Thai Peanut Cabbage Salad Recipe

If you’re looking to brighten up your table with a burst of color and flavor, Thai Peanut Cabbage Salad is about to become your newest obsession. This vibrant salad is everything I crave: fresh, crunchy veggies, a creamy peanut dressing that practically begs to be licked from the spoon, and a mix of sweet, salty, and tangy flavors that keeps every bite interesting. Whether you need a light lunch, a bold side, or something easy for a potluck, Thai Peanut Cabbage Salad delivers pure crunch and a flavor punch with hardly any fuss—my kind of no-fail dish!

this Recipe

Ingredients You’ll Need

The magic of Thai Peanut Cabbage Salad is in its combination of humble ingredients that, together, make something completely irresistible! Each element is simple, yet plays a big role in creating that crave-worthy balance of flavor, color, and crunch.

• Green cabbage: Shredded to provide the crisp, refreshing backbone for the salad.
• Red cabbage: Adds a gorgeous pop of color and extra crunch for visual and textural variety.
• Carrots: Julienned or shredded for natural sweetness and beautiful orange ribbons.
• Red bell pepper: Sliced thin for a subtly sweet, juicy crunch and a dash of red flair.
• Fresh cilantro: Chopped for bright herbal notes that wake up the whole bowl.
• Scallions: Thinly sliced for mild, oniony freshness throughout every forkful.
• Roasted peanuts: Salted and roughly chopped for toasty crunch and classic peanut flavor.
• Creamy peanut butter: The heart of the dressing, bringing richness and that unmistakable nutty taste.
• Soy sauce: Deepens the dressing with umami saltiness—tamari works for a gluten-free version!
• Rice vinegar: Adds a clean, slightly tangy zing that balances the peanut richness.
• Maple syrup or honey: A touch of sweetness to round out all the flavors so nothing feels harsh.
• Toasted sesame oil: Just a splash turns the dressing ultra-fragrant and adds depth.
• Fresh lime juice: Squeeze it over at the end for bright acidity and a citrusy lift.
• Optional: Thai red chili or sriracha: For those who like a bit of heat, a little goes a long way!

How to Make Thai Peanut Cabbage Salad

Step 1: Prep All Your Veggies

Shred the green and red cabbage as thinly as you can—think fine ribbons that are tender but still have a fantastic bite. Slice the bell peppers and carrots into matchsticks or use a box grater if you want more of a slaw-like feel. Chop the cilantro and slice the scallions. Having everything ready to go in advance makes assembly a breeze and ensures every bite is colorful and crispy.

Step 2: Mix the Creamy Peanut Dressing

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup (or honey), toasted sesame oil, and plenty of fresh lime juice. If you love a spicy kick, add your chili or sriracha here. Whisk until smooth—the dressing should be thick but pourable, with a nice balance of salty, sweet, sour, and nutty flavors.

Step 3: Combine and Toss

Add all the prepared veggies to a giant mixing bowl. Pour in the peanut dressing and toss, toss, toss! Really work the dressing through so every strand of cabbage is coated in that deliciously creamy sauce. Don’t be afraid to use your hands if needed—sometimes that’s the best way to get everything perfectly coated without crushing the texture.

Step 4: Add Crunch and Finish

Scatter in the chopped peanuts and toss again. If you want the peanuts to stay extra crunchy, sprinkle them on top just before serving instead. Taste and adjust with an extra squeeze of lime or a pinch more salt if you like. That’s it—your Thai Peanut Cabbage Salad is ready to devour!

How to Serve Thai Peanut Cabbage Salad

Garnishes

This salad loves a bit of flair! Top it with extra chopped peanuts, a flurry of fresh cilantro, more sliced scallions, or a few slices of red chili for heat and color. A wedge of lime on the side not only looks inviting but adds a bright final squeeze that elevates every bite.

Side Dishes

Pair your Thai Peanut Cabbage Salad with grilled chicken, tofu satay, or sticky jasmine rice for a seriously satisfying meal. It’s also amazing tucked into lettuce cups for a light lunch, or alongside your favorite takeout, giving you a homemade balance to spicy noodles or curry dishes.

Creative Ways to Present

Serve the salad in a big platter family-style, pile it high in individual bowls, or, for parties, use small mason jars for grab-and-go options. If you’re picnicking, tuck the salad and dressing into separate containers and toss them together on-site for the freshest crunch!

Make Ahead and Storage

Storing Leftovers

If you’ve got extra Thai Peanut Cabbage Salad, store it in an airtight container in the fridge. It will stay fresh and crunchy for about 2-3 days, and the flavors only deepen as they mix together overnight. Wait until just before serving to add the peanuts for top-level crunch.

Freezing

Thai Peanut Cabbage Salad isn’t the best candidate for freezing—cabbage and fresh veggies tend to go limp and watery after thawing. If you make a big batch of the peanut dressing, though, you can freeze that part in a jar and stir it into fresh vegetables whenever the craving strikes!

Reheating

This salad is made to be enjoyed cold or at room temperature, so there’s no need to reheat. If it’s too chilled from the fridge, let it sit out for 10–15 minutes before serving, which brings out the best texture and flavor.

FAQs

Can I make Thai Peanut Cabbage Salad ahead of time?

Definitely! You can prep the veggies and dressing a day in advance and keep them separate in the fridge. Just toss everything together 30 minutes before serving for the freshest taste and crunch.

What protein can I add to make it a meal?

This salad is incredibly versatile—try grilled chicken, shrimp, baked tofu, or crispy chickpeas for a satisfying protein boost that soaks up the peanut dressing beautifully.

Is Thai Peanut Cabbage Salad gluten-free?

As long as you use tamari in place of soy sauce and double-check your ingredients, the recipe is entirely gluten-free! Always read labels if you’re cooking for someone with food allergies.

Can I use other nut butters in the dressing?

Absolutely—almond or cashew butter can be swapped in if that’s what you have on hand. The flavor will be slightly different, but you’ll still get that rich, creamy result. Just make sure the nut butter is unsweetened for the best flavor balance.

How spicy can I make it?

Spice is completely personal! Start with a small amount of sriracha or fresh chili and add more to taste. If some people at your table prefer mild, offer chili oil or sliced chili on the side.

Final Thoughts

There’s something so satisfying about the punchy flavors, bright colors, and crazy-good crunch of Thai Peanut Cabbage Salad. Whether you’re meal-prepping, craving something light yet hearty, or searching for that “wow” dish to share with friends, this salad never misses. Give it a try—you just might find it becomes your new favorite too!

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