Vegan Thai Peanut Zucchini Salad (Printable)

Fresh zucchini noodles and veggie ribbons tossed in a tangy Thai peanut dressing with crunchy toppings.

# What You'll 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

# Directions:

01 - Spiralize zucchini and shave carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Combine in a large mixing bowl with spring onions, shredded red cabbage, cilantro, and mint.
02 - Whisk together peanut butter, tamari, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic in a small bowl until smooth. Gradually add water to reach desired consistency.
03 - Pour peanut dressing over vegetables and toss gently to coat evenly.
04 - Transfer salad to serving platter or individual bowls. Sprinkle with roasted peanuts and sesame seeds.
05 - Serve immediately for maximum crunch or chill up to 1 hour before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly it's faster than ordering takeout.
  • The peanut dressing is so good you'll find yourself drizzling it on everything for weeks.
  • It's the kind of salad that actually satisfies you instead of leaving you hungry an hour later.
  • Zero heat required means even on the hottest days, your kitchen stays cool and your mood stays better.
02 -
  • Spiralize your zucchini right before serving or it'll release water and turn your dressing thin and watery—patience here pays off.
  • The dressing needs to be tasted and adjusted; every peanut butter brand is slightly different, and so is every lime, so trust your palate and tweak as you go.
  • Don't dress the salad more than an hour before eating or the vegetables will soften and lose their signature crunch that makes this dish worth making.
03 -
  • Chill your vegetables before assembling; a cold salad is more refreshing than a room-temperature one, and the cold helps everything stay crisp longer.
  • The dressing is rich enough that you don't need oil in the salad itself, which keeps this light and lets the peanut butter shine as the hero ingredient.
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