Thai salad with peanut butter dressing

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This Thai Salad with peanut butter dressing is an irresistible combination of crisp vegetables, toasted peanuts, and fresh cilantro tossed in an irresistible, spicy peanut sauce. It’s quick and easy to make—less than 30 minutes—and perfect for summer parties.

This salad is simple to make yet has fantastic flavor! If you love a good fresh salad with a light and creamy dressing, you will love Thai crunch salad with peanut butter dressing. It is a perfect side to any Asian-inspired dish! This salad is also vegan and gluten-free, and you can make it ahead of time for added convenience.

 This Thai Salad with peanut butter dressing is a hit at BBQs, picnics, and summer parties as it can be made ahead and is loved by all! This dish has a sweet and savory flavor and is full of vibrant, healthy ingredients. It’s made with crisp cabbage, crunchy vegetables, and edamame, but it’s the spicy, creamy peanut dressing that puts this salad over the top! I guarantee you’ll want to put it on everything! Serve this salad as a light lunch or pair it with grilled chicken or steak for a whole meal that will leave you feeling satisfied and light. 

​This is one of those recipes with a long list of ingredients, but don’t let that deter you; you can use many of the prepared vegetables available at the supermarket today,  and the dressing comes together quickly!

Ingredients for Thai Salad with peanut butter dressing

• 16 oz shredded green cabbage or coleslaw mix
• 1 cup red cabbage or napa cabbage, shredded
• 1 cup carrots, shredded
• 1 cup  mini cucumbers, diced
• 1 cup red bell pepper,  thinly sliced
• 3-4 green onions, sliced
• 1 cup edamame, steamed
• 1 jalapeno pepper or a red serrano pepper- finely chopped ( you can also substitute it with red pepper flakes)

Spicy Peanut Ginger Dressing

• ½ cup creamy peanut butter (natural) – do not substitute for almond butter
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice, fresh
• 3 tablespoons honey- or maple syrup
• 1 teaspoon sesame oil
• 1-2 tablespoon sriracha or chili oil
• 2 tablespoons soy sauce (tamari)
• 1″ piece fresh ginger 
• 2 cloves garlic
• 2-3 tablespoons water

Garnish

• 1 cup cilantro, Thai basil, mint chopped – it is best to use fresh herbs
• ½ cup roasted peanuts and/or sunflower seeds
• 1 package of ramen noodles, roughly broken and toasted- optional
• sesame seeds 

​Tools you will need

• large bowl
• cutting board and a knife
• small jar for the dressing 
• blender– to make the sauce
• mandoline slicer

How To Make Thai Salad With Peanut Butter Dressing

Thai Crunch Salad with peanut butter dressing is a delicious, nourishing, weeknight-friendly meal that you can whip up in 20 minutes. No fancy equipment needed, and no turning on the oven! Here are the simple steps:

1. To make the spicy peanut dressing, combine all the dressing ingredients in a blender and blitz until smooth and creamy. Chill in the fridge.
2. Toast the ramen noodles and nuts/seeds:  preheat the oven to 350f, break the ramen into small pieces and, layer it on a baking sheet, bake till the ramen is slightly golden. Do the same for the nuts ( or you can purchase toasted peanuts) 
3. Wash and thinly slice the veggies:  Cut the cucumber in half, then use a spoon to scoop out the soft part of the cucumber. Use a mandoline slicer to get even slices.
4. Assemble the salad: start with a layer of shredded cabbage, then pile on the other vegetables and noodles (if using).
5. Drizzle with dressing: add a heafty amount of the spicy peanut dressing and toss the salad together till everything is coated evenly.
6. Garnish with crunchy ramen noodles, nuts/seeds, and chopped herbs to taste.

​Make ahead

chop everything and add to a bowl, then place a paper towel on top of the salad. This helps to soak up any moisture. Do not add the Thai peanut dressing till you are ready to serve. This makes a great meal prep for busy nights or even a work lunch! 

How to Serve

We love this dish with any Asian-inspired meal! It’s also a great side dish with grilled meat for an easy dinner. One of my favorites is to serve it alongside these sticky Asian meatballs with white rice, an easy sushi bake, or if you are craving something spicy, I recommend having it with these creamy Buldak noodles.

Storage Tips

Leftover ‘dressed’ salad can be stored in the fridge for a day or two. The ramen noodles become soft like in a peanut noodle salad – delicious. Sprinkle a few crunchy ramen noodles on the leftovers for added crunch.

To extend the storage time and quality by several days, package the salad ingredients and peanut dressing separately, then toss them together when ready to serve.

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