Vegan Thai Peanut Zucchini Salad

I discovered this salad on a sweltering afternoon when my spiralizer caught my eye in the kitchen drawer and I wondered what would happen if I treated it like an adventure instead of a chore. The result was a bowlful of emerald zucchini noodles so delicate they practically melted on my tongue, dressed in a peanut sauce so creamy and complex that my friend asked if I'd ordered it from somewhere. That's when I realized how few ingredients it actually took to feel like you'd traveled somewhere warm and bright, even while standing in your own kitchen with the air conditioning humming.

I made this for a potluck once where I wasn't sure anyone would eat it, mostly because I arrived with a bowl of vegetables and a jar of peanut butter while everyone else brought casseroles. By the time dessert rolled around, mine was completely empty and three people were asking for the recipe. That's when I understood that food doesn't need to be complicated to matter, it just needs to taste genuine and make people feel cared for.

Ingredients

• Zucchini: Two medium ones spiralized create the base that's tender but still has enough backbone to hold the dressing without turning mushy.
• Carrot, bell pepper, and cucumber: Shaving these into ribbons instead of chopping them makes the salad feel more elegant and each vegetable stands out with its own subtle flavor.
• Red cabbage: The shredded kind brings a peppery crunch and a gorgeous color that stays vibrant even if you make this ahead.
• Fresh cilantro and mint: These aren't just garnish, they're what transform this from tasty to transcendent with every herbal note.
• Roasted peanuts: Rough chopping them keeps some pieces chunky so you get texture bursts, not just uniform smoothness.
• Sesame seeds: Toast them lightly yourself if you have time, though store-bought work fine when you don't.
• Creamy peanut butter: Choose one without added sugar so the dressing tastes savory and balanced, not like dessert.
• Soy sauce or tamari: This adds the salty depth that makes your taste buds wake up and notice everything else in the bowl.
• Maple syrup: Just enough sweetness to round out the spice and lime without making it cloying.
• Fresh lime juice: Don't skip this, it's what keeps everything bright and prevents the salad from feeling heavy.
• Rice vinegar: A gentle acid that plays nice with the peanut sauce instead of fighting against it.
• Sesame oil: A small amount goes far, adding a toasted aroma that makes people ask what's in your salad.
• Fresh ginger and garlic: Minced fine so they dissolve into the dressing and become flavor rather than chunks.
• Chili flakes or Sriracha: Optional but recommended, this gives the salad a quiet heat that lingers pleasantly.

Instructions

Spiralize and shave everything:

Get all your vegetables prepped and in the same large bowl before you start making the dressing, so you're not scrambling at the end. A mandoline makes this faster, but a vegetable peeler works beautifully too, just takes a little longer.

Build the dressing:

Whisk the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic together in a small bowl, then add water a splash at a time until it reaches the consistency of heavy cream. It should coat a spoon but still drip off, not sit there like a paste.

Toss with intention:

Pour the dressing over the vegetables and use two spoons or a pair of tongs to gently turn everything over, making sure every strand gets coated but the zucchini stays intact. This takes maybe a minute and makes all the difference in texture.

Plate and top:

Transfer to a big platter or individual bowls, then scatter the peanuts and sesame seeds over top right before serving so they stay crunchy. If you add them too early, they'll absorb moisture and go soft, which is the one thing you don't want.

Serve and enjoy:

This is best eaten right away while everything is still crisp, though it keeps for up to an hour in the fridge if you need to make it ahead for a gathering. Just don't dress it until the last moment if you can help it.

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I served this to someone once who said they didn't like salad, and watching them go back for seconds while talking about how they'd never thought of salad this way felt like a small victory. That's when I realized this dish has a quiet power to change people's minds about what food can be.

How to Make It Your Own

The beauty of this salad is that it's a framework, not a formula. I've made it with spiralized sweet potato instead of zucchini on nights when I wanted something earthier, and I've added shredded purple cabbage for extra color and crunch. The peanut sauce adapts to your mood too, whether you want to dial up the heat with extra chili or add a touch more sweetness if the lime feels too aggressive.

Pairing and Serving Ideas

This salad lives beautifully as a solo lunch, but it also shines alongside grilled vegetables or tofu if you're making a bigger meal. I've brought it to summer picnics, served it at dinner parties alongside other lighter dishes, and even eaten it straight from the bowl standing at my kitchen counter when I needed something that felt both satisfying and simple. The sauce is forgiving enough that it works whether you're feeding four people or just yourself, and it never feels like you're settling for something quick.

Storage and Make-Ahead Tips

You can prep all the vegetables the morning of serving and keep them in separate containers in the fridge, which makes assembly feel almost meditative when dinner time arrives. The dressing lasts three days covered in the fridge, and honestly tastes even better on day two once all the flavors have gotten to know each other. This is the salad I make when I want something healthy that doesn't taste like punishment, when I'm entertaining but don't want to spend hours cooking, or when I just need to remember that vegetables can be exciting.

• Keep dressing separate from vegetables until the last possible moment to preserve crunch and prevent sogginess.
• If you're serving this family-style, put the dressing in a small pitcher so people can dress their own portions.
• Leftover sauce works on grain bowls, roasted tofu, or mixed into avocado for a quick lunch the next day.

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This salad taught me that sometimes the best meals are the ones where the vegetables speak for themselves and the sauce just gets out of the way. Make it tonight if you need something that feels both light and substantial, something that tastes like you spent hours thinking about it when you really just spent twenty minutes being present in your kitchen.

Recipe FAQs

→ How do I spiralize zucchini for this salad?

Use a spiralizer or julienne peeler to create noodle-like strands from zucchini, ensuring even pieces that blend well with veggie ribbons.

→ Can I substitute the peanut butter in the dressing?

Yes, sunflower seed butter works well as a nut-free alternative while maintaining a creamy texture.

→ What is the best way to shave vegetables into ribbons?

Use a vegetable peeler or mandoline slicer to create thin, wide strips, adding texture and color contrast to the salad.

→ How do I adjust the dressing for spice preferences?

Control heat by adding or reducing chili flakes or Sriracha according to your desired spice level.

→ Can this salad be made ahead of time?

It’s best served fresh for maximum crunch, but you can chill it for up to an hour before serving without losing texture.