Cold Thai Salad recipe with delicious creamy peanut dressing is colorful, crunchy, takes only 15 minutes, and is perfect for a light lunch or dinner. Vegan and Gluten-free.
This colorful and crunchy salad with mildly spicy creamy Thai peanut dressing is packed with protein and full of flavor. Garnish with toasted sesame seeds and peanuts for extra crunch. Perfect for weekday lunches or dinners.
If you liked this salad, then also try Thai Peanut Noodles prepared in the Instant Pot.
Thai Salad with Peanut Dressing Ingredients & Substitutions
- Vegetables: I have used shredded red/purple and green cabbage. You can also use a bag of pre-shredded coleslaw. I diced the English cucumbers and cut the red bell peppers into thin strips. You may also use julienne carrots, lettuce, etc.
- Green onions: Adds nice onion flavor without overpowering the salad. If you don't have them, you can also use regular onions.
- Fresh Cilantro: Fresh herbs like Cilantro adds freshness to this salad. Don't skip it.
- Roasted peanuts: I have used store-bought roasted salted peanuts, or you can roast raw peanuts at home.
- Peanut dressing: This homemade Thai peanut salad dressing can be made in advance and enjoyed for 4-5 days when refrigerated. It is prepared with creamy or crunchy peanut butter, ginger, garlic, soy sauce, rice vinegar, sriracha, maple syrup (or brown sugar), lime juice, sesame oil, and salt.
How to Make Thai Salad with Peanut Dressing
Add the smooth peanut butter, minced ginger, and garlic, soy sauce, rice vinegar, sriracha, maple syrup, lime juice, sesame oil, and salt in a jar.
Whisk together until well combined, keep aside. For a thinner dressing, add water as required until you get the desired consistency. You may also add all the ingredients to a high-powered blender and blend until smooth and creamy.
In a large mixing bowl, add red and green cabbage, cucumber, red bell pepper, green onions, cilantro, and toasted peanuts.
Pour the peanut dressing over the salad and toss to combine.
Garnish with sesame seeds, peanuts, fresh cilantro, and lime wedges.
Serving Suggestions
Thai Peanut salad can generally be eaten on their own since they are flavorful. But they also taste great with soups on the side.
Variations & Tips for Thai Salad
- If you have a peanut allergy then replace peanut butter with almond butter or cashew butter and toasted peanuts with toasted cashews.
- You can replace sesame oil with coconut oil or olive oil.
- Add the baked tofu, edamame, or cooked chickpeas for extra protein.
- You can add vegetables of your choice.
- You can also prepare peanut dressing in a blender or mini food processor.
FAQs
Creamy peanut butter works best for peanut dressing. You can also use the crunchy version.
Yes! This cold peanut salad can be made a day ahead, making them perfect for meal prep. Chop all the vegetables and store them in an airtight container in the fridge and prepare peanut dressing and store it separately.
Right before serving, pour the sauce and toss everything together to coat. You can also store the leftovers in the refrigerator for a day.
More Asian Recipes
More Salad Recipes
- Quinoa Black Bean Salad
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Thai Peanut Zucchini Noodles
- Avocado Cucumber Tomato Salad
- Chickpea Cucumber Salad
Thai Salad with Peanut Dressing
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
For Salad
- 1 cup red cabbage
- 1 cup green cabbage
- ¾ cup cucumber (1 persian cucumber)
- 1 medium red bell pepper cut into thin strips
- ¼ cup green onions
- ¼ cup coriander leaves
- ½ cup toasted peanuts
Peanut Dressing
- ¼ cup creamy peanut butter
- 1 inch ginger minced
- 2 cloves garlic minced
- 2 tablespoons soy sauce (tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice from one lime
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or brown sugar, optional
- 1 teaspoon sriracha (or chili flakes)
- salt to taste
- water as needed
Instructions
For Peanut Dressing
- Add the smooth peanut butter, minced ginger, and garlic, soy sauce, rice vinegar, sriracha, maple syrup, lime juice, sesame oil, and salt in a jar.
- Whisk together until well combined, keep aside. For a thinner dressing, add water as required until you get the desired consistency. You may also add all the ingredients to a high-powered blender and blend until smooth and creamy.
For Salad
- In a large mixing bowl, add red and white cabbage, cucumber, red bell pepper, green onions, cilantro, and toasted peanuts.
- Pour the peanut dressing over the salad and toss to combine.
- Garnish with sesame seeds, peanuts, fresh cilantro, and lime wedges.
Notes
Variations & Tips
- If you have a peanut allergy then replace peanut butter with almond butter or cashew butter and toasted peanuts with toasted cashews.
- You can replace sesame oil with coconut oil or olive oil.
- Add the baked tofu, edamame, or cooked chickpeas for extra protein.
- You can add vegetables of your choice.
- You can also prepare peanut dressing in a blender or mini food processor.
Nutrition
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