Description
This crunchy Thai peanut salad is packed with fresh vegetables, edamame, and a creamy peanut dressing. A vibrant, refreshing, and satisfying dish that’s perfect for lunch, dinner, or as a creative side.
Ingredients
Scale
Fresh Vegetables & Salad Cabbage:
- 4 cups (280 g) shredded green cabbage
- 1 cup (70 g) shredded purple cabbage
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, sliced into thin matchsticks
- 1/4 cup fresh cilantro leaves
- 2 green onions, thinly sliced
Edamame & Protein Options:
- 1 cup cooked shelled edamame
- Optional: 1/2 block (200 g) firm tofu, cubed and lightly sautéed
Peanut Salad Dressing:
- 1/4 cup (60 g) creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1–2 tablespoons warm water (to thin, as needed)
Instructions
- Prepare the Vegetables: Wash and dry all vegetables. Shred cabbages, julienne carrots and cucumber, slice bell pepper, and chop cilantro and green onions. Place in a large mixing bowl.
- Mix the Peanut Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and warm water until smooth and creamy. Adjust consistency if needed.
- Toss Everything Together: Add edamame (and optional tofu) to the vegetables. Pour dressing over and toss well to coat.
- Garnish & Serve: Transfer to a platter or bowls, garnish with extra cilantro, green onions, or sesame seeds. Serve immediately.
Notes
- Keep dressing separate until just before serving for maximum crunch.
- Chill vegetables for extra crispness.
- Add crushed peanuts on top for added texture.
- For vegan: use maple syrup instead of honey.
- For variation: double edamame for more protein or add crispy tofu.
- Leftovers store in fridge up to 2 days; toss with fresh cabbage before serving if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Thai Peanut Salad, Crunchy Salads, Edamame Cabbage Salad, Tofu Peanut Salad, Asian Peanut Salad