Vegan Thai Peanut Zucchini Salad

My neighbor brought this salad to a potluck on a sweltering July afternoon, and I watched it disappear faster than anything else on the table. The way the pale green zucchini noodles caught the light, all tangled with jewel-toned vegetables and glossy with that peanut sauce, made it look almost too vibrant to be real food. She mentioned it took her barely twenty minutes, which seemed impossible given how composed and intentional every element felt. That night I asked for the recipe, and I've been making it ever since whenever I need something that tastes indulgent but leaves me feeling light.

I made this for my sister during a visit when she'd gone vegan, and I was nervous about whether I could pull off something she'd actually want to eat. She took one bite, closed her eyes for a moment, and then asked for seconds before finishing her first bowl. Watching her relax into enjoying her food without the usual apologies or substitutions felt like the smallest victory, but it mattered. That's when I realized this salad wasn't just convenient—it was genuinely delicious in a way that didn't require explanation or compromise.

Ingredients

• Zucchini: Use medium ones rather than massive ones, as smaller zucchini have fewer seeds and a more delicate texture that won't turn mushy when tossed with dressing.
• Carrot: A vegetable peeler creates thin, elegant ribbons that curl slightly as they sit, adding visual appeal and a natural sweetness that balances the savory dressing.
• Red bell pepper: The brightness here isn't just visual—red peppers have a subtle sweetness that complements peanut sauce beautifully, unlike their green cousins.
• Cucumber: English cucumbers have thinner skin and fewer seeds than regular ones, so you get more usable ribbon and less watery mess.
• Spring onions: The white and pale green parts give you sharpness, while the dark green tops add a grassy note that prevents the salad from feeling one-dimensional.
• Red cabbage: Its natural crunch stays intact even after sitting for an hour, and the color deepens slightly when it mingles with the dressing, creating an almost jeweled effect.
• Fresh cilantro and mint: These aren't optional embellishments—they're what transforms a vegetable salad into something that feels intentional and alive on your palate.
• Roasted peanuts: Rough chopping rather than fine crushing gives you texture that doesn't disappear into the dressing, maintaining that essential contrast.
• Sesame seeds: Toasting them yourself makes a noticeable difference, but store-bought toasted seeds work perfectly well if you're short on time.
• Peanut butter: Use the creamy kind without added oil separation, as it whisks into a smooth dressing more reliably than natural or powdered varieties.
• Soy sauce or tamari: Tamari is gentler and slightly less intense than standard soy sauce, so you can taste the other elements of the dressing more clearly.
• Maple syrup or agave: These liquid sweeteners dissolve instantly into the dressing without creating grittiness, and agave is slightly milder if you prefer subtlety.
• Fresh lime juice: Bottled works in a pinch, but fresh lime adds a brighter, more complex note that makes the entire dressing sing.
• Rice vinegar: Its gentle acidity won't overpower the other flavors like white vinegar would, and it adds a subtle rounded quality to the finish.
• Toasted sesame oil: A small amount goes a long way here—it's intensely flavored, so resist the urge to double it or the dressing will taste one-note.
• Fresh ginger: Grate it finely so it distributes evenly throughout the dressing, and use it generously—timid ginger gets lost completely.
• Garlic: One small clove is genuinely enough; the other flavors are delicate, and garlic can easily overwhelm if you're not careful.
• Chili flakes or Sriracha: Start with less than you think you need—you can always drizzle more on individual portions, but you can't unmix an overly spicy batch.

Instructions

Set up your mise en place:

Gather everything on the counter before you start spiralizing, because once those vegetables are cut, they begin releasing moisture and you want to work quickly. If you have a spiralizer, this is its moment to shine—it creates elegant, uniform noodles that catch the dressing beautifully.

Prep all the vegetables:

Spiralize the zucchini into a large mixing bowl, then use your vegetable peeler or mandoline to create thin ribbons of carrot, bell pepper, and cucumber—the peeler creates natural curls that add visual movement to the finished dish. Add the sliced spring onions, shredded cabbage, and chopped herbs, but don't dress anything yet; dry vegetables won't become soggy.

