Crunchy Thai Peanut Salad (Print Version)

Crispy vegetables with shredded cabbage, carrots, and edamame tossed in tangy peanut dressing. Quick, refreshing, 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 fresh cilantro, chopped

→ Peanut Dressing

08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari
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 fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water

→ Toppings

17 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving

# How to Prepare:

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 -
  • Everything stays crisp and bright, even if you toss it ahead of time, which means less stress when people show up hungry.
  • The peanut dressing is so good you will want to double it and keep a jar in the fridge for everything else you eat that week.
  • It works as a side dish or a full meal depending on how hungry you are and whether you remember to add protein.
  • You can prep the whole thing without turning on a single burner, which is a gift on hot days or when your stove is already crowded.
02 -
  • Add the water to the dressing slowly, because peanut butter varies wildly in thickness and you can always add more but you cannot take it back once it is too thin.
  • If you are making this ahead, keep the dressing in a separate container and toss right before serving, or the cabbage will start to soften and lose its crunch.
  • Taste the dressing before you pour it over everything, because soy sauce and peanut butter brands differ in saltiness and you might need to tweak the balance.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before sprinkling them on top, it brings out a nutty flavor that makes a surprising difference.
  • If your peanut butter is the natural kind that separates, stir it really well before measuring or your dressing will be grainy and sad.
  • Use a microplane to grate the ginger and garlic directly into the dressing bowl so you do not lose any of the juice or flavor on a cutting board.
Return