Crunchy Thai Peanut Salad

I was standing in my kitchen one humid July afternoon, staring at a fridge full of vegetables that needed using up, when I remembered a salad I'd had at a little Thai place downtown. The peanut dressing had been so good I'd asked for extra on the side. I grabbed my cabbage, carrots, and a jar of peanut butter, and started experimenting. Twenty minutes later, I had a bowl of something so crunchy, tangy, and satisfying that I forgot all about the heat.

I brought this salad to a potluck once, and it was gone before the main course even hit the table. My friend Sarah, who swore she didn't like cabbage, stood by the bowl with a fork and kept going back. She texted me the next day asking for the recipe. Now she makes it every week for her lunches, and I love knowing I converted someone to the cabbage side.

Ingredients

• Green cabbage: Provides the bulk and crunch, and it holds up beautifully without wilting even if you make this ahead.
• Purple cabbage: Adds a gorgeous pop of color and a slightly peppery flavor that balances the sweetness of the dressing.
• Carrots: Shred them fresh for the best texture, and they add natural sweetness and vibrant orange color.
• Edamame: These little green gems bring plant-based protein and a tender bite that contrasts nicely with the crisp vegetables.
• Red bell pepper: Slice it as thin as you can for delicate ribbons that add sweetness and a slight crunch.
• Scallions: Their mild onion flavor and bright green tops bring freshness without overpowering the other ingredients.
• Cilantro: Fresh cilantro is a must here, it adds that authentic Thai brightness that ties everything together.
• Creamy peanut butter: The base of the dressing, choose a natural one without added sugar for the best flavor control.
• Soy sauce: Adds salty umami depth, or use tamari if you need it gluten-free.
• Rice vinegar: Brings a gentle tanginess that balances the richness of the peanut butter without being too sharp.
• Lime juice: Freshly squeezed is key, it adds brightness and a citrusy zing that wakes up the whole salad.
• Maple syrup: A touch of sweetness rounds out the dressing and helps balance the salty and tangy notes.
• Toasted sesame oil: Just a teaspoon adds a nutty, aromatic quality that makes the dressing taste more complex.
• Fresh ginger: Grate it finely so it blends smoothly and adds a warm, spicy kick.
• Garlic: One clove minced fine gives the dressing a savory backbone without being too pungent.
• Roasted peanuts: Roughly chopped for topping, they add extra crunch and reinforce the peanut flavor in every bite.
• Sesame seeds: Optional but wonderful, toasting them first makes them nutty and fragrant.

Instructions

Prep the vegetables:

In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro. Toss them gently with your hands so everything is evenly distributed and ready to soak up the dressing.

Make the peanut dressing:

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

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.

Add toppings and serve:

Transfer the salad to a serving platter or individual bowls, then sprinkle the roasted peanuts and sesame seeds on top. Serve immediately with lime wedges on the side for squeezing over each portion.

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One evening, I made this salad for myself after a long day, intending to eat it straight from the bowl on the couch. But the smell of ginger and lime drew my neighbor over, and we ended up sitting on the back porch, splitting the bowl and talking until the fireflies came out. It's funny how a simple salad can turn into an evening you remember.

Make It Your Own

If you need extra protein, grilled tofu or shredded rotisserie chicken are perfect additions, though the chicken makes it non-vegan. For a nut-free version, swap the peanut butter for sunflower seed butter and use sunflower seeds instead of peanuts. You can also toss in snap peas, cucumber, or even thinly sliced radishes for extra crunch and freshness. I've made this dozens of times, and it's forgiving enough to handle whatever vegetables you have on hand.

Storage and Leftovers

This salad is best enjoyed fresh, when everything is still crisp and bright. If you do have leftovers, store them in an airtight container in the fridge for up to two days. The cabbage will soften a bit as it sits in the dressing, but it still tastes great. I actually like it the next day when the flavors have had time to meld together, even if the texture isn't quite as crunchy. Just give it a good toss before serving and maybe add a handful of fresh peanuts on top.

Serving Suggestions

I love serving this salad alongside grilled salmon or as part of a summer picnic spread. It's also hearty enough to be a light lunch on its own, especially if you add some extra edamame or tofu. The lime wedges on the side are non-negotiable for me, that extra squeeze of citrus right before you eat makes everything taste brighter.

• Pair it with coconut rice or jasmine rice for a more filling meal.
• Serve it as a side at a barbecue, it holds up well even in warm weather.
• Pack it for lunch in a mason jar with the dressing on the bottom and veggies on top, then shake and eat.

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This salad has become my go-to whenever I want something fresh, fast, and full of flavor. I hope it brings as much crunch and joy to your table as it has to mine.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to a day in advance. Store them in separate containers in the refrigerator. Combine and toss just before serving to maintain maximum crunchiness.

→ What can I use if I'm allergic to peanuts?

Substitute with almond butter, sunflower seed butter, or tahini for a similar creamy texture. Adjust seasonings to taste, as alternative butters may have different flavor profiles than peanut butter.

→ How do I make the dressing thinner or thicker?

Add water one tablespoon at a time to thin the dressing or reduce it for a thicker consistency. Start with 2 tablespoons of water and adjust gradually until you reach your desired consistency.

→ What proteins pair well with this salad?

Grilled tofu, shredded rotisserie chicken, or crispy chickpeas work wonderfully. You can also add hard-boiled eggs or tempeh for additional protein and texture variety.

→ How long does this salad stay fresh?

Best enjoyed immediately after assembly for optimal crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though vegetables may soften over time.

→ Is this salad naturally gluten-free?

Use tamari instead of regular soy sauce to make it gluten-free. Always verify that other ingredients like peanut butter are certified gluten-free if you have celiac disease or gluten sensitivity.