Vegan Thai Peanut Zucchini Salad (Printable)

Zucchini noodles and crunchy vegetable ribbons tossed in a creamy, flavorful Thai peanut dressing.

# What You'll 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 tamari
13 - 1 tablespoon maple syrup
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
20 - 1/2 to 1 teaspoon chili flakes

# Method:

01 - Spiralize zucchini and shave carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Combine in 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 small bowl until smooth. Add water gradually to achieve desired consistency.
03 - Pour peanut dressing over vegetables and toss gently to coat evenly.
04 - Transfer salad to 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 thirty minutes with zero cooking, so you can make it on nights when turning on the stove feels like too much effort.
  • The peanut dressing is so creamy and complex that nobody will believe it's just a handful of pantry staples whisked together.
  • It's naturally vegan and gluten-free without tasting like you're missing anything or compromising on flavor.
  • The texture contrast between silky noodles, crisp vegetables, and crunchy nuts makes every bite feel intentional and satisfying.
02 -
  • Don't dress the salad more than an hour before serving or the zucchini noodles will release too much water and the whole thing becomes a soggy, separated mess—there's a reason this is classified as an immediate-serve dish.
  • The dressing will thicken as it sits because the peanut butter continues to absorb liquid, so if you're making it ahead, whisk in an extra tablespoon of water just before tossing the vegetables together.
  • Spiralized zucchini can be watery depending on the variety—if yours looks particularly wet, place the noodles in a colander for five minutes and very gently squeeze out excess moisture with paper towels before mixing with the other vegetables.
  • Tasting as you go with the dressing is essential because different peanut butter brands have varying salt levels, so you might not need all the soy sauce the recipe calls for.
03 -
  • Toast your own sesame seeds in a dry skillet for about two minutes until fragrant and golden, which creates an entirely different flavor profile than buying them pre-toasted.
  • If the dressing breaks or separates, whisk in a tablespoon of water and it will usually come back together smoothly, since the issue is usually just the peanut butter being too concentrated.
  • Add the chili heat directly to individual portions rather than the whole batch, so people can control their own spice level without creating awkward substitutions around your table.
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