Crunchy Thai Peanut Salad (Printable)

Vibrant salad featuring shredded cabbage, carrots, edamame, and crispy peanut dressing. Fresh, quick, 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 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

# Directions:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced red bell pepper, sliced 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 dressing reaches desired pourable consistency.
03 - Pour peanut dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Transfer dressed 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.

# Expert Advice:

01 -
  • Every bite stays crunchy, even after you dress it, because the vegetables hold their texture like they were born for this.
  • The peanut dressing clings to every shred and ribbon, delivering that sweet, salty, tangy punch in one swipe.
  • You can prep the whole thing in the time it takes to order takeout, and it tastes better than anything that arrives in a bag.
  • It works as a side, a lunch, or dinner if you toss in tofu or chicken, so it adapts to whatever your day needs.
02 -
  • If your peanut butter is the natural kind with oil on top, stir it well before measuring or the dressing will split and taste oily instead of creamy.
  • Add the dressing right before serving, not hours ahead, or the cabbage will soften and lose that satisfying crunch that makes this salad special.
  • Taste the dressing before you pour it on, because peanut butters vary in saltiness and you might need an extra squeeze of lime or splash of soy sauce to balance it.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for two minutes, shaking the pan constantly, until they smell nutty and turn golden, it makes a huge difference.
  • If your dressing tastes flat, add a pinch of salt and another squeeze of lime, the acid and salt will wake up the peanut butter and make everything taste brighter.
  • Use a mandoline or the shredding disc on your food processor to cut your prep time in half, just watch your fingers.
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