Thai Peanut Salad: A Cozy Culinary Adventure
As the leaves turn golden and a gentle crisp fills the air, there’s something comforting about gathering around the table with loved ones for a beautiful meal. A bowl of vibrant Thai Peanut Salad often graces our table during these cozy moments, its colors mirroring the beauty of the season. The crunch of fresh vegetables layered with a creamy, zesty dressing brings a burst of flavor that dances on the tongue. This easy weeknight dinner is not only a feast for the eyes but also a heartwarming treat that quickly becomes a family favorite. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknight dinners!
- No cooking required, making it an ideal no-bake meal.
- Packed with colorful vegetables, full of vitamins and nutrients.
- Versatile—add chicken for a heartier option or keep it plant-based.
- Crowd-pleasing flavors that will delight both kids and adults alike.
What You’ll Need
Gather These Simple Ingredients
- 4 cups cabbage (shredded)
- ½ cup cucumber (peeled and chopped)
- ½ cup green onions (sliced)
- ½ cup salted peanuts
- ½ cup red bell pepper (or if you want spice, use ¼ cup hot red pepper, diced)
- Optional: 12 ounces diced cooked chicken (to make it a full meal)
For the Dressing:
- ⅓ cup peanut butter (use all-natural peanut butter)
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar or regular vinegar
- 2 tablespoons coconut aminos (tamari, or regular soy sauce)
- 1 teaspoon granulated sugar substitute (or regular sugar)
- 1 teaspoon garlic (minced)
- ½ teaspoon ginger paste (or finely minced ginger)
- ¼ to ½ teaspoon red pepper flakes
- Salt and pepper to taste
Let’s Make It Together
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In a large bowl, add the cabbage, cucumber, green onions, peanuts, red bell pepper, and diced chicken if you’re using it.
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In a small bowl, whisk together the dressing ingredients: peanut butter, olive oil, rice vinegar, coconut aminos, sugar substitute, garlic, ginger, and red pepper flakes. Mix until creamy and well combined.
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Pour the dressing over the salad and toss gently to combine, ensuring every bite is coated in that creamy goodness.
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Add salt and pepper to taste, adjusting to your preference.
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Sit back and enjoy this delightful medley of flavors and textures!
Variations & Creative Twists
- Add a handful of crisp carrots for a sweet crunch that complements the creaminess of the dressing.
- Toss in some diced avocado for a rich and creamy texture that elevates the salad’s heartiness.
- Experiment with fresh herbs like cilantro or mint for a zesty pop that brightens the dish.
- For more protein, swap in chickpeas or tofu if you’re looking for a plant-based option.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Prepare the salad in advance and store it in the fridge. Just wait to add the peanuts until right before serving to keep them crispy!
- Ingredient Swaps: If you’re out of peanut butter, try almond or sunflower seed butter for similar results.
- Slicing Trick: For the cabbage, use a food processor to shred it quickly, saving time in the kitchen.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days, making it a perfect grab-and-go lunch!
Nutrition Information per Serving
- Serving size: 1 cup
- Calories: 280
- Carbohydrates: 18g
- Sugar: 4g
- Fat: 20g
- Protein: 10g
- Sodium: 320mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the salad up to a day in advance, but add the peanuts just before serving to maintain crunch.
Can I use different ingredients?
Yes! Feel free to swap in your favorite veggies or proteins based on what you have at home.
How do I store leftovers?
Place any leftover salad in an airtight container in the fridge. It will keep well for about three days.
How long does it last?
This salad stays fresh in the refrigerator for about three days as long as it’s stored properly.
Wrapping It Up
This Thai Peanut Salad beautifully captures the essence of comfort food while keeping things light and nutritious. It’s easy to make, bursting with flavor, and can effortlessly transition from a quick weeknight dinner to an addition at your next gathering. Don’t forget to save this Thai Peanut Salad to your weeknight meals board so it’s ready when you need a cozy treat! Enjoy every colorful bite!
Thai Peanut Salad
Ingredients
Salad Ingredients
- 4 cups shredded cabbage
- ½ cup peeled and chopped cucumber
- ½ cup sliced green onions
- ½ cup salted peanuts Add just before serving for crunch.
- ½ cup red bell pepper Alternatively, use ¼ cup hot red pepper, diced.
- 12 ounces diced cooked chicken Optional, for a fuller meal.
Dressing Ingredients
- ⅓ cup peanut butter Use all-natural peanut butter.
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar or regular vinegar
- 2 tablespoons coconut aminos, tamari, or regular soy sauce
- 1 teaspoon granulated sugar substitute Or regular sugar.
- 1 teaspoon minced garlic
- ½ teaspoon ginger paste Or finely minced ginger.
- ¼ to ½ teaspoon red pepper flakes
- to taste salt and pepper
Instructions
Preparation
- In a large bowl, add the cabbage, cucumber, green onions, peanuts, red bell pepper, and diced chicken if you’re using it.
- In a small bowl, whisk together the dressing ingredients: peanut butter, olive oil, rice vinegar, coconut aminos, sugar substitute, garlic, ginger, and red pepper flakes. Mix until creamy and well combined.
- Pour the dressing over the salad and toss gently to combine, ensuring every bite is coated in that creamy goodness.
- Add salt and pepper to taste, adjusting to your preference.
- Sit back and enjoy this delightful medley of flavors and textures!
