Crunchy Thai Peanut Salad (Printable)

Shredded vegetables and edamame tossed in a creamy, tangy peanut dressing with fresh cilantro and roasted peanuts.

# Ingredient List:

→ 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 freshly squeezed 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

→ Toppings

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

# How To Make:

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 Hints:

01 -
  • Every bite delivers that satisfying crunch that makes you forget you're eating something healthy.
  • The peanut dressing is so good you'll want to put it on everything from rice bowls to grilled chicken.
  • It takes twenty minutes and requires zero cooking, which means you can make it even when the kitchen feels like too much.
  • The colors alone make it look like you tried way harder than you actually did.
02 -
  • Add the dressing right before serving or the cabbage will wilt and lose its crunch, which is the whole point of this salad.
  • If your peanut butter is too thick, the dressing will clump instead of coat, so thin it out with water until it drizzles smoothly off a spoon.
  • Taste the dressing before you pour it on and adjust the lime, sweetness, or salt to your preference because every peanut butter brand is a little different.
03 -
  • Use a box grater or food processor to shred the cabbage and carrots quickly and evenly, it saves time and ensures every bite has the same texture.
  • Let the dressing sit for five minutes after you make it so the ginger and garlic mellow out and blend together.
  • Double the dressing recipe and keep extra in a jar, it's incredible on grain bowls, roasted vegetables, or even as a dip for spring rolls.
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