Thai Crunch Salad with Peanut Sauce

Finished Thai crunch salad with peanut dressing.

5 from 1 vote

Thai Crunch Salad with Peanut Sauce

This Thai Crunch Salad with homemade peanut dressing is packed with crisp veggies, fresh herbs, and roasted cashews, all tossed in a creamy, savory-sweet peanut sauce. Ready in just 15 minutes, this bold Thai-inspired salad is full of bright flavor, irresistible crunch, and a satisfying texture in every bite.

Prep Time15

Total Time15

Course: Lunch, Salad, Side Dish

Cuisine: Thai

Diet: Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian

Servings: Servings

Calories: 377kcal

Author: Emmy Clinton

Ingredients

Thai Salad

2 Cups Red Cabbage thinly sliced
1 Cup Green Onion chopped
1 Cup Shredded Carrot
1 Red Bell Pepper chopped
1 Cilantro Bunch finely chopped
1 Cup Edamame thawed if frozen

Thai Peanut Sauce Dressing

¾ Cup Crunchy Peanut Butter unsweetened
2 Tablespoons Rice Vinegar
1 Lime juiced
¼ Cup Maple Syrup
1 Teaspoon Salt
2 Tablespoons Coconut Aminos
1 Tablespoon Sesame Oil
1 Tablespoon Garlic
1 Tablespoon Fresh Ginger minced
½ Cup Cashews toasted

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Instructions

Thinly slice red cabbage, chop green onions, dice the red bell pepper, and finely chop the cilantro (reserve ¼ for garnish). In a large bowl, toss the cabbage, onions, bell pepper, cilantro, shredded carrots, edamame (thawed if frozen), and minced garlic.
Whisk together unsweetened peanut butter, rice vinegar, juice of 1 lime, maple syrup, coconut aminos, sesame oil, minced garlic, and minced fresh ginger. Toast the cashews in a dry skillet for 3-4 minutes. This intensifies their flavor and adds extra crunch.
Pour the dressing over the salad and mix. Garnish with ½ cup roasted cashews and the reserved cilantro. Serve immediately or refrigerate for up to 5 days. The flavors deepen, and textures stay crisp, making it perfect for meal prep.

Notes

Meal Prep: Store the salad and dressing separately in the fridge.
Prevent Oil Separation: Natural peanut butter separates in the fridge because the oils solidify. When ready to serve, stir the dressing thoroughly, then let it sit at room temperature for 10 minutes, followed by a quick re-whisk for a smooth, creamy texture.
Ginger Freshness Test: Fresh ginger should have tight, smooth skin. If it tastes soapy or bitter, it's oxidized. Store ginger in the freezer and grate it frozen to maintain vibrant flavor.
Sodium Control: Natural peanut butter contains 65-90 mg of sodium per 2 tablespoons, whereas commercial brands (like Jif or Skippy) have 120-150 mg. Using ¾ cup of commercial peanut butter can add an extra 300 mg of sodium to the dish, so choose wisely to control salt levels.

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