# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, spiralized or julienned
02 - 1 large carrot, peeled and shaved into ribbons
03 - 1 red bell pepper, thinly sliced or shaved into ribbons
04 - 1 small cucumber, shaved into ribbons or thinly sliced
05 - 3 spring onions, thinly sliced
06 - 1 cup red cabbage, finely shredded
07 - 1/4 cup fresh cilantro leaves, chopped
08 - 1/4 cup fresh mint leaves, chopped
→ Crunchy Toppings
09 - 1/3 cup roasted peanuts, roughly chopped
10 - 2 tablespoons sesame seeds
→ Thai Peanut Dressing
11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon maple syrup or agave nectar
14 - 1 tablespoon fresh lime juice
15 - 2 teaspoons rice vinegar
16 - 1 teaspoon toasted sesame oil
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
19 - 2 to 3 tablespoons water, to thin as needed
20 - 1/2 to 1 teaspoon chili flakes or Sriracha
# Directions:
01 - Spiralize the zucchini and shave the carrot, bell pepper, and cucumber into ribbons using a vegetable peeler or mandoline. Place in a large mixing bowl with spring onions, shredded red cabbage, cilantro, and mint.
02 - Whisk together all dressing ingredients in a small bowl until smooth, adding water gradually to reach desired consistency.
03 - Pour the peanut dressing over the vegetables and toss gently to coat everything evenly.
04 - Transfer the salad to a serving platter or individual bowls. Sprinkle with roasted peanuts and sesame seeds.
05 - Serve immediately for maximum crunch, or chill for up to 1 hour before serving.
