Crunchy Thai Peanut Salad (Printable View)

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

# 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 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
19 - Lime wedges for serving

# How to Make It:

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 Tips:

01 -
  • The textures are wildly addictive, with every bite delivering a satisfying snap that keeps you reaching for more.
  • It comes together in twenty minutes without turning on the stove, which makes it a lifesaver on hot days.
  • The peanut dressing is so good you will want to drizzle it on everything from grilled chicken to rice bowls.
  • Leftovers actually taste better the next day once the flavors have mingled and softened just slightly.
02 -
  • If your peanut butter is the natural kind that separates, stir it well before measuring or the dressing will be grainy and thick.
  • Do not skip thinning the dressing with water, it needs to be loose enough to coat every vegetable without clumping.
  • Taste the dressing before pouring it over the salad and adjust the lime, soy sauce, or maple syrup to your preference.
  • If you dress the salad too far in advance, the cabbage will start to soften and lose its crunch, so wait until just before serving.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two before sprinkling them on top, the nutty aroma makes a big difference.
  • If you do not have a grater for the ginger, mince it as finely as you can or use a garlic press to squeeze out the juice.
  • Buy pre shredded cabbage and carrots from the store if you are short on time, no one will know and it tastes just as good.
  • For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.
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