Dessert

Crunchy Thai Peanut Salad Recipe

Name: Crunchy Thai Peanut Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: ¼ cup creamy peanut butter; ¼ cup water; 2 garlic cloves, minced; 1 teaspoon minced ginger; 2 teaspoons soy sauce; 2 ½ teaspoons apple cider vinegar; 1 teaspoon agave syrup or brown sugar or maple syrup; 2 cups shredded romaine lettuce; 2 cups shredded purple cabbage; 2 carrots, grated; ½ cup chopped cilantro; Chopped peanuts, optional for garnish; Plant-based protein of your choice (such as edamame), optional

ByRafael Mansero February 20, 2026February 20, 2026

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Introduction

This Crunchy Thai Peanut Salad is a vibrant and flavorful dish packed with fresh vegetables and a creamy peanut dressing. It’s perfect as a light lunch or a side dish that brings a refreshing crunch and a hint of sweetness to your meal.

A white round plate holds a fresh, colorful salad made of shredded purple cabbage, thin orange carrot sticks, and mixed green cabbage pieces. The salad is layered evenly with chopped nuts scattered on top, adding a crunchy texture. The vibrant mix of purple, orange, and green creates a lively, fresh look, with dressing subtly making the vegetables glossy. The plate is placed on a white marbled surface, and wooden chopsticks lie near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup of creamy peanut butter
¼ cup of water
2 garlic cloves, minced
1 teaspoon of minced ginger
2 teaspoons of soy sauce
2 ½ teaspoons of apple cider vinegar
1 teaspoon of agave or brown sugar or maple syrup
2 cups of shredded romaine lettuce
2 cups of shredded purple cabbage
2 carrots, grated
½ cup of chopped cilantro
Chopped peanuts, optional for garnish
Plant-based protein of your choice (we used edamame), optional

Instructions

Step 1: In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, apple cider vinegar, and sweetener until the dressing is smooth and well combined.
Step 2: In a large bowl, combine the shredded romaine lettuce, purple cabbage, grated carrots, and chopped cilantro.
Step 3: Pour the peanut dressing over the salad and toss everything together until evenly coated.
Step 4: Sprinkle chopped peanuts and your choice of plant-based protein on top, if using, then serve immediately for best texture.

Tips & Variations

For extra protein, add grilled chicken or tofu instead of or in addition to plant-based options.
Use creamy almond or cashew butter if you want a different nutty flavor in the dressing.
If you prefer a thinner dressing, add more water a teaspoon at a time until you reach your desired consistency.
Add a squeeze of fresh lime juice for a bright, tangy finish.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The dressing will keep for up to 5 days. The salad is best eaten within 1–2 days because the lettuce and cabbage can become soggy. Toss the salad again just before serving and add fresh garnishes.

How to Serve

A white plate filled with a colorful shredded salad made of three main layers: thin strips of deep purple cabbage, bright orange carrot sticks, and light green pieces of lettuce, all mixed together with small beige nut pieces sprinkled throughout, giving a crunchy texture. The salad looks fresh and vibrant, placed on a white marbled surface with wooden chopsticks lying beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the dressing and chop the vegetables ahead, but keep them separate to prevent sogginess. Assemble the salad just before serving for the best texture.

Is this salad suitable for vegans?

Absolutely. This recipe uses plant-based ingredients and can be made vegan by choosing a suitable sweetener like maple syrup and omitting any animal-based proteins.