Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

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Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

I am so excited to be sharing a recipe from my friend Phoebe’s recently launched wellness book, The Wellness Project: How I Learned To Do Right By My Body, Without Giving Up My Life.

You may have seen me tease about it on Instagram (I devoured the book in a week, taking it with me everywhere!), and now, I’m sharing about it here, on the blog.

While this book isn’t a cookbook (it’s more of a memoir), Phoebe does include a few recipes after each chapter that coincide with the wellness “theme” of that chapter.

Basically, Phoebe, who was diagnosed with Hashimoto’s (an autoimmune disease), went on a self-discovery year of challenges. Each chapter goes through one of her challenges and how she paved her own path to her wellness. Based on these challenges, she was able to get down to the root of her issues (bad skin, low energy, mood swings, allergic reactions, etc) and find what works best for her body, without using crazy drugs prescribed by a doctor.

Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

It’s a great, funny, and down-to-Earth read and I really loved every minute of it. There’s something in there everyone can relate to (for example, adjusting to moving in with a boyfriend, starting an exercise regimen, regulating your ‘cycle’) and I love Phoebe’s writing style. I really recommend the book, especially for those who have started their own wellness journeys and want to read about someone else’s!

The recipes are easy and approachable, just like her writing – from energy balls to this zucchini noodle bowl, Phoebe tries to tie in the chapter themes to the food (since it’s all related, after all!) I chose to recreate the Almond-Sesame Zucchini Soba Noodle Bowl, which called originally for soba noodles in addition to the zucchini noodles, but of course, I didn’t think they needed ‘regular’ noodles – zucchini’ll do the trick!

This is a light, crunchy meal with a delicious almond-sesame sauce – I could see it working well as a picnic lunch or even a mid-afternoon pick-me-up. However you enjoy it, you can find this recipe and more in her new book, The Wellness Project!

Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

Note: I am currently on vacation in Hawaii and trying my best not to work while I’m away and enjoy the relaxation time. Meaghan will be moderating all blog comments, but if you’d like to follow along on my trip adventures, follow on Instagram. 

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

Prep Time25 mins
Total Time25 mins


  • 1 bunch of radishes about 6 medium, cut into ½” cubes
  • 1/4 English seedless cucumber cubed
  • 1/4 cup rice vinegar
  • 2 teaspoons sea salt divided
  • 1/2 cup unsalted almond butter
  • 1 small garlic clove
  • 1/4 cup freshly squeezed lime juice from two limes
  • 2 tablespoons gluten-free tamari
  • 2 teaspoons raw honey
  • 2 teaspoons dark toasted sesame oil
  • 4 medium zucchini Blade D, noodles trimmed
  • 1 tablespoon black sesame seeds for garnish


  • Combine the radishes, cucumber, vinegar, and 1 teaspoon salt in a medium mixing bowl. Allow the veggies to marinate for 10 minutes, tossing occasionally. 
  • Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor. Add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce.
  • Transfer almond-sesame sauce to the mixing bowl with the zucchini noodles. Toss well to coat. Divide among bowls, top with the quick pickled veggies, and garnish with the sesame seeds.
  • Serve at room temperature or cold, alongside your favorite Asian hot sauce.


Per serving (1 out of 4) - Calories: 332, Fat: 24g, Saturated Fat: 3g, Carbs: 26g, Fiber: 6g, Sugars: 18g, Protein: 12g, Sodium: 392mg

Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

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Fadil says:
waw i will be testing
Meaghan says:
Let us know how it comes out!!
Billy says:
This looks delicious! I've always wanted to venture down the avenue of using veggies and other substitutes for noodles. I've tried spaghetti squash but thats about it! I love that you quick pickled the veggies too. Have you tried this recipe with long pickled veggies? Throwing them in a can with a salt brine and letting them do their thing? I'm curious how different the flavor would be. Thanks for sharing!
Casey says:
I've been loving your blog and instagram. I'm also almost done reading The Wellness Project. One question - for recipes, like this one, is there a substitute you'd recommend for honey if I'm trying to avoid all sugars? Casey

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the best part of these cookbook photoshoots (this is my fourth! 🤯) is that you get to eat the recipes you’ve written, cooked by someone else. 👏🏼 is it just me or does food taste better when it’s cooked by someone else?! 🤔 why is that?! ...

day 2 of our cookbook photoshoot is underway, and we're so overjoyed with how amazingly this book is coming together! 👏🏼 there isn't a recipe that hasn't been tasted and loved, every photo is absolutely stunning, and we're truly working with the dream team here @evansungnyc 📸 @carlaghart 🥣 @hadassmirnoff 👩🏻‍🍳⁣

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VEGETARIAN ZUCCHINI & QUINOA LASAGNA, a fan favorite 👏🏼😍 the zucchini cooks to just al dente for a real lasagna-like texture and the quinoa gives this vegetarian dish a burst of protein and texture. I love making this during the summertime with fresh zucchinis and basil, but it’s amazing year round ☀️ grab the recipe up on the blog! ⁣

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