Vegan Thai Peanut Zucchini Salad (Printer Friendly)

Zucchini and crunchy veggies tossed in a creamy Thai peanut dressing for a fresh and vibrant dish.

# 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 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, to thin as needed
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. Place 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 reach 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.

# Pro Advice:

01 -
  • It tastes like summer in a bowl, ready in under 30 minutes with zero cooking required.
  • The sauce is secretly addictive, rich enough to feel indulgent but light enough to eat for lunch without the afternoon crash.
  • Every bite has different textures, from silky noodles to crunchy ribbons to nutty sesame seeds that keep you coming back.
02 -
  • The dressing thickens as it sits because the zucchini releases water, so if you're making this ahead, keep the dressing separate and toss everything together just before serving.
  • Don't skimp on the lime juice or you'll miss the brightness that balances the richness of the peanut butter and makes this feel refreshing instead of heavy.
03 -
  • Toast your sesame seeds in a dry skillet for about a minute before using them, it deepens their flavor and adds a subtle nuttiness that makes people lean in for another bite.
  • If you don't have fresh ginger, frozen works in a pinch, just measure a tiny bit less since it's more concentrated than fresh.
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