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A hero shot of Crunchy Thai Salad with Peanut Sauce, loaded with fresh cabbage, carrots, and peppers, drizzled with creamy peanut sauce.

Thai Salad with Peanut Sauce

A crunchy, colorful Thai salad of shredded cabbage, carrots, red bell pepper, cucumber, green onion and cilantro tossed in a creamy homemade peanut dressing with lime, ginger, garlic and a touch of heat. Adapted from Once Upon a Chef.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

Salad
  • 4 cups shredded cabbage Napa and purple, or bagged coleslaw mix
  • 1 cup shredded carrots
  • 1 red bell pepper diced
  • 1 cucumber chopped
  • 2 green onions chopped
  • 1 bunch cilantro stems removed, finely chopped
Peanut sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice juice of 1 lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 1/2 tablespoons white sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cilantro leaves minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt

Method
 

  1. Put the shredded cabbage in your largest bowl. Add the carrots, bell pepper, cucumber, green onions and cilantro and set aside.
  2. In a small bowl or food processor, combine the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey and sugar.
  3. Add the garlic, ginger, minced cilantro, red pepper flakes and salt.
  4. 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.

Notes

Removing the cilantro stems keeps the salad from tasting bitter. Great alongside Thai curry chicken or crockpot orange chicken.