There’s something incredibly refreshing about a chopped Thai salad that combines crisp vegetables, fresh herbs, and a creamy peanut dressing.
This version is entirely plant-based, yet packed with bold flavors and satisfying textures.
With every bite, you get a perfect balance of crunch, nuttiness, and a hint of spice, making it a dish you’ll want to make again and again.
Ingredients
For the Salad:
- 2 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/4 cup green onions, thinly sliced
- 1/2 cup roasted peanuts, roughly chopped
- 1/2 cup edamame, cooked and cooled
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Juice of 1 lime
- 2–3 tablespoons warm water (to thin the dressing as needed)
Instructions
Step 1: Prepare the Peanut Dressing
Start by making the dressing. In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, grated ginger, and minced garlic. Add water, one tablespoon at a time, until you reach a pourable consistency. Taste and adjust flavors by adding more lime juice for acidity or maple syrup for sweetness.
Step 2: Chop the Vegetables
Finely chop the green and red cabbage for a light yet crunchy texture. Dice the bell peppers and cucumbers into small, uniform pieces. Shred the carrots using a box grater or a food processor. Thinly slice green onions and chop fresh cilantro.
Step 3: Assemble the Salad
In a large bowl, combine the chopped cabbage, carrots, bell peppers, cucumbers, edamame, green onions, and cilantro. Sprinkle roasted peanuts, cashews, and toasted sesame seeds over the top.
Step 4: Toss with Dressing
Drizzle the peanut dressing over the salad. Toss everything together until the dressing coats all the vegetables evenly.
Step 5: Serve and Enjoy
Transfer the salad to a serving bowl. For an extra burst of flavor, garnish with more chopped peanuts and fresh cilantro. Enjoy immediately, or let it sit for 10–15 minutes for the flavors to meld.
Why You’ll Love This Thai Salad
The combination of fresh, crunchy vegetables with a creamy, nutty dressing makes this dish truly irresistible. Every ingredient brings something special — cabbage offers a crisp bite, bell peppers add natural sweetness, and edamame provides plant-based protein.
The peanut dressing ties everything together with a perfect balance of savory, sweet, and tangy notes. Plus, the addition of fresh herbs like mint and cilantro gives this salad a bright and refreshing finish. It’s colorful, flavorful, and nourishing, making it a perfect choice for meal prep, potlucks, or a simple weeknight dinner.
Storage Tips
If you plan to make this salad ahead of time, store the chopped vegetables and dressing separately in airtight containers. When ready to serve, toss everything together for the best texture. The dressing keeps well in the refrigerator for up to five days, and the salad ingredients stay fresh for about three days.
Recipe Notes
- Crunchier Texture: If you prefer an even crunchier salad, add chopped roasted cashews or toasted sesame seeds.
- Spicy Kick: Mix in a teaspoon of sriracha or a pinch of red pepper flakes into the dressing for heat.
- Nut-Free Alternative: Substitute sunflower seed butter for peanut butter and toasted sunflower seeds for peanuts.
- More Protein: Add cooked quinoa, chickpeas, or tempeh for extra plant-based protein.
This vibrant, plant-based Thai salad is a must-try for anyone looking for a delicious, healthy, and easy-to-make dish. Whether you’re serving it as a main course or a side, it’s guaranteed to be a crowd-pleaser.
