Vegan Thai Peanut Zucchini Salad

There's something magical about the moment a spiralizer touches a zucchini for the first time—that satisfying whirl of green ribbons that somehow make you feel like you're doing something fancy when really you're just making lunch. My neighbor brought this salad to a potluck last summer, and I watched it disappear faster than the grilled corn, which told me everything I needed to know. The dressing is the real star—creamy, tangy, with just enough heat to keep things interesting—and the whole thing comes together in under half an hour with zero cooking required.

I made this for a friend's garden party in early June, back when the farmers market was overflowing with perfect vegetables and everything felt bright and possible. Someone asked if it was Thai takeout masquerading as a salad, and honestly, I took that as the highest compliment. The mix of colors on the plate—all those ribbons and spirals—started conversations and people came back for seconds, which is the real test of any dish.

Ingredients

• Zucchini (2 medium): The spiralizer is your best friend here; it transforms these into tender noodles that soak up every bit of dressing without falling apart like regular pasta would.
• Carrot (1 large): Shaved into ribbons, it stays crisp and adds a subtle sweetness that balances the spice.
• Red bell pepper (1): The color matters as much as the taste; it keeps the salad visually alive and adds a gentle sweetness.
• Cucumber (1 small): This is your hydration hero, keeping everything from feeling heavy or dry.
• Spring onions (3): They add a whisper of allium sharpness that makes your palate wake up.
• Red cabbage (1 cup): Don't skip this—the crunch is non negotiable and it keeps your salad textured even hours later.
• Fresh cilantro and mint (1/4 cup each): Cilantro is the backbone of the flavor, mint is the optional flourish that makes it feel special.
• Roasted peanuts (1/3 cup): Rough chop them so you get texture variation; too fine and they disappear, too chunky and they overpower.
• Sesame seeds (2 tablespoons): Toast them yourself if you have time—the flavor difference is real, though the store-bought kind works fine.
• Peanut butter (1/4 cup): Use something creamy and relatively thin; if yours is super thick, it'll need extra water to reach the right consistency.
• Soy sauce or tamari (2 tablespoons): Tamari if you're gluten-free, regular soy sauce if not; this is where the umami lives.
• Maple syrup or agave (1 tablespoon): Just enough sweetness to round out the salty and spicy notes.
• Fresh lime juice (1 tablespoon): Bottled works in a pinch, but fresh lime makes you taste the difference immediately.
• Rice vinegar (2 teaspoons): This adds a gentle tang that sharpens the whole dressing without overpowering.
• Toasted sesame oil (1 teaspoon): A little goes a long way; this is about aroma as much as flavor.
• Fresh ginger (1 teaspoon grated): Grate it right before mixing; the volatile oils are what make it sing.
• Garlic clove (1 small): Minced fine so it distributes evenly; one clove is subtle, which is exactly right.
• Water (2-3 tablespoons): Start with 2 and add more as needed; the dressing should coat a spoon but still flow.
• Chili flakes or Sriracha (1/2-1 teaspoon): Optional but encouraged; taste as you go so you hit your heat level perfectly.

Instructions

Prep your vegetables like you're creating art:

Spiralize the zucchini into tender noodles and use a vegetable peeler or mandoline to shave the carrot, bell pepper, and cucumber into ribbons. The ribbons should feel delicate and pliable, not rigid or torn. Toss them all into a large bowl with the spring onions, red cabbage, cilantro, and mint—at this point, your salad is mostly a pile of potential.

Whisk the dressing until it's silky and unified:

In a small bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic. Whisk steadily, watching it go from chunky to smooth, then gradually add water until you reach the consistency of a thick but pourable sauce. Taste it straight from the spoon and adjust the heat or lime as needed—this is your moment to make it exactly right.

Bring everything together with a gentle hand:

Pour the dressing over the vegetable pile and use two spoons or your hands to toss gently, making sure every ribbon and spiral gets a coat of that golden sauce. The salad will seem to compress slightly as it mingles; that's exactly what you want. Stop when everything looks evenly dressed, not when it looks like a wet heap.

Plate and garnish while everything is still cool:

Transfer to a serving platter or individual bowls and scatter the roasted peanuts and sesame seeds across the top with abandon. The crunch of those toppings is part of the whole experience, so don't hold back.

Serve it fresh and cold:

Eat it immediately for maximum crispness, or chill for up to an hour if you need to prep ahead. Beyond an hour, the vegetables begin to weep slightly and the crunch fades, which is fine but not ideal.

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I served this at a small gathering on a June evening, and my partner's friend asked for the recipe halfway through her second bowl, which is always the moment you know you've made something real. There's something grounding about feeding people vegetables they actually want to eat, especially when the dressing tastes this good.

How to Make It More Substantial

As written, this salad is a beautiful, light side dish, but sometimes you want it to be more of a main course. Crumbled baked tofu scattered on top adds protein and doesn't compete with the Thai flavors; edamame works beautifully too and brings its own subtle sweetness. A handful of chickpeas mixed into the salad before dressing gives you hearty bulk without weighing things down. I've also cooked some thin rice noodles and mixed them into the zucchini noodles for extra substance, which transforms this into something you could genuinely eat for dinner.

Variations and Substitutions That Work

The beauty of this salad is how flexible it is once you understand the core formula: spiralized vegetables plus ribboned vegetables plus creamy tangy dressing plus crunch. Swap the zucchini for spiralized sweet potato if you want something earthier, or use thin spiralized cucumber for a more delicate, aquatic lightness. The bell pepper can be any color—yellow and orange are slightly sweeter, which some people prefer. Even the herbs are negotiable; if you don't have mint, use more cilantro, or skip it entirely if cilantro is your nemesis. I've made versions with sunflower seed butter for people with peanut allergies, and honestly, it's just as good—slightly more delicate, maybe, but equally satisfying.

Serving Suggestions and Pairing Ideas

This salad sits happily at a summer table alongside grilled vegetables, fresh bread, and cold drinks. It pairs surprisingly well with light proteins like grilled tofu or fish if you're not keeping it entirely plant-based. The bright acidity cuts through heavy flavors, so consider it as a palate cleanser alongside richer dishes. For drinks, the recipe notes mention chilled Riesling or a light lager, and both recommendations are spot-on—the salad's spice and creaminess need something crisp and slightly cold to balance them out.

• Make the dressing a day ahead and keep it in a jar; the flavors deepen and it's one less thing to do when guests arrive.
• If you're transporting this to an event, keep the dressing separate and toss everything together just before serving.
• Double the dressing and you'll have enough to drizzle over grain bowls or roasted vegetables for the rest of the week.

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This salad has become my go-to when I want to feel like I cooked something impressive without spending hours in the kitchen. It reminds me that the best meals are often the simplest ones, built on good ingredients and bold flavors that speak for themselves.

Recipe FAQ

→ How do I spiralize zucchini for this dish?

Use a spiralizer or julienne peeler to create noodle-like strips from zucchini, which provide a light, fresh base.

→ Can I substitute the peanut butter in the dressing?

Yes, sunflower seed butter works well for nut allergies without compromising the creamy texture.

→ What variations can I make to the vegetables?

Try swapping zucchini with spiralized cucumber or sweet potato for a different texture and flavor profile.

→ How can I adjust the dressing’s spice level?

Add or reduce chili flakes or Sriracha to customize the heat according to your preference.

→ What toppings add crunch to this salad?

Roasted peanuts and sesame seeds sprinkle a satisfying crunch and nutty flavor that complements the fresh veggies.

→ Is this dish suitable for gluten-free diets?

Yes, use tamari instead of soy sauce to keep the dressing gluten-free, ensuring a safe option.