Quick Thai Peanut Salad

If you ask me, Thai peanut salad is one of those recipes that makes you feel like you’re doing something good for yourself while actually enjoying every bite.

This crisp, colorful salad brings together shredded cabbage, carrots, and bell peppers with a creamy peanut dressing that’s got just the right balance of sweet and tangy. Fresh cilantro and crunchy peanuts add little bursts of flavor in every forkful.

The dressing comes together in minutes with peanut butter, honey, lime juice, and a few other pantry staples. It clings to all those thin strips of vegetables without weighing them down.

It’s the kind of dish that works great for lunch prep or as a side at dinner, and it actually gets better after sitting in the fridge for a bit.

What Kind of Cabbage Should I Use?

For this Thai peanut salad, you’ve got a few good options when it comes to cabbage. Green cabbage is the most common choice and works great – it’s crunchy, affordable, and holds up well when tossed with the peanut dressing. If you want something a bit more colorful, purple cabbage adds a nice pop of color and has a slightly peppery flavor that pairs well with the peanut sauce. Napa cabbage is another option that’s a bit more tender and has a milder taste, though it won’t stay as crisp if you’re planning to have leftovers. You can even use a combination of green and purple cabbage for a mix of colors and textures.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Cabbage: You can use green cabbage, napa cabbage, or even a coleslaw mix to save time on shredding. A mix of cabbage and shredded kale works great too.
• Coconut aminos: If you don’t have coconut aminos, soy sauce or tamari are perfect substitutes. Use the same amount, though you might want to add a tiny bit less since soy sauce can be saltier.
• Peanut butter and peanuts: For those with peanut allergies, almond butter and sliced almonds work well. Sunflower seed butter and sunflower seeds are also a good nut-free option.
• Rice wine vinegar: Apple cider vinegar or white wine vinegar can step in here. Start with a bit less and taste as you go since they can be slightly more acidic.
• Honey: Maple syrup or agave nectar work just as well for sweetness. Use the same amount.
• Bell pepper: Any color bell pepper works fine, or you can use snap peas or edamame for a different crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Thai peanut salad is adding the dressing too early, which causes the cabbage to wilt and become limp – toss everything together right before serving to keep your veggies crisp and fresh.

Another common issue is making the peanut dressing too thick, so start with 2 tablespoons of water and add more gradually until it’s pourable but still coats the back of a spoon.

Don’t skip toasting your peanuts if they’re not already roasted, as this brings out their flavor and adds a satisfying crunch that makes the salad much better.

Finally, taste your dressing before mixing it with the salad and adjust the honey or lemon juice to balance the flavors – peanut butter brands vary in saltiness and sweetness, so you might need a little more or less of each ingredient.

What to Serve With Thai Peanut Salad?

This salad is pretty filling on its own, but I love pairing it with grilled chicken, shrimp, or tofu to make it a complete meal. If you’re looking for something on the side, spring rolls or pot stickers are always a hit and keep the Asian-inspired theme going. For a heartier option, serve it alongside some jasmine rice or rice noodles, which soak up that peanut dressing really nicely. You could also add some edamame or crispy wonton strips right on top of the salad for extra crunch and protein.

Storage Instructions

Store: This salad keeps really well in the fridge for up to 3 days in an airtight container. For the best texture, I recommend storing the dressing separately and tossing it with the veggies right before serving. The cabbage and carrots actually get a little softer and more flavorful as they sit in the dressing, so leftovers are great!

Make Ahead: You can prep all the veggies and make the peanut dressing up to 2 days in advance. Just keep everything separate in the fridge until you’re ready to eat. Add the peanuts right before serving so they stay nice and crunchy instead of getting soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 65-75 g

Ingredients

For the salad:

• 1 medium cabbage (shredded into 1/8-inch thin strips)
• 2 large carrots (grated into thin shreds)
• 3/4 bunch green onions (sliced thin)
• 1 large red bell pepper (julienned)
• 1/2 bunch fresh cilantro (chopped)
• 3/4 cup roasted peanuts (crushed for better distribution)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

For the peanut dressing:

• 1/4 cup creamy peanut butter
• 2 tbsp coconut aminos
• 1 lemon (juiced, approx. 2 tbsp)
• 1.5 tbsp honey
• 2 tbsp water (plus more for thinning)
• 1 tbsp toasted sesame oil
• 3 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 clove garlic (minced)

Step 1: Prepare All Vegetables and Aromatics

• 1 medium cabbage
• 2 large carrots
• 3/4 bunch green onions
• 1 large red bell pepper
• 1/2 bunch fresh cilantro

Start by prepping all your vegetables since this is a cold salad and everything can be done ahead of time.

