Crunchy Thai Peanut Salad (Print)

Vibrant salad featuring shredded vegetables and edamame in a creamy, tangy peanut dressing.

# Ingredients:

→ 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

# Instructions:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, carrots, cooked 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, ginger, and garlic. Add water gradually until the dressing reaches a pourable consistency.
03 - Pour the peanut dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Transfer to a serving platter or divide into individual bowls. Top with roasted peanuts, toasted sesame seeds, and additional cilantro if desired.
05 - Serve immediately with lime wedges on the side.

# Pro Tips:

01 -
  • Every bite delivers that satisfying crunch that makes you reach for another forkful.
  • The peanut dressing is so good youll want to drizzle it on everything for the rest of the week.
  • Zero cooking means you can have dinner ready faster than ordering takeout.
  • It holds up beautifully in the fridge, so lunch is already sorted.
02 -
  • If your peanut butter is the natural kind that separates, stir it really well before measuring or your dressing will be grainy and weird.
  • Add the water to the dressing gradually, you can always thin it more but you cant take it back once its too runny.
  • Toss the salad right before serving or the cabbage will start to wilt and lose its crunch.
03 -
  • Use a microplane to grate the ginger and garlic directly into the dressing bowl so you get all the juice and none of the fibrous bits.
  • If the dressing tastes too sharp, add another teaspoon of maple syrup, sweetness balances acidity better than anything else.
  • For a spicy kick, whisk in a teaspoon of sriracha or a pinch of red pepper flakes.
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