Vegan Thai Peanut Zucchini Salad (Printable)

Fresh spiralized zucchini paired with colorful veggie ribbons and 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 or soy sauce
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, to thin as needed
20 - 1/2 to 1 teaspoon chili flakes or Sriracha

# How-To Steps:

01 - Spiralize the zucchini and shave the carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Place all prepared 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 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 Suggestions:

01 -
  • It comes together in 25 minutes flat: no cooking required, just chopping, whisking, and tossing.
  • The creamy peanut dressing is addictive: tangy, a little spicy if you want it, and it coats everything beautifully without feeling heavy.
  • Raw vegetables stay crispy even after sitting: unlike soggy pasta salads, this stays satisfying for hours.
02 -
  • Don't dress the salad too far ahead: I learned this the hard way; even this sturdy salad gets heavy and limp if you dress it more than an hour before serving, so prep the vegetables and dressing separately and combine just before eating.
  • The water-thinning trick for the dressing is everything: Too thick and it won't coat the vegetables; too thin and it slides right off—adding it gradually and tasting as you go keeps the balance perfect.
03 -
  • Use a mandoline carefully but fearlessly: It creates thinner, more delicate ribbons than a peeler, and the salad looks restaurant-quality when the vegetables are uniform and thin.
  • Toast your own sesame seeds in a dry pan if you have time: Two minutes over medium heat releases their oils and makes them taste three times more interesting than anything from a jar.
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