Vegan Thai Peanut Zucchini Noodles (Print Version)

Fresh zucchini noodles and crisp vegetables in creamy Thai peanut dressing

# What You’ll 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, white or black

→ Thai Peanut Dressing

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

# How to Make It:

01 - Spiralize the zucchini and shave the carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Place in a large mixing bowl with spring onions, shredded red cabbage, cilantro, and mint.
02 - Whisk together all dressing ingredients in a small bowl until smooth, adding 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.

# Additional Tips::

01 -
  • It comes together in 25 minutes with zero cooking, so it's perfect for when the kitchen feels too hot to turn on the stove.
  • The vegetables stay impossibly crisp and the dressing clings to every noodle without making things soggy.
  • It tastes just as good straight from the bowl as it does sitting in the fridge for an hour, making it ideal for meal prep or impromptu gatherings.
02 -
  • If you prep this more than an hour ahead, the zucchini noodles will start releasing water and the salad becomes softer, so wait to dress it until you're ready to eat.
  • The peanut dressing thickens as it sits, so if you're making it ahead, store it separately and add it just before serving.
03 -
  • Use a mandoline if you have one, because it makes those vegetable ribbons uniform and beautiful and takes half the time of a peeler.
  • Toast your own sesame seeds in a dry pan for 30 seconds before adding them, and the flavor becomes so much deeper and more complex.
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