Crunchy Thai Peanut Salad (Printable)

Colorful mix of shredded vegetables and edamame with tangy peanut dressing. A refreshing, easy side or light meal.

# What You 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
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

# Steps:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced red bell pepper, sliced scallions, and fresh cilantro.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic until smooth. Add water gradually, stirring until the dressing reaches a pourable consistency.
03 - Pour the peanut dressing over the vegetable mixture 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 as desired.
05 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It stays crunchy for hours, which means you can prep it ahead without that sad wilted salad situation.
  • The peanut dressing is so good you will want to put it on everything, from grilled chicken to rice bowls.
  • It is one of those rare dishes that feels indulgent but is actually packed with vegetables and protein.
02 -
  • The dressing thickens as it sits, so if you are making this ahead, you will need to whisk in a little more water before tossing.
  • Do not overdress the salad or it will get soggy, start with three quarters of the dressing and add more only if needed.
  • If you want to meal prep this, store the vegetables and dressing separately in the fridge and toss them together right before eating.
03 -
  • Use a mandoline or food processor with a shredding blade to make quick work of the cabbage and carrots.
  • Toast your sesame seeds in a dry skillet for a minute or two before adding them, it makes them taste nuttier and more fragrant.
  • If the dressing seizes up or gets too thick, a splash of warm water will bring it back to life in seconds.
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