Épingler My friend showed up to a summer potluck with this salad last July, and I watched people gravitate toward it all afternoon like it was the only thing on the table. The moment I tasted that silky peanut sauce coating the crisp zucchini noodles, I understood why. There's something about the way the cool vegetables snap between your teeth while the dressing clings to every strand that just makes you want another bite, then another. I went home that night and made it three times that week because I couldn't stop thinking about it.
I made this for my partner's office lunch one Wednesday, packing it in a glass container with the dressing on the side. He texted me a photo of his coworker stealing a bite and asking where it came from, which felt like a small kitchen victory. That's when I realized a salad so vibrant and satisfying could actually make someone's ordinary day feel a little less ordinary.
Ingredients
- Zucchini spiralized or julienned: The foundation here, and spiralizing them yourself makes them hold up better than pre-packaged ones, though either works in a pinch.
- Carrot shaved into ribbons: The natural sweetness balances the savory dressing, and a vegetable peeler makes this foolproof.
- Red bell pepper thinly sliced or shaved: Adds both color and a subtle sweetness that plays beautifully with the peanut sauce.
- Cucumber shaved into ribbons: Keeps everything incredibly refreshing and light, especially important in warmer months.
- Spring onions thinly sliced: A quiet accent that adds sharpness without overwhelming the other flavors.
- Red cabbage finely shredded: This gives the salad its signature crunch and holds up longer than delicate greens.
- Fresh cilantro and mint leaves chopped: The herbs are what make this feel Thai-inspired rather than just a vegetable salad with peanut sauce.
- Roasted peanuts roughly chopped: Toast them yourself if you have the time, as the flavor depth is noticeably richer.
- Sesame seeds: A tiny topping that adds nutty flavor and makes the dish feel finished.
- Creamy peanut butter: The soul of the dressing, so use one you actually enjoy eating straight from the jar.
- Soy sauce or tamari for gluten-free: This brings umami depth that makes the whole salad taste restaurant-quality.
- Maple syrup or agave nectar: Just enough sweetness to round out the flavors without making it dessert-like.
- Fresh lime juice: Never skip the fresh stuff here, as bottled changes the entire brightness of the dish.
- Rice vinegar: A gentler acid than regular vinegar, so it doesn't overpower the delicate vegetables.
- Toasted sesame oil: A small amount goes such a long way, and the toasted version has more character than regular sesame oil.
- Fresh grated ginger and minced garlic: These two together create that Thai-restaurant flavor you're chasing.
- Water to thin: The dressing thickness matters more than you'd think, so add gradually and taste as you go.
- Chili flakes or Sriracha optional: I lean toward Sriracha because it blends smoother into the sauce, but both work depending on your heat preference.
Instructions
- Prep your vegetables like you mean it:
- Spiralize the zucchini first and lay it on paper towels to drain, then move through the carrot, pepper, and cucumber with your peeler or mandoline. The goal is ribbons and noodles, not chunks, so take your time here because it makes the eating experience so much better.
- Gather everything in one big bowl:
- Toss the zucchini noodles, vegetable ribbons, spring onions, cabbage, cilantro, and mint together in a large mixing bowl so it's all ready to go. This is where the salad starts looking like something special.
- Whisk your dressing until it's silky:
- Combine the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic in a small bowl and whisk until you don't see any peanut butter streaks. Start with 2 tablespoons of water and add more a teaspoon at a time until it reaches that glossy pourable consistency.
- Dress the salad gently:
- Pour the peanut dressing over everything and toss with your hands or two spoons, making sure the sauce coats every noodle and ribbon without crushing anything. You want it dressed evenly but not drowning.
- Plate it and top with crunch:
- Transfer to a serving platter or divide into bowls, then sprinkle the chopped peanuts and sesame seeds right over the top. This final step is what keeps people reaching for seconds.
- Serve right away for maximum crunch:
- Eat it immediately while everything is still snappy, or chill it for up to an hour if you need a little breathing room. Either way, it stays fresh and bright.
Épingler There's a moment when you first bite into this salad where everything comes together at once, the cool vegetables and warm spice and nutty dressing all announcing themselves in your mouth. That's the moment I keep making it for.
How to Keep It Crunchy
The secret to vegetables that stay crisp is the red cabbage base and keeping the dressing separate until the very last moment. When I'm meal prepping this for the week, I keep the vegetables and dressing in different containers and combine them right before eating, which means day three tastes almost as good as day one. The cabbage especially seems to protect the more delicate zucchini noodles from getting sad and limp.
Playing with Heat and Flavor
I started making two versions of this dressing once I realized my friends had wildly different spice tolerances, so now I keep the chili separate and let people adjust their own level. The beauty of this salad is that the peanut sauce is forgiving enough that you can dial the flavors up or down without ruining the whole thing. Some days I'm craving that gentle warmth, other days I go heavy with the Sriracha and it becomes something entirely different.
Making It Heartier
On nights when I want this to feel more like dinner than a side, I've added baked tofu cubes, edamame, or even some leftover roasted chickpeas, and suddenly it becomes a complete meal that somehow feels lighter than anything else I could eat. The peanut sauce carries these additions beautifully without making the salad feel heavy or complicated. You're not adding much, just enough protein to make it stick with you for a while.
- Press extra firm tofu well and toss it in a little soy sauce and sesame oil before baking at 400 degrees for 25 minutes for nuggets with real texture.
- Fresh edamame tossed in salt brings a pop of protein and a slightly sweet flavor that complements the peanut sauce perfectly.
- Any leftover roasted vegetables work here, so don't waste that half tray of roasted cauliflower or sweet potato from yesterday.
Épingler This salad has become my go-to answer when I don't know what to make for dinner or what to bring somewhere, because it's never let me down. There's comfort in that kind of reliability mixed with something bright and exciting.
Questions fréquentes sur la recette
- → Comment préparer les courgettes pour la salade ?
Les courgettes doivent être spiralées ou coupées en julienne pour créer des nouilles fines et délicates qui absorberont bien la sauce.
- → Quels légumes peuvent remplacer ceux proposés ?
Vous pouvez remplacer les courgettes par du concombre spiralé ou de la patate douce pour varier les textures et les saveurs.
- → Comment ajuster le piquant de la sauce ?
Ajoutez ou réduisez les flocons de piment ou la Sriracha selon votre tolérance aux épices pour équilibrer douceur et chaleur.
- → Peut-on préparer cette salade à l'avance ?
Il est préférable de servir la salade immédiatement ou après une courte réfrigération (jusqu'à 1 heure) pour préserver le croquant des légumes.
- → Quelles alternatives proposer pour les allergies aux arachides ?
Utilisez du beurre de graines de tournesol et omettez les cacahuètes rôties pour un résultat similaire sans allergènes.