Crunchy Thai Peanut Salad Recipe
If you’re searching for a vibrant, flavorful salad that hits all the right notes of texture and taste, this Crunchy Thai Peanut Salad will absolutely steal your heart. It’s a brilliant medley of crisp iceberg lettuce, crunchy nuts, tender edamame, and bold, colorful veggies all tossed in a creamy, tangy peanut dressing that brings a wonderful balance of sweet, salty, and spicy flavors. Each bite is a celebration of freshness and crunch that will keep you coming back for more, whether you’re serving it as a light lunch or a dazzling side at your next dinner party.
Ingredients You’ll Need
This recipe is wonderfully straightforward, featuring simple but essential ingredients that combine to create an extraordinary flavor profile and delightful texture. Each component plays a key role, from the nutty peanut butter in the dressing to the crisp freshness of the cabbage and lettuce, making every bite satisfying and full of life.
- Peanut butter or sunflower butter: Provides the rich, creamy base for the dressing, giving it that unmistakable nutty flavor.
- Bragg’s amino acids or soy sauce: Adds savory depth and umami that round out the dressing perfectly.
- Honey or maple syrup: Brings a subtle sweetness that balances the tang and heat in the dressing.
- Lemon juice: Offers bright acidity that lifts the entire salad’s flavor profile.
- Rice vinegar: Enhances the tangy notes and adds a gentle zing.
- Garlic and ginger: Aromatic punch that infuses the dressing with warm, lively spice.
- Kosher salt and chili flakes: Essential seasonings that sharpen and spice up the mix without overpowering.
- Water: Used to thin the dressing to a luscious, pourable consistency.
- Frozen edamame: Adds protein and a tender bite that contrasts beautifully with the crunchy veggies.
- Dry quinoa: Once cooked, it brings a nutty, chewy texture to complement the crisp greens.
- Iceberg lettuce: Offers light, refreshing crunch as the salad’s base.
- Purple cabbage: Adds vibrant color and a satisfying hearty crunch.
- Carrot: Grated finely, it contributes sweetness, color, and crispness.
- Cilantro: Fresh herbaceous note that brightens every forkful.
- Green onions: Provide a mild onion flavor and vibrant green color.
- Roasted unsalted peanuts: Bring extra crunch and deepen the peanut flavor; walnuts or almonds work well too.
- Sesame seeds: Add a subtle nutty flavor and finishing touch to the salad.
How to Make Crunchy Thai Peanut Salad
Step 1: Cook the Edamame and Quinoa
Start by boiling the frozen edamame and cooking the quinoa according to their package instructions. This foundational step ensures the salad has those wonderful protein-packed bites that make it satisfying. Once cooked, drain and rinse the edamame to cool it down quickly and keep it tender but fresh.
Step 2: Whisk Together the Peanut Dressing
In a bowl, combine the peanut butter, Bragg’s amino acids or soy sauce, honey or maple syrup, lemon juice, rice vinegar, minced garlic, ginger, kosher salt, and chili flakes. At first, the mixture looks thick and a bit lumpy, but stirring in the water gradually transforms it into a perfectly smooth, silky dressing. If you prefer a thinner dressing, keep adding water a little at a time. Taste and adjust the balance of salt and sweetness to your liking. This dressing is the heart and soul of the Crunchy Thai Peanut Salad, marrying all the flavors together beautifully.
Step 3: Chop and Prepare the Fresh Veggies
While your dressed components come together, finely chop the iceberg lettuce, purple cabbage, carrot, green onions, and cilantro. Their freshness and crisp texture bring vibrancy and life to the salad, creating that delightful contrast against the creaminess of the peanut dressing.
Step 4: Combine and Toss Everything
In a large bowl, toss the chopped vegetables with the cooked quinoa, edamame, peanuts, and sesame seeds. Drizzle the luscious peanut dressing over the top and give everything a gentle toss so every leaf and bite is coated with that gorgeous sauce. Go ahead and taste it, adjusting salt if needed—this is where your flavors truly shine, making the Crunchy Thai Peanut Salad irresistible.
How to Serve Crunchy Thai Peanut Salad
Garnishes
For an extra special touch, sprinkle some additional roasted peanuts or a handful of fresh cilantro on top just before serving. You could also add a wedge of lime on the side for those who love an extra citrus zing. These simple garnishes elevate the presentation and flavor, making your salad even more crave-worthy.
Side Dishes
This salad shines on its own as a light meal, but it also pairs wonderfully with grilled chicken, shrimp, or tofu if you want a protein-packed main. For a vegetarian feast, serve alongside steamed jasmine rice or sticky rice. It’s versatile enough to complement a variety of dishes while still standing out as a star.
Creative Ways to Present
Thinking beyond a bowl? Serve the Crunchy Thai Peanut Salad in halved avocado shells or inside crisp lettuce cups for a fun, handheld option. You could also use it as a topping for rice paper rolls or mix it into cold rice noodles for a refreshing noodle salad variation. Each presentation idea adds a playful twist to this already delightful dish.
