Crunchy Thai Peanut Salad (Printable Version)

Vibrant, crunchy salad with shredded cabbage, carrots, edamame, and creamy tangy peanut dressing. Refreshing and satisfying.

# What You 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 - 1/4 cup chopped fresh cilantro

→ 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 grated fresh ginger
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

# Step-by-Step 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 Advice:

01 -
  • It stays crisp for hours, making it the rare salad that actually travels well to picnics and packed lunches.
  • The peanut dressing clings to every shred of cabbage without getting soggy or pooling at the bottom.
  • You can prep all the vegetables ahead and toss everything together right before serving.
  • Its filling enough to eat as a main dish but light enough that you never feel weighed down.
02 -
  • Add the water to the dressing slowly, too much and it becomes watery and loses its creamy cling to the vegetables.
  • Toss the salad with your hands if you can, it distributes the dressing far more evenly than tongs or spoons ever will.
  • If you dress the salad more than an hour ahead, the cabbage will start to soften and lose its signature crunch.
03 -
  • Use a mandoline or the shredding blade on a food processor to make quick work of the cabbage and carrots.
  • Toast your sesame seeds in a dry skillet for just a minute or two, it wakes up their flavor and makes them taste almost buttery.
  • If the dressing thickens in the fridge, whisk in a teaspoon of warm water to bring it back to life before tossing.
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