Crunchy Thai Peanut Salad

I was standing in my kitchen on a Tuesday night, staring at a half-empty crisper drawer, when I realized I had all the makings of something colorful and crunchy. I had been craving something fresh, something that didn't require heat or much effort, and this salad came together almost by accident. The peanut dressing I whisked up tasted so good I caught myself dipping carrot sticks into it before I even tossed the salad. It's become my go-to whenever I need something that feels like a meal but doesn't weigh me down. Now I make it at least twice a month, and it never gets old.

The first time I brought this to a potluck, I wasn't sure how it would go over. I set it down next to a tray of pasta salad and a platter of sandwiches, and within twenty minutes, the bowl was nearly empty. A friend asked if I had made the dressing from scratch, and when I said yes, she looked at me like I had pulled off some kind of magic trick. It's funny how something so simple can make people think you've spent hours in the kitchen. That night, I went home with three requests for the recipe.

Ingredients

• Shredded green cabbage: The backbone of the salad, it adds structure and a satisfying crunch that holds up even after being dressed.
• Shredded purple cabbage: Not just for color, it brings a slightly peppery bite that balances the sweetness of the dressing.
• Shredded carrots: These add natural sweetness and a pop of orange that makes the whole bowl look alive.
• Shelled edamame: Cooked and cooled, they give the salad a protein boost and a buttery texture that contrasts beautifully with the crunch.
• Red bell pepper: Thinly sliced, it adds a subtle sweetness and a crisp snap that echoes the cabbage.
• Scallions: Sliced thin, they bring a mild onion flavor that doesn't overpower but definitely adds dimension.
• Fresh cilantro: Chopped and scattered throughout, it brightens everything and makes the salad taste fresher than fresh.
• Creamy peanut butter: The base of the dressing, it creates that rich, nutty coating that clings to every shred of vegetable.
• Soy sauce or tamari: This is what gives the dressing its salty, umami depth, and tamari keeps it gluten-free if needed.
• Rice vinegar: A gentle acidity that cuts through the richness of the peanut butter without being too sharp.
• Lime juice: Freshly squeezed is key here, it adds brightness and a citrusy zing that wakes up the whole dressing.
• Maple syrup or honey: Just enough sweetness to balance the salty and tangy elements, and it helps the dressing coat smoothly.
• Toasted sesame oil: A small amount goes a long way, adding a warm, nutty aroma that makes the dressing smell as good as it tastes.
• Fresh ginger: Grated fine, it brings a subtle heat and a fragrant kick that makes the dressing feel alive.
• Garlic: Minced and raw, it adds a sharp, savory note that deepens the flavor without overwhelming.
• Water: Added gradually, it thins the dressing just enough to make it pourable and easy to toss.
• Roasted peanuts: Roughly chopped, they add a final layer of crunch and a toasted richness that ties everything together.
• Toasted sesame seeds: Optional but wonderful, they add a delicate nuttiness and a bit of visual appeal.
• Lime wedges: Served on the side, they let everyone add an extra squeeze of brightness if they want it.

Instructions

Prep the vegetables:

In a large mixing bowl, combine the green cabbage, purple cabbage, shredded carrots, edamame, sliced bell pepper, scallions, and cilantro. Toss them gently with your hands so everything gets evenly distributed and the colors start to mingle.

Make the peanut dressing:

In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic until smooth. Add water one tablespoon at a time, whisking after each addition, until the dressing is pourable but still creamy.

Toss the salad:

Pour the peanut dressing over the vegetables and toss well, making sure every shred of cabbage and carrot gets coated. Use tongs or your hands to really work the dressing in so nothing stays dry.

Garnish and serve:

Transfer the salad to a serving platter or divide it among individual bowls. Sprinkle the chopped roasted peanuts and sesame seeds over the top, and tuck a few lime wedges on the side for squeezing.

Save to Pinterest

One summer evening, I made this salad for dinner and ate it outside on the porch while the sun was setting. The crunch of the cabbage, the creaminess of the peanut dressing, and the way the lime cut through everything felt like exactly what I needed after a long, hot day. I remember thinking that this was the kind of meal that didn't need anything else, no sides, no fuss, just a bowl of something fresh and satisfying. It's a small memory, but it's the kind that sticks with you because it felt just right.

How to Store Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to two days. The salad will soften a bit as it sits, but the flavors actually deepen and meld together, which some people prefer. If you want to keep things extra crunchy, store the dressing separately and toss it with the vegetables right before serving. I've also found that adding a handful of fresh cabbage or carrots to leftover salad brings back some of that original crunch. Just give it a quick toss and it feels almost as good as new.

Swaps and Substitutions

This salad is incredibly flexible, and I've made it with whatever I had on hand more times than I can count. If you can't do peanuts, almond butter or sunflower seed butter work beautifully in the dressing, though sunflower butter will turn it a little green when it reacts with the lime, which is harmless but surprising. You can swap the edamame for chickpeas, grilled tofu, or even shredded chicken if you're not keeping it vegan. I've also added snap peas, cucumber, or shredded Brussels sprouts when I wanted more crunch. The dressing is forgiving, so feel free to adjust the sweetness, acidity, or spice level to match your taste.

Serving Suggestions

This salad shines on its own, but it also plays well with others. I've served it alongside grilled salmon, rice bowls, or even as a topping for lettuce wraps. It's also great tucked into a pita or rolled up in a tortilla for a quick lunch. If you're making it for a crowd, set out extra lime wedges, chopped peanuts, and a small bowl of chili flakes so people can customize their bowls.

• Serve it with spring rolls or dumplings for a light, Thai-inspired meal.
• Pack it in a mason jar with the dressing on the bottom and the vegetables on top for a portable lunch.
• Top it with crispy wonton strips or fried shallots for an extra layer of texture and flavor.

Save to Pinterest

This salad has a way of making me feel good every time I make it, like I'm doing something kind for myself without any fuss. I hope it becomes one of those recipes you reach for when you need something fresh, fast, and full of flavor.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately ahead of time. Store them in airtight containers in the refrigerator for up to 2 days. Toss them together just before serving to maintain the crunch of the vegetables.

→ What can I substitute for peanut butter?

You can use almond butter, sunflower butter, or tahini as alternatives. These will provide similar creaminess while offering different flavor profiles. Adjust the liquid content slightly if needed to achieve the right dressing consistency.

→ How do I add protein to this dish?

Top the salad with grilled tofu, shredded rotisserie chicken, or crispy chickpeas for extra protein. You can also drizzle with sesame oil and add cashews or almonds for additional nutrition and texture.

→ Is this salad truly vegan and dairy-free?

Yes, when prepared with the listed ingredients and using tamari instead of regular soy sauce, this salad is completely vegan and dairy-free. Always verify ingredient labels for any hidden allergens or animal-derived products.

→ What vegetables can I add for extra crunch?

Consider adding snap peas, cucumber, water chestnuts, or radishes. You can also include shredded apple or pear for a subtle sweetness that complements the peanut dressing beautifully.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will gradually soften over time, so it's best enjoyed fresh. Keep the dressing separate if storing to maintain maximum crispness.