Vegan Thai Peanut Zucchini Salad (Print)

Refreshing zucchini noodles with crunchy vegetables tossed in a creamy Thai peanut dressing.

# Ingredients:

→ 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 soy sauce or tamari
13 - 1 tablespoon maple syrup or agave nectar
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, for thinning
20 - 1/2 to 1 teaspoon chili flakes or Sriracha

# Directions:

01 - Spiralize the zucchini and shave the 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, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic in a small bowl until smooth. Gradually add water to achieve 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 Tips:

01 -
  • It comes together in 25 minutes flat, which means you can make it between tasks without losing your mind.
  • The texture contrast between silky noodles and ribbon-thin vegetables keeps every bite interesting.
  • That peanut dressing is genuinely creamy without being heavy, so you can eat a huge bowl and feel refreshed instead of weighed down.
02 -
  • If you prep this more than an hour ahead, the zucchini noodles will release water and make the dressing dilute—either dress it just before serving or drain the vegetables gently before adding dressing.
  • The dressing gets thicker as it sits because the peanut butter continues to absorb the acidic components, so if you make it ahead, thin it with water again when you're ready to serve.
03 -
  • Chill your serving bowls in the freezer for 10 minutes before plating—it keeps the vegetables crisp longer and makes the whole thing taste fresher.
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them to wake up their nutty flavor in a way that makes people notice the difference.
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