, simple, and vegan recipe. The noodles are made of zucchini. Homemade pesto is such a natural pepper-upper, and when you make it with coriander, lemon, and peanut butter, you’ve got something so different and so irresistible, you’ll not only win yourself over, but anyone else you choose to share the joy with. Make it your new go-to summer recipe: for a light meal, as a side dish for picnics or barbecues, or any other time you’re in the mood! Turn your friends green with envy!


1 Person

For the pesto:

  • 30 g
    coriander leaves (cilantro)
  • 2 tsp
    oil (e.g. coconut oil)
  • 1 clove
  • 1 tsp
    soy sauce

For the zoodle salad:

  • 30 g
    sugar snap peas (mangetout)
  • 300 g
    zucchini (courgette)
  • 40 g
    edamame (fresh soybeans)
  • 30 g
    arugula (rocket)


  • 0.5
    spring onion, sliced thin
  • 5 g
    toasted walnuts


  • 1

    Put all the ingredients for the pesto into a bowl. Use a stick blender to puree. If you like your pesto extra smooth, add a splash of water.

  • 2

    Boil a pot of salted water. Blanch the snap peas (mangetout) in the water for about 3 minutes.

  • 3

    Spiralize the zucchini into zoodles with a spiralizer. If you don’t have one, you can also use a peeler to get the same effect.

  • 4

    Put the oil into a pan over medium heat. Add the zoodles and heat for 2-3 minutes, stirring regularly.

  • 5

    Now add the edamame to the pan. Cook with the zoodles until the edamame start to get a bit more color.

  • 6

    Meanwhile, chop the walnuts. Put the chopped nuts and Protein Flakes into a dry pan over medium heat. Toast until they are crispy.

  • 7

    Cut the peas (mangetout) into pieces.

  • 8

    Stir ¾ of the coriander pesto into the zoodle salad with the edamame. Stir to mix.

  • 9

    Put the zoodle salad into a bowl. Garnish with the arugula and the peas.

  • 10

    Garnish your zoodle salad with Protein Flakes, walnuts, spring onions, and watercress to your liking. Drizzle the rest of the pesto over the zoodle salad. Finish with a squeeze of fresh lemon juice.

  • 1
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Recipe Overview

Total time
20 min

Nutritional value, per portion

506 kcal