Build the dressing:

In a small bowl, whisk the peanut butter with soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic until the mixture becomes glossy and smooth. Add water one tablespoon at a time, whisking between each addition, until you reach a consistency that coats a spoon but still pours—this usually takes about two to three tablespoons, depending on your peanut butter's thickness.

Dress and toss:

Pour the dressing over the vegetables and toss gently but thoroughly, using two large spoons or your hands (which honestly works better). Every vegetable strand should have a light coating of creamy peanut sauce, but you're aiming for coating rather than drowning, so start with a bit less dressing than you think you need and add more if required.

Plate and finish:

Transfer the salad to a serving platter or individual bowls and scatter the roasted peanuts and sesame seeds across the top, where they'll stay crunchy and visible. Serve immediately if you want maximum textural contrast, or refrigerate for up to an hour if you're preparing ahead—the flavors actually deepen slightly as the dressing marries with the vegetables.

Save

My friend texted me a photo of this salad she'd made for her partner, who'd been skeptical about eating more vegetables. He'd apparently sat down with the intention of eating a reasonable portion and instead finished most of the bowl while reading the news, barely noticing he was doing it. That's the moment I understood why this recipe matters—it doesn't feel like an obligation or a health choice, it just tastes good and happens to be nourishing.

Why Temperature and Timing Matter

Cold, crisp vegetables against a silky warm-ish dressing creates a textural experience that's genuinely crave-worthy, which is why serving this immediately after assembly is ideal. If you do chill it, pull it from the refrigerator about five minutes before serving so the dressing softens slightly and coats everything more generously. I've learned that the salad tastes better served on a chilled plate than sitting in a cold bowl, which affects how the flavors register on your palate.

Customizing Without Losing the Heart

The architecture of this salad is flexible enough that you can swap vegetables based on what's in your crisper drawer without it falling apart—spiralized sweet potato works beautifully if you're looking for more substance, and shaved zucchini ribbons can replace the noodles entirely if you don't own a spiralizer. The dressing is what holds everything together conceptually, so as long as you keep that element consistent, you can play with the vegetables. I've made versions with shredded beetroot, thin apple slices, and even roasted chickpeas when I wanted to turn it into more of a main course rather than a side.

Storing and Serving Strategies

Make the dressing up to three days ahead and keep it in a sealed container in the refrigerator, which actually lets the flavors deepen and meld together. The vegetables can be prepped and stored separately in the crisper for about twenty-four hours without significant deterioration. Assemble the salad only when you're ready to eat it, or pack the components separately if you're bringing it somewhere, assembling it at the last moment for maximum crunch and integrity.

• If you're making this for a crowd, prep components ahead and set up a simple assembly station where people can dress their own portions according to spice preference.
• Leftover dressing is wonderful thinned with a splash of water and used as a sauce for grain bowls or roasted vegetables throughout the week.
• The salad can be prepped up to two hours ahead if you skip the dressing and add it just before serving, which works beautifully for meal prep scenarios.

Save

This salad has become my answer to the question of what to bring when someone says they don't want a heavy dish. It looks impressive, tastes intentional, and makes people feel cared for in a way that understated, delicious food always does.

Kitchen Guide

→ How do I prepare the vegetable ribbons?

Use a vegetable peeler or mandoline to shave carrots, bell peppers, and cucumber into thin ribbons for a delicate texture.

→ Can I substitute the zucchini noodles?

Yes, spiralized cucumber or sweet potato are great alternatives to zucchini noodles for varied flavor and texture.

→ How is the peanut dressing made creamy?

Whisk creamy peanut butter with lime juice, soy sauce, maple syrup, sesame oil, and ginger until smooth, adding water as needed.

→ What toppings add crunch?

Roasted peanuts and sesame seeds enhance texture and provide a satisfying crunch to the salad.

→ Is this salad suitable for gluten-free diets?

Yes, use tamari instead of soy sauce to keep it gluten-free.

→ How can I add protein to this dish?

Incorporate baked tofu or edamame for an extra boost of plant-based protein.