Crunchy Thai Peanut Salad

My neighbor brought this salad to a block party last summer, and I watched people go back for seconds before the burgers were even done. The colors alone stopped traffic at the table. I asked for the recipe right there, balanced my paper plate on one knee, and typed it into my phone while she laughed and told me the secret was in not skimping on the lime. I made it the next weekend and understood why everyone kept coming back.

I started making this on repeat during the weeks when cooking felt like a chore and nothing sounded good. The colors made my kitchen feel less dim on gray afternoons. My partner would wander in, steal a carrot ribbon, and suddenly we were both standing at the counter eating it straight from the bowl. It became our unofficial weeknight reset button.

Ingredients

• Shredded green cabbage: The sturdy backbone of the salad that holds up under dressing without wilting into sad ribbons after ten minutes.
• Shredded purple cabbage: Adds a pop of jewel tone color and a slightly sweeter, earthier crunch that balances the green.
• Shredded carrots: Buy them pre-shredded if you value your knuckles, or use a box grater for the freshest sweet flavor.
• Shelled edamame: The frozen kind works perfectly, just thaw them under cool water and pat dry so they do not water down your dressing.
• Red bell pepper: Slice it as thin as you can manage for delicate sweetness that does not overpower the other vegetables.
• Scallions: Both the white and green parts add a mild oniony bite without the harshness of raw red onion.
• Fresh cilantro: If you are in the cilantro-tastes-like-soap camp, swap in fresh basil or mint without hesitation.
• Creamy peanut butter: Use the regular kind, not the natural separated stuff, or your dressing will never emulsify properly.
• Soy sauce or tamari: Tamari keeps it gluten-free and tastes nearly identical, so use whichever is already in your pantry.
• Rice vinegar: Milder and slightly sweeter than white vinegar, it keeps the dressing bright without making your mouth pucker.
• Lime juice: Freshly squeezed makes all the difference, bottled lime juice tastes flat and defeated by comparison.
• Maple syrup or honey: Just enough sweetness to round out the salty and tangy without turning this into dessert.
• Toasted sesame oil: A little goes a long way, this is the nutty background note that makes the dressing taste complex.
• Fresh ginger: Grate it on a microplane for the easiest texture and the most aromatic punch.
• Garlic: One clove minced fine disappears into the dressing but leaves its warmth behind.
• Water: Add it slowly to thin the dressing, you can always add more but you cannot take it back.
• Roasted peanuts: Chop them rough for texture, leaving some big pieces to surprise your teeth.
• Toasted sesame seeds: Optional but worth the thirty seconds it takes to toast them in a dry skillet until fragrant.
• Lime wedges: For serving, because some people love an extra squeeze and you should let them have that joy.

Instructions

Prep the Vegetables:

Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large mixing bowl. Use your hands to fluff everything together so the colors distribute evenly and it looks like a party already happened.

Make the Peanut Dressing:

In a smaller 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 thin enough to drizzle but still clings to a spoon.

Toss It All Together:

Pour the dressing over the vegetable mixture and toss with tongs or your hands until every shred is coated. Do not be shy here, you want full coverage so every forkful tastes complete.

Add the Toppings:

Transfer the salad to a serving platter or divide it among bowls. Scatter the chopped peanuts and sesame seeds over the top, then tuck lime wedges around the edges so everyone can customize their tang level.

Serve Immediately:

This salad is at its absolute best when the vegetables are still crisp and the dressing is freshly tossed. If you must wait, hold off on adding the dressing until just before serving.

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I brought this to a potluck once and someone asked if I had ordered it from a restaurant. I just laughed and said it took me twenty minutes between conference calls. She looked at me like I had revealed a magic trick, and I realized that is exactly what a recipe like this is, a small reliable spell that turns ordinary vegetables into something people remember.

How to Store and Enjoy Leftovers

If you have leftovers, store the dressed salad in an airtight container in the fridge for up to two days. The cabbage will soften slightly but the flavors deepen overnight, turning it into something almost pickled and even more addictive. For longer storage, keep the dressing separate and toss it fresh each time you want a serving. I have eaten this straight from the container standing in front of the open fridge more times than I will admit in polite company.

Ways to Make It Your Own

Swap the edamame for chickpeas if you want a different kind of protein, or add cubed grilled tofu for something heartier. Thinly sliced snap peas or matchstick cucumbers bring extra crunch if you are feeling ambitious. I have also stirred in leftover shredded chicken when I needed this to be dinner instead of a side, and no one complained. If peanuts are not an option, sunflower seed butter works beautifully and keeps the creamy texture intact.

What to Serve Alongside

This salad plays well with almost anything off the grill, from teriyaki salmon to simple grilled shrimp skewers. It also works as a light main dish when you pair it with a cup of miso soup or a handful of rice crackers. I have served it next to takeout spring rolls and it felt like a composed meal instead of a random assembly of leftovers.

• Try it with grilled chicken thighs brushed with soy and honey for a complete plate.
• Pair it with coconut rice to turn it into a fuller, more substantial dinner.
• Serve it cold alongside spicy noodles to balance heat with refreshing crunch.

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This salad has earned a permanent spot in my weekly rotation because it never disappoints and always tastes like I tried harder than I did. Make it once and you will understand why people keep asking for the recipe.

Recipe FAQs

→ Can I make the dressing ahead of time?

Yes, prepare the dressing up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors will actually deepen. Whisk well before using, and add a tablespoon of water if it thickens during storage.

→ What can I substitute for peanut butter?

Almond butter, sunflower seed butter, or tahini work wonderfully as alternatives. Use the same quantity and adjust water as needed to achieve the desired consistency. Each substitute brings a slightly different flavor profile while maintaining the creamy texture.

→ How do I keep the salad crispy?

Toss the vegetables and dressing just before serving to maintain maximum crunchiness. If preparing ahead, store the components separately and combine only when ready to eat. This prevents the vegetables from becoming soggy.

→ Is this salad suitable for meal prep?

Store the chopped vegetables and dressing separately in airtight containers for up to two days. Assemble the salad when ready to eat, then top with peanuts and sesame seeds just before serving for optimal texture and flavor.

→ Can I add protein to this salad?

Absolutely. Grilled tofu, cooked chickpeas, shredded rotisserie chicken, or edamame already provide plant-based protein. For additional protein, try adding grilled shrimp, baked tempeh, or crispy chickpeas on top.

→ What gluten-free adjustments are needed?

Replace regular soy sauce with tamari, which is naturally gluten-free. Always verify that your peanut butter, sesame oil, and other ingredients are certified gluten-free, as cross-contamination can occur during processing.