Crunchy Thai Peanut Salad (Printer View)

Vibrant salad with shredded cabbage, carrots, edamame, and a creamy peanut dressing. Vegetarian and vegan-friendly.

# 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 garlic clove, 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

# Method:

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 Advice:

01 -
  • It comes together in the time it takes to complain about being too tired to cook.
  • The peanut dressing clings to every shred of vegetable and makes even cabbage exciting.
  • You can prep it ahead and it actually gets better as the flavors soak in.
  • It works as a side dish or a full lunch, and nobody will judge you for eating it straight from the bowl.
02 -
  • If the dressing is too thick, the salad will be clumpy and sad, so add water until it flows like honey.
  • Don't dress the salad more than an hour before serving or the cabbage will start to soften and lose its crunch.
  • Taste the dressing before you pour it on, everyone's peanut butter is a little different and you might need more lime or soy sauce to balance it out.
03 -
  • Use a mandoline or food processor to shred the cabbage and carrots quickly, your knife skills don't have to be perfect.
  • Toast your sesame seeds in a dry pan for two minutes before sprinkling them on top, it makes them taste nutty and complex instead of flat.
  • If the dressing seems too intense when you first taste it, don't worry, once it coats all the vegetables it mellows out and everything balances.
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