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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 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side, Side Dish
Cuisine Asian-inspired, Gluten-free, Vegan
Servings 6
Calories 114 kcal


  • 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)


  • 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.


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.
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* The nutrition info below is for one serving, based on a total of six servings.


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
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