Okay, hear me out. Sometimes a salad isn’t sad. Sometimes it’s the star of the show.
This Thai Peanut Salad is that. It’s all about the CRUNCH. Shredded cabbage, crisp peppers, carrots, and a pile of chopped peanuts. It’s like a texture party in a bowl.
And then you hit it with that dressing. Creamy, tangy, a little sweet, and packed with garlic and ginger. It clings to everything. You will want to eat it with a spoon.
I make this when I need lunch to feel exciting but also require zero cooking. It’s fresh, it’s fast, and it somehow gets better after it sits in the fridge for a bit.
Trust me, this is the salad that makes people ask for the recipe. Big flavor, minimal effort. Yes, please.
How to Keep the Salad from Getting Soggy
SERVE IMMEDIATELY after tossing. This salad’s destiny is crisp vegetables meeting that creamy dressing. Wait too long, and the cabbage and peppers will surrender their structure.
For longer storage, keep the dressing and vegetables SEPARATE in the fridge. Combine them within 30 minutes of eating. If you must dress it ahead, know that it will soften significantly after 2 hours.
A DRY bowl is non-negotiable. Any residual water will create a watery puddle at the bottom. Give your veggies a quick spin in a salad spinner after washing.
Use the salt just before dressing. It draws out moisture, which is great for seasoning but bad for crispness if you let it sit.
How to Make the Peanut Dressing
Step 1: Whisk 1/4 cup peanut butter, 2 tbsp coconut aminos, lemon juice, 1.5 tbsp honey, 1 tbsp sesame oil, 3 tbsp rice vinegar, garlic, and ginger in a small bowl until smooth.
Step 2: Add 2 tablespoons water and whisk again. Pourable, NOT watery.
Step 3: If it’s too thick, add water ONE tablespoon at a time! Make it slightly thinner than you think (the cabbage releases moisture as it sits).
Drizzle, toss, coat every shred…. Taste, adjust with lemon or salt. Done!
Make-Ahead & Storage Tips
Veggie prep holds up to 3 DAYS in airtight containers (keep cabbage separate). Dressing keeps a full week refrigerated…. just whisk again since separation is completely normal.
Combine within 2 hours of serving (salt pulls moisture out fast!). Crush peanuts right before tossing, or stash them separately to preserve that CRUNCH.
If You Liked This, Try These
- Gluten-Free Spicy Peanut Cucumber Salad
- Sesame Korean Cucumber Salad
- Simple Asian Broccoli Salad
- Asian Cucumber Pepper Salad
- Gluten Free Cucumber Salad
- Vegan Quinoa Guacamole
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: Chop and Shred the Veggies
- 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: Whisk the Savory Sauce
- 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 and Toss Everything
- 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: Garnish with Crunchy Peanuts
- 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.