Simple Thai Salad Peanut Sauce (Printable)
Crisp vegetables tossed in a rich, tangy peanut dressing for a quick and satisfying meal.
# What You'll Need:
→ For the Salad
01 - 2 cups shredded green cabbage
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 1 cucumber, julienned
05 - 2 green onions, thinly sliced
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup roasted peanuts, roughly chopped
→ For the Peanut Sauce
08 - 1/4 cup creamy peanut butter
09 - 2 tbsp soy sauce (use gluten-free if needed)
10 - 2 tbsp lime juice (about 1 lime)
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp rice vinegar
13 - 1 tsp toasted sesame oil
14 - 1 garlic clove, minced
15 - 1-2 tbsp warm water (to thin, as needed)
16 - 1/2 tsp chili flakes or a dash of sriracha (optional, for heat)
# Directions:
01 - Prepare all vegetables as indicated and place them in a large salad bowl.
02 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and chili flakes (if using).
03 - Add warm water, one tablespoon at a time, until the sauce is smooth and pours easily.
04 - Drizzle the peanut sauce over the salad and toss gently to coat.
05 - Top with chopped peanuts and fresh cilantro before serving.
# Expert Tips:
01 -
- The peanut sauce comes together in under two minutes but tastes like it simmered for hours
- It keeps beautifully in the fridge, making it perfect for meal prep or quick lunches
02 -
- The sauce will thicken in the fridge, so add another splash of water before serving leftovers
- Do not dress the entire salad if you are meal prepping, keep the sauce separate
03 -
- Use a vegetable peeler to create paper thin cucumber ribbons instead of julienne
- Toast the peanuts in a dry pan for 2 minutes before chopping for deeper flavor