Crunchy Thai Peanut Salad (Printable)

Shredded cabbage, carrots, and edamame tossed in a tangy peanut dressing. Refreshing and satisfying.

# 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
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 Suggestions:

01 -
  • It stays crisp even after tossing, so you can prep it ahead without losing that satisfying crunch.
  • The peanut dressing is ridiculously versatile and works on everything from noodles to grilled vegetables.
  • It feels indulgent but is actually light, filling, and loaded with color and texture.
  • You can throw it together in under twenty minutes with no cooking required.
02 -
  • Add water to the dressing slowly, you can always thin it out, but you cannot thicken it back up without more peanut butter.
  • Taste the dressing before tossing, it should be bold and slightly salty because the vegetables will mellow it out.
  • If your edamame are frozen, make sure they are completely cooled before adding them or they will wilt the cabbage.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before adding them, it makes them smell incredible and taste even nuttier.
  • Use a box grater or food processor to shred the cabbage and carrots quickly and evenly.
  • If your peanut butter is too thick, microwave it for ten seconds before whisking to make it easier to blend.
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