Vegan Thai Peanut Zucchini (Printable)

A refreshing Thai-inspired salad featuring spiralized zucchini and crunchy vegetable ribbons dressed in tangy peanut sauce.

# What You’ll Use:

→ 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, white or black

→ Thai Peanut Dressing

11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
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 for heat, optional

# How-To:

01 - Spiralize zucchini and shave carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Combine in a large mixing bowl with spring onions, shredded red cabbage, cilantro, and mint.
02 - Whisk together peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic in a small bowl until smooth. Gradually add water to achieve desired consistency.
03 - Pour peanut dressing over vegetables and toss gently to coat evenly.
04 - Transfer salad to a serving platter or individual bowls. Sprinkle roasted peanuts and sesame seeds over top.
05 - Serve immediately for maximum crispness, or chill for up to 1 hour before serving.

# Expert Advice:

01 -
  • It's ready in 25 minutes flat, making it your secret weapon for last-minute entertaining without any actual cooking required.
  • The dressing is so creamy and punchy that even committed salad skeptics ask for the recipe, and you'll feel smug knowing it's entirely plant-based.
02 -
  • If your zucchini noodles release too much water, your dressing will taste diluted and sad—the dry-pat step isn't optional, it's the difference between restaurant-quality and regrettable.
  • Make the dressing first, taste it straight from the spoon, and adjust salt or lime or heat before it ever touches the vegetables, because fixing it afterward is like trying to unring a bell.
03 -
  • Don't dress the salad more than 30 minutes before serving unless you like softer vegetables, because those zucchini noodles will gradually release water and dilute your beautiful dressing.
  • The real secret is tasting the dressing before it meets the vegetables—that small moment of quality control makes the difference between a good salad and one people actually remember.
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