Pin I stumbled onto this salad during a sweltering afternoon when my kitchen felt like an oven and the last thing I wanted to do was cook. My hands were still tingling from chopping fresh ginger for something else entirely, so I grabbed a spiralizer almost by accident and started working through whatever vegetables were crowded in my crisper drawer. The moment that peanut dressing hit the cold zucchini noodles, something clicked—it wasn't fancy or complicated, but it tasted like summer itself, bright and alive.
I made this for a potluck where I knew half the guests were vegan, and honestly, it became the dish people actually wanted seconds of while the traditional stuff sat there getting sad. Someone asked for the recipe before dessert was even served, and I realized it wasn't because it was trendy or Instagram-worthy—it was because it tasted undeniably good in a way that felt almost accidental in its simplicity.
Ingredients
- Spiralized zucchini (2 medium): The backbone of this salad, and honestly, the spiralizer changed my life because it makes raw zucchini taste delicate instead of watery.
- Carrot, bell pepper, and cucumber ribbons: Use a mandoline or vegetable peeler to get them paper-thin—this isn't just for looks, the thinness makes them absorb flavor without turning soggy.
- Spring onions, red cabbage, cilantro, and mint: These are your flavor artillery, and don't skimp on the herbs because they're what makes this feel vibrant rather than just crunchy.
- Roasted peanuts and sesame seeds: The crunch that saves you from salad fatigue, so buy the good stuff if you can.
- Creamy peanut butter (1/4 cup): The foundation of the dressing—I learned the hard way that natural peanut butter works better than heavily sweetened versions because the oil doesn't separate as much once mixed.
- Soy sauce or tamari (2 tablespoons): Tamari keeps it gluten-free, and the umami depth here is what makes people wonder why this tastes so good.
- Maple syrup, lime juice, and rice vinegar: These three create that signature sweet-tart-funky balance that makes Thai food so addictive.
- Toasted sesame oil, fresh ginger, and garlic: The aromatic trio that tells you immediately this isn't just any salad dressing.
- Water and chili flakes: Water thins the dressing to silky, and chili flakes are your heat control switch.
Instructions
- Prep Your Vegetables:
- Spiralize the zucchini first and let it sit in a colander for a minute if it released water—this prevents the salad from turning into a puddle. Shave the carrot, bell pepper, and cucumber into ribbons using a mandoline or vegetable peeler, and they should be thin enough to almost see light through them.
- Build Your Base:
- Toss all the vegetables together in a large bowl with the spring onions, shredded cabbage, cilantro, and mint. At this point it just looks like a pile of colorful stuff, but trust that it's about to transform.
- Whisk the Dressing:
- Combine the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic in a small bowl and whisk until smooth. Add water a tablespoon at a time until it reaches a consistency that's pourable but still substantial—you want it to coat everything without drowning it.
- Marry Everything Together:
- Pour the dressing over the vegetables and toss gently but thoroughly, using your hands if you need to. The vegetables will soften slightly and the colors will brighten as the acid works its magic.
- Finish and Serve:
- Transfer to serving bowls or a large platter, then scatter the peanuts and sesame seeds on top right before people eat it. Serve immediately while everything is still crisp, or chill for up to an hour if you prefer it colder.
Pin My neighbor knocked on my door one evening asking if she could smell what I was making because it smelled like a Thai restaurant had exploded in my kitchen. She stood in my kitchen eating a bowl of this straight from the serving dish, and we ended up just sitting there talking about how rare it is to find a salad that feels like an actual meal instead of an apology for not cooking something real. That's when I knew this recipe was worth keeping.
The Secret to Silky Dressing
The first time I made Thai peanut dressing, I whisked everything too vigorously and the peanut butter seized into little lumps instead of becoming creamy. I learned that you need to whisk slowly and steadily, letting the oils in the peanut butter gradually emulsify with the liquid components, and you should start with less water than you think you need because it's easier to add more than to fix it. Temperature matters too—if your ingredients are very cold from the fridge, the peanut butter takes longer to loosen up.
Why Ribbons Matter More Than You'd Think
The first time I just chopped everything into normal bite-sized pieces, the salad felt like eating crunchy vegetable chunks in peanut dressing. When I switched to ribbons and spirals, something shifted—the surface area increased so dramatically that the dressing could coat everything more evenly, and the thinner pieces meant each bite had more dressing-to-vegetable ratio. It's also lighter and more elegant-looking, which made people want to eat more of it without feeling guilty.
Making It Substantial Enough for a Real Meal
As a salad, this is genuinely satisfying on its own because of the protein from the peanuts and the richness of the dressing, but if you're serving it as a main course, you have options. Adding baked tofu, crispy chickpeas, or edamame transforms it from a side dish into something that actually fills you up, and I find that the neutral flavor of these proteins lets the dressing and vegetables shine without competing.
- Crumbled baked tofu adds a hearty texture that absorbs the peanut dressing beautifully.
- Roasted chickpeas bring crunch and protein without making the salad feel heavier.
- Edamame adds pop and earthiness while keeping the ingredient list simple and recognizable.
Pin This salad has become my default when I'm tired but don't want to eat something boring, and it's the one thing I make without thinking because the formula is so forgiving. Make it once and you'll know exactly how to adjust it to whatever vegetables you have and whatever mood you're in.
Recipe Questions
- → How can I spiralize zucchini for this salad?
Use a spiralizer or julienne peeler to create noodle-like strands from zucchini. If unavailable, thinly slicing or julienning works as an alternative.
- → What can I substitute for peanuts in the dressing?
Sunflower seed butter or almond butter can be used as alternatives to peanuts for those with allergies, maintaining a creamy texture.
- → How do I achieve a creamy Thai peanut dressing?
Whisk peanut butter with soy sauce or tamari, lime juice, maple syrup, ginger, garlic, rice vinegar, sesame oil, and water to reach a smooth, tangy consistency.
- → Can this salad be prepared ahead of time?
Yes, prepare the vegetables and dressing separately. Combine shortly before serving to keep the fresh crunch intact.
- → What extra toppings add texture to this dish?
Roasted peanuts and sesame seeds sprinkled on top enhance the crunch and nutty flavors complementing the vegetables.
- → How to adjust the spice level in this salad?
Add chili flakes or Sriracha gradually according to your heat preference to balance the dressing's flavor.