Save Last summer, I was stuck in a cooking rut until my friend texted me a photo of vibrant zucchini noodles glistening under kitchen light. She'd just discovered spiralizing and wouldn't stop raving about it. I made this Thai peanut version that same afternoon, and honestly, the way the creamy dressing clung to those tender zucchini strands while staying light and refreshing felt like a small kitchen revelation. Now it's my go to when I want something that tastes indulgent but leaves me feeling energized, not weighed down.
I remember bringing this to a potluck in early fall where someone had unfortunately made a heavy pasta salad that nobody touched. My bowl of colorful ribbons and zucchini noodles emptied before dessert was even mentioned. One guest asked if the dressing had fish sauce in it, and when I said no, they looked genuinely shocked that something this aromatic and complex could be completely plant based.
Ingredients
- Zucchini: Two medium ones spiralize into a mountain of tender noodles that become a blank canvas for that peanut sauce. If you don't have a spiralizer, a julienne peeler or even careful knife work gets the job done.
- Carrot, bell pepper, and cucumber: The vegetable peeler is your secret weapon here for creating those silky ribbons that make the salad feel restaurant quality. I learned the hard way that a mandoline makes quick work of this, but watch your fingertips.
- Spring onions, red cabbage, cilantro, and mint: These greens and aromatics add layers of freshness that keep the salad from feeling one dimensional. The mint is optional but honestly transforms everything if you're into bright herbal notes.
- Roasted peanuts and sesame seeds: These are the textural lifeline of the dish, providing crunch that matters. Don't skip them or substitute with something softer or you'll lose what makes each bite interesting.
- Creamy peanut butter: The foundation of the dressing should be smooth and well stirred before measuring so the oil doesn't throw off your ratios. Natural peanut butter works beautifully here.
- Soy sauce or tamari: This brings umami depth that rounds out the sweetness from the maple syrup. Tamari keeps things gluten free if that matters to your table.
- Maple syrup or agave nectar: A touch of sweetness balances the salty soy and tangy lime. I use whatever I have on hand and the result is always good.
- Fresh lime juice, rice vinegar, and toasted sesame oil: These three create the brightness and complexity that makes the dressing taste Thai inspired rather than just peanut buttery. Fresh lime juice makes a real difference.
- Fresh ginger and garlic: Small amounts pack enormous flavor, so don't be tempted to skip these. The ginger especially adds a subtle warmth that ties everything together.
- Water and chili flakes: Water thins the dressing to a pourable consistency and chili flakes let you control the heat level from zero to seriously spicy.
Instructions
- Prep your vegetables with intention:
- Spiralize the zucchini first and let it sit in a colander while you finish the other vegetables, which helps it release excess water. Use a vegetable peeler or mandoline to create those ribbon like strips of carrot, bell pepper, and cucumber, then toss everything together with the shredded cabbage, spring onions, cilantro, and mint in a large bowl.
- Whisk together the dressing:
- In a small bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic. Whisk until smooth and creamy, then add water a tablespoon at a time until you reach a consistency that coats a spoon but still pours easily.
- Bring the salad together:
- Pour that glossy peanut dressing over your mountain of vegetables and toss gently but thoroughly so every strand and ribbon gets kissed with flavor. The goal is even coating without crushing the delicate vegetables.
- Finish with texture and serve:
- Transfer to a serving platter or divide among bowls, then scatter the chopped roasted peanuts and sesame seeds over the top. Serve immediately while everything is still crisp and cold, or cover and chill for up to an hour if your day is chaotic.
Save There's something about serving this salad that makes people slow down and actually taste what they're eating instead of just powering through food on autopilot. Someone once told me it was the first time they realized plant based eating could be genuinely delicious without pretending to be something it's not.
Making It Your Own
This recipe is honestly a jumping off point rather than a rigid formula. I've added shredded beets for earthiness, swapped the zucchini for spiralized sweet potato when I wanted something heartier, and thrown in crispy baked tofu when I needed more protein for a main course meal. The dressing stays the same and somehow makes all these variations taste intentional rather than random.
Storing and Timing
The vegetables can be prepped hours ahead and stored separately, which is a lifesaver if you're bringing this to a gathering. Keep the dressing in a jar in the fridge and don't dress the salad until just before serving or eating, since the vegetables will start releasing water and the crunch disappears. If you're meal prepping for yourself, dress individual portions as you go rather than the whole batch.
Perfect Pairings and Last Minute Thoughts
This salad thrives as a light lunch on its own or shines as a side dish next to grilled vegetables or rice bowls at summer cookouts. The flavors are bright enough to cut through richer foods without feeling like a diet salad.
- Taste the dressing before you toss everything together so you can adjust the lime juice or chili heat to your exact preference.
- Toast your own sesame seeds in a dry pan for two minutes if you want them to taste more aromatic and alive.
- A wedge of fresh lime on the side lets everyone add a squeeze of brightness right before eating if they want to.
Save This salad has become my answer to what to bring when I want to feel good about contributing something nourishing. It's proof that simple ingredients, when treated with a little care and flavor intention, can absolutely shine.
Recipe FAQ
- → How do I prepare zucchini noodles for this dish?
Use a spiralizer or julienne peeler to create thin strands resembling noodles. If unavailable, shave them with a vegetable peeler for a similar texture.
- → What can I use to add extra crunch?
Roasted peanuts and sesame seeds provide a satisfying crunch that complements the fresh vegetable ribbons.
- → How to adjust the dressing’s consistency?
Gradually add water to the peanut dressing while whisking until it reaches your desired smoothness and pourable texture.
- → Can I customize the spice level?
Yes, add chili flakes or Sriracha sparingly to get preferred heat without overpowering the flavors.
- → Which herbs enhance this salad's flavor?
Fresh cilantro and mint add brightness and an aromatic touch that balances the rich peanut dressing.
- → Are there alternatives for peanuts in dressing?
For peanut allergies, try sunflower seed butter, keeping in mind it will alter the flavor slightly but maintain creaminess.