Vegan Thai Peanut Zucchini Salad

Experience a burst of fresh flavors with this Vegan Thai Peanut Zucchini Noodle Salad. This vibrant dish combines spiralized zucchini noodles with crunchy vegetable ribbons, all brought together by a creamy and tangy Thai-inspired peanut dressing. It is an ideal choice for a refreshing light lunch or a standout side dish for summer entertaining.

Save

The beauty of this salad lies in its textures. By using a vegetable peeler or mandoline to create thin ribbons, you achieve a delicate crunch that pairs perfectly with the rich peanut sauce. The addition of fresh cilantro and mint provides a fragrant lift that makes every bite feel incredibly light and revitalizing.

Ingredients

• Vegetables: 2 medium zucchini (spiralized or julienned), 1 large carrot (peeled and shaved into ribbons), 1 red bell pepper (thinly sliced or shaved into ribbons), 1 small cucumber (shaved into ribbons or thinly sliced), 3 spring onions (thinly sliced), 1 cup red cabbage (finely shredded), 1/4 cup fresh cilantro leaves (chopped), 1/4 cup fresh mint leaves (chopped, optional).
• Crunchy Toppings: 1/3 cup roasted peanuts (roughly chopped), 2 tablespoons sesame seeds (white or black).
• Thai Peanut Dressing: 1/4 cup creamy peanut butter, 2 tablespoons soy sauce or tamari, 1 tablespoon maple syrup or agave nectar, 1 tablespoon fresh lime juice, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1 small garlic clove (minced), 2–3 tablespoons water (to thin), 1/2–1 teaspoon chili flakes or Sriracha (optional).

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Instructions

Step 1

Prepare all vegetables by spiralizing the zucchini and shaving the carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Place them in a large mixing bowl along with the spring onions, shredded red cabbage, cilantro, and mint.

Step 2

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and optional chili flakes. Gradually add water until you reach your desired dressing consistency.

Step 3

Pour the prepared peanut dressing over the vegetable mixture and toss gently to ensure everything is evenly coated.

Step 4

Transfer the salad to a serving platter or individual bowls. Garnish the top with the chopped roasted peanuts and sesame seeds.

Step 5

Serve the dish immediately to enjoy the maximum crunch, or let it chill in the refrigerator for up to 1 hour before serving.

Zusatztipps für die Zubereitung

To achieve the best results, use a spiralizer or julienne peeler for the zucchini and a high-quality vegetable peeler or mandoline for the ribbons. Having a large mixing bowl and a sturdy whisk will make combining the fresh ingredients and the creamy dressing much easier.

Varianten und Anpassungen

For variety, you can swap the zucchini for spiralized cucumber or even sweet potato. If you want to boost the protein content, adding baked tofu or edamame works wonderfully. You can also adjust the level of heat by increasing or decreasing the amount of chili flakes or Sriracha based on your preference.

Serviervorschläge

This salad is best served with an extra wedge of lime for brightness and a few more fresh herbs on top. It pairs exceptionally well with a chilled Riesling or a light lager. Serve it as a standalone lunch or as a side dish alongside other Thai-inspired favorites.

Save

This Vegan Thai Peanut Zucchini Noodle Salad is a delightful way to enjoy a rainbow of vegetables in one bowl. With its satisfying crunch and rich, savory sauce, it is bound to become a favorite for healthy meal prep or summer gatherings.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

Check price on Amazon

Recipe FAQs

→ How do I spiralize zucchini properly?

Use a spiralizer or julienne peeler to create long, noodle-like strands from zucchini. Choose firm zucchini for best texture and avoid excess moisture by gently patting strands dry.

→ Can I substitute the peanut butter in the dressing?

Yes, sunflower seed butter or almond butter can be used for nut allergies, keeping the creamy texture while maintaining rich flavor.

→ What vegetables work well as ribbons in this dish?

Carrots, bell peppers, cucumber, and even red cabbage can be shaved into ribbons using a vegetable peeler or mandoline for varied texture and color.

→ How can I adjust the heat level in the dressing?

Add or reduce chili flakes or Sriracha according to your preference, starting with a small pinch and tasting as you go.

→ What toppings add crunch to this salad?

Roasted peanuts and sesame seeds provide crisp, nutty crunch that complements the tender vegetables and creamy dressing.

→ Is this dish suitable for a gluten-free diet?

Yes, using tamari instead of regular soy sauce keeps this dish gluten-free without compromising flavor.