Vegan Thai Peanut Zucchini Salad (Printable)

Fresh spiralized zucchini and colorful veggie ribbons with a creamy Thai peanut dressing, perfect for light meals.

# What You Need:

→ Vegetables

01 - 2 medium zucchini, spiralized or julienned
02 - 1 large carrot, peeled and shaved into ribbons
03 - 1 red bell pepper, thinly sliced or shaved into ribbons
04 - 1 small cucumber, shaved into ribbons or thinly sliced
05 - 3 spring onions, thinly sliced
06 - 1 cup red cabbage, finely shredded
07 - 1/4 cup fresh cilantro leaves, chopped
08 - 1/4 cup fresh mint leaves, chopped

→ Crunchy Toppings

09 - 1/3 cup roasted peanuts, roughly chopped
10 - 2 tablespoons sesame seeds

→ Thai Peanut Dressing

11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons tamari
13 - 1 tablespoon maple syrup
14 - 1 tablespoon fresh lime juice
15 - 2 teaspoons rice vinegar
16 - 1 teaspoon toasted sesame oil
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
19 - 2 to 3 tablespoons water
20 - 1/2 to 1 teaspoon chili flakes or Sriracha

# How To Make It:

01 - Spiralize the zucchini and shave the carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Place all vegetables in a large mixing bowl with spring onions, shredded red cabbage, cilantro, and mint.
02 - Whisk together all dressing ingredients in a small bowl until smooth, adding water gradually to reach desired consistency.
03 - Pour the peanut dressing over the vegetables and toss gently to coat everything evenly.
04 - Transfer the salad to a serving platter or individual bowls. Sprinkle with roasted peanuts and sesame seeds.
05 - Serve immediately for maximum crunch, or chill for up to 1 hour before serving.

# Expert Suggestions:

01 -
  • The peanut dressing strikes that rare balance between creamy and bright, with lime and ginger keeping it from ever feeling heavy.
  • Everything comes together in one bowl with zero cooking, making it perfect for days when your kitchen feels too hot to turn on the stove.
  • It sits beautifully in the fridge for up to an hour, so you can prep it ahead without the vegetables turning soggy or sad.
02 -
  • If you dress the salad more than an hour ahead of time, the zucchini noodles will release water and become limp and watery, so hold off on mixing until the last possible moment before serving.
  • The dressing thickens slightly as it sits, so if you're making it ahead, whisk in an extra tablespoon of water just before dressing the salad.
03 -
  • Chill your serving bowls or platter for ten minutes before adding the salad if you're serving it immediately, as this helps everything stay crisp and cold longer.
  • A microplane makes grating ginger and garlic infinitely easier and more refined than mincing with a knife.
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