Make Ahead and Storage
Storing Leftovers
If you have leftover Crunchy Thai Peanut Salad, store it in an airtight container in the refrigerator. It’s best enjoyed within two days to preserve the freshness of the vegetables and the crunchy texture of the nuts and seeds.
Freezing
Because of the fresh vegetables and peanut dressing, this salad does not freeze well. Freezing will compromise the texture and flavor, so it’s best to prepare it fresh or store leftovers in the fridge only.
Reheating
Since the Crunchy Thai Peanut Salad is designed to be enjoyed cold or at room temperature, reheating is not recommended. If you want warmth, consider serving alongside a warm entree instead to keep the salad’s fresh, vibrant character intact.
FAQs
Can I use other nuts instead of peanuts?
Absolutely! While roasted peanuts are traditional and add great flavor, you can substitute walnuts or almonds if you prefer. Just make sure they’re unsalted and roasted to preserve the salad’s balance.
Is there a vegan option for the dressing?
Yes, simply replace honey with maple syrup, and use a tamari or soy sauce instead of Bragg’s amino acids if necessary. The recipe is easily adaptable without losing its delicious taste.
Can I prepare the salad in advance for a party?
You can prep all the ingredients beforehand except for tossing them with the dressing. Keep the veggies, nuts, and cooked quinoa separate in airtight containers, then combine everything just before serving for maximum freshness and crunch.
What if I don’t have ginger or garlic?
While fresh ginger and garlic add incredible flavor, you can omit them in a pinch or substitute with a small pinch of ground ginger powder and garlic powder. Fresh is best but not mandatory.
Is this salad gluten-free?
Yes! Using gluten-free soy sauce or Bragg’s amino acids keeps this Crunchy Thai Peanut Salad completely gluten-free, making it suitable for those with gluten sensitivities.
Final Thoughts
This Crunchy Thai Peanut Salad has quickly become one of my all-time favorite salads to make and share. It’s vibrant, packed with different textures, and wonderfully flavorful in every bite. Whether you want a refreshing lunch or a side that steals the show, this recipe checks all the boxes. Give it a try, and I promise it will bring a fresh, crunchy, and satisfying twist to your salad collection.
Print
Crunchy Thai Peanut Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and crunchy Thai peanut salad featuring a silky peanut dressing, loaded with fresh vegetables, quinoa, and edamame for a nutritious, protein-packed meal or side dish.
Ingredients
Dressing
- 1 tbsp peanut butter or sunflower butter
- 1 tbsp Bragg’s amino acids or soy sauce
- 2 tsp honey or maple syrup
- 2 tsp lemon juice
- 1 tsp rice vinegar
- 1 clove garlic, finely grated or minced
- 1 tsp minced ginger
- ¼ tsp kosher salt
- ¼ tsp chili flakes
- 2 tsp water (plus additional as needed)
Salad
- 1 cup frozen edamame (boiled, drained and rinsed)
- ¼ cup dry quinoa (cooked according to package instructions)
- 1 cup finely chopped iceberg lettuce
- 1 cup finely chopped purple cabbage
- 1 cup finely grated carrot (about 1 large carrot)
- ¼ cup cilantro, minced
- 3 medium green onions, finely chopped on a bias
- 2 tbsp roasted and unsalted peanuts (or substitute walnuts or almonds)
- 2 tbsp sesame seeds
Instructions
- Cook Edamame and Quinoa: Begin by cooking the frozen edamame and quinoa according to their package instructions. Typically, boil the edamame until tender, then drain and rinse with cold water. Cook quinoa in water until fluffy and all water is absorbed, then set aside to cool slightly.
- Prepare the Dressing: In a cup or small bowl, combine peanut butter, Bragg’s amino acids or soy sauce, honey or maple syrup, lemon juice, rice vinegar, grated garlic, minced ginger, kosher salt, and chili flakes. Whisk these ingredients together—it will initially look thick and slightly lumpy. Gradually add 2 teaspoons of water and whisk vigorously for about 30 seconds until the dressing becomes silky smooth. Add more water if needed to reach your preferred consistency. Taste and adjust seasoning with salt and honey if desired. Set dressing aside.
- Prep Vegetables: Finely chop the iceberg lettuce, purple cabbage, grate the carrot, mince the cilantro, and chop green onions on a bias. Combine all these prepared vegetables in a large salad bowl.
- Combine Salad Ingredients: Add the cooked and cooled quinoa and edamame to the bowl with the chopped vegetables. Sprinkle in the roasted unsalted peanuts and sesame seeds.
- Add Dressing and Toss: Drizzle the prepared peanut dressing over the salad. Toss everything thoroughly to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary. Serve immediately and enjoy your fresh, crunchy Thai peanut salad!
Notes
- You can substitute sunflower butter for peanut butter if allergic or to change flavor.
- Use maple syrup instead of honey to keep the salad vegan.
- Adjust the chili flakes to make the salad milder or spicier according to your preference.
- For added protein, consider topping with grilled chicken or tofu if desired.
- Salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Thai peanut salad, crunchy salad, quinoa salad, edamame salad, healthy salad, vegetarian salad, peanut dressing
