Crunchy Thai Peanut Salad

My coworker brought this to a potluck one summer, and I watched people circle back three times. The crunch was so loud you could hear it across the room. I cornered her by the drinks table and got the recipe on a napkin, which I still have tucked in my recipe binder with a soy sauce stain on it. It turned out to be way easier than I thought, and now I make it whenever I need something that actually tastes alive.

I started bringing this to backyard dinners because it travels well and nobody ever expects a salad to disappear that fast. One time I forgot the peanuts on top and someone still asked for the recipe. The colors alone make people curious, and then the lime wakes everything up. It became my go to whenever I want to look like I tried harder than I did.

Ingredients

• Green cabbage: Shred it thin so it stays crisp and doesnt overpower the other textures.
• Purple cabbage: Adds color and a slightly peppery bite that balances the sweetness of the dressing.
• Shredded carrots: Use the big holes on a box grater for thick, crunchy ribbons instead of sad little shreds.
• Edamame: Make sure theyre fully cooled before tossing or theyll wilt the cabbage.
• Red bell pepper: Slice it as thin as you can, it should bend a little in your hand.
• Scallions: Both the white and green parts add a mild onion flavor without any harshness.
• Fresh cilantro: Chop it rough, big pieces taste better and look more alive.
• Creamy peanut butter: The base of the dressing, use the kind that stirs easily and isnt too stiff.
• Soy sauce: Adds salt and depth, swap for tamari if you need it gluten free.
• Rice vinegar: Mild and slightly sweet, it keeps the dressing from tasting too heavy.
• Lime juice: Freshly squeezed is worth it, bottled stuff tastes flat here.
• Maple syrup: Balances the salty and tangy, honey works too if thats what you have.
• Toasted sesame oil: A little goes a long way, it adds that nutty background hum.
• Fresh ginger: Grate it fine so you get the flavor without chewy bits.
• Garlic: One clove minced adds sharpness without taking over.
• Water: Thins the dressing so it coats instead of clumps.
• Roasted peanuts: Chop them rough for big crunchy bursts on top.
• Toasted sesame seeds: Optional but they add a nice nutty finish.
• Lime wedges: For serving, people love squeezing extra lime over their bowl.

Instructions

Prep the vegetables:

Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro together in a big bowl. Make sure everything is dry or the dressing wont stick.

Mix the peanut dressing:

Whisk the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic in a smaller bowl. Add water a tablespoon at a time until it pours easily but still has body.

Toss everything together:

Pour the dressing over the vegetables and use your hands or tongs to toss it thoroughly. You want every piece coated, not just the stuff on top.

Top and serve:

Move the salad to a platter or bowls, then scatter the peanuts and sesame seeds over the top. Set out lime wedges on the side so people can add more if they want.

Save

I made this for a friend who claimed she didnt like salad, and she ate two bowls standing up in my kitchen. She kept saying it didnt taste like salad, it tasted like something youd actually crave. That was the moment I realized this recipe had more power than I thought. Now I make it whenever someone needs convincing that vegetables can be the main event.

Make Ahead Tips

You can prep all the vegetables and store them in a big container in the fridge for up to a day. Keep the dressing separate in a jar and shake it before using. Once its tossed, the salad is best eaten within a few hours, but leftovers will still taste good the next day even if theyre a little softer.

Swaps and Additions

If you cant do peanuts, almond butter or sunflower seed butter work just as well in the dressing. For extra crunch, throw in snap peas, cucumber, or even thinly sliced radishes. I once added leftover grilled chicken on top and it turned into a full dinner. You can also swap the edamame for chickpeas if thats easier to find.

Serving Suggestions

This salad is great on its own for lunch or as a side next to grilled tofu, salmon, or chicken. It also works really well at potlucks because it holds up on a table for a while without wilting. I like to serve it in a big shallow bowl so people can see all the colors.

• Pair it with spring rolls or dumplings for a full Thai inspired spread.
• Serve it over rice noodles to make it more filling.
• Pack it in jars with the dressing on the bottom for an easy lunch to go.

Save

This salad has a way of making people feel good, not just because its healthy but because it actually tastes exciting. Keep it in your back pocket for when you need something quick, colorful, and impossibly crunchy.

Recipe Q&A

→ Can I make the dressing ahead of time?

Yes, prepare the peanut dressing up to 2 days in advance and store in an airtight container. Stir well before using, as it may thicken when chilled. Thin with water if needed for pouring consistency.

→ What protein additions work best?

Grilled tofu, shredded rotisserie chicken, or crispy chickpeas complement this salad beautifully. For a vegan option, marinated tofu adds substance without compromising the fresh, light profile.

→ How do I prevent soggy vegetables?

Add the dressing just before serving to maintain crispness. If preparing ahead, keep vegetables and dressing separate until ready to eat. Store leftovers in an airtight container for up to 2 days.

→ What are good substitutes for peanut butter?

Almond butter, tahini, or sunflower seed butter work excellently. Use the same amount and adjust seasoning to taste. These alternatives create equally flavorful dressings with unique nutty notes.

→ Can I customize the vegetables?

Absolutely. Swap in snap peas, cucumber, shredded beets, or broccoli florets for variety. Add julienned jicama for extra crunch or steamed green beans for different texture and flavor dimensions.

→ Is this salad naturally vegan and gluten-free?

Yes, it's both when using tamari instead of regular soy sauce and maple syrup instead of honey. Verify all ingredient labels for cross-contamination, especially concerning soy sauce and peanut products.