Vegan Thai Peanut Salad (Printable)

Fresh zucchini noodles and crunchy veggie ribbons tossed in tangy Thai peanut dressing.

# Components:

→ 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

# Directions:

01 - Spiralize the zucchini and shave the carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Transfer to a 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 a small bowl until smooth. Add 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. 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 -
  • It comes together in under 30 minutes with zero cooking, perfect for those evenings when turning on the stove feels like too much.
  • The combination of creamy peanut dressing and crisp raw vegetables creates this satisfying textural dance that keeps you coming back for more bites.
  • It's naturally vegan and gluten free without tasting like a compromise, which honestly surprises most people who try it.
02 -
  • If you let the spiralized zucchini sit in a colander for a few minutes, it releases water that would otherwise dilute your dressing and make the salad soggy by the time you eat it.
  • The dressing thickens as it sits, so add water more conservatively than you think you need to at first.
03 -
  • Make the dressing a day ahead so the flavors have time to marry and deepen, then thin it with a splash of water right before serving.
  • If you're not comfortable with a mandoline, a sharp vegetable peeler and a steady hand create equally beautiful ribbons and keep your fingers intact.
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