Vegan Thai Peanut Zucchini

My friend texted me a photo of her farmer's market haul on a sweltering Tuesday afternoon, and I found myself staring at the spiralizer gathering dust in my cabinet. Within an hour, I'd transformed those perfect spring zucchini into delicate noodles and realized I'd been overthinking salads my whole life. This Thai peanut version became my answer to every summer potluck invitation, the kind of dish that somehow tastes more vibrant the hotter it gets outside.

I made this for my neighbor's garden party, and watching three different people make a beeline for seconds while it was barely touched on the table was oddly satisfying. The crunch of the vegetables against that silky peanut sauce seemed to convert someone who'd spent the entire afternoon claiming they were "not really a salad person."

Ingredients

• Zucchini, medium: Spiralizing creates those delicate noodle strands that absorb the dressing without getting mushy, unlike regular noodles. Pro move: pat them dry with paper towels to prevent excess water from diluting your dressing later.
• Carrot, large: The vegetable peeler creates thin, elegant ribbons that add natural sweetness and stay pleasingly crisp even after tossing with dressing.
• Red bell pepper: Slice or ribbon it thinly for maximum surface area to catch the peanut sauce, which is where all the flavor actually lives.
• Cucumber, small: Use the peeler to create those ribbon-like strips that almost disappear into the salad while keeping everything refreshingly cool.
• Spring onions: Those green parts are treasure, adding a mild onion bite that wouldn't happen with regular onion, which would be too harsh for this delicate balance.
• Red cabbage, finely shredded: It provides structural integrity to the salad and won't wilt even if you need to make this ahead, keeping everything crunchy for hours.
• Fresh cilantro and mint leaves: These herbs are the soul of the dish, bringing brightness that peanut sauce alone could never achieve on its own.
• Roasted peanuts: Rough chop them to various sizes so you get texture in every bite, from smaller pieces that coat everything to bigger chunks for genuine crunch.
• Sesame seeds: Toast them yourself if you have time because the aroma will tell you when they're perfect, adding a nutty complexity store-bought sometimes lacks.
• Creamy peanut butter: The foundation of magic—use one you'd actually eat straight from the jar, because that quality matters when it's basically the entire dressing.
• Soy sauce or tamari: The umami backbone that makes people say "wow, what is that?" without realizing it's just fermented soybeans doing the heavy lifting.
• Maple syrup or agave: A touch of sweetness balances the salt and heat, creating that addictive complexity that keeps forks coming back to the bowl.
• Fresh lime juice: The acidity cuts through richness and must be fresh—bottled lime juice will make you question the entire recipe, trust me on this one.
• Rice vinegar: Gentler than regular vinegar, adding tang without aggression, which is the whole vibe of this dressing.
• Toasted sesame oil: Use just a teaspoon because this stuff is potent, bringing an almost nutty warmth that regular oil could never replicate.
• Fresh ginger: Grate it yourself right before mixing because that moment when it hits the warm dressing is when it releases its best flavors.
• Garlic clove, minced: One clove is all you need since everything else is already flavorful, and more would bully the entire composition.
• Water: Added gradually lets you control the dressing consistency, thinner for drizzling over bowls or thicker if serving as a dip alongside.
• Chili flakes or Sriracha: Optional heat that can escalate or disappear depending on your mood and who's eating, so taste as you go.

Instructions

Prep Your Vegetable Station:

Spiralize the zucchini directly into your large mixing bowl, and if you notice water pooling at the bottom, press gently with paper towels to dry them out a bit. Use your vegetable peeler to create those satisfying ribbons from carrot, pepper, and cucumber, letting each one land on top of the others like you're building something beautiful.

Build the Base:

Add your spring onions, shredded cabbage, cilantro, and mint to the bowl with all those vegetables you've just prepped, taking a second to admire the actual rainbow you've created. The color alone will make people want to eat this before they even taste it.

Whisk Your Magic Dressing:

In a small bowl, combine peanut butter with soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic, whisking until everything is smooth and incorporated. Add water one tablespoon at a time, whisking after each addition, until you reach that consistency where it coats a spoon but still flows.

Combine with Intention:

Pour that creamy dressing over your vegetable situation and toss everything together gently but thoroughly, making sure every strand of zucchini gets its moment with the sauce. You want even distribution, not aggressive stirring that bruises anything.

Add the Finale:

Transfer your tossed salad to your serving vessel, whether that's one big platter for passing around or individual bowls for a more composed presentation. Top with your chopped roasted peanuts and sesame seeds right before serving so they maintain their crunch instead of becoming soggy.

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One evening, my sister brought her partner to dinner and he spent more time talking about this salad than the actual main course I'd spent hours perfecting. That's when I understood that sometimes the most delicious things are the simplest, the ones that let fresh ingredients speak for themselves instead of competing with heavy sauces.

The Beauty of Raw Salads

There's something liberating about a recipe that requires zero cooking—no timing anxiety, no heat adjustments, no wondering if something is done enough. This salad proves that raw vegetables handled with intention and a thoughtful dressing can be just as satisfying as anything that's spent time on the stove.

Why This Works as a Main Course

People often think of salad as a side dish, a supporting character in the meal. But when you add protein-rich peanut butter to the dressing and layer in toasted sesame seeds and whole roasted peanuts, you've created something substantial enough to anchor an entire lunch. The zucchini noodles give you that familiar noodle satisfaction, while the vegetables keep it light and refreshing instead of heavy.

Customization Ideas and Seasonal Swaps

I've learned that this salad is actually a template rather than a rigid formula, adapting beautifully to whatever's looking good at the market or hiding in your crisper drawer. Spiralize sweet potato for autumn, use daikon radish ribbons for extra crunch, or swap in shredded beets for stunning color and earthiness. The peanut dressing loves basically any fresh vegetable you can think of, making this salad a year-round option that never feels repetitive.

• For extra protein without tofu, sprinkle on edamame, add baked chickpeas, or toss in hemp seeds for a nutritional boost.
• If peanuts are off the table, sunflower seed butter creates an equally creamy dressing with a slightly different but equally delicious flavor profile.
• Chill everything individually before assembling if you're eating this in peak summer heat, and the salad will stay refreshing longer.

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This salad has quietly become one of those recipes I make when I want to feel both nourished and delighted, when I want to feed people something that tastes special without any pretense. It's proof that simple ingredients treated with care can create something genuinely memorable.

Recipe Questions & Answers

→ How do I prepare the zucchini noodles?

Use a spiralizer or julienne peeler to create thin, noodle-like strands from the zucchini for a fresh, light base.

→ Can I substitute the peanuts in the dressing?

Yes, for nut allergies, use sunflower seed butter and omit the peanuts to maintain a creamy texture.

→ What vegetables can I use for the ribbons?

Carrots, bell peppers, and cucumbers work well, shaved thinly with a vegetable peeler or mandoline for crisp ribbons.

→ Is there a way to adjust the heat level?

Adjust chili flakes or Sriracha amounts in the dressing according to your spice preference.

→ Can I prepare the salad ahead of time?

It's best served immediately for maximum crunch, but it can be chilled up to 1 hour before serving without losing texture.