Crunchy Thai Peanut Salad

My neighbor brought this salad to a potluck last summer, and I watched people go back for thirds. The crunch was loud enough to hear across the table, and the peanut dressing clung to every shred of cabbage like it belonged there. I asked for the recipe on the spot, scribbled it on a napkin, and made it twice that week. It's the kind of dish that makes you forget you're eating something healthy. Now it's my go-to when I need color, texture, and something that actually tastes like effort without requiring any.

I made this for a picnic once and forgot to pack forks. We ate it with our hands straight from the bowl, laughing as peanut dressing dripped onto our wrists. It tasted even better that way, somehow more fun and less formal. My friend said it reminded her of street food she had in Chiang Mai, and I took that as the highest compliment. That day it stopped being just a salad and became the thing I bring when I want people to remember the meal.

Ingredients

• Shredded green cabbage: The base of the crunch, and it holds up to dressing better than lettuce ever could.
• Shredded purple cabbage: Adds a pop of color and a slightly earthier flavor that balances the sweetness.
• Shredded carrots: They bring natural sweetness and a bright orange contrast that makes the bowl look alive.
• Shelled edamame: Cooked and cooled, they add protein and a soft bite against all that crunch.
• Red bell pepper: Slice it thin so it tucks into every forkful without overpowering anything.
• Scallions: A sharp, fresh note that wakes up the other vegetables.
• Fresh cilantro: Some people love it, some people don't, but it makes the salad taste brighter and more herbaceous.
• Creamy peanut butter: The heart of the dressing, rich and nutty and just a little indulgent.
• Soy sauce: Adds umami and saltiness, use tamari if you need it gluten-free.
• Rice vinegar: A gentle acidity that doesn't bite too hard.
• Lime juice: Freshly squeezed is worth it, the zing cuts through the richness of the peanut butter.
• Maple syrup: Just enough sweetness to balance the salt and tang.
• Toasted sesame oil: A few drops go a long way, it smells like every good stir-fry you've ever had.
• Fresh ginger: Grated fine, it adds warmth without being spicy.
• Garlic: Minced small so it blends into the dressing and doesn't overpower.
• Roasted peanuts: Chopped roughly for extra crunch and a toasty finish.
• Toasted sesame seeds: Optional, but they add a nutty aroma and a little elegance.

Instructions

Mix the vegetables:

Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro together in a large bowl. The colors should look like a sunset.

Whisk the dressing:

In a smaller bowl, whisk the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Add water a tablespoon at a time until it's thin enough to drizzle but still clings to a spoon.

Dress the salad:

Pour the dressing over the vegetables and toss with your hands or tongs until every shred is coated. Don't be shy, really work it in there.

Top and serve:

Transfer to a platter or bowls, sprinkle with roasted peanuts and sesame seeds, and tuck lime wedges on the side. Serve right away while everything is still crisp.

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I brought this to a work lunch once, and my coworker who claimed to hate salads finished her bowl and asked if there was more. She said it didn't taste like diet food, and I told her that was the point. We stood in the break room talking about how rare it is to find something that feels indulgent and light at the same time. That's when I knew this recipe was a keeper.

How to Make It Your Own

You can swap the edamame for chickpeas or white beans if that's what you have. I've added grilled tofu on nights when I wanted more protein, and it soaked up the dressing like a sponge. Snap peas, cucumber, or even thinly sliced radishes work if you want more crunch. The dressing is forgiving, so feel free to adjust the lime or sweetness to your taste.

Storing and Serving

This salad is best eaten fresh, but leftovers keep for up to two days in the fridge if you store the dressing separately. The cabbage will soften a bit, but it's still good, just less crispy. If you're packing it for lunch, bring the peanuts and sesame seeds on the side so they don't get soggy. I like to pack lime wedges separately too, they make all the difference.

What to Serve It With

I've served this alongside grilled chicken, baked salmon, or even just a bowl of jasmine rice. It works as a side dish at a barbecue or as a light dinner on its own. Sometimes I make a double batch and eat it for lunch all week, and it never gets boring because the flavors are so bright.

• Pair it with spring rolls or dumplings for a full Thai-inspired spread.
• Serve it next to coconut rice for a creamy, crunchy contrast.
• Top it with a fried egg for a simple weeknight dinner that feels complete.

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This salad has become the thing I make when I want to feel good about what I'm eating without sacrificing flavor. It's bright, satisfying, and always disappears faster than I expect.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 1 day in advance. Toss them together just before serving to maintain the crunch of the vegetables.

→ What can I use instead of peanut butter?

Almond butter or sunflower seed butter work well as substitutes. They provide a similar creamy texture and nutty flavor while accommodating peanut allergies.

→ How do I make the dressing thinner or thicker?

Add water gradually to thin the dressing to your preferred consistency. For a thicker version, reduce the water or add a splash more peanut butter.

→ Can I add protein to this salad?

Absolutely. Grilled tofu, shredded rotisserie chicken, or grilled shrimp all pair beautifully with the peanut dressing and complement the fresh vegetables.

→ Is this salad gluten-free?

Yes, when using tamari or gluten-free soy sauce instead of regular soy sauce. Always check ingredient labels to ensure all components are certified gluten-free.

→ How long can leftovers be stored?

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly but remain flavorful.