Crunchy Thai Peanut Salad (Print Version)

A vibrant mix of shredded cabbage, carrots, and edamame tossed in a creamy, tangy peanut dressing.

# What You 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 - ¼ cup fresh cilantro, chopped

→ Peanut Dressing

08 - ¼ 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 - ¼ cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving

# How To Make It:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, thinly sliced bell pepper, sliced scallions, and fresh cilantro.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Gradually add water until dressing reaches desired pourable consistency.
03 - Pour peanut dressing over the vegetable mixture and toss thoroughly to ensure even coating of all ingredients.
04 - Transfer salad to a serving platter or individual bowls. Top with chopped roasted peanuts, toasted sesame seeds, and additional cilantro if desired.
05 - Serve immediately with lime wedges on the side for added acidity and flavor.

# Expert Advice:

01 -
  • Every bite is a loud, satisfying crunch that makes you feel like youre eating something ridiculously fresh.
  • The peanut dressing clings to everything without getting soggy, even if you make it a little ahead.
  • Its one of those dishes that looks impressive but secretly takes less time than ordering takeout.
02 -
  • Dont dress the salad until right before serving or the cabbage will lose its crunch and get limp.
  • If the dressing seizes up when you add the lime juice, a splash of warm water will bring it back to life.
  • Taste the dressing before you pour it, it should be a little too strong on its own because the vegetables will mellow it out.
03 -
  • Use a mandoline to slice the cabbage and carrots paper thin, it makes the texture so much better.
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them, the flavor difference is huge.
  • If you want it spicier, add a pinch of red pepper flakes or a squirt of sriracha to the dressing.
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