Crunchy Thai Salad with Peanut Dressing
This Thai crunch salad is an irresistible mix of crisp veggies, toasted peanuts, and a drinkable spicy peanut ginger sauce. Ready in under 30 minutes, this make-ahead–friendly salad is perfect for summer gatherings. Naturally vegan and gluten-free!
Ingredients
Salad
- 1 1/2 cups shredded green cabbage
- 1 cup sliced cucumber
- 1 1/2 cups shredded red cabbage
- 1/2 cup diced green onion
- 3/4 cup shredded carrots
- 3/4 cup frozen edamame out of the shells
- 1 cup bean sprouts
- 1/2 cup slivered almonds or chopped peanuts
- 3/4 cup diced cilantro
- 1/4 cup chopped thai basil (optional)
Peanut butter dressing
- 1/2 cup peanut butter
- 3 tbsp rice vinegar
- 2 tbsp sriracha
- 2 tsp sesame oil
- 2 tbsp maple syrup or monk fruit or coconut sugar
- 2 tbsp lime juice
- 3 tbsp soy sauce
- 1/4-1/3 tsp ground ginger or 1" piece fresh
- 1 garlic clove
- 3-4 tbsp water, as needed
Instructions
- If you aren't buying all of the veggies pre-shredded (you can totally use coleslaw mix!), chop all of your veg. In a small bowl, warm your frozen edamame for a few minutes until heated through. Add everything to a large bowl, adding the herbs on top.
- In a blender, add all of the peanut butter dressing ingredients. Blend for a minute or so until super smooth and creamy. Taste and adjust as needed.
- Drizzle the dressing over the salad and serve!
- If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.