Crunchy Thai Peanut Salad

My friend Maya brought this salad to a potluck last spring, and I watched everyone circle back to the bowl three times. The crunch was so loud you could hear it across the table. She scribbled the dressing recipe on a napkin for me, and I've been making it at least twice a month ever since. It's the kind of dish that makes you feel virtuous and indulgent at the same time. I love that it comes together without turning on the stove.

I started bringing this salad to summer barbecues after my coworker asked if I had anything that wouldn't wilt in the heat. It sat on the picnic table for an hour and still tasted crisp and bright. A neighbor asked for the recipe before she even finished her plate. Now it's my go-to whenever someone says they need a dish that travels well. I've learned that the secret is keeping the dressing separate until the last possible moment.

Ingredients

• Green cabbage: The backbone of the salad, providing that signature crunch and a slightly sweet, fresh flavor that holds up to the bold dressing.
• Purple cabbage: Adds a pop of color and a hint of earthiness, plus it makes the whole bowl look like a celebration.
• Shredded carrots: They bring natural sweetness and a tender bite that contrasts beautifully with the cabbage.
• Edamame: These little green gems add plant-based protein and a buttery texture that makes the salad feel more substantial.
• Red bell pepper: Crisp, juicy, and slightly sweet, it brightens every forkful with a burst of color.
• Scallions: Their mild onion flavor adds a gentle sharpness without overwhelming the other ingredients.
• Fresh cilantro: This herb brings a citrusy, herbaceous note that ties the whole dish together.
• Creamy peanut butter: The star of the dressing, lending richness and a nutty depth that coats every vegetable.
• Soy sauce: Provides the salty, umami backbone that makes the dressing irresistible.
• Rice vinegar: Adds a gentle tang that balances the richness of the peanut butter.
• Lime juice: Freshly squeezed is key here, it wakes up the dressing with bright acidity.
• Maple syrup: A touch of sweetness rounds out the flavors and keeps the dressing from being too sharp.
• Toasted sesame oil: Just a teaspoon brings a deep, nutty aroma that makes the dressing smell like a Thai restaurant.
• Fresh ginger: Grated fine, it adds a warm, spicy kick that lingers pleasantly.
• Garlic: Minced fresh, it gives the dressing a pungent bite that mellows beautifully when mixed.
• Roasted peanuts: Chopped and sprinkled on top, they add an extra layer of crunch and toasted flavor.
• Sesame seeds: Optional but lovely, they add a delicate nutty finish and make the presentation feel special.

Instructions

Prep the vegetables:

Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large mixing bowl. The more colorful the pile, the better it will taste.

Make the dressing:

Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic in a small bowl. Add water a tablespoon at a time until it's smooth and pourable, like a thin pancake batter.

Toss everything together:

Pour the dressing over the vegetables and use your hands or tongs to toss until every piece is glossy and coated. Don't be shy, really get in there and mix it well.

Garnish and serve:

Transfer to a platter or bowls, then scatter the roasted peanuts and sesame seeds on top. Tuck lime wedges around the edges so everyone can add an extra squeeze if they want.

Save

One evening, my teenage daughter wandered into the kitchen while I was making this and asked if she could help. She sliced the bell pepper into perfect ribbons without being asked, and we stood there tossing the salad together in comfortable silence. When we sat down to eat, she told me it tasted like the kind of food that makes you feel good inside. That's when I realized this salad had quietly become one of our favorites.

How to Store and Serve

This salad is best eaten right after you toss it, when everything is still crunchy and the dressing clings to each piece. If you need to make it ahead, keep the vegetables and dressing separate in the fridge and combine them just before serving. Leftovers will keep for up to two days, though the cabbage softens and the crunch fades a bit. I actually don't mind the texture change, it becomes more like a slaw and still tastes delicious.

Customizing Your Salad

You can swap in whatever crunchy vegetables you have on hand, snap peas, cucumber, or shredded broccoli stems all work beautifully. If you want more protein, add grilled tofu, shredded chicken, or even a handful of chickpeas. I've also made this with almond butter when a friend with a peanut allergy was coming over, and it was just as creamy and satisfying. The dressing is forgiving, so feel free to adjust the sweetness, tang, or spice to match your mood.

Quick Tips for Success

Shredding the cabbage thinly makes a huge difference in texture, aim for ribbons rather than chunks. If you're short on time, buy pre-shredded coleslaw mix and doctor it up with fresh herbs and bell pepper. The dressing should be thin enough to drizzle but thick enough to coat, so adjust the water until it feels right.

• Toast the sesame seeds in a dry pan for a minute to bring out their flavor.
• Taste the dressing before you pour it and adjust the lime or maple syrup to your liking.
• Use a big bowl so you have plenty of room to toss without making a mess.

Save

This salad has a way of making ordinary weeknights feel a little more special, and it never fails to spark conversation at the table. I hope it becomes a regular in your kitchen, too.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can chop the vegetables a few hours in advance and store them separately. The dressing also keeps well for up to 2 days. However, it's best to toss everything together just before serving to maintain maximum crunch.

→ What can I use as a substitute for peanut butter?

Almond butter or sunflower butter work wonderfully as alternatives. Both provide a similar creamy texture and complement the Thai flavors beautifully. Use the same quantity as you would peanut butter.

→ How do I adjust the dressing consistency?

The dressing should be pourable but not too thin. Add water gradually, one tablespoon at a time, whisking until you reach your desired consistency. You can also use vegetable broth for added flavor.

→ What protein options work well with this salad?

Grilled tofu adds a satisfying texture for vegetarians and vegans, while shredded rotisserie chicken or grilled shrimp provide excellent protein for other diets. Tempeh also makes a delicious crispy addition.

→ Is this salad gluten-free?

It can be! Simply use tamari instead of regular soy sauce, which is naturally gluten-free. Always check ingredient labels to ensure your peanut butter and other components don't contain gluten.

→ How can I add more crunch to the salad?

Incorporate sliced snap peas, chopped cucumber, or shredded jicama for extra crunch. Toasted nuts like cashews or almonds also add wonderful texture and flavor depth.