Simple Thai Salad Peanut Sauce (Printable Version)
Crisp vegetables drizzled with rich, tangy peanut dressing in minutes.
# What You Need:
→ For the Salad
01 - 2 cups shredded green cabbage
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 1 cucumber, julienned
05 - 2 green onions, thinly sliced
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup roasted peanuts, roughly chopped
→ For the Peanut Sauce
08 - 1/4 cup creamy peanut butter
09 - 2 tbsp soy sauce (use gluten-free if needed)
10 - 2 tbsp lime juice (about 1 lime)
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp rice vinegar
13 - 1 tsp toasted sesame oil
14 - 1 garlic clove, minced
15 - 1–2 tbsp warm water (to thin, as needed)
16 - 1/2 tsp chili flakes or a dash of sriracha (optional, for heat)
# How to Make It:
01 - Shred green cabbage and carrots, thinly slice red bell pepper, julienne cucumber, and slice green onions. Place all prepared vegetables in a large salad bowl.
02 - In a small bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, toasted sesame oil, minced garlic, and chili flakes if using.
03 - Add warm water one tablespoon at a time, whisking continuously, until sauce reaches smooth, pourable consistency.
04 - Drizzle peanut sauce over vegetables and toss gently to coat evenly.
05 - Top salad with chopped roasted peanuts and fresh cilantro leaves. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in under three minutes and keeps in the fridge for weeks
- Its that magical dish that makes people think you spent hours chopping vegetables
02 -
- The sauce thickens in the fridge, so always thin it with a splash of water before serving leftovers
- Vegetables release water as they sit, so dress this salad right before serving for maximum crunch
03 -
- Use a vegetable peeler to create those restaurant style cucumber ribbons in seconds
- Toast your peanuts in a dry pan for three minutes to unlock their natural oils and deepen the flavor