Pin Recipe There was this moment last summer when my friend showed up with a spiralizer she'd just bought, determined to prove that raw vegetables could be exciting. We stood in my kitchen on a sweltering afternoon, and she challenged me to make something that didn't taste like diet food. That's when I threw together this Thai peanut zucchini noodle salad, and honestly, watching her face light up when she tasted it made me realize how a simple combination of fresh ribbons, creamy dressing, and a handful of crunchy toppings could feel like actual indulgence.
I made this for a picnic once where everyone brought something, and I remember being nervous because salads can feel plain at those kinds of gatherings. But people came back for seconds, and someone asked for the dressing recipe before they even finished eating. That's when it clicked for me that this dish has staying power, that kind of quiet confidence that comes from balance and restraint.
Ingredients
- Zucchini: Two medium ones spiralized into delicate noodles that stay tender but don't get mushy, the backbone of this whole thing.
- Carrot: Peeled into ribbons rather than shredded, because the shape matters more than you'd think for how the dressing clings.
- Red bell pepper: Sliced thin enough to taste sweet but sturdy enough to hold texture through tossing.
- Cucumber: Shaved ribbons add coolness and a whisper of crunch without overwhelming the other vegetables.
- Spring onions: A thin slice of these gives the whole salad a gentle bite that wakes everything up.
- Red cabbage: Finely shredded for color and that satisfying crunch that lasts even if you make it ahead.
- Fresh cilantro and mint: Cilantro brings earthiness, and mint adds brightness, but the mint is optional if it's not your thing.
- Roasted peanuts: Roughly chopped so they stay chunky and contribute serious flavor with every bite.
- Sesame seeds: White or black, scattered on top for visual appeal and a subtle nutty finish.
- Creamy peanut butter: The foundation of the dressing, choose one without added sugar if you can find it.
- Soy sauce or tamari: Tamari if you're keeping this gluten-free, adds umami depth that rounds out the sweetness.
- Maple syrup or agave: Just enough to balance the savory and tangy notes without making it dessert.
- Fresh lime juice: The acid that brightens everything and keeps the dressing from feeling heavy.
- Rice vinegar: A gentle acidity that plays nice with the other flavors rather than shouting over them.
- Toasted sesame oil: A small amount goes a long way, adding warmth and aroma without dominating.
- Fresh ginger: Grated so it releases all its spicy-sweet oils directly into the dressing.
- Garlic: Just one small clove, minced fine, because this is a supporting player not a lead role.
- Water: For thinning the dressing to the exact consistency you want.
- Chili flakes or Sriracha: Optional heat that you can dial up or down depending on your mood and tolerance.
Instructions
- Prep your vegetables like you're setting the stage:
- Spiralize the zucchini into those delicate noodles, then take your time with the carrot, bell pepper, and cucumber, using a peeler or mandoline to get ribbons that are thin and flexible. Toss everything into a large bowl with the spring onions, shredded cabbage, cilantro, and mint, and let them sit for a moment while you move on.
- Make the dressing with intention:
- In a separate small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic until they're blended into something smooth and glossy. Add water a little at a time until it reaches that perfect consistency where it coats a spoon but still flows.
- Bring it all together:
- Pour the dressing over your vegetable bowl and toss gently but thoroughly, making sure every ribbon gets kissed by that creamy sauce. If you're adding the optional chili flakes or Sriracha, do it now and taste as you go.
- Plate and finish:
- Transfer everything to a serving platter or divide into individual bowls, then scatter the chopped peanuts and sesame seeds across the top right before serving. This is important because timing keeps the crunch alive.
- Serve right away or chill briefly:
- The salad is best served immediately when the vegetables still have that fresh snap, but you can cover it and refrigerate for up to an hour if your day requires that flexibility.
Pin Recipe There's something almost meditative about using a spiralizer, watching those zucchini transform into delicate noodles that look nothing like the traditional pasta sitting in your pantry. It feels like you're creating something entirely new, and when you taste it with that Thai peanut dressing, you understand why people get excited about vegetables.
Customizing for Your Needs
This salad is naturally adaptable without losing its character. I've swapped the zucchini for spiralized sweet potato on cooler days and it becomes something earthier, more substantial. Cucumber spirals work beautifully too if you want something lighter and more hydrating. For protein, I sometimes add baked tofu cubes or a handful of edamame, which doesn't change the dish fundamentally but makes it feel more like a full meal.
Managing the Heat Level
The chili flakes and Sriracha are entirely optional, which I love about this dressing because it means everyone at your table gets to decide their own comfort level. I learned this the hard way by making a batch that was far too spicy for my visiting mother-in-law, so now I always leave the heat on the side. Start with a quarter teaspoon and work your way up, tasting as you go, because you can always add more but you can't take it back.
Why This Works as Both Lunch and Side Dish
This salad sits in an interesting middle ground where it can anchor a meal on its own or slip gracefully beside grilled fish, roasted tofu, or lean protein without demanding attention. The peanut dressing is rich enough to satisfy, but the vegetables keep it from feeling heavy. It's one of those dishes that actually improves your day rather than just filling your stomach.
- Make the dressing a few hours ahead if you want to simplify your day when guests arrive.
- If you don't have a spiralizer, a julienne peeler creates similar noodles, just a bit thicker and requiring more patience.
- Serve this chilled rather than at room temperature, it tastes brighter when it's cool.
Pin Recipe This is the kind of recipe that reminds you why you started cooking in the first place, because simple doesn't mean boring when every ingredient is doing its job. Make it once and it'll become part of your regular rotation.