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Crunchy Thai Salad with Peanut Sauce

Heidi Davison
This is a delicious summer salad full of vibrant colors and healthy vegetables. The peanut dressing makes it taste just like a Thai food restaurant.
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Salad/Side Dish
Cuisine Asian
Servings 4 -5


  • For the salad:
  • 4 cups of shredded cabbage or you can use bagged coleslaw
  • 1 cup shredded carrots you can also find this done for you at the store
  • 1 diced red bell pepper
  • 2 thinly sliced green onions
  • 1 chopped cucumber
  • 1 bunch chopped cilantro stems removed
  • For the peanut sauce:
  • 1/4 cup creamy peanut butter
  • 2 Tbsp rice vinegar
  • Juice from 1 lime about 2 Tbsp
  • 1 Tbsp reduced sodium soy sauce
  • 2 Tbsp honey
  • 2 1/2 Tbsp white sugar
  • 1 Tbsp minced fresh ginger
  • 1 Tbsp minced fresh garlic
  • 2 Tbsp chopped cilantro leaves
  • 1/4 tsp red pepper flakes
  • 1 tsp Kosher salt


  • Chop all of the ingredients for the salad and place them in a large bowl.
  • Combine all the peanut sauce ingredients in a food processor or bowl.
  • Blend the dressing until smooth or use a whisk until creamy.
  • Refrigerate the salad and dressing until ready to serve.
  • Pour the peanut sauce over the Thai salad and serve immediately.


Recipe adapted from Once Upon a Chef