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Thai salad with peanut butter dressing

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.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: asian
Ingredients Equipment Method Notes

Ingredients
  

Thai Salad
  • 16 oz shredded green cabbage or coleslaw mix
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 cup mini cucumbers, diced
  • 1 cup  red bell pepper,  thinly sliced ( 1pepper)
  • 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
  • 1/2 cup creamy peanut butter (natural) – do not substitute for almond butter
  • 2 tbl rice vinegar
  • 2 tbl  lime juice, fresh
  • 3 tbl  honey- or maple syrup
  • 1 tbl sesame oil
  • 1-2 tbl sriracha or chili oil
  • 2 tbl  soy sauce 
  • 1 inch piece fresh ginger
  • 2 cloves garlic - pressed
  • 2-3 tbl water
Garnish
  • 1 cup  cilantro, Thai basil, mint chopped – it is best to use fresh herbs
  • 1/2 cup  roasted peanuts and/or sunflower seeds
  • 1 package of ramen noodles, roughly broken and toasted- optional
  • sesame seeds 

Equipment

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

Method
 

  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.

Notes

​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.