Crunchy Thai Peanut Salad (Printable)

Crunchy vegetables tossed in creamy, tangy peanut dressing. A refreshing side or light meal ready in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 2 cups shredded green cabbage
02 - 1 cup shredded purple cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame, cooked and cooled
05 - 1 red bell pepper, thinly sliced
06 - 2 scallions, thinly sliced
07 - 1/4 cup chopped fresh cilantro

→ Peanut Dressing

08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari for gluten-free
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon fresh lime juice
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon grated fresh ginger
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water as needed

→ Toppings

17 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds, optional
19 - Lime wedges for serving

# How To:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced bell pepper, sliced scallions, and fresh cilantro.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the peanut dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Transfer the salad to a serving platter or individual bowls. Top with chopped roasted peanuts, sesame seeds, and additional cilantro if desired.
05 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • It delivers serious crunch and flavor without turning on the stove, perfect for those nights when cooking feels like too much effort.
  • The peanut dressing is so good you will want to drizzle it on everything from noodles to roasted vegetables.
  • It holds up beautifully for a couple of days, making it a rare salad that actually tastes great as leftovers.
02 -
  • Add the water to the dressing slowly because peanut butter brands vary in thickness, and you can always add more but you cant take it back.
  • Toss the salad just before serving to keep everything crisp, if you dress it too early the cabbage will start to soften and lose its crunch.
  • If you're sensitive to raw garlic, let the dressing sit for ten minutes before tossing it mellows the sharpness without losing the flavor.
03 -
  • Toast your own sesame seeds in a dry skillet for a minute until fragrant, the difference in flavor is worth the extra step.
  • If the dressing seems too thick after sitting in the fridge, whisk in a teaspoon of warm water to bring it back to life.
  • Add a pinch of red pepper flakes to the dressing if you like a little heat, it pairs beautifully with the peanut butter and lime.
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