Name: Thai Peanut Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 cups shredded green cabbage; 2 cups shredded red cabbage; 1 cup shredded carrots; 1 1/2 cups cucumber thinly sliced into rounds or julienned; 4 green onions sliced; 1 cup shelled edamame thawed if frozen; 1 orange bell pepper thinly sliced; 1 red bell pepper thinly sliced; 1 yellow bell pepper thinly sliced; ¼ cup fresh mint leaves chopped fine; 1/2 cup fresh cilantro chopped fine; ½ cup chopped peanuts; Optional Protein: 2 cups shredded chicken or rotisserie chicken; ⅓ cup creamy peanut butter; 2 tablespoons soy sauce or tamari; 2 tablespoons rice vinegar; 1 tablespoon lime juice; 2 tablespoons honey or agave; 2 tablespoons sesame oil; 1 teaspoon fresh grated ginger or ginger paste; 1 clove garlic minced; 2 –4 tablespoons warm water to thin; Optional: 1–2 teaspoons sriracha or gochujang chili paste for heat

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Thai Peanut Salad is our go-to for vibrant flavors and refreshing crunch. This colorful dish, bursting with crisp veggies, creamy peanut dressing, and a delightful crunch from peanuts, is sure to bring joy to your table. Each bite holds a mix of textures and tastes that are both satisfying and nourishing. The great thing about this salad is how effortlessly it can be whipped up, making it perfect for busy weeknights or a gathering with friends.

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I first encountered this Thai Peanut Salad at a local café, where it was served as a refreshing lunch option. I remember savoring every bite and thinking how easy it would be to recreate at home. The combination of fresh vegetables and the rich, nutty peanut dressing is a match made in culinary heaven. This salad is not only delicious but also easy on the wallet and perfect for any occasion. I can’t wait for you to try it out!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Thai Peanut Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Thai Peanut Salad

Why You’ll Love This Recipe

Simple & Quick: It takes just 20 minutes to prep and another 20 minutes to make.
Irresistible Flavor: The creamy peanut dressing beautifully complements the fresh vegetables.
Eye-Catching Appeal: Bright colors and beautiful textures make it a stunning addition to any meal.
Flexible Serving: Enjoy it as a light lunch, a side dish, or serve it at your next gathering.
Diet-Friendly Options: Easily adaptable for gluten-free, vegan, or vegetarian diets.

Ingredients You’ll Need

2 cups shredded green cabbage: This adds a crunchy base; Napa cabbage is a great substitute for a milder flavor.
2 cups shredded red cabbage: Provides a boost of color and antioxidant benefits; you can mix it with green cabbage for a flavor twist.
1 cup shredded carrots: Sweet and crunchy, carrots introduce a beautiful color contrast; shredded beets can replace them for added earthiness.
1 1/2 cups cucumber, thinly sliced: Cucumbers add a crisp, refreshing element; feel free to swap for zucchini or bell pepper for variance.
4 green onions, sliced: They bring a mild onion flavor that complements the salad; chives could be a substitute here.
1 cup shelled edamame, thawed if frozen: Adding protein and a nutty flavor; chickpeas can be a great alternative for a different texture.
1 orange bell pepper, thinly sliced: Sweet and juicy, enhancing the salad’s flavor profile; red or yellow bell peppers work too.
1 red bell pepper, thinly sliced: Offers edition of sweetness; as mentioned, other colors are equally delightful.
1 yellow bell pepper, thinly sliced: Its mild sweetness rounds out the peppery taste of the salad; you could leave this out if you prefer fewer peppers.
¼ cup fresh mint leaves, chopped fine: Mint gives a refreshing lift; cilantro can be a tasty swap for a different herbal note.
1/2 cup fresh cilantro, chopped fine: Brings a burst of freshness; if you’re not a cilantro fan, parsley can take its place.
½ cup chopped peanuts: They contribute crunch and a nutty element; sunflower seeds or pumpkin seeds are great alternatives for nut allergies.
Optional Protein: 2 cups shredded chicken or rotisserie chicken: This addition elevates the salad into a complete meal; for a plant-based option, try shredded tofu or tempeh.
⅓ cup creamy peanut butter: The star of the salad dressing; almond butter can provide a new flavor twist.
2 tablespoons soy sauce or tamari: Adds umami depth; coconut aminos can substitute for a gluten-free version.
2 tablespoons rice vinegar: It lends brightness to the dressing; cider vinegar is a good alternative if you’re out.
1 tablespoon lime juice: Brightens the flavors; lemon juice can also work in a pinch.
2 tablespoons honey or agave: Sweetens the dressing beautifully; maple syrup serves as a vegan substitute.
2 tablespoons sesame oil: The nutty flavor enhances the overall taste; olive oil or another neutral oil can be used if necessary.
1 teaspoon fresh grated ginger or ginger paste: Infuses a warm, spicy note; ground ginger can work if that’s what you have on hand.
1 clove garlic, minced: Adds aroma and flavor depth; garlic powder is a suitable substitute.
2 –4 tablespoons warm water: To achieve the desired dressing consistency; start with two and add more if needed.
Optional: 1–2 teaspoons sriracha or gochujang chili paste for heat: Perfect for those who enjoy a bit of spice; omit it for a milder option.

