Vegan Thai Peanut Zucchini Salad (Printable Version)

Fresh Thai-inspired salad with spiralized zucchini, crisp veggie ribbons, and creamy peanut dressing.

# Ingredient List:

→ 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, as needed
20 - 1/2 to 1 teaspoon chili flakes or Sriracha, optional

# 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 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 Advice:

01 -
  • It comes together in under 25 minutes with zero cooking, so you can make it on nights when turning on the stove feels like too much.
  • The peanut dressing is so silky and satisfying that you'll forget this is technically a light salad.
  • It's the kind of dish that tastes impressive when you serve it but feels effortless to prepare.
02 -
  • Don't dress the salad too far in advance or the zucchini will start weeping and turn mushy, the vegetables need to stay crisp to justify their presence.
  • The dressing thickens slightly as it sits, so if you're making it ahead, thin it out a bit more with extra water when you pour it on.
03 -
  • Toast your own sesame seeds in a dry pan if you have time, they'll taste noticeably better than pre-toasted ones.
  • Fresh lime juice makes an actual difference here, bottled just doesn't capture that brightness no matter what.
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