Bright, vibrant, and full of crunch, this Thai Peanut Crunch Slaw Salad is a feast for the eyes and taste buds. Packed with fresh veggies and tossed in a creamy, flavorful peanut dressing, this salad is a perfect side dish or light main course. Its balance of sweet, savory, and tangy flavors, along with a delightful crunch, will keep you coming back for more.
Ingredients:
Salad:
- 4 cups shredded cabbage (about 250 g)
- 1 cup shredded carrots (about 120 g)
- 1 cup red bell pepper, julienned (about 100 g)
- ½ cup green onions, chopped (about 50 g)
- ¼ cup fresh cilantro, chopped (about 10 g)
- ½ cup roasted peanuts, chopped (about 70 g)
Dressing:
- 3 tablespoons peanut butter (about 45 g)
- 2 tablespoons soy sauce (about 30 g)
- 1 tablespoon rice vinegar (about 15 g)
- 1 tablespoon honey (about 20 g)
- 1 tablespoon sesame oil (about 15 g)
- 1 teaspoon grated ginger (about 5 g)
- 1 clove garlic, minced
- 1–2 teaspoons lime juice (about 10 g)
- ½ teaspoon chili flakes (optional, to taste)
Instructions:
- Prepare the Vegetables: In a large bowl, combine shredded cabbage, carrots, julienned red bell pepper, chopped green onions, and fresh cilantro. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, lime juice, and chili flakes (if using). Stir until smooth and creamy.
- Combine Salad and Dressing: Drizzle the dressing over the vegetables and toss well to make sure each piece is fully coated.
- Add the Crunch: Top the salad with a handful of chopped roasted peanuts to add a delightful crunch and extra flavor.
- Serve: Serve immediately for a crisp, fresh salad, or let it chill in the fridge for 15–30 minutes to allow the flavors to meld together.
Conclusion:
This Thai Peanut Crunch Slaw Salad is a refreshing and satisfying dish that’s bursting with flavor and texture. It’s perfect as a side dish for grilled meats, a topping for tacos, or even as a light lunch on its own. The creamy peanut dressing ties it all together, making every bite a delicious balance of fresh and nutty goodness.
Thai Peanut Crunch Slaw Salad
Acrunchy and vibrant slaw salad with fresh veggies, roasted peanuts, and acreamy peanut dressing, perfect for any occasion.
Ingredients
Salad:
- 4 cups shredded cabbage about 250 g
- 1 cup shredded carrots about 120 g
- 1 cup red bell pepper julienned (about 100 g)
- ½ cup green onions chopped (about 50 g)
- ¼ cup fresh cilantro chopped (about 10 g)
- ½ cup roasted peanuts chopped (about 70 g)
Dressing:
- 3 tablespoons peanut butter about 45 g
- 2 tablespoons soy sauce about 30 g
- 1 tablespoon rice vinegar about 15 g
- 1 tablespoon honey about 20 g
- 1 tablespoon sesame oil about 15 g
- 1 teaspoon grated ginger about 5 g
- 1 clove garlic minced
- 1 –2 teaspoons lime juice about 10 g
- ½ teaspoon chili flakes optional, to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine shredded cabbage, carrots, julienned red bell pepper, chopped green onions, and fresh cilantro. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, lime juice, and chili flakes (if using). Stir until smