Vegan Thai Peanut Salad (Printable)

Fresh spiralized zucchini and veggie ribbons combined with a tangy Thai peanut dressing for a light, flavorful dish.

# What you 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

# How to make it:

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 reach desired consistency.
03 - Pour peanut dressing over vegetables and toss gently to coat everything evenly.
04 - Transfer salad to serving platter or individual bowls. Sprinkle roasted peanuts and sesame seeds over top.
05 - Serve immediately for maximum crunch or chill for up to 1 hour before serving.

# Helpful Hints:

01 -
  • The peanut dressing is creamy and tangy all at once, hitting that sweet-salty-spicy balance that makes you want another bite.
  • You're basically eating pure crunch with every forkful, and the herbs keep things feeling fresh even on the hottest days.
  • There's zero cooking involved, which means you can throw this together in your pajamas if the mood strikes.
02 -
  • If you dress the salad more than an hour before eating, the zucchini noodles will weep and get soggy, so timing matters here.
  • Make the dressing first and taste it before adding the vegetables; trust your palate on the chili level and lime brightness because everyone's preferences are different.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on; you'll unlock a nuttiness that makes people actually notice them.
  • If your zucchini noodles release too much water, spin them gently in a salad spinner or pat them with paper towels before adding the dressing.
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