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–+ servings
spicy crunchy thai peanut salad

Thai Peanut Salad

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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4 servings

Equipment

  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 salad tongs or large serving spoon

Ingredients
  

  • 4 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 1 cup cucumber halved and thinly sliced
  • 3 green onions thinly sliced
  • 1 cup cooked edamame shelled
  • 1/2 cup fresh cilantro roughly chopped
  • 1/4 cup fresh mint roughly chopped
  • 1/2 cup roasted peanuts roughly chopped
  • 1/3 cup creamy peanut butter
  • 3 tablespoon soy sauce or tamari
  • 2 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 1–2 teaspoons sriracha or chili sauce to taste
  • 1 2–4 tablespoons warm water as needed to thin dressing
  • 1 clove garlic finely minced
  • 1 teaspoon fresh ginger finely grated
  • 1/4 teaspoon salt or to taste

Instructions
 

  • Add shredded green cabbage, purple cabbage, carrots, bell pepper, cucumber, green onions, edamame, cilantro, and mint to the large mixing bowl.
  • In the small mixing bowl, combine peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, sriracha, garlic, ginger, and salt.
  • Whisk the dressing ingredients until smooth, adding warm water a little at a time until it reaches a pourable consistency.
  • Pour the peanut dressing over the vegetables in the large mixing bowl.
  • Toss the salad thoroughly with salad tongs or a large spoon until all vegetables are evenly coated with dressing.
  • Sprinkle chopped roasted peanuts over the top and gently toss once more.
  • Let the salad rest for 10 minutes at room temperature to allow the flavors to meld.
  • Taste and adjust seasoning with extra lime juice, soy sauce, or salt if needed before serving.

Notes

For best results, shred the vegetables finely so they hold the dressing well, and avoid overdressing by starting with about three-quarters of the dressing and adding more as needed. If preparing ahead, keep the dressing separate and toss just before serving to maintain crunch, adding peanuts at the last minute so they stay crisp. You can customize the salad by adding grilled chicken, shrimp, or tofu for extra protein and adjusting the spice level with more or less sriracha. When thinning the dressing, use warm water slowly so it stays silky rather than runny, and taste frequently as you adjust; the flavors should be bright, slightly tangy, and well-balanced between salty, sweet, and spicy.
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