Crunchy Thai Peanut Salad (Printable Version)

Vibrant, crunchy salad with shredded cabbage, carrots, edamame, and creamy peanut dressing. Ready in 20 minutes.

# Ingredient List:

→ 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

# How to Make It:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded 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, grated ginger, and minced garlic. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the 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 cilantro if desired.
05 - Serve immediately with lime wedges on the side for added brightness.

# Expert Tips:

01 -
  • Every bite delivers an addictive crunch that keeps you coming back for more, even when you're already full.
  • The peanut dressing is so good you'll want to drizzle it on everything from rice bowls to roasted vegetables.
  • It comes together in twenty minutes with no cooking required, which means you can make it on the hottest summer days without turning on the stove.
  • Leftovers actually hold up well for a day or two, and the flavors deepen as the dressing soaks into the vegetables.
02 -
  • The dressing will thicken as it sits, so if you're making this ahead, reserve a little extra water to loosen it up before serving.
  • Don't skip the lime wedges on the side, because a fresh squeeze right before eating transforms the flavors and makes everything taste brighter.
  • If your peanut butter is the natural kind with oil on top, stir it well before measuring or the dressing will end up too thin and separated.
03 -
  • Use a box grater or food processor with a shredding disk to prep the cabbage and carrots quickly and evenly, saving you time and ensuring consistent texture.
  • Taste the dressing before tossing it with the salad and adjust the lime, maple syrup, or soy sauce to match your personal preference, because everyone's palate is different.
  • If you're serving this at a party, make the dressing a few hours ahead so the flavors have time to meld, but wait to toss the salad until just before serving.
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