Crunchy Thai Peanut Salad (Print View)

Vibrant, crunchy salad with shredded vegetables and creamy peanut dressing. A refreshing side or light meal perfect for any occasion.

# Components:

→ 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 fresh cilantro, chopped

→ Peanut Dressing

08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari
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 fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water

→ Toppings

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

# Directions:

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

# Expert Advice:

01 -
  • Every bite delivers that satisfying crunch that makes you forget youre eating something this healthy.
  • The peanut dressing is so good youll want to spoon it straight from the bowl.
  • It comes together faster than ordering takeout and tastes twice as fresh.
  • Leftovers actually stay crisp for a day or two, which almost never happens with salad.
02 -
  • Add the dressing right before serving, or the cabbage will lose its crunch and turn soggy within an hour.
  • If your peanut butter is too thick, warm it in the microwave for ten seconds before whisking it makes everything blend faster.
  • Taste the dressing before you pour it, because peanut butters vary in saltiness and you might need to adjust the soy sauce.
03 -
  • Use a box grater or a food processor with a shredding blade to prep the cabbage and carrots in half the time.
  • Toast your own sesame seeds in a dry skillet for two minutes, it makes them taste deeper and smell incredible.
  • If you want a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.
Return