Thai-Inspired Crunch Salad with Peanut Dressing
Cabbage, carrots, cucumber, and edamame meet a creamy peanut dressing with lime, ginger, and cilantro.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Creamy peanut butter, unseasoned rice vinegar and lime juice form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Blender
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure creamy peanut butter, unseasoned rice vinegar and lime juice and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Thai-Inspired Crunch Salad with Peanut Dressing
Ingredients
Equipment
Method
- Blend peanut butter, vinegar, lime juice, oil, soy sauce, honey, sugar, garlic, ginger, salt, and pepper flakes until smooth. Pulse in the dressing cilantro.
- Combine cabbage, carrots, bell pepper, cucumber, edamame, scallions, and remaining cilantro.
- Toss with dressing just before serving, or pack dressing separately to preserve crunch.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
What are the calories and macros per serving?
One serving provides an estimated 348 calories, 10.7 g protein, 34.5 g total carbohydrate, 21.2 g fat and 5.9 g fiber. One serving is 1/4 of the finished recipe.
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