Crunchy Thai Peanut Salad

My neighbor brought this salad to a potluck last spring, and I watched everyone go back for seconds before I even got my first bite. The crunch was audible across the table, and the peanut dressing had this perfect balance of sweet and tangy that made me forget I was eating cabbage. I cornered her in the kitchen and refused to leave until she told me how to make it. Now it's the dish I make when I need to win over skeptics who think salad means boring.

I started making this every Sunday to meal prep for the week, and my kids began requesting it instead of their usual snacks. One afternoon, my youngest stood at the counter and ate edamame straight from the salad bowl while I pretended not to notice. It became our unspoken deal, she'd help me chop vegetables if I let her sneak bites before dinner. That salad turned into our Sunday ritual, and now she's the one who reminds me when we're out of peanut butter.

Ingredients

• Shredded green cabbage: The backbone of the crunch, buy it pre-shredded or slice it thin yourself for the freshest texture.
• Shredded purple cabbage: Adds a gorgeous pop of color and a slightly peppery bite that balances the sweetness.
• Shredded carrots: These bring natural sweetness and soak up the dressing beautifully without getting soggy.
• Shelled edamame: Little protein-packed pods that make this salad filling enough to be a meal on its own.
• Red bell pepper: Thinly sliced for sweetness and a juicy snap that contrasts with the cabbage.
• Scallions: A mild onion flavor that doesn't overpower but adds brightness to every forkful.
• Fresh cilantro: The herb that makes it taste like something from a restaurant, don't skip it unless you're one of those people.
• Creamy peanut butter: The star of the dressing, use the kind that's smooth and stirs easily, not the natural separated stuff.
• Soy sauce or tamari: Brings the salty umami depth that makes the dressing crave-worthy.
• Rice vinegar: Adds a gentle tang that's softer and sweeter than regular vinegar.
• Lime juice: Freshly squeezed is non-negotiable here, it wakes up every other flavor.
• Maple syrup or honey: Just enough sweetness to balance the tang and make the dressing silky.
• Toasted sesame oil: A few drops add a nutty, aromatic finish that smells like takeout night.
• Fresh ginger: Grated fine, it gives the dressing a warm, spicy kick that feels alive.
• Garlic: One clove minced small, because garlic makes everything better without question.
• Water: Thins the dressing to a pourable, coat-everything consistency.
• Roasted peanuts: Chopped and sprinkled on top for extra crunch and a salty finish.
• Toasted sesame seeds: Optional but highly recommended for a nutty, toasty garnish.
• Lime wedges: Serve them on the side so everyone can add an extra squeeze if they want.

Instructions

Prep Your Vegetables:

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

Make the Peanut Dressing:

In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Add water one tablespoon at a time, whisking after each addition, until the dressing is thin enough to drizzle but still clings to a spoon.

Toss It All Together:

Pour the peanut dressing over the vegetables and use tongs or your hands to toss everything until every shred is coated. Don't be shy, get in there and make sure the dressing reaches the bottom of the bowl.

Top and Serve:

Transfer the salad to a serving platter or divide it into bowls, then scatter the chopped peanuts and sesame seeds over the top. Tuck a few lime wedges on the side and let people squeeze them as they please.

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I brought this salad to a summer cookout once, and a friend who claimed to hate raw vegetables ate two servings and asked for the recipe on the spot. She texted me later that night to tell me she'd already bought the ingredients for the next day. It's the kind of dish that quietly converts people, one crunchy, peanut-butter-coated bite at a time.

Make It Your Own

If you want more protein, grill some tofu until it's crispy on the edges and toss it in, or shred leftover rotisserie chicken and fold it through. For extra crunch, throw in sliced snap peas or chopped cucumber. If peanuts aren't your thing or you're dealing with allergies, swap in almond butter or sunflower seed butter and top with toasted almonds or sunflower seeds instead.

Storing and Serving Tips

This salad is best eaten fresh, when everything is still crisp and vibrant. If you need to make it ahead, keep the dressing separate and toss it right before serving. Leftovers will keep in the fridge for up to two days, though the cabbage will soften a bit and the dressing will settle at the bottom, so give it a good stir before you dig in.

What to Serve It With

This salad shines as a side dish next to grilled meats, rice bowls, or noodle dishes. It also works as a light lunch on its own, especially if you bulk it up with extra edamame or protein. On hot days, I pair it with cold spring rolls or serve it alongside coconut rice for a meal that feels like a tropical escape.

• Serve it at a barbecue where everything else is heavy and watch it disappear first.
• Pack it for lunch in a mason jar with the dressing on the bottom and shake it up when you're ready to eat.
• Double the dressing recipe and keep extra in the fridge for quick salads all week long.

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This salad has a way of making vegetables feel exciting instead of obligatory. Once you taste how good fresh, crunchy things can be when they're coated in a dressing this good, you'll start finding excuses to make it all the time.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables ahead and store them separately. Keep the dressing in a separate container and combine everything just before serving to maintain crunchiness and prevent sogginess. Prepared components stay fresh for up to 2 days refrigerated.

→ What substitutions work for peanut allergies?

Almond butter and sunflower butter are excellent alternatives that provide similar richness. Use the same quantity as the peanut butter and adjust the dressing consistency with water as needed. The flavor profile will shift slightly but remain delicious.

→ How do I achieve the best texture?

Use a sharp knife or mandoline for thin, even vegetable cuts. Lightly toast the sesame seeds before adding for enhanced nuttiness. Chop peanuts into irregular pieces for varied crunch. Serve immediately after dressing to preserve crisp vegetables.

→ Can I add protein to this dish?

Absolutely. Grilled tofu, pan-seared tempeh, or shredded rotisserie chicken pair wonderfully. For a vegan option, crumbled baked tofu works perfectly. Add protein either mixed throughout or arranged on top for visual appeal.

→ How should I adjust the dressing consistency?

Start with 2 tablespoons of water and gradually add more until reaching desired thickness. The dressing should coat vegetables without pooling at the bottom. Remember it will thicken slightly as it sits, so start slightly thinner if preparing ahead.

→ What vegetables can I substitute or add?

Snap peas, cucumber, shredded beets, or thinly sliced radishes add complementary crunch and freshness. Julienned jicama provides sweet crispness. Avoid watery vegetables like tomatoes that release liquid during storage.