Thai salad with peanut sauce is the perfect way to capture the flavors of summer in a bowl. If I could bottle up summer, it would smell like sunscreen, chlorine, and steamy pavement after an afternoon rain.
But if I could taste it, it would be this vibrant, veggie-packed salad drizzled with the most addicting peanut sauce. I can (and do!) make a meal of this crunchy Thai salad all summer long. And with fresh cabbage, bell peppers, and cilantro growing in the garden, I know I’ll be enjoying it even more in the coming months!
For the Thai Salad
This Thai salad with peanut sauce is packed with fresh, crunchy vegetables that make every bite refreshing and satisfying. The combination of colors and textures makes it just as beautiful as it is delicious!
Step 1: Prep the Cabbage
First, you’ll need 4 cups of shredded cabbage. To save some time, I use the coleslaw packages in the produce section. But if I can, I prefer to chop up both Napa cabbage and purple cabbage because it gives the Thai salad with peanut sauce extra color. Put this all into the largest bowl you have.
Peanut sauce on the salad, peanut butter in the cookie?
Heidi's peanut butter cookies close the loop.
Step 2: Add More Vegetables
Pile on a cup of shredded carrots, a diced red bell pepper, and chopped cucumber. Top all of that with 2 chopped green onions and one bunch of finely chopped cilantro. I like to remove the stems from the cilantro when chopping because they cause a bitter taste in the salad. Put this all into the large bowl and set aside.
For the Peanut Sauce
The rich, nutty flavor of this peanut sauce takes this Thai salad with peanut sauce to the next level. It’s creamy, slightly tangy, and has just the right amount of sweetness and spice. Plus, it comes together in minutes!
Step 3: Mix the Base Ingredients
In a small bowl or food processor, pour in 1/4 cup of creamy peanut butter and 2 tablespoons of rice vinegar. Squeeze in the juice of one lime (about 2 tablespoons), 3 tablespoons of vegetable oil, and 1 tablespoon of reduced-sodium soy sauce. Then put in 2 tablespoons of honey and 2 and 1/2 tablespoons of white sugar.
Step 4: Add Flavor and Spice
Next, you’ll need a tablespoon each of minced garlic and ginger and 2 tablespoons of minced cilantro leaves. Throw in 1/4 teaspoon of red pepper flakes and a teaspoon of Kosher salt.
Step 5: Blend the Sauce
Use a small whisk to blend all the ingredients or pulse it all in a food processor or blender. If eating right away, drizzle the peanut sauce on top and toss. If serving later, cover and refrigerate both. Freshly mix the dressing before you pour it onto the Thai salad with peanut sauce, as some of the ingredients may have settled at the bottom.
A Personal Connection to Thai Salad with Peanut Sauce
Asian food holds a special place in my heart because I am from Southern California, where there is a large Thai culture. Some days, I get intense cravings for The Lucky Elephant, my favorite Thai restaurant in San Dimas, CA. They have the best Pad Thai and Tom Yum Gai soup I have ever tasted. So when I get a little homesick, I either make this Thai salad with peanut sauce (originally adapted from Once Upon a Chef) or Thai curry chicken with edamame and it holds me over until I can make a trip back to So Cal.
For other Asian-inspired dishes, you may like to try this easy 5-ingredient Crockpot orange chicken or loaded vegetable chow mein. There are even more options on my recipe index or my Asian Persuasion Board on Pinterest. Happy cooking, y’all!
Thai Salad with Peanut Sauce
Ingredients
Method
- Put the shredded cabbage in your largest bowl. Add the carrots, bell pepper, cucumber, green onions and cilantro and set aside.
- In a small bowl or food processor, combine the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey and sugar.
- Add the garlic, ginger, minced cilantro, red pepper flakes and salt.
- Whisk or pulse until smooth. Drizzle over the salad and toss if serving right away; otherwise refrigerate salad and dressing separately and re-whisk the dressing before tossing.
