Dessert

Crunchy Thai Peanut Salad Recipe

Name: Crunchy Thai Peanut Salad Recipe
Prep time: 10 min
Total time: 10 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, 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 (optional; e.g., edamame)

BySimon Carel February 2, 2026February 2, 2026

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Introduction

This Crunchy Thai Peanut Salad combines crisp vegetables with a creamy, flavorful peanut dressing for a refreshing and satisfying meal. It’s perfect as a light lunch or a vibrant side dish that brings a taste of Thailand to your table.

A close-up of a white plate filled with a colorful mixed salad showing three main layers: the base layer of shredded purple cabbage with deep violet color and slight gloss, a middle layer of thin orange carrot sticks scattered evenly, and the top layer of light green chopped lettuce and cilantro leaves with some crushed peanuts sprinkled throughout. The salad looks fresh and slightly glossy from a light dressing. The plate sits on a white marbled surface, and next to it there is a pair of wooden chopsticks. 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, 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, such as edamame (optional)

Instructions

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

Tips & Variations

Use crunchy peanut butter instead of creamy for added texture in the dressing.
Add sliced bell peppers or cucumber for more variety and freshness.
For extra protein, toss in grilled chicken or tofu instead of or in addition to edamame.
If you prefer a spicier salad, add a dash of sriracha or red pepper flakes to the dressing.
Make the dressing a day ahead to let the flavors meld, then toss with fresh veggies just before serving.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the peanuts and any protein garnish separate until ready to serve to maintain crunch. When reheating, this salad is best enjoyed cold or at room temperature to preserve its crisp texture.

How to Serve

A close-up image of a white plate filled with a colorful salad made of thinly sliced purple cabbage, orange carrot sticks, light green chopped lettuce, and small pieces of cilantro. The salad is topped with small beige peanut pieces. The plate sits on a white marbled texture surface with wooden chopsticks placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad gluten-free?

Yes, use gluten-free soy sauce or tamari to ensure the dressing stays gluten-free.

What can I use instead of peanut butter?

You can substitute almond butter or sunflower seed butter for a different but similarly creamy and nutty flavor, especially if you have a peanut allergy.