Go Back
Overhead view of a Thai peanut crunch salad bowl with shredded cabbage, carrots, and crushed peanuts on a wooden table

Crunchy Thai Peanut Salad Bowl with Fresh Lime Dressing

A no-cook Thai peanut crunch salad bowl with shredded cabbage, carrots, and edamame in a creamy peanut-lime dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian-Inspired
Calories: 218
Ingredients Method Notes

Ingredients
  

Peanut Lime Dressing
  • 1/3 cup creamy peanut butter / 85 g; natural, no sugar added
  • 3 tbsp fresh lime juice
  • 2 tbsp soy sauce or tamari for gluten free
  • 1 tbsp rice vinegar
  • 1.5 tbsp honey
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 3 warm water to 4 tbsp; to thin
  • 1 tsp sriracha optional
Salad
  • 3 cups red cabbage / 270 g; shredded
  • 2 carrots medium (about 150 g); shredded
  • 1 English cucumber medium (200 g); thinly sliced
  • 1 red bell pepper (150 g); thinly sliced
  • 1 cup shelled edamame / 150 g; thawed
  • 1/2 cup fresh cilantro chopped
  • 3 scallions thinly sliced
  • 1/3 cup roasted peanuts / 45 g; chopped
  • 1 tbsp sesame seeds

Method
 

Peanut Lime Dressing
  1. In a 2-cup / 480 ml bowl, whisk the peanut butter, lime juice, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil until smooth.
  2. Add warm water 1 tablespoon at a time, whisking, until the dressing pours easily off the whisk. Stir in sriracha if you want heat.
Salad
  1. Shred the red cabbage and carrots thin with a knife or box grater. Thinly slice the cucumber and bell pepper. Add everything to a 4-quart / 3.8 L mixing bowl.
  2. Add the thawed edamame, cilantro, and scallions to the bowl.
  3. Pour the dressing over the vegetables. Toss with tongs until every piece is coated and glossy, 1 to 2 minutes.
  4. Scatter the chopped peanuts and sesame seeds over the top.
  5. Serve right away, or chill 15 minutes so the flavors settle before eating.

Notes

  • Dress only what you'll eat within a few hours for the best crunch.
  • Chop vegetables into similar-sized shreds so every bite gets dressing.
  • Toast the peanuts yourself for a deeper, nuttier crunch.
  • Use warm water to thin the dressing, cold water makes peanut butter clump.