Crunchy Thai Peanut Salad (Print-Friendly)

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

# What You'll 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 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
19 - Lime wedges for serving

# Cooking Steps:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, carrots, cooled 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 components 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.

# Expert Tips:

01 -
  • Every bite delivers that satisfying crunch that makes you reach for another forkful before you've even swallowed.
  • The peanut dressing clings to every shred of cabbage and carrot, turning simple vegetables into something you actually crave.
  • It comes together in the time it takes to listen to a few songs, no stove required.
  • Leftovers taste even better the next day when the flavors have mingled and softened just enough.
02 -
  • If your peanut butter is the natural kind that separates, stir it well before measuring or your dressing will be grainy and weird.
  • Add the water to the dressing slowly, because once it's too thin, there's no going back without making a whole new batch.
  • Dress the salad just before serving if you want maximum crunch, but if you're okay with slightly softer cabbage, it can sit dressed for an hour or two.
03 -
  • Use a box grater or food processor to shred the cabbage and carrots quickly and evenly, saving your arm and your patience.
  • Toast your sesame seeds in a dry skillet for just a minute or two before sprinkling them on top, it makes them nutty and fragrant in a way store bought toasted seeds can't match.
  • If you're making this ahead, toss the vegetables with just a little dressing to coat them lightly, then serve the rest on the side so people can add more as they like.
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