Crunchy Thai Peanut Salad (Printable)

Vibrant salad with shredded vegetables, edamame, and tangy 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 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

# 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.

# Recipe Expert Tips:

01 -
  • It stays crisp for hours, so you can prep it ahead without worrying about wilted greens.
  • The peanut dressing is so good you'll want to drizzle it on everything from noodles to roasted vegetables.
  • Every bite delivers crunch, creaminess, and a hit of lime that wakes up your taste buds.
  • It's naturally vegan and gluten-free adaptable, so it works for nearly any crowd.
02 -
  • The dressing thickens as it sits, so always start with less water and add more as needed to keep it pourable.
  • Shred your cabbage and carrots as thin as possible so the dressing coats every piece evenly and the texture stays delicate.
  • Don't skip the lime wedges on the side, that extra squeeze right before eating makes the whole salad come alive.
03 -
  • Use a box grater or food processor to shred the cabbage and carrots quickly and uniformly for the best texture.
  • Toast your sesame seeds in a dry skillet for just a minute or two until they smell nutty and turn golden, it makes a noticeable difference.
  • Taste the dressing before you toss it with the salad and adjust the lime, sweetness, or salt to your liking, it should be bold and balanced.
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