Crunchy Thai Peanut Salad (Print view)

Vibrant salad with shredded cabbage, carrots, edamame, and creamy peanut dressing. Refreshing, crunchy, and 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 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 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds, optional
19 - Lime wedges for serving

# How-To Steps:

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 Suggestions:

01 -
  • It stays crisp for hours, so you can prep it ahead without worrying about wilted greens.
  • The peanut dressing is so good you'll want to put it on everything from rice bowls to grilled chicken.
  • Every bite has crunch, sweetness, tang, and a little saltiness all at once.
  • It looks impressive but comes together faster than most people can chop an onion.
02 -
  • If the dressing is too thick, it will clump instead of coat, so add water slowly until it flows.
  • Don't skip the lime wedges, squeezing them over the top right before eating brightens every bite.
  • If you're making this ahead, keep the dressing separate until just before serving so the cabbage stays crunchy.
03 -
  • Use a food processor with a shredding blade to prep the cabbage and carrots in seconds.
  • Toast your sesame seeds in a dry pan for 30 seconds, it makes them smell incredible and taste even better.
  • If you're sensitive to raw garlic, let it sit in the lime juice for a few minutes before whisking everything together, it mellows the bite.
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