Crunchy Thai Peanut Salad

My neighbor showed up at my door one June afternoon with a giant bowl of something colorful and crunchy, insisting I try it before she left for her sister's potluck. One bite and I was hooked on the way the creamy peanut dressing clung to every shred of cabbage and carrot. She scribbled the recipe on the back of a grocery receipt, and I've been making it ever since, tweaking the lime and ginger until it tasted just right. It's become my go-to whenever I need something that feels light but still satisfying. Now I'm the one showing up at doors with this salad, and people always ask for the recipe.

I brought this salad to a backyard barbecue last summer, and it disappeared faster than the burgers. People kept asking if I'd ordered it from a restaurant because the colors were so bright and the dressing tasted restaurant-quality. One friend even took a photo of it before digging in, which made me laugh because it's just vegetables and peanut butter. But that's the magic of it: simple ingredients that come together in a way that feels special. I went home with an empty bowl and three new requests to make it again.

Ingredients

• Shredded green cabbage: The crisp, sturdy base that holds up beautifully under the dressing and doesn't wilt even after a few hours in the fridge.
• Shredded purple cabbage: Adds a pop of color and a slightly sweeter, earthier flavor that balances the tang of the dressing.
• Shredded carrots: Bring natural sweetness and a vibrant orange hue, plus they soak up the peanut sauce like little flavor sponges.
• Shelled edamame: Cooked and cooled, these little green gems add protein and a satisfying pop with every bite.
• Red bell pepper: Thinly sliced for a sweet crunch and a burst of red that makes the whole bowl look like a celebration.
• Scallions: Thinly sliced to add a mild onion bite that doesn't overpower the other fresh flavors.
• Fresh cilantro: Chopped and scattered throughout for that bright, herbaceous note that ties everything together.
• Creamy peanut butter: The soul of the dressing, providing richness and body that clings to every vegetable.
• Soy sauce or tamari: Adds salty, umami depth, and tamari keeps it gluten-free if that's important to you.
• Rice vinegar: Brings a gentle acidity that cuts through the richness of the peanut butter without being too sharp.
• Lime juice: Freshly squeezed is best for that bright, zesty punch that wakes up the whole dressing.
• Maple syrup or honey: A touch of sweetness balances the salty and tangy elements, making the dressing irresistible.
• Toasted sesame oil: Just a teaspoon adds a nutty, aromatic depth that makes the dressing taste complex and layered.
• Fresh ginger: Grated finely to infuse the dressing with warmth and a subtle spicy kick.
• Garlic: Minced and raw, it adds a sharp, savory edge that mellows beautifully when mixed with the other ingredients.
• Water: Added gradually to thin the dressing to a pourable consistency that coats without clumping.
• Roasted peanuts: Roughly chopped for a final layer of crunch and a toasty, nutty finish.
• Toasted sesame seeds: Optional but worth it for the extra texture and visual appeal.
• Lime wedges: Served on the side so everyone can add an extra squeeze of brightness to their bowl.

Instructions

Prep the vegetables:

In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro, tossing gently with your hands to distribute the colors evenly. The bowl should look like a rainbow, and the mix should feel light and airy.

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 the salad:

Pour the peanut dressing over the vegetables and toss well with tongs or your hands, making sure every shred is coated in that creamy, tangy goodness. Don't be shy, really get in there and mix it thoroughly.

Top and serve:

Transfer the salad to a serving platter or individual bowls, then sprinkle with roasted peanuts, sesame seeds, and extra cilantro if you like. Serve immediately with lime wedges on the side for anyone who wants an extra citrus boost.

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One evening, I made this salad for myself after a long day and ate it straight from the bowl while standing at the kitchen counter. The crunch and the creamy dressing were exactly what I needed, and I realized that sometimes the best meals are the ones you don't have to share. It reminded me that taking care of yourself can be as simple as tossing together something colorful and fresh. Now, whenever I need a reset, this salad is my answer.

Making It Your Own

This salad is endlessly adaptable, and I've learned to treat the recipe as more of a guide than a rulebook. If you want extra protein, grilled tofu or shredded rotisserie chicken (though that makes it not vegan) work beautifully on top. For those with peanut allergies, almond butter or sunflower seed butter can step in without missing a beat, though the flavor will shift slightly. I've also added sliced snap peas, chopped cucumber, or even thin ribbons of zucchini when I had them on hand, and each variation brought its own freshness. The key is to keep the balance of crunch, color, and that irresistible peanut dressing.

Storage and Serving Tips

This salad is best enjoyed fresh, when the vegetables are still crisp and the dressing is just clinging to every piece. That said, leftovers can be stored in an airtight container in the fridge for up to two days, though the cabbage will soften a bit as it sits. If you're planning to make it ahead, keep the dressing separate and toss it with the vegetables right before serving to maintain maximum crunch. I've also found that adding the toppings like peanuts and sesame seeds at the last minute keeps them from getting soggy. On warm days, I sometimes chill the bowl for an hour before serving, and it becomes even more refreshing.

What to Serve Alongside

This salad shines as a side dish at barbecues, potlucks, or any gathering where you need something light and vibrant. I've served it next to grilled salmon, teriyaki chicken, and even simple rice bowls, and it always complements without competing. It also works as a standalone light meal, especially when you add a protein like tofu or chicken on top. The peanut dressing is so flavorful that it carries the whole dish, so you don't need much else to make a complete meal.

• Pair it with spring rolls or dumplings for a full Thai-inspired spread.
• Serve it alongside grilled meats or seafood to balance richer, smokier flavors.
• Pack it for lunch in a mason jar with the dressing on the bottom and vegetables on top, then shake it up before eating.

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This salad has become one of those recipes I turn to when I want something that feels nourishing and exciting at the same time. It's proof that you don't need complicated techniques or hard-to-find ingredients to make something truly delicious.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prep the vegetables and dressing separately. Store them in airtight containers in the refrigerator for up to 2 days. Toss together just before serving to maintain maximum crunchiness.

→ What can I use if I'm allergic to peanuts?

Substitute the peanut butter with almond butter or sunflower butter in equal amounts. You can also use tahini for a different but complementary flavor profile. Top with the alternative nut or seed instead of roasted peanuts.

→ How do I make the dressing thinner or thicker?

Add water gradually to reach your preferred consistency. Start with 2 tablespoons and add more by the teaspoon until pourable. For a thicker dressing, reduce the water amount or add extra peanut butter.

→ What proteins can I add to make this a complete meal?

Top with grilled tofu, shredded rotisserie chicken, crispy baked chickpeas, or seasoned tempeh. For a seafood option, try grilled shrimp or pan-seared salmon. These additions make it hearty enough for a main course.

→ Is this salad vegan and gluten-free?

Yes, it's naturally vegan and vegetarian. For gluten-free, use tamari instead of regular soy sauce. Always check ingredient labels on store-bought items like peanut butter and sesame oil to ensure they're certified gluten-free.

→ Can I add other vegetables to customize it?

Absolutely. Sliced snap peas, chopped cucumber, shredded beets, or diced mango work wonderfully. You can also add radishes for extra crunch or baby spinach for greens. Keep the total vegetable amount consistent for balanced dressing distribution.