This salad is spiralized zucchini and carrot tossed with sliced bell pepper, shredded red cabbage, cilantro, and roasted peanuts, all coated in a peanut dressing made from pantry staples. It comes together in 20 minutes with no cooking required. The real reason to make it: the dressing is genuinely good, and the whole thing works just as well as a side dish as it does a light lunch.
Substitutions that actually work
- No spiralizer? A julienne peeler or a box grater on the large holes both work fine for the zucchini and carrot. The texture is slightly different but the salad holds up.
- Natural peanut butter is called for because it’s less sweet and blends smoothly into the dressing. Regular creamy peanut butter works — just reduce or skip the maple syrup since it’s already sweeter.
- Rice vinegar can be swapped for apple cider vinegar at the same amount, or white wine vinegar at slightly less. Plain white vinegar is sharper; use half the quantity.
- Maple syrup or honey are interchangeable here. In a pinch, a small spoonful of brown sugar dissolved in a little warm water does the same job.
- No fresh ginger? Use a pinch of ground ginger — roughly ¼ teaspoon for every teaspoon of fresh. It’s less bright but still works in the dressing.
- Red cabbage can be replaced with green cabbage or even thinly sliced snap peas if that’s what you have.
What makes this version work
The dressing is the thing to get right. Whisking the peanut butter with the soy sauce first — before adding the vinegar and oil — helps it loosen into a smooth, pourable consistency instead of clumping. Once it’s smooth, the rest of the ingredients blend in easily. The second thing that matters is keeping the vegetables dry before tossing. Zucchini releases water quickly after it’s cut; if you spiralize it and let it sit in a bowl, it will puddle. Pat the zucchini noodles with a paper towel right before you dress the salad and you’ll get a properly coated dish instead of a watery one.
What can go wrong
- Dressing seizes up and won’t blend: Cold peanut butter straight from the fridge is the usual culprit. Let it sit at room temperature for 10 minutes, or stir in the soy sauce while the peanut butter is slightly warm. A splash of water (one teaspoon at a time) also loosens a stubborn dressing without changing the flavor.
- Salad tastes flat: The dressing needs salt balance. Taste it before tossing — if it tastes dull, a small extra splash of soy sauce usually fixes it. If it tastes too rich, a little more rice vinegar brightens it up fast.
- Zucchini noodles turn soggy before you serve: Zucchini is mostly water. Beyond patting it dry, avoid salting the vegetables ahead of time, since salt draws out more moisture. Dress the salad right before eating — skip the idea of tossing it an hour early to “let it marinate.”
- Peanuts go soft: Add the chopped peanuts at the very end, after tossing with the dressing. If they go in early and sit, they absorb moisture and lose their crunch — skip the garnish step of mixing them in and just scatter them on top right before serving.
- Dressing is too thick to coat evenly: Add cold water one teaspoon at a time and whisk until it reaches a consistency that drizzles off the spoon. The ratio of peanut butter to liquid in this recipe is intentionally rich, so thinning it slightly is normal and not a mistake.
Spiralized Veggie Salad with Peanut Dressing
Equipment
- Spiralizer
- Mixing bowl
- Whisk
- Cutting board
- Knife
Ingredients
For the Salad:
- 1 large zucchini spiralized into thin noodles
- 1 large carrot spiralized or julienned
- 1 medium red bell pepper thinly sliced
- ½ cup red cabbage shredded
- ¼ cup cilantro chopped
- ¼ cup roasted peanuts roughly chopped
For the Peanut Dressing:
- ¼ cup natural peanut butter smooth, unsweetened preferred
- 2 tbsp soy sauce low-sodium recommended
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey for a non-vegan option
- 1 tsp sesame oil toasted for rich flavor
- 1 tsp fresh ginger grated
- 1 clove garlic minced
Instructions
- Prepare the vegetables by spiralizing the zucchini and carrot, and thinly slicing the bell pepper and red cabbage. Toss them together in a large mixing bowl.
- In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and minced garlic until smooth and well combined.
- Drizzle the dressing over the spiralized vegetables and gently toss to coat evenly.
- Garnish with chopped cilantro and roasted peanuts.
- Serve immediately for optimal crunch and freshness.
Notes
- For a protein boost, add grilled tofu, chicken, or shrimp.
- You can store the dressing separately and toss just before serving for best texture.
Nutrition
Common questions
Can I make this salad ahead of time?
Yes, but keep the dressing separate until you’re ready to eat. You can prep and refrigerate the vegetables up to a day ahead; once dressed, the zucchini softens within about 30 minutes.
Do I need a spiralizer, or can I use something else?
You don’t need one. A julienne peeler gives you thin, noodle-like strips that work just as well. A box grater on the large holes is faster and produces shorter shreds — still good, just a slightly different texture.
Is this salad filling enough as a main meal?
For most adults, it works better as a side or a light lunch than a full dinner on its own. Adding a protein — the recipe card suggests grilled tofu, chicken, or shrimp — makes it a complete meal without much extra effort.
How do I store leftover dressing?
Refrigerate it in a small jar for up to five days. It will thicken in the fridge; just stir in a teaspoon of water to loosen it before using again.
Can I use a different nut butter if someone has a peanut allergy?
Almond butter is the closest swap and works well at the same quantity. Sunflower seed butter also works if tree nuts are a concern, though the flavor is slightly earthier.
My dressing tastes too salty — how do I fix it?
A little more maple syrup or a squeeze of lime juice balances out excess saltiness without watering down the dressing. Adding a small spoonful of extra peanut butter also helps mellow it.
If you liked this one
- Fresh Vegetable Spring Rolls
- Sweet and Tangy Grape Chicken Salad
- Authentic Japanese Chicken Teriyaki
- Quick and Delicious Homemade Chinese Fried Rice
