Crunchy Thai Peanut Salad

My colleague brought this salad to a potluck lunch one summer, and I watched everyone go back for seconds. The crunch was so loud you could hear it across the table. I asked for the recipe immediately, scribbled it on a napkin, and made it that same weekend. It's been my go-to ever since whenever I need something bright, fast, and satisfying.

I started making this salad for weeknight dinners when I didn't feel like turning on the stove. My kids, who usually avoid anything green, devoured it because of the peanut sauce. Now it's a regular request, especially when the weather gets warm. I love that I can prep everything in advance and toss it together right before serving.

Ingredients

• Shredded green cabbage: Adds bulk and a crisp texture that holds up beautifully under the dressing without wilting.
• Shredded purple cabbage: Brings color and a slightly earthier flavor that balances the sweetness of the dressing.
• Shredded carrots: Provide natural sweetness and a vibrant orange pop that makes the salad look as good as it tastes.
• Edamame: Adds plant-based protein and a creamy bite that makes this salad more filling.
• Red bell pepper: Gives a juicy crunch and mild sweetness that cuts through the richness of the peanut dressing.
• Scallions: Offer a sharp, fresh bite that brightens up every forkful.
• Fresh cilantro: Brings herbal freshness and a hint of citrus that ties everything together.
• Creamy peanut butter: The base of the dressing, lending richness and body that clings perfectly to the vegetables.
• Soy sauce: Adds salty umami depth that makes the dressing savory and crave-worthy.
• Rice vinegar: Provides gentle acidity that keeps the dressing from feeling too heavy.
• Lime juice: Brightens the whole salad with a fresh, tangy kick.
• Maple syrup: Balances the saltiness and acidity with just enough sweetness.
• Toasted sesame oil: Adds a nutty, toasted aroma that deepens the flavor of the dressing.
• Fresh ginger: Brings warmth and a slight spice that wakes up your palate.
• Garlic: Adds sharpness and complexity without overpowering the other flavors.
• Roasted peanuts: Finish the salad with extra crunch and a toasted richness.
• Toasted sesame seeds: Optional but wonderful for an extra layer of nutty flavor and texture.

Instructions

Prep the vegetables:

In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro. Toss gently so everything is evenly distributed and ready to soak up the dressing.

Make the peanut dressing:

In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Gradually add water, one tablespoon at a time, until the dressing is pourable but still thick enough to coat the vegetables.

Dress the salad:

Pour the peanut dressing over the vegetables and toss well, making sure every piece is coated. Use your hands or tongs to really work the dressing in.

Finish and serve:

Transfer the salad to a serving platter or individual bowls. Sprinkle with roasted peanuts, sesame seeds, and extra cilantro if you like, and serve with lime wedges on the side for an extra squeeze of brightness.

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I made this salad for a family barbecue once, and my uncle, who never touches salads, ate two full servings. He kept saying it didn't taste like rabbit food, which I took as the highest compliment. It's become the dish I bring when I want to prove that healthy food can be exciting.

Storing and Making Ahead

You can prep all the vegetables and store them in an airtight container in the fridge for up to two days. Keep the dressing in a separate jar and shake it well before using. Once dressed, the salad is best enjoyed within a few hours, but leftovers will keep for up to two days in the fridge, though the vegetables will soften a bit.

Customizing Your Salad

I've added grilled tofu, shredded chicken, and even crispy chickpeas when I want more protein. Sliced snap peas, cucumber, or even mango add extra crunch and sweetness. If you're not a cilantro fan, swap it for fresh mint or basil. This salad is forgiving and welcomes whatever you have on hand.

Serving Suggestions

This salad shines as a side dish next to grilled meats or fish, but I've also eaten it straight from the bowl as a light lunch. It pairs beautifully with spring rolls, rice bowls, or even just a slice of crusty bread. The lime wedges aren't just garnish, they really do brighten every bite when squeezed over the top.

• Serve it alongside grilled chicken or shrimp for a complete meal.
• Pack it for lunch in a mason jar with dressing on the bottom and veggies on top.
• Double the dressing recipe and use leftovers as a dip for fresh vegetables or rice paper rolls.

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This salad has a way of making vegetables feel like a celebration rather than a chore. I hope it brings as much color and crunch to your table as it does to mine.

Recipe Questions & Answers

→ Can I prepare this salad in advance?

Yes, you can chop the vegetables and prepare the dressing separately up to 1 day ahead. Store them in airtight containers in the refrigerator. Combine and dress the salad just before serving to maintain maximum crunchiness.

→ How do I make this salad protein-rich?

Add grilled tofu, shredded rotisserie chicken, or chickpeas for additional protein. You can also top with a poached egg or scatter some roasted nuts for extra nutrition and satiety.

→ What can I substitute for peanut butter?

Almond butter, sunflower seed butter, or tahini work wonderfully as alternatives. Adjust the consistency with water as needed. Each substitute will give the dressing a slightly different flavor profile.

→ How long does this salad keep?

Undressed salad components store for up to 3 days in the refrigerator. Once dressed, enjoy within a few hours for optimal texture. Leftovers can be refrigerated for up to 2 days, though vegetables may soften slightly.

→ Is this salad gluten-free?

Yes, if you use tamari instead of regular soy sauce and verify all other ingredients are gluten-free. Always check ingredient labels, as cross-contamination can occur during processing.

→ What vegetables can I add for variation?

Snap peas, cucumber, thinly sliced radishes, shredded beets, or sliced bell peppers work great. Feel free to adjust vegetables based on season and preference while maintaining the fresh, crunchy character of the dish.