Crunchy Thai Peanut Salad (Print View)

A vibrant, crunchy salad with shredded cabbage, carrots, and edamame tossed in creamy peanut dressing.

# 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
19 - Lime wedges for serving

# Directions:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, 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 the dressing reaches a pourable consistency.
03 - Pour the prepared 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, toasted sesame seeds, and additional fresh cilantro if desired.
05 - Serve immediately with lime wedges on the side for extra brightness and flavor.

# Expert Advice:

01 -
  • Every bite delivers that satisfying crunch that makes you reach for another forkful.
  • The peanut dressing clings to every shred of cabbage without getting soggy or heavy.
  • It comes together faster than ordering takeout and tastes just as vibrant.
  • You can prep the components ahead and toss them together right before serving.
02 -
  • Add the water to the dressing slowly, I once dumped it all in at once and ended up with peanut soup instead of a thick coating.
  • Toss the salad right before serving or the cabbage will start to soften and lose that satisfying crunch.
  • If you're making this ahead, keep the dressing separate until the last minute.
03 -
  • Toast your sesame seeds in a dry skillet for about two minutes before sprinkling them on top, it brings out a deeper nutty flavor.
  • If your peanut butter is stiff and hard to whisk, microwave it for about ten seconds to loosen it up before mixing the dressing.
  • Taste the dressing before you toss it with the salad and adjust the lime or maple syrup to suit your preference, everyone's taste is a little different.
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