This is a no-cook salad built entirely from spiralized raw vegetables โ zucchini, carrot, cucumber, and red bell pepper โ tossed in a peanut dressing made from pantry staples. It takes 25 minutes, requires no heat, and the dressing does most of the flavor work. If you want something fresh and filling that doesnโt involve turning on the stove, this is a solid choice.
The technique that matters
Spiralizing is the only real skill here, and itโs straightforward once you understand what youโre after. You want consistent thickness across all three vegetables โ zucchini, carrot, and cucumber โ so they coat evenly with dressing and have a similar bite. Carrots are the firmest, so run them through the spiralizer slowly and steadily. Zucchini and cucumber are softer and go faster. The second technique worth paying attention to is building the dressing. Add the water one teaspoon at a time after everything else is whisked together. Peanut butter thickens differently depending on the brand, so youโre adjusting to get a consistency that pours and clings โ not so thick it clumps on the vegetables, not so thin it pools at the bottom of the bowl. Dress it at the table โ a pre-dressed salad goes limp fast, especially the zucchini.
What can go wrong
- Watery salad after sitting: Zucchini and cucumber release moisture once cut. If youโre not serving immediately, lay the spiralized pieces on a clean kitchen towel or paper towels for 5โ10 minutes before adding them to the bowl. This keeps the dressing from getting diluted.
- Dressing that seizes up: Cold peanut butter doesnโt whisk smoothly. If your peanut butter has been in the fridge, let it sit at room temperature for 10 minutes first, or briefly warm it in the microwave (10โ15 seconds). Itโll incorporate much more easily.
- Carrots that wonโt spiralize: Carrots need to be straight and at least 1 inch in diameter at the thicker end to grip the spiralizer properly. Very thin or curved carrots slip and shred instead of spiraling. Buy the largest, straightest ones you can find.
- Dressing that tastes flat: Peanut butter and soy sauce can mute each other if the lime juice is too little. Taste the finished dressing before it goes on the salad. If it tastes dull, add a few more drops of lime juice โ thatโs usually whatโs missing, not more salt.
- Peanuts that go soft: Chopped roasted peanuts lose their crunch within minutes once they hit a dressed salad. Keep them in a small bowl on the side and let people add their own, especially if thereโs any chance of leftovers.
Spiralized Veggie Salad with Peanut Dressing
Ingredients
Salad
- 2 cups organic zucchini spiralized
- 2 cups carrots spiralized
- 1 cup red bell pepper thinly sliced
- 1 cup English cucumber spiralized
Peanut Dressing
- ยผ cup peanut butter smooth
- 2 tablespoons soy sauce low sodium recommended
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon honey or maple syrup for vegan option
- 1 clove garlic minced
- 1 teaspoon ginger fresh, grated
- 1 tablespoon sesame oil
- 2 tablespoons water to thin the dressing
- ยผ cup roasted peanuts chopped, for garnish
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
- Prepare the Veggies. Using a spiralizer, convert the zucchini, carrots, and cucumber into long, elegant noodles. Arrange them artfully in a large salad bowl, and add the thinly sliced red bell pepper.
- Make the Dressing. In a bowl, combine the peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and sesame oil. Whisk until smooth. Add water one teaspoon at a time to reach the desired creamy consistency.
- Dress the Salad. Pour the dressing over the spiralized veggies. Toss gently to ensure even coating while retaining the vibrant colors and textures.
- Garnish & Serve. Top with chopped roasted peanuts and fresh cilantro just before serving to maintain their freshness and flavor burst.
Notes
Nutrition
Common questions
Do I need a spiralizer, or can I use something else?
A dedicated spiralizer gives the most consistent results, but a julienne peeler works fine for the carrot and zucchini. For the cucumber, you can use a standard vegetable peeler to make thin ribbons โ the texture will be slightly different but still works well with the dressing.
Can I make this ahead of time?
Make the dressing up to three days ahead and store it in a jar in the fridge. Spiralize the vegetables a few hours ahead and keep them dry and refrigerated, but combine everything right before serving. Once dressed, the zucchini and cucumber soften quickly.
Is this recipe vegan?
It is if you use maple syrup instead of honey โ the recipe lists both options. Every other ingredient in the dressing and the salad is plant-based.
How do I know if my dressing has the right consistency?
Lift a spoon out of the bowl โ the dressing should coat the back of the spoon and drip off slowly, not run off immediately or stay in a thick lump. If itโs too thick, add water a teaspoon at a time. If it somehow gets too thin, a small extra spoonful of peanut butter will bring it back.
What if I donโt have a clove of fresh garlic or fresh ginger?
You can substitute garlic powder (about ยผ teaspoon) and ground ginger (about ยผ teaspoon) in a pinch. The flavor will be slightly less sharp but still works. Fresh is noticeably better here because the dressing is raw and uncooked, so the aromatics donโt get mellowed by heat.