Crunchy Thai Peanut Salad
You won’t be able to stop eating this incredibly flavorful thai peanut salad that is all about the texture with crisp cabbage & carrots, a hefty sprinkle of crunchy peanuts & cashews and finally tossed in a mouthwatering (literally) peanut sauce. Great for a healthy lunch or dinner – or a crowd-pleasing side where everyone will be asking for the recipe!
What you’ll love about this:
Ingredients for Thai Peanut Salad
*See below for more information.
See recipe card for full ingredient list and quantities.
What is coleslaw mix?
You’ve most likely seen this in your grocery store before. It’s like a pre-packaged salad – but for coleslaw – except we won’t be using it to make coleslaw today. It has the perfect blend of shredded vegetables, primarily cabbage and carrots. It simplifies our prep ( saving time on chopping and shredding). If you can’t get your hands on coleslaw mix, you can make your own by just buying some red and white cabbage along with shredded carrots!
What is in the peanut sauce?
The ingredients are fairly simple! You just need some drippy (smooth) peanut butter, soy sauce (or tamari for gf option), hot water, rice vinegar, maple syrup, roasted sesame oil, ginger, paste, garlic powder, and sriracha (for a little heat!)
How to Make a Thai Peanut Salad in only 15 minutes!
Make your Sauce
In a medium bowl, whisk together dressing ingredients until smooth. Taste and adjust to your liking (such as more soy sauce, maple syrup, etc).
Tip: If your dressing comes out really thick, add even more water than suggested.
Combine all your Ingredients
Add all coleslaw mix, veggies, and nuts to a large bowl. Toss with the dressing and serve immediately. Taste and add some salt and pepper, if desired.
Tip: If you don’t plan to eat the whole dish right away and want it to last awhile, consider dressing only the part you are going to eat. This salad gets less crisp the longer it sits in the fridge.
How to Store Thai Peanut Salad
- This salad is really best enjoyed the day of because the dressing reduces the salad’s crispiness over time. You can store it in the fridge for up to 2 days.
- If you want to preserve this salad for as long as possible, consider only dressing the part you are going to eat that day. The dressing can last up to a whole week!
- For a party: Dress this salad just minutes before serving for best results!
What to serve with Thai Peanut Salad
- This makes a pretty good helping which can be enjoyed as a main dish for approximately 4 people. If you enjoyed it as a side, it could serve ~6 people.
- You can enjoy this as a refreshing salad with a yummy Homemade Black Bean Burger, Crispy Buffalo Tofu Wrap, or with my flavorful Vegan Lettuce Wraps.
- For a fun dinner idea, try out a soup and salad combo by serving this with my Miso Dumpling Soup! Yum!
Other fun salad ideas
Here are some unique tips on how to spice up this thai peanut salad.
- Add is some other veg/fruit like diced cucumbers, mango, or even papaya for a fun tropical twist!
- For some extra protein, throw in some defrosted shelled edamame (goes well with the Thai theme as well!) or my super easy crispy air fryer tofu (this recipe goes with almost anything!) You could throw in some cooked quinoa for a little extra texture too. You could even sprinkle some hemp seeds on top for a little more crunch and protein boost.
- If you like it spicy hot 🔥, add in more sriracha to your peanut sauce or consider sprinkling in the crushed red pepper flakes or a finely diced jalopeño.
- Throw in some cubed avocado for a creamy addition (that also has some healthy fats!)
Time Saving Tips
- For the ginger: Use ginger paste from a squeezable container.
- Buy pre-chopped peanuts and/or cashews.
- Chop the veggies or prep your peanut sauce a day in advance.
Crunchy Thai Peanut Salad
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Ingredients
- 14 oz coleslaw mix
- 15 oz canned chickpeas drained and rinsed
- 1 red bell pepper diced
- 1/4 cup diced green onion
- 1/2 cup chopped peanuts salted or unsalted
- 1/4 cup chopped cashews salted or unsalted
- 1/4 cup chopped cilantro
Peanut Dressing
- 6 tbsp drippy peanut butter
- 2.5 tbsp soy sauce or tamari
- 3-4 tbsp hot water
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp ginger paste
- 1/2 tsp garlic powder
- 1 tsp sriracha optional
Instructions
- In a medium bowl, whisk together dressing ingredients until smooth.Taste and adjust to your liking (such as more soy sauce, maple syrup, etc).Tip: If your dressing comes out really thick, add even more water than suggested.
- Add all coleslaw mix, veggies, and nuts to a large bowl. Toss with the dressing and serve immediately. Taste and add some salt and pepper, if desired.Tip: If you don't plan to eat the whole dish right away and want it to last awhile, consider dressing only the part you are going to eat. This salad gets less crisp the longer it sits in the fridge.
Notes
- You can use other fresh herbs like mint or basil, if you prefer.
- Try to use a smooth, drippy peanut butter for the best texture (not the thick stuff at the bottom of your jar).
- If making for a party, dress the salad just before serving for the crispiest texture!
This salad is all about the TEXTURE! If you love a good crunch with an incredibly flavorful sauce..this recipe is for YOU! Hope you enjoy 🙂