Save to Pinterest Summer arrived late that year, and I found myself standing in the farmers market with a bag of impossibly fresh zucchini, wondering how many ways one person could eat the same vegetable. A friend mentioned she'd been spiralizing everything, and suddenly this salad clicked into place in my head, vibrant and alive before I'd even made it home. There's something magical about building a bowl from raw ribbons of color and then tying it all together with a peanut dressing that tastes like a Thai street market distilled into a spoon.
I made this for a potluck on a sweltering afternoon, bringing it in a glass bowl packed with ice underneath, and watched people come back for seconds before the main dishes even arrived. Someone asked if it was restaurant food, which felt silly but also exactly right, because the combination of textures and that lime-bright dressing somehow tastes more impressive than the 25 minutes it took to assemble.
Ingredients
- Zucchini: Two medium ones spiralized into noodles that will be your salad base, and they're sturdy enough not to wilt even when dressed for a while.
- Carrot: Use a vegetable peeler to shave it into ribbons rather than shredding, because those long, delicate strips catch the dressing better and look more refined.
- Red bell pepper: Thin slices or ribbons add sweetness and color without overpowering the other vegetables.
- Cucumber: Shaved ribbons work best here too, adding cool crunch that balances the richness of the peanut dressing.
- Spring onions: Thinly sliced and scattered throughout, they bring a subtle bite that cuts through the creaminess.
- Red cabbage: Finely shredded and almost sweet when eaten raw, it adds earthiness and a satisfying crunch that lasts.
- Fresh cilantro and mint: The herbs are what transform this from a pretty vegetable bowl into something that feels alive on your tongue.
- Roasted peanuts: Chopped roughly so you get varying textures, they're what makes people reach for another bite.
- Sesame seeds: A sprinkle of these adds depth and a slight nutty note that echoes the peanut dressing.
- Creamy peanut butter: The foundation of the dressing, and honestly the thinner type works better here than the chunky kind.
- Soy sauce or tamari: Use tamari if you're keeping this gluten-free, and taste as you go because both can vary in saltiness.
- Maple syrup or agave: A touch of sweetness that balances the salt and acid in the dressing, rounding out the flavors.
- Fresh lime juice: Never use bottled, because the fresh stuff is what gives this dressing its brightness and personality.
- Rice vinegar: The subtle tang here is less aggressive than distilled vinegar, letting all the other flavors shine through.
- Toasted sesame oil: Just a teaspoon is enough to add that warm, nutty complexity that makes people ask what's in this.
- Fresh ginger and garlic: Minced fine so they dissolve into the dressing rather than adding sharp chunks.
- Water: Added slowly to get the dressing to the right consistency, somewhere between pourable and clinging.
- Chili flakes or Sriracha: Optional but recommended if you like heat that builds rather than shouts.
Instructions
- Prep your ribbons:
- Spiralize your zucchini into noodles and use a vegetable peeler or mandoline to shave the carrot, bell pepper, and cucumber into thin ribbons. If you don't have a spiralizer, a julienne peeler works just as well, and if you have neither, thin slicing is perfectly fine.
- Gather in a bowl:
- Combine all your prepped vegetables along with the spring onions, shredded cabbage, cilantro, and mint in a large mixing bowl. Everything should be sitting there looking like a farmers market exploded in the best way possible.
- Whisk the dressing:
- In a small bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic, then whisk it all together. Add the water gradually, a tablespoon at a time, until you reach a consistency that pours easily but still clings to the vegetables.
- Toss everything together:
- Pour the dressing over the vegetables and toss gently but thoroughly, making sure every ribbon gets coated. The key word here is gentle, because you want to keep the vegetables as crisp and intact as possible.
- Top and serve:
- Transfer to a serving platter or individual bowls and scatter the chopped peanuts and sesame seeds over the top. Serve immediately if you want maximum crunch, or chill for up to an hour if you prefer.
Save to Pinterest What stuck with me most was my aunt asking why I hadn't made this before, when it was so obviously exactly the kind of thing she'd been wanting to eat all summer. Sometimes a recipe clicks because the timing is right, because the season is right, and because it somehow manages to be both elegant and effortless.
Variations That Work
I've made this salad at least a dozen ways now, and it's surprisingly forgiving about substitutions. Swap the zucchini for spiralized cucumber or sweet potato if you want something different, or use regular cucumber slices instead of ribbons if you don't want to fuss with the peeler.
Making It a Meal
On its own, this is a beautiful side dish, but if you want to turn it into something more substantial, add baked tofu cubes or edamame for protein, or scatter some quinoa through it. I've also added crispy chickpeas once, and the texture combination was so good I made it that way for weeks.
The Dressing Secret
The real magic here is in understanding that a good Thai dressing is all about balance: salty, sweet, sour, and hot all working together in harmony. It takes practice to get the proportions right for your own palate, and honestly I still taste as I go and adjust the lime juice or chili or sweetness until it feels right.
- Taste the dressing before you add it to the vegetables, because that's your chance to fix it without affecting the whole salad.
- If you like things spicy, start with half the chili flakes and work your way up, because you can't take it back.
- The dressing tastes better the next day after the flavors have had time to get to know each other.
Save to Pinterest This salad became my default potluck dish because it travels well, looks impressive, and somehow makes everyone feel lighter and happier after eating it. There's a reason it keeps showing up on summer tables.
Common Recipe Questions
- → Can I make this ahead of time?
Prepare vegetables and dressing separately up to 4 hours in advance. Toss together just before serving to maintain the crisp texture of the zucchini noodles and vegetables.
- → What vegetables work best for the ribbons?
Carrot, bell pepper, cucumber, and red cabbage create beautiful colorful ribbons. Use a vegetable peeler or mandoline to shave them into thin, uniform strips for the best texture.
- → How can I add more protein?
Baked tofu, edamame, or chickpeas make excellent protein additions. Simply stir them in when tossing the vegetables with the dressing for a more substantial meal.
- → Is the dressing spicy?
The base dressing is mild with just a hint of warmth from ginger and garlic. Add chili flakes or Sriracha to taste if you prefer extra heat in your Thai peanut sauce.
- → Can I substitute the peanut butter?
For nut allergies, sunflower seed butter or almond butter work well as substitutes. The flavor profile will shift slightly but still provide a rich, creamy base for the dressing.