Crunchy Thai Peanut Salad (Printable)

Vibrant mix of shredded cabbage, carrots, and edamame tossed in creamy, tangy peanut dressing. Fresh and ready in 20 minutes.

# Ingredient List:

→ 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 - 1/4 cup fresh cilantro, chopped

→ Peanut Dressing

08 - 1/4 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 - 2-3 tablespoons water

→ Toppings

17 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving

# Directions:

01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced bell pepper, sliced scallions, and chopped cilantro.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the prepared peanut dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Transfer the salad to a serving platter or individual bowls. Top with chopped roasted peanuts, toasted sesame seeds, and additional cilantro as desired.
05 - Serve immediately while vegetables are crisp, accompanied by lime wedges on the side.

# Expert Tips:

01 -
  • Every bite delivers an audible crunch that makes salad feel exciting instead of obligatory.
  • The peanut dressing clings to every ribbon of cabbage without ever feeling heavy or dull.
  • It comes together faster than waiting for delivery and tastes like you planned ahead.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • If your peanut butter is too thick, the dressing will clump instead of coat, so do not skip the water thinning step.
  • Add the dressing right before serving or the cabbage will start to soften and lose its signature crunch within an hour.
  • Taste the dressing before you pour it, peanut butters vary in saltiness and you might need an extra squeeze of lime to balance.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for two minutes, shaking the pan often, until they smell nutty and turn golden.
  • Use a mandoline to slice the cabbage and bell pepper paper-thin for the most delicate texture and easiest chewing.
  • Double the dressing recipe and keep extra in a jar in the fridge, it is fantastic on grain bowls, roasted vegetables, or as a dip for fresh spring rolls.
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