Vegan Thai Peanut Zucchini Salad (Print-Friendly)

Fresh spiralized zucchini and colorful veggie ribbons in a creamy 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, as needed for consistency
20 - 1/2 to 1 teaspoon chili flakes or Sriracha, optional

# How To Make It:

01 - Spiralize zucchini and shave 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 and 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 -
  • Ready in just 25 minutes with no cooking required
  • Packed with colorful vegetables for nutrients and visual appeal
  • Creamy, tangy peanut dressing that's both satisfying and bright
  • Perfectly balanced textures - crunchy, crisp, and smooth in every bite
  • Completely plant-based and gluten-free friendly
  • Light yet filling enough to serve as a main dish
02 -
  • Spiralize the zucchini just before serving to prevent it from releasing too much water
  • For a time-saving hack, use pre-shredded cabbage and pre-cut vegetables from your supermarket's salad bar
  • The dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator
  • If you don't have a spiralizer, many grocery stores now sell pre-spiralized zucchini in the produce section
  • For a smoother dressing, blend all ingredients in a small food processor or blender instead of whisking by hand
  • Pat dry your vegetables with a paper towel if they seem particularly watery to prevent diluting the dressing
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