Thai Salad Peanut Sauce (Printable)

Crisp shredded vegetables drizzled with creamy peanut dressing for a fresh, satisfying meal.

# What You 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)

# Steps:

01 - Shred cabbage and carrots, slice bell pepper into thin strips, julienne cucumber, and slice green onions. Place all prepared vegetables 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, whisking continuously until sauce reaches smooth, pourable consistency.
04 - Drizzle peanut sauce over prepared vegetables. Toss gently to coat all ingredients evenly.
05 - Top with chopped roasted peanuts and fresh cilantro leaves. Serve immediately while vegetables remain crisp.

# Expert Hints:

01 -
  • Its the perfect balance of creamy, tangy, and fresh all in one bowl
  • The peanut sauce comes together in minutes but tastes like it simmered for hours
  • You can prep everything ahead and toss it when you're ready to eat
02 -
  • The sauce will thicken as it sits, so add another splash of water if you're making this ahead
  • Cabbage actually gets better after marinating in the sauce, so this tastes even better the next day
  • Room temperature vegetables work better than cold ones for absorbing the dressing
03 -
  • Toast your peanuts in a dry pan for two minutes before chopping for next level flavor
  • Grate the garlic instead of mincing for a smoother sauce texture
  • Massage the cabbage with a pinch of salt before dressing if you prefer it slightly softer

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