Crunchy Thai Peanut Salad (Print Version)

Vibrant, crunchy salad with cabbage, carrots, edamame and creamy peanut dressing. Vegetarian, vegan, and dairy-free.

# 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
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon fresh lime juice
12 - 1 tablespoon maple syrup
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon fresh ginger, grated
15 - 1 garlic clove, minced
16 - 2 to 3 tablespoons water

→ Toppings

17 - 1/4 cup roasted peanuts, chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving

# How-To Steps:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded 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. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the peanut dressing over the vegetables and toss thoroughly until all ingredients are evenly coated.
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 Advice:

01 -
  • It stays crisp and fresh even after an hour on the counter, unlike most salads that wilt.
  • The peanut dressing is so good you'll want to put it on everything from rice bowls to spring rolls.
  • You can prep all the vegetables ahead and toss everything together right before serving.
  • It's filling enough to be lunch on its own but light enough to pair with grilled dishes.
02 -
  • If your peanut butter is too thick, the dressing will clump instead of coat, so add water slowly until it's pourable.
  • Don't dress the salad more than 20 minutes before serving or the cabbage will start to soften and lose its crunch.
  • Taste the dressing before you pour it on, you might want more lime or a pinch of salt depending on your peanut butter brand.
03 -
  • Use a box grater or food processor to shred the cabbage and carrots quickly and evenly.
  • Toast your sesame seeds in a dry skillet for 30 seconds, it brings out a deeper nutty flavor that elevates the whole dish.
  • If you're allergic to peanuts, sunflower seed butter works beautifully and gives the dressing a slightly earthier taste.
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