Spiralized Veggie Salad with Peanut Dressing is a delightful fusion of fresh, crisp vegetables and a creamy, nutty dressing inspired by Southeast Asian cuisine. This dish is not only visually appealing with its vibrant colors but also nutritionally balanced, making it a wholesome meal or side dish. The idea behind this salad comes from traditional Thai flavors, which are known for their harmonious blend of sweet, sour, salty, and umami notes. By incorporating a rich peanut dressing, we bring in classic elements from Thai cuisine while keeping the dish light, refreshing, and entirely plant-based.
The use of spiralized vegetables in this recipe is a creative and modern approach to enjoying fresh produce. Spiralizing vegetables has gained popularity as a healthy alternative to pasta or noodles, offering a low-carb, fiber-rich option for those looking to enjoy a lighter meal without sacrificing texture or flavor. Zucchini and carrots, when spiralized, create long, noodle-like strands that mimic the slurp-worthy experience of traditional noodle salads. The addition of thinly sliced red bell pepper and shredded red cabbage not only enhances the salad’s crunch but also provides a variety of vitamins, antioxidants, and phytonutrients that support overall health.
The peanut dressing serves as the heart of the dish, bringing everything together with its creamy, tangy, and slightly sweet profile. Made with natural peanut butter, lime juice, rice vinegar, soy sauce, maple syrup, sesame oil, fresh ginger, and garlic, this dressing offers a well-rounded taste that coats the vegetables beautifully. The combination of peanut butter and lime juice provides a perfect balance of richness and acidity, while ginger and garlic add depth and warmth. A splash of maple syrup or honey gives it a subtle sweetness, ensuring the dressing complements the fresh, crisp texture of the vegetables rather than overpowering them.
One of the best things about this dish is its versatility. It can be enjoyed as a refreshing summer salad, a quick and healthy lunch, or a flavorful side dish for any meal. For those looking to add more protein to the dish, grilled tofu, shrimp, or chicken can be excellent toppings. The salad is also easily customizable—feel free to swap in different vegetables, such as cucumbers or daikon radish, or include additional garnishes, such as sesame seeds, crushed cashews, or even sliced scallions.
This recipe is also an excellent example of how nutritious eating doesn’t have to be complicated. With just a few fresh ingredients and a straightforward dressing, you can create an incredibly flavorful and satisfying meal in under 20 minutes. Whether you’re an experienced home cook or just starting out, this salad is simple to prepare and a great way to incorporate more vegetables into your diet.
Inspiration for this dish comes from the popularity of Thai peanut salads and the growing trend of using spiralized vegetables as a nutritious alternative. It is designed to be both accessible and delicious while celebrating the bright, bold flavors of Southeast Asia. This Spiralized Veggie Salad with Peanut Dressing is a testament to how healthy food can be both beautiful and indulgent at the same time.
Spiralized Veggie Salad with Peanut Dressing
Equipment
- Spiralizer
- Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
For the Salad:
- 2 medium zucchinis Spiralized into thin ribbons
- 2 medium carrots Spiralized into thin ribbons
- 1 medium red bell pepper Thinly sliced
- ½ cup red cabbage Shredded
- 3 tablespoons fresh cilantro Chopped
- 2 tablespoons roasted peanuts Chopped, for garnish
For the Peanut Dressing:
- ¼ cup natural peanut butter Creamy, unsweetened
- 2 tablespoons lime juice Freshly squeezed
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil Toasted for depth of flavor
- 1 teaspoon fresh ginger Grated
- 1 clove garlic Finely minced
- 2-3 tablespoons water To adjust dressing consistency
Instructions
- Spiralize the zucchini and carrots using a spiralizer, creating long, thin ribbons. Thinly slice the bell pepper and shred the cabbage. Place all the vegetables into a large mixing bowl.
- In a separate bowl, whisk together the peanut butter, lime juice, rice vinegar, soy sauce, maple syrup, sesame oil, grated ginger, and minced garlic. Add 2 tablespoons of water and mix until smooth, adding more water if needed to achieve a pourable consistency.
- Pour the peanut dressing over the spiralized vegetables and toss gently until evenly coated.
- Garnish with chopped cilantro and crushed roasted peanuts before serving.
Notes
- Adjust the dressing’s thickness by adding more or less water.
- For added protein, top the salad with grilled tofu, shrimp, or chicken.
- If you don’t have a spiralizer, you can julienne the vegetables instead.