Crunchy Thai Peanut Salad Recipe

Introduction

Crunchy Thai Peanut Salad is a vibrant and refreshing dish bursting with bold flavors and satisfying textures. This easy-to-make salad combines crisp vegetables with a creamy, tangy peanut dressing, perfect for a light lunch or side dish.

Ingredients

• ¼ cup of creamy peanut butter
• ¼ cup of water
• 2 garlic cloves, minced
• 1 teaspoon of minced ginger
• 2 teaspoons of soy sauce
• 2 ½ teaspoons of apple cider vinegar
• 1 teaspoon of agave, brown sugar, or maple syrup
• 2 cups of shredded romaine lettuce
• 2 cups of shredded purple cabbage
• 2 carrots, grated
• ½ cup of chopped cilantro
• Chopped peanuts (optional for garnish)
• Plant-based protein of your choice (optional, we used edamame)

Instructions

1. Step 1: In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, apple cider vinegar, and your choice of sweetener until the dressing is smooth and thoroughly combined.
2. Step 2: In a large bowl, combine the shredded romaine lettuce, purple cabbage, grated carrots, and chopped cilantro.
3. Step 3: Pour the peanut dressing over the vegetables and toss everything together until well coated.
4. Step 4: Sprinkle chopped peanuts on top and add your chosen plant-based protein, like edamame, if using. Serve immediately.

Tips & Variations

• For extra crunch, lightly toast the peanuts before sprinkling them on the salad.
• Substitute peanut butter with almond or cashew butter for a different nutty flavor.
• Add a squeeze of lime juice to the dressing for extra brightness.
• Include sliced bell peppers or shredded carrots for additional texture and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent the salad from becoming soggy, keep the dressing separate and toss just before serving. If refrigerated with dressing, the vegetables may soften, so fresh tossing is best. Reheat is not recommended as this salad is best served cold and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for a bit more texture in the dressing, but creamy peanut butter blends more smoothly and coats the salad evenly.

Is this salad gluten-free?

It can be, as long as you use gluten-free soy sauce or tamari. Check labels to ensure all ingredients meet your dietary needs.

Crunchy Thai Peanut Salad Recipe

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★★★★★

4.9 from 125 reviews

This Crunchy Thai Peanut Salad is a vibrant, refreshing dish featuring a creamy peanut butter dressing that perfectly complements crisp romaine lettuce, purple cabbage, and grated carrots. Enhanced with fresh garlic, ginger, and a touch of sweetness, it’s a quick and easy vegetarian salad packed with flavor and texture, topped with chopped peanuts and optional plant-based protein for added richness.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• ¼ cup creamy peanut butter
• ¼ cup water
• 2 garlic cloves, minced
• 1 teaspoon minced ginger
• 2 teaspoons soy sauce
• 2 ½ teaspoons apple cider vinegar
• 1 teaspoon agave syrup or brown sugar or maple syrup

Salad

• 2 cups shredded romaine lettuce
• 2 cups shredded purple cabbage
• 2 carrots, grated
• ½ cup chopped cilantro
• Chopped peanuts, for garnish (optional)
• Plant-based protein of your choice (e.g., edamame), optional

Instructions

1. Prepare the Dressing: In a standard bowl, whisk together the creamy peanut butter, water, minced garlic, minced ginger, soy sauce, apple cider vinegar, and your choice of sweetener (agave syrup, brown sugar, or maple syrup) until thoroughly combined and smooth.
2. Assemble the Salad: In a large bowl, combine the shredded romaine lettuce, shredded purple cabbage, grated carrots, and chopped cilantro, mixing gently to evenly distribute the ingredients.
3. Dress and Toss: Pour the prepared peanut dressing over the salad mixture and toss everything together to evenly coat the vegetables with the flavorful dressing.
4. Serve with Garnishes: Sprinkle chopped peanuts over the salad for a crunchy texture, and add your preferred plant-based protein such as edamame if using. Serve immediately for best freshness.

Notes

• You can customize the sweetness of the dressing by adjusting the amount of agave, brown sugar, or maple syrup to your taste.
• For a spicier kick, consider adding a dash of chili flakes or sriracha to the dressing.
• This salad is best enjoyed fresh as the dressing can cause the greens to wilt if left too long.
• Edamame or tofu works well as plant-based protein additions to make this salad a complete meal.
• Chopped peanuts not only garnish the salad but add an essential crunch, but can be omitted for nut allergies.

Keywords: Thai peanut salad, crunchy salad, vegetarian salad, peanut dressing, healthy salad, no-cook salad, plant-based protein salad