Description
This Crunchy Thai Peanut Salad is a vibrant, refreshing dish bursting with fresh vegetables and a creamy, tangy peanut dressing. It combines shredded romaine lettuce, purple cabbage, grated carrots, and fresh cilantro tossed in a luscious peanut sauce made from peanut butter, garlic, ginger, soy sauce, apple cider vinegar, and a touch of natural sweetener. Ideal as a light lunch or a side salad, it can be enriched using plant-based protein such as edamame for added heartiness and nutrition.
Ingredients
Scale
Dressing
- 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
Salad
- 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
Instructions
- Prepare the dressing: In a standard bowl, whisk together the peanut butter, water, minced garlic, minced ginger, soy sauce, apple cider vinegar, and your chosen sweetener (agave syrup, brown sugar, or maple syrup) until the mixture is smooth and thoroughly combined.
- Assemble the salad: In a large bowl, combine the shredded romaine lettuce, shredded purple cabbage, grated carrots, and chopped cilantro, evenly mixing the fresh ingredients.
- Toss the salad with dressing: Pour the prepared peanut dressing over the salad ingredients, then toss everything gently but thoroughly to ensure each bite is coated with the creamy dressing.
- Finish and garnish: Sprinkle chopped peanuts over the top for extra crunch and, if desired, add your choice of plant-based protein such as cooked edamame to enhance the salad’s nutritional content. Serve immediately.
Notes
- For a nuttier flavor, toast the peanuts lightly before garnishing the salad.
- Use gluten-free soy sauce or tamari if you want this recipe to be gluten-free.
- Adjust sweetness and acidity by varying the amount of sweetener and apple cider vinegar to taste.
- This salad is best served fresh to maintain its crisp texture.
- Optional plant-based proteins can include tofu, tempeh, or chickpeas for diversity.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Keywords: Thai peanut salad, crunchy salad, vegan salad, peanut dressing, healthy salad, plant-based protein, fresh vegetables, easy salad recipe
