Crunchy Thai Peanut Salad

My coworker brought this salad to a potluck lunch and I stood at the table eating forkfuls straight from the serving bowl until someone gently reminded me there were other people in line. The crunch was so loud I could hear it over the office chatter, and that peanut dressing clung to every shred of cabbage like it was made for it. I asked for the recipe immediately, scribbled it on a napkin, and made it that same night. It's been my go-to ever since whenever I need something that feels indulgent but is secretly just vegetables.

I made this for a summer barbecue where everyone brought the usual potato salad and coleslaw, and this bowl emptied first. People kept asking what was in it, surprised that such simple ingredients could taste this bright and alive. One friend admitted she doesn't even like cabbage but went back for seconds. I realized then that texture matters just as much as flavor, and this salad nails both.

Ingredients

• Green cabbage: The backbone of the salad, providing that sturdy crunch that holds up even after dressing. Shred it thin so it's easier to eat and coats better.
• Purple cabbage: Adds a pop of color and a slightly peppery bite that balances the sweetness of the dressing.
• Shredded carrots: Their natural sweetness cuts through the tangy dressing, and they add a softer texture to contrast the cabbage.
• Edamame: These little green gems bring protein and a buttery flavor that makes the salad feel more filling.
• Red bell pepper: Sweet, crisp, and bright, it adds another layer of crunch and a hint of freshness.
• Scallions: A mild oniony sharpness that doesn't overpower but adds depth to every bite.
• Cilantro: Fresh and herby, it lifts the whole dish and makes it taste like summer.
• Creamy peanut butter: The heart of the dressing, giving it body and that rich, nutty flavor everyone craves.
• Soy sauce: Adds salty umami that makes the dressing savory and complex, use tamari if you need it gluten free.
• Rice vinegar: Brings a gentle acidity that brightens the peanut butter without being too sharp.
• Lime juice: Freshly squeezed is key here, it adds a zesty tang that bottled juice just can't match.
• Maple syrup: A touch of sweetness that rounds out the dressing and keeps it from being too salty or sour.
• Toasted sesame oil: Just a teaspoon adds a nutty, almost smoky depth that makes the dressing taste more interesting.
• Fresh ginger: Grated fine, it gives a warm, spicy kick that wakes up your taste buds.
• Garlic: Minced small so it blends in, adding a savory punch without being too strong.
• Roasted peanuts: Chopped roughly for extra crunch and bursts of salty nuttiness on top.
• Sesame seeds: Optional but worth it for that final nutty, toasty finish.

Instructions

Prep the vegetables:

Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large bowl. The colors should look like a farmers market exploded in the best way.

Make the peanut dressing:

Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic in a small bowl. Add water a tablespoon at a time until it's smooth and pourable, not thick like paste.

Dress the salad:

Pour the dressing over the vegetables and toss everything with your hands or tongs until every piece is coated. Don't be shy, really get in there.

Garnish and serve:

Transfer to a platter or bowls, then sprinkle the roasted peanuts and sesame seeds on top. Serve with lime wedges so people can add extra brightness if they want.

Save

The first time I packed this for lunch, a coworker leaned over and said it smelled like vacation. I laughed, but she was right, there's something about lime and peanut and cilantro together that feels like you're eating somewhere warm and breezy. Now I make it whenever I need a little escape, even if it's just from my own kitchen.

Make It Your Own

This salad is forgiving and loves improvisation. I've added snap peas when I had them, swapped in sunflower butter when a friend couldn't have peanuts, and even stirred in cooked rice noodles to make it more of a meal. If you want protein, grilled tofu or shredded chicken on top turns it into dinner. The dressing is the star, so as long as you have that, you can play with the vegetables based on what's in your fridge.

Storing and Serving

This salad is best eaten fresh when everything is still crunchy and bright, but leftovers keep for about two days in the fridge. The cabbage will soften a bit, but the flavor gets even better as it sits. If you're making it ahead, keep the dressing separate and toss everything together right before serving. I like to bring it to picnics in a big jar with the dressing on the bottom and the veggies on top, then shake it all up when it's time to eat.

Final Touches

The little details make this salad feel special without any extra work. Fresh lime wedges on the side let everyone adjust the brightness to their taste, and a handful of extra cilantro on top makes it look like it came from a restaurant. Don't skip the roasted peanuts, they add a salty crunch that makes every bite more interesting.

• Toast your sesame seeds in a dry pan for a minute to bring out their flavor before sprinkling them on top.
• If you like heat, add a pinch of red pepper flakes to the dressing or a drizzle of sriracha over the finished salad.
• Serve it in a shallow bowl so the colors show off and people can see all the textures before they dig in.

Save

This salad has become my proof that healthy food doesn't have to feel like a compromise. It's crunchy, bright, satisfying, and makes you feel good without trying too hard.

Recipe Q&A

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 2 days in advance. Keep them in airtight containers in the refrigerator. Combine them just before serving to maintain the vegetables' crispness and prevent sogginess.

→ What can I use as a substitute for peanut butter?

Almond butter, sunflower butter, or tahini work well as alternatives. Use the same quantity and adjust the water content to achieve the desired dressing consistency. Each substitute will create a slightly different flavor profile.

→ How do I make this gluten-free?

Simply substitute regular soy sauce with tamari, which is naturally gluten-free. Verify that all other ingredients, including the peanut butter and sesame oil, are certified gluten-free if preparing for those with celiac disease.

→ What protein options pair well with this salad?

Grilled tofu, shredded rotisserie chicken, baked chickpeas, or crispy tempeh complement this salad beautifully. Add approximately 100-150 grams of protein per serving to transform it into a complete, satisfying meal.

→ How can I adjust the dressing consistency?

Add water gradually, one tablespoon at a time, while whisking the dressing until you reach your preferred consistency. For a thicker dressing, use less water; for a lighter coating, increase the water content and mix thoroughly.

→ What vegetables can I add for extra crunch?

Snap peas, cucumber, shredded jicama, or sliced radishes add wonderful texture and freshness. Toss them in just before serving to preserve their crispness and prevent the salad from becoming wilted.