Crunchy Thai Peanut Salad (Printable)

Vibrant salad with shredded vegetables, edamame, and creamy peanut dressing. Ready in 20 minutes.

# What You'll 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 - ¼ cup fresh cilantro, chopped

→ Peanut Dressing

08 - ¼ cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari for gluten-free
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 as needed

→ Toppings

17 - ¼ cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds optional
19 - Lime wedges for serving

# Directions:

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 Tips:

01 -
  • Every bite stays crisp and satisfying, even if you make it a few hours ahead.
  • The peanut dressing tastes like the best takeout you ever had, but you made it in your own kitchen in five minutes.
  • It's colorful enough to make your table look like you actually planned things.
  • You can eat a giant bowl of it without feeling weighed down or guilty.
02 -
  • If your peanut butter is too thick, the dressing will clump instead of coat, so add water slowly until it flows like heavy cream.
  • Make the dressing first and let it sit while you chop the vegetables, the flavors will meld and taste even better.
  • Don't add the dressing until right before serving or the cabbage will wilt and lose its crunch.
03 -
  • Toast your sesame seeds in a dry skillet for just a minute or two, it makes them taste ten times nuttier and more fragrant.
  • If you're making this for a crowd, prep all the vegetables the night before and store them in the fridge so assembly is lightning fast.
  • Taste the dressing before you add it to the salad and adjust the lime, sweetness, or salt to your liking.
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