Thai Salad with Peanut Dressing
This Thai Salad is packed with crisp veggies, fresh flavor, and the most irresistible creamy Thai peanut dressing! It’s the perfect mix of crunchy, colorful and satisfying making it great for lunch, dinner, potlucks, BBQs or meal prep. Every bite is loaded with bold flavor and just the right balance of savory, sweet, and tangy goodness.
Servings 4
Calories 327kcal
Ingredients
Thai Peanut Dressing
- ½ cup creamy peanut butter
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
Salad Ingredients
- 6 cups shredded cabbage green, purple or mixed
- 1 cup carrots julienned
- 1 English cucumber thinly sliced
- 2 green onions sliced
- ⅓ cup fresh cilantro chopped
- 1 jalapeno pepper thinly sliced
Garnish
- 1 tablespoon sesame seeds white or black
- ¼ cup chopped roasted peanuts
Instructions
Thai Peanut Dressing
- In a mason jar or other jar with a lid, combine all the dressing ingredients. Shake well until everything is creamy and well mixed.½ cup creamy peanut butter, ¼ cup rice wine vinegar, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon fish sauce, 1 tablespoon sriracha, 1 teaspoon toasted sesame oil, 1 teaspoon ginger paste, 1 teaspoon garlic paste
- Chop all of your herbs and veggies. Add them to a large bowl. Pour the dressing over the top and toss to coat.6 cups shredded cabbage, 1 cup carrots, 1 English cucumber, 2 green onions, ⅓ cup fresh cilantro, 1 jalapeno pepper
- Spoon into individual bowls and top with sesame seeds and chopped peanuts. Enjoy!1 tablespoon sesame seeds, ¼ cup chopped roasted peanuts
Notes
Storage Information
This salad is excellent for meal prep because the vegetables hold up well in the refrigerator. For best results, store the dressing separately and toss the salad just before serving.
Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Mandoline
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Refrigerator: Store the undressed salad in an airtight container for up to 4 days.
- Dressing: Store the peanut dressing separately in the refrigerator for up to 1 week.
- Meal Prep Tip: Portion the salad into containers and keep the dressing in small jars or containers until ready to eat.
Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Mandoline
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 327kcal | Carbohydrates: 34g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 1143mg | Potassium: 808mg | Fiber: 6g | Sugar: 21g | Vitamin A: 7108IU | Vitamin C: 89mg | Calcium: 131mg | Iron: 3mg
