Thai Peanut Salad Recipes
Thai peanut salad is one of those dishes that feels light but still fills you up. You get crisp vegetables, tender noodles or greens, and a creamy peanut dressing that brings everything together. It works well for quick lunches, potlucks, or as a colorful side for dinner. The best part is how flexible it is—you can keep it vegan, add chicken or shrimp, or adjust the heat to your taste. Below is a reliable base recipe you can use again and again.
Ingredients List
For the Salad
- 3 cups shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 120 g (about 4 oz) rice noodles, cooked and cooled (optional but recommended)
For the Peanut Dressing
- 1/3 cup smooth peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, finely minced
- 1 to 3 teaspoons sriracha or chili paste (adjust to taste)
- 2 to 4 tablespoons warm water, to thin the dressing
Step-by-Step Instructions
- Cook the noodles (if using).
Bring water to a boil, add rice noodles, and cook according to package directions. Drain, rinse with cold water, and set aside to cool fully. - Prepare the vegetables.
Shred the cabbage and carrots. Slice the bell pepper and cucumber thin so everything mixes evenly and stays easy to eat. - Make the peanut dressing.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, ginger, garlic, and chili paste. Add warm water one tablespoon at a time until the dressing is smooth and pourable. - Assemble the salad.
In a large mixing bowl, combine cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and noodles if using. - Add the dressing.
Pour the dressing over the salad and toss well until everything is evenly coated. Take your time so the dressing reaches the bottom of the bowl. - Finish with peanuts.
Sprinkle chopped peanuts on top just before serving to keep them crunchy.
How to Serve
Thai peanut salad can be served chilled or at room temperature. It works well as a main meal when noodles or protein are added, or as a side dish with grilled chicken, fish, or tofu. For gatherings, keep the dressing separate and toss just before serving to maintain the best texture. You can also portion it into lunch containers for easy grab-and-go meals.
Storage Instructions
Store leftover salad in an airtight container in the refrigerator for up to 3 days. If possible, store the dressing separately and mix only what you plan to eat. This helps keep the vegetables crisp and prevents the noodles from soaking up too much sauce. If the salad looks dry after chilling, add a small splash of water or lime juice and toss again before serving.
Helpful Tips
Use very fresh vegetables for the best crunch and flavor. If your peanut butter is thick, warm it slightly before mixing to help the dressing come together smoothly. Taste the dressing before adding it to the salad and adjust salt, sweetness, or heat as needed. Cutting all vegetables to similar thin sizes helps the salad feel balanced in every bite.
Variations
- Protein boost: Add sliced grilled chicken, shrimp, baked tofu, or edamame for a more filling meal.
- Low-carb version: Skip the noodles and increase the amount of cabbage and cucumber.
- Extra crunch: Add sliced snow peas, bean sprouts, or thinly sliced radishes.
- Creamier dressing: Stir in 1 to 2 tablespoons of coconut milk for a richer sauce.
- No-peanut option: Use almond butter or sunflower seed butter if peanuts are not suitable.
Nutrition Facts (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Sodium | 520 mg |
| Sugar | 8 g |
Values will vary based on portion size and added proteins.
FAQs
Is Thai peanut salad spicy?
It can be mild or spicy depending on how much chili paste or sriracha you use. Start with a small amount and increase slowly.
Can I make this salad ahead of time?
Yes, you can prepare all ingredients in advance. Keep the dressing separate and mix everything together just before serving for the best texture.
What can I use instead of rice noodles?
You can use glass noodles, spiralized zucchini, or simply leave noodles out and keep it vegetable-based.
Is this salad gluten-free?
It can be gluten-free if you use tamari instead of regular soy sauce and check that your noodles are made from rice only.
Can kids eat this salad?
Yes, just skip or reduce the chili and keep the dressing mild. Many kids enjoy the sweet peanut flavor with crunchy vegetables.
Conclusion
Thai peanut salad is simple, colorful, and easy to customize for different meals and diets. With crisp vegetables and a creamy, balanced dressing, it delivers strong flavor without heavy cooking or complicated steps. Once you try the base recipe, you can adjust it to fit your taste, your pantry, and your schedule. It is a practical dish that works just as well for quick lunches as it does for sharing at the table.