How to Make Thai Peanut Salad

Make the Dressing: In a bowl or jar, whisk together ⅓ cup creamy peanut butter, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 2 tablespoons honey or agave, 2 tablespoons sesame oil, 1 teaspoon fresh grated ginger or ginger paste, and 1 clove garlic minced.
Adjust Consistency: Slowly add warm water, one tablespoon at a time, until the dressing is wonderfully pourable. Tasting is key here; feel free to adjust with extra lime for brightness, honey for sweetness, or a dash of sriracha for heat.
Combine Salad Veggies: In a large mixing bowl, toss together 2 cups shredded red cabbage, 2 cups shredded green cabbage, 1 cup shredded carrots, 1 1/2 cups cucumber, 4 green onions, 1 cup shelled edamame, and all bell peppers.
Add Fresh Herbs: Gently mix in ¼ cup chopped fresh mint leaves and ½ cup chopped fresh cilantro until well incorporated. The freshness of the herbs truly makes this salad shine.
Optional Protein: If you’re adding shredded chicken or rotisserie chicken, toss it in now, making sure it gets well distributed.
Dress the Salad: Drizzle the prepared peanut dressing over the salad and toss thoroughly to ensure everything is coated.
Add Crunch: Top your creation with ½ cup chopped peanuts for that essential crunch.
Serve & Enjoy: Enjoy it right away, or refrigerate until you’re ready to savor the delicious flavors.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad does well at room temperature for about 2 hours, making it perfect for picnics. For longer storage, consider freezing the veggie components without the dressing and enjoy within 3 months. To refresh after refrigeration, just give it a good toss and add a bit of water or nut butter if the dressing has thickened.

Chef’s Helpful Tips

Avoid watery salad: When preparing cucumbers, remove seeds to keep the salad crisp.
Make it ahead: The dressing keeps well for about a week, so feel free to prepare it in advance.
Adjust to your taste: Don’t hesitate to modify the spices or herbs to suit your palate. Enjoy a crisper texture or additional crunch by switching up the ingredients.
When shredding veggies, consistent size is key for even bites and flavors.
If you want to prepare a meal prep version, store the dressing separately to maintain freshness.

Thai Peanut Salad is a colorful, adaptable dish that’s sure to impress everyone at your table. Each ingredient is carefully considered, contributing its unique flavor and texture to create a refreshing and satisfying dish that you can enjoy at any time. Feel free to play around with the ingredients and make it your own; I encourage some experimentation! Whether you’re enjoying it as a light lunch or at a festive dinner, I’m sure this recipe will become a staple in your home.

Recipe FAQs

Can I make this salad vegan?

Absolutely! Simply skip the shredded chicken or use shredded tofu or chickpeas for protein. You can also ensure your peanut butter is free of animal products.

How can I make the dressing spicier?

For those who enjoy a good kick, consider adding 1-2 teaspoons of sriracha or gochujang chili paste while whisking up the dressing. You can always taste-test until you reach the perfect level of heat for you!

Can I prepare the salad in advance?

Yes, this salad holds up well, but it’s best to keep the dressing separate until just before serving. This way, the vegetables stay crisp and fresh.

Is there a nut-free alternative for the dressing?

Certainly! Sunflower seed butter works well as a substitute for peanut butter, providing a similar creaminess without the nuts. Just ensure that the rest of the ingredients remain suitable for your dietary needs.

⭐ If you make my Thai Peanut Salad recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Thai Peanut Salad

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Thai Peanut Salad

Storing & Reheating

Chef’s Helpful Tips