Crunchy Thai Peanut Salad (Printer-friendly)

Vibrant and crunchy Thai-inspired salad with cabbage, carrots, edamame, and creamy peanut dressing. Ready in just 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 fresh cilantro, chopped

→ 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 fresh ginger, grated
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 Make It:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced bell pepper, 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 dressing reaches pourable consistency.
03 - Pour peanut dressing over vegetables and toss thoroughly to coat all components evenly.
04 - Transfer salad to a serving platter or individual bowls. Top with chopped roasted peanuts, toasted sesame seeds, and additional cilantro if desired.
05 - Serve immediately with lime wedges alongside.

# Expert Suggestions:

01 -
  • Every bite stays crisp and satisfying, even after tossing in the dressing.
  • The peanut sauce is so good you'll want to drizzle it on everything else in your fridge.
  • It comes together faster than ordering takeout and tastes twice as fresh.
  • You can prep all the vegetables ahead and toss it together when guests arrive.
02 -
  • Add the dressing just before serving or the cabbage will release water and dilute the sauce.
  • If the peanut butter is too thick, warm it in the microwave for ten seconds before whisking to make blending easier.
  • Taste the dressing before pouring it over the salad, it should be bold because the vegetables will mellow it out.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage and carrots quickly and evenly.
  • Toast your sesame seeds in a dry skillet for a minute before adding them, it wakes up their flavor completely.
  • If the dressing tastes too sharp, add another teaspoon of maple syrup to round it out.
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