Dessert

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, 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 choice (optional, e.g., edamame)

ByRita Bennet January 8, 2026January 8, 2026

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Introduction

This Crunchy Thai Peanut Salad is a vibrant, flavorful dish packed with fresh vegetables and a creamy peanut dressing. It’s perfect for a quick lunch or a light dinner and can be easily customized with your favorite plant-based protein.

A close-up view of a colorful salad served in a white bowl with a simple scalloped edge. The salad has three main layers: thin strips of bright purple cabbage, thin orange carrot sticks, and light green shredded lettuce mixed evenly throughout. Small pieces of chopped peanuts and fresh green herbs are scattered on top, giving the salad a crunchy texture. The bowl is placed on a white marbled surface with wooden chopsticks resting nearby. 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 (optional, we used edamame)

Instructions

Step 1: In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, apple cider vinegar, and sweetener until thoroughly combined to make the dressing.
Step 2: In a large bowl, combine the shredded romaine, purple cabbage, grated carrots, and chopped cilantro.

Step 3: Pour the dressing over the vegetables and toss until everything is evenly coated.
Step 4: Sprinkle chopped peanuts and your chosen plant-based protein over the salad before serving, if desired.

Tips & Variations

For extra crunch, add sliced bell peppers or cucumber to the salad.

Use almond butter instead of peanut butter for a different nutty flavor.
Swap soy sauce for tamari to make the dressing gluten-free.
Add a squeeze of fresh lime juice to brighten the dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep it crisp. Leftover salad may become soggy if dressed too early.