Crispy Thai Peanut Crunch Salad with Zesty Chili Lime Dressing
A quick and easy Thai-inspired salad featuring crunchy peanuts, fresh veggies, and a zesty chili lime dressing that balances creamy, tangy, and spicy flavors for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Thai
Ingredients
Scale
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup julienned or shredded carrots
- 1 medium red bell pepper, thinly sliced
- 3 stalks green onions, sliced
- A handful of fresh cilantro leaves (optional)
- ½ cup roasted peanuts, roughly chopped
- Optional: crunchy fried shallots or toasted sesame seeds
- ¼ cup natural peanut butter (creamy, unsweetened)
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh red chili or chili flakes
- 2–3 tablespoons water
- 1 teaspoon sesame oil (optional)
Instructions
- Wash all fresh produce. Shred green and purple cabbage finely (3 cups green, 1 cup purple). Julienne or shred carrots and thinly slice red bell pepper and green onions. Roughly chop cilantro leaves if using. Toss all veggies together in a large mixing bowl.
- Roughly chop ½ cup roasted peanuts into bite-sized pieces. Set aside for topping.
- In a small bowl or jar, combine ¼ cup natural peanut butter, 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 1 minced garlic clove, and 1 teaspoon chili. Whisk or shake vigorously while gradually adding 2 to 3 tablespoons water until dressing is pourable. Add 1 teaspoon sesame oil if desired. Taste and adjust seasoning.
- Pour dressing over mixed veggies and toss gently but thoroughly to coat evenly without drowning the crunch.
- Transfer salad to a serving bowl or plate. Sprinkle chopped peanuts on top. Garnish with extra cilantro leaves or a lime wedge if desired. Serve immediately.
Notes
Toast peanuts lightly in a dry pan for 2-3 minutes to enhance flavor and crunch. Keep dressing separate until just before serving to maintain salad crispness. Adjust chili heat gradually to taste. Use fresh lime juice for best flavor. For gluten-free, substitute soy sauce with tamari. Peanuts can be swapped with toasted cashews or almonds for allergies.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 280
- Sugar: 6
- Fat: 18
- Carbohydrates: 18
- Fiber: 5
- Protein: 8
Keywords: Thai salad, peanut salad, chili lime dressing, crunchy salad, quick salad, healthy salad, gluten-free salad, vegetarian salad