Simple Thai Salad Peanut Sauce (Printable)
Fresh cabbage, carrots, and peppers drizzled with creamy peanut dressing.
# What You Need:
→ Salad Vegetables
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
→ Peanut Sauce
08 - 1/4 cup creamy peanut butter
09 - 2 tbsp soy sauce
10 - 2 tbsp lime juice
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
16 - 1/2 tsp chili flakes or sriracha
# Steps:
01 - Shred cabbage, carrots, bell pepper, cucumber, and green onions as indicated. Place all prepared vegetables in a large salad bowl.
02 - Whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and chili flakes in a small bowl until combined.
03 - Add warm water one tablespoon at a time, whisking continuously, until sauce reaches smooth, pourable consistency.
04 - Drizzle peanut sauce over salad and toss gently to coat all vegetables evenly.
05 - Top with chopped roasted peanuts and fresh cilantro leaves. Serve immediately.
# Expert Advice:
01 -
- The peanut sauce comes together in minutes but tastes like it simmered for hours
- You can prep everything ahead and the vegetables stay perfectly crisp
- Its endlessly adaptable based on what you have in your crisper drawer
02 -
- The sauce will thicken in the refrigerator, so let it come to room temperature and whisk in a splash of water before serving leftovers
- Dont toss the salad with all the sauce at once, youll want to start with half and add more to taste
03 -
- Toast your peanuts in a dry pan for 2-3 minutes before chopping for an even deeper, nuttier flavor
- Grate your carrots instead of shredding them for a more delicate texture that mimics restaurant style