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Crispy Thai Crunch Salad with Peanut Dressing

Crispy Thai Crunch Salad with Peanut Dressing - featured image
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A refreshing and crunchy Thai-inspired salad featuring shredded cabbage, carrots, and a tangy peanut dressing with lime and chili. Perfect for summer meals, potlucks, or quick dinners.

Ingredients

Scale
  • 2 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced
  • Small handful cilantro leaves, chopped
  • ½ cup roasted peanuts, roughly chopped
  • ¼ cup natural peanut butter (creamy, unsweetened preferred)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, minced
  • Pinch of red chili flakes or ½ teaspoon sriracha (optional)
  • 2–3 tablespoons water

Instructions

  1. Finely shred 2 cups green cabbage and 1 cup red cabbage. Julienne or shred 1 large carrot and thinly slice 1 red bell pepper. Slice 3 green onions and roughly chop a small handful of cilantro leaves. Place all in a large bowl.
  2. Toast ½ cup roasted peanuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and roughly chop once cooled.
  3. In a small bowl, whisk together ¼ cup natural peanut butter, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Add a pinch of red chili flakes or ½ teaspoon sriracha if desired. Slowly whisk in 2-3 tablespoons water until dressing is pourable.
  4. Pour the peanut dressing over the shredded veggies and herbs. Toss gently but thoroughly to coat evenly. Add the toasted peanuts last, reserving a small handful for garnish.
  5. Taste and adjust seasoning with more lime juice, soy sauce, or a sprinkle of sugar if desired. Serve immediately for maximum crunch or chill for 10-15 minutes to let flavors meld.

Notes

Toast peanuts for maximum crunch and flavor. If peanut butter is thick, microwave for 15-20 seconds to soften before mixing. Keep dressing and salad separate until serving to avoid sogginess. Dressing can be made ahead and stored up to 5 days in the fridge. Substitute sunflower seed butter and pumpkin seeds for nut-free version. Use tamari for gluten-free option.

Nutrition

Keywords: Thai salad, peanut dressing, crunchy salad, summer salad, gluten-free salad, vegetarian salad, quick salad, healthy salad

Find it online: https://flurpchef.com/crispy-thai-crunch-salad-with-peanut-dressing-easy-homemade-recipe-for-summer/