Crunchy Thai Peanut Salad Recipe

Introduction

This Crunchy Thai Peanut Salad is a vibrant, colorful dish bursting with fresh flavors and a delightful crunch in every bite. Tossed with a creamy, tangy peanut dressing, this salad is perfect as a light meal, side dish, or even a potluck favorite. Packed with fresh veggies, healthy fats, and protein, it’s as nutritious as it is delicious!

Ingredients (Quantities)

For the Salad:

Cabbage: 3 cups, shredded (use a mix of green and purple for color)
Carrots: 1 cup, julienned or shredded
Red bell pepper: 1, thinly sliced
Cucumber: 1 cup, thinly sliced or julienned
Edamame (cooked): 1 cup
Green onions: 2 stalks, thinly sliced
Fresh cilantro: 1/4 cup, chopped
Crushed peanuts: 1/3 cup
Sesame seeds: 1 tablespoon

For the Peanut Dressing:

Peanut butter: 1/4 cup (smooth or creamy)
Soy sauce: 2 tablespoons (use tamari for gluten-free)
Rice vinegar: 1 tablespoon
Lime juice: 1 tablespoon (freshly squeezed)
Sesame oil: 1 teaspoon
Honey or maple syrup: 1 tablespoon (optional, for sweetness)
Garlic: 1 clove, minced
Ginger: 1 teaspoon, freshly grated
Water: 1–2 tablespoons (to thin the dressing as needed)

Optional Ingredients

Grilled chicken or shrimp: For added protein
Chili flakes or Sriracha: For a spicy kick
Avocado slices: For added creaminess
Rice noodles: To make it a more filling dish

Instructions

Prepare the vegetables: Wash and shred the cabbage, julienne the carrots, and slice the bell pepper, cucumber, and green onions. Set aside in a large mixing bowl.
Cook the edamame: If using frozen edamame, boil for 3–5 minutes, then drain and let cool. Add to the vegetables.
Make the peanut dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, garlic, and ginger. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
Toss the salad: Pour the dressing over the vegetables and toss well to coat evenly.
Garnish: Sprinkle the salad with crushed peanuts, sesame seeds, and fresh cilantro.
Serve: Serve immediately or refrigerate for up to 2 hours before serving for an even better flavor.

Tips for Success

Use fresh, crisp vegetables to ensure maximum crunch.
Adjust the sweetness and acidity of the dressing to your preference by tweaking the lime juice and honey.
Add the dressing just before serving to keep the vegetables from becoming soggy.
For meal prep, store the dressing separately and mix when ready to eat.