Shred the cabbage into thin 1/8-inch strips, grate the carrots into thin shreds, julienne the red bell pepper, slice the green onions thin, and chop the cilantro.

Having everything prepped and ready before making the dressing will make assembly quick and keep the vegetables crisp.

Place all prepped vegetables in a large mixing bowl.

Step 2: Build the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tbsp coconut aminos
• 1 lemon
• 1.5 tbsp honey
• 2 tbsp water
• 1 tbsp toasted sesame oil
• 3 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 clove garlic

In a separate small bowl, whisk together the peanut butter, coconut aminos, lemon juice, honey, sesame oil, rice vinegar, minced garlic, and grated ginger.

Start with the 2 tablespoons of water and whisk until smooth and well combined.

If the dressing is too thick, add water a tablespoon at a time until you reach a pourable consistency that will coat the vegetables without being watery.

I like to make the dressing slightly thinner than I think I need because the vegetables will release some moisture as they sit.

Step 3: Season Vegetables and Add Dressing

• prepared vegetables from Step 1
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Thai peanut dressing from Step 2

Before dressing the salad, sprinkle the sea salt and black pepper over the prepped vegetables in the large bowl and toss gently to distribute the seasoning evenly.

Pour the Thai peanut dressing from Step 2 over the seasoned vegetables and use two spoons or salad tongs to toss everything thoroughly, making sure every piece of vegetable gets coated with the dressing.

Step 4: Add Peanuts and Finish

• dressed salad from Step 3
• 3/4 cup roasted peanuts

Crush the roasted peanuts into bite-sized pieces—I prefer leaving them a bit chunky for texture rather than grinding them fine.

Add the crushed peanuts to the dressed salad and toss gently one more time to distribute them throughout.

Taste the salad and adjust seasoning with a pinch more salt or a squeeze of lemon juice if needed.

Serve immediately while the vegetables are still crisp, or refrigerate for up to 2 hours before serving.

Quick Thai Peanut Salad

Delicious Quick Thai Peanut Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Calories: 800

Ingredients Method

Ingredients

  

For the salad

• 1 medium cabbage (shredded into 1/8-inch thin strips)
• 2 large carrots (grated into thin shreds)
• 3/4 bunch green onions (sliced thin)
• 1 large red bell pepper (julienned)
• 1/2 bunch fresh cilantro (chopped)
• 3/4 cup roasted peanuts (crushed for better distribution)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

For the peanut dressing

• 1/4 cup creamy peanut butter
• 2 tbsp coconut aminos
• 1 lemon (juiced, approx. 2 tbsp)
• 1.5 tbsp honey
• 2 tbsp water (plus more for thinning)
• 1 tbsp toasted sesame oil
• 3 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 clove garlic (minced)

Method

 

1. Start by prepping all your vegetables since this is a cold salad and everything can be done ahead of time. Shred the cabbage into thin 1/8-inch strips, grate the carrots into thin shreds, julienne the red bell pepper, slice the green onions thin, and chop the cilantro. Having everything prepped and ready before making the dressing will make assembly quick and keep the vegetables crisp. Place all prepped vegetables in a large mixing bowl.
2. In a separate small bowl, whisk together the peanut butter, coconut aminos, lemon juice, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Start with the 2 tablespoons of water and whisk until smooth and well combined. If the dressing is too thick, add water a tablespoon at a time until you reach a pourable consistency that will coat the vegetables without being watery. I like to make the dressing slightly thinner than I think I need because the vegetables will release some moisture as they sit.
3. Before dressing the salad, sprinkle the sea salt and black pepper over the prepped vegetables in the large bowl and toss gently to distribute the seasoning evenly. Pour the Thai peanut dressing from Step 2 over the seasoned vegetables and use two spoons or salad tongs to toss everything thoroughly, making sure every piece of vegetable gets coated with the dressing.
4. Crush the roasted peanuts into bite-sized pieces—I prefer leaving them a bit chunky for texture rather than grinding them fine. Add the crushed peanuts to the dressed salad and toss gently one more time to distribute them throughout. Taste the salad and adjust seasoning with a pinch more salt or a squeeze of lemon juice if needed. Serve immediately while the vegetables are still crisp, or refrigerate for up to 2 hours before serving.