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Thai
Thai Peanut Salad
15 min total15 prep0 cook2 servings340 cal
VeganVegetarianFlexitarianContains tree nutContains soy
Crunchy shredded cabbage and carrot are tossed with edamame in a bold peanut-lime dressing for a bright, no-cook salad packed with texture. Inspired by Thai flavors, it's ready in 15 minutes and makes a satisfying light lunch or side dish.
Ingredients
produce
- 200 gcabbage
- 2carrot
- 1 tbsplime juice
frozen
- 100 gedamame
pantry
- 3 tbsppeanut butter
- 2 tbspsoy sauce
- 1 tbsphoney
- 20 gpeanuts
Steps
- Cook the edamame according to package directions, either by boiling for 3–5 minutes or microwaving, then drain and cool.
- Thinly shred the cabbage and julienne or grate the carrots.
- Roughly chop the peanuts for topping.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and honey until smooth. Add a splash of warm water if the dressing is too thick to pour.
- In a large bowl, combine the shredded cabbage, carrot, and cooked edamame.
- Pour the peanut dressing over the vegetables and toss well until everything is evenly coated.
- Taste and add a little more lime juice or soy sauce if needed for balance.
- Divide the salad between two plates or bowls and top with the chopped peanuts before serving.
Tips
- Slice the cabbage and carrot as thinly as possible so every bite gets coated in dressing.
- Whisk the peanut butter with warm water first if it's too thick to blend smoothly into the dressing.
- Toss the salad just before serving so the cabbage stays crisp instead of wilting.
- Taste the dressing before tossing — it should taste slightly too salty and tangy on its own, since it mellows once mixed with the vegetables.
