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    Home » Recipes » Courgette Salad with Peanut Dressing (Zucchini Salad)

    Courgette Salad with Peanut Dressing (Zucchini Salad)

    Apr 15, 2021 by The Pesky Vegan | 4 Comments

    195 shares
    Jump to Recipe >

    This courgette and carrot salad is crunchy, fresh, and vibrant, with a deliciously simple peanut dressing that brings it all together as a summery vegan side dish.

    Courgette Salad with Peanut Dressing, Chilli, Coriander

    Whether you do the chopping manually or with a spiraliser, this is a great way to cram a load of vegetables into a meal. You can also make the salad and dressing components in advance, freeing up valuable time for whatever else you need to prepare.

    Looking for more summer salad recipes? Check out this vegan rainbow slaw, Asian-inspired cucumber salad, rice noodle salad with peanut dressing, and Mediterranean couscous salad.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Is this a healthy salad?

    Zucchini Salad on Outside Table in Summer

    This salad is packed full of fresh courgette and carrot, meaning there's an array of healthy vitamins and other nutrients to be found. The peanut butter and roasted peanuts are also a great source of plant-based protein.

    In one serving of this recipe you’ll find:

    • Calories: 114 kcal
    • Vitamin A: 4505 IU (90% of RDA)
    • Vitamin C: 34 mg (41% of RDA)
    • Protein: 5 g (10% of RDA)

    Can you eat raw courgette?

    Yes, you can eat courgette either raw or cooked. Use raw courgette in a fresh salad such as this one, slice it finely and top with a simple dressing, or turn it into spaghetti using a spiraliser.

    How to make courgette salad with peanut dressing

    Courgette and Carrot Salad Ingredients

    In a jug or bowl, combine the peanut butter, tamari/soy sauce, lime juice, sesame oil, water, and most of the fresh chilli. Mix thoroughly and set aside.

    Next, cut the courgettes and carrots in half at the midpoint, then cut these halves lengthways into fine slices. Stack the slices and cut lengthways into fine matchsticks (also known as 'julienne').

    Prepared Peanut Dressing and Julienned Vegetables

    In a large bowl, combine the julienned courgettes, julienned carrots, and sliced spring onions. Add the peanut dressing, most of the coriander, and most of the chopped peanuts. Mix well to combine all the ingredients, adjusting the seasoning if necessary.

    Serve with the remaining coriander, chopped peanuts, and fresh chilli sprinkled over the top.

    Serving suggestions

    This fresh salad was created with summer weather and barbecues in mind, but you could use it with any meal at any time of year. Throw it on top of burgers, into wraps or pitta breads, or enjoy as a delicious light lunch or snack on its own.

    Zucchini Salad Close-Up

    Recipe FAQ

    Can I make this ahead of time?

    To make this salad ahead of time, prepare the veg and dressing elements separately then mix them together just before serving.

    How long will this keep in the fridge?

    You can store this salad in a sealed container in the fridge for several days. The veg will quickly soften and lose its crunch, so it’s best to consume sooner rather than later. You may also notice some water pooling at the bottom of the container, so just give it a mix again before serving.

    What can I do with leftovers?

    If you have some of this salad sitting around in the fridge, add it to a stir-fry towards the end of cooking. The flavours of the peanut dressing will be right at home in that sort of dish.

    Is this salad gluten-free?

    Provided you use tamari or a GF soy sauce in the peanut dressing, this courgette and carrot salad is 100% gluten-free.

    Variations and tips

    Zucchini and Carrot Salad with Peanut Dressing
    • Spiralise/grate: If you have a spiraliser, by all means use this instead of cutting the veg manually. You could also grate the veg by hand or with the grater attachment on a food processor.
    • Other veg: Feel free to add any other veg you like to this salad – cabbage, cucumber, peppers, broccoli, onion, Brussels sprouts, mange tout, beetroot, radishes etc.
    • Consistency: If the dressing seems too thick, stir in a little more water until you're happy with it.
    • Lime juice: You can easily swap this out for another acidic ingredient such as lemon juice or rice wine vinegar.
    • Coriander/cilantro: I’m personally a huge fan of coriander, so the 15 grams suggested in the recipe could quite easily become double that. If you don’t like coriander, simply leave it out.
    • Heat: I like to include the chilli seeds, but you can remove these if you’re not a fan of the heat. You could also add more than one chilli if you want a bigger kick.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Stir-Fried Cucumber with Five Spice
    • Spinach Couscous with Lemon and Garlic
    • Vegan Waldorf Salad
    • Cucumber Salad with Sesame Ginger Dressing
    • King Oyster Mushroom Steaks
    • Grilled Carrots with Lemon & Thyme
    • Vegan Cucumber Raita
    • Crispy Baked Falafel

    You can also check out my full list of vegan BBQ recipes.

    Full recipe

    Courgette and Carrot Salad Close-Up

    Courgette Salad with Peanut Dressing (Zucchini Salad)

    The Pesky Vegan
    This courgette and carrot salad is crunchy, fresh, and vibrant, with a deliciously simple peanut dressing that brings it all together as a summery vegan side dish.
    5 from 2 votes
    Rate this Recipe Print Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Salad, Side, Side Dish
    Cuisine Asian-inspired, Gluten-free, Vegan
    Servings 6
    Calories 114 kcal

    Ingredients
     

    • 2 courgettes (zucchini), julienned (see notes)
    • 2 carrots, julienned
    • 2-3 spring onions, finely sliced
    • 3 tablespoons peanut butter
    • 1 tablespoon tamari or soy sauce
    • Juice of 1 lime
    • 1 teaspoon sesame oil
    • 3 tablespoons water
    • 1 fresh chilli, finely chopped (optional)
    • 2 tablespoons roasted peanuts, roughly chopped
    • Small handful fresh coriander, roughly chopped (approx. 15 g – optional)
    Prevent your screen from going dark

    Instructions
     

    • In a jug or bowl, combine the peanut butter, tamari/soy sauce, lime juice, sesame oil, water, and most of the fresh chilli. Mix thoroughly.
    • In a large bowl, combine the julienned courgettes, julienned carrots, and sliced spring onions. Add the peanut dressing, most of the coriander, and most of the chopped peanuts. Mix well to combine all the ingredients, adjusting the seasoning if necessary.
    • Serve with the remaining coriander, chopped peanuts, and fresh chilli sprinkled over the top.
    Rate this recipe 👇

    Notes

    Make in advance: To make this salad ahead of time, prepare the veg and dressing elements separately then mix them together just before serving. 
    Julienne: This is a technique whereby food is cut into long thin strips. To do this, cut the courgettes and carrots in half at the midpoint, then cut these halves lengthways into fine slices. Stack the slices and cut lengthways into fine matchsticks.
    Spiralise/grate: If you have a spiraliser, by all means use this instead of cutting the veg manually. You could also grate the veg by hand or with the grater attachment on a food processor. 
    Other veg: Feel free to add any other veg you like to this salad – cabbage, cucumber, peppers, broccoli, onion, Brussels sprouts, mange tout, beetroot, radishes etc. If you can eat it raw, it can go in this.
    Consistency: If the dressing seems too thick, stir in a little more water until you're happy with it.
    Lime juice: You can easily swap this out for another acidic ingredient such as lemon juice or rice wine vinegar.
    Coriander/cilantro: I’m personally a huge fan of coriander, so the 15 grams suggested in the recipe could quite easily become double that. If you don’t like coriander, simply leave it out.
    Heat: I like to include the chilli seeds, but you can remove these if you’re not a fan of the heat. You could also add more than one chilli if you want a bigger kick.
    Gluten-free: If you want to make this salad 100% gluten-free, be sure to use a GF soy sauce or tamari in the dressing.
    Leftover salad: If you have some of this salad sitting around in the fridge, add it to a stir-fry towards the end of cooking. The flavours of the peanut dressing will be right at home in that sort of dish. 
    Storage: You can store this salad in a sealed container in the fridge for several days. The veg will start to soften and lose its crunch, so it’s best to consume sooner rather than later.
    If you liked this recipe, you might also enjoy:
    • Rainbow Slaw with Sesame Ginger Dressing
    • Moroccan Couscous with Roasted Veg
    • Easy Vegan Couscous Salad
    • Three-Bean Salad with Lemon, Mint and Parsley
    • Grilled Teriyaki Tofu Steaks
    • King Oyster Mushroom Steaks
    • Vietnamese-Style Rice Paper Rolls
    • Crispy Baked Falafel
     
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 114kcalCarbohydrates: 9gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 247mgPotassium: 490mgFiber: 3gSugar: 5gVitamin A: 4505IUVitamin C: 34mgCalcium: 36mgIron: 1mg
    Nutrition Facts
    Courgette Salad with Peanut Dressing (Zucchini Salad)
    Amount Per Serving
    Calories 114 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 247mg11%
    Potassium 490mg14%
    Carbohydrates 9g3%
    Fiber 3g13%
    Sugar 5g6%
    Protein 5g10%
    Vitamin A 4505IU90%
    Vitamin C 34mg41%
    Calcium 36mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword courgette recipe, raw vegan, raw zucchini
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    195 shares

    Reader Interactions

    Comments

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      Recipe Rating




    1. Helen

      July 31, 2023 at 12:06 pm

      5 stars
      Oh Alastair! You’ve conjured up another winner.! It’s a delicious combination of ingredients.
      Thank you.
      PS. Here in Spain, I’ve just discovered sprouted coriander seeds - they are so easy to use, taste exactly like leaf coriander, and like all sprouted seeds, full of nutrition.

      Reply
      • The Pesky Vegan

        August 07, 2023 at 8:59 pm

        Glad you enjoyed it! I've heard good things about sprouting seeds, will have to give it a go!

        Reply
    2. Vicky

      October 04, 2020 at 1:30 pm

      5 stars
      Great side salad. Very tasty and looks great x

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:05 am

        Glad you enjoyed, thanks for the review!

        Reply

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