Dinner

Crunchy Thai Peanut Salad Recipe

Name: Crunchy Thai Peanut Salad Recipe
Prep time: 15 min
Total time: 15 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 or 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 (we used edamame), optional

ByHugo Harnd March 24, 2026March 24, 2026

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Introduction

This Crunchy Thai Peanut Salad is a vibrant and satisfying dish full of fresh vegetables and a creamy, tangy peanut dressing. It’s quick to prepare and perfect for a light lunch or a flavorful side. Add your favorite plant-based protein for an extra boost.

The image shows a fresh salad served in a white round plate with a textured rim. The salad contains roughly three layers of colorful, shredded vegetables, including bright purple cabbage slices, thin orange carrot sticks, and small pieces of light green lettuce mixed with some cilantro and crushed peanuts scattered on top. The textures vary from crunchy cabbage and carrots to soft greens and nuts. The plate is placed on a white marbled surface, and a pair of wooden chopsticks rests nearby on the right side. 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 or 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 (we used edamame in the photo), optional

Instructions

Step 1: In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, vinegar, and sweetener until thoroughly combined.
Step 2: In a large bowl, add the romaine, cabbage, carrots, and cilantro.
Step 3: Pour in the dressing and toss everything together. Sprinkle on chopped peanuts and the plant-based protein, if using, before serving.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.
Replace romaine with kale or spinach for a different leafy texture.
Use tamari instead of soy sauce for a gluten-free option.
For crunch and color, add sliced bell peppers or cucumbers.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep it crisp. Leftovers can be reheated if you add a warm protein, but the salad itself is best enjoyed fresh.

How to Serve

A close-up view of a fresh salad served on a white plate with a textured rim, placed on a white marbled surface. The salad consists of thin strips of vibrant purple cabbage, bright orange carrot sticks, chopped light green lettuce, and small pieces of green herbs, all mixed evenly. Small chunks of pale nuts are scattered throughout the salad, adding texture. The colors are bright and natural, creating a lively and healthy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing separate until just before serving to prevent the salad from becoming soggy.

What plant-based proteins work best in this salad?

Edamame, baked tofu, chickpeas, or tempeh are great options that complement the flavors and add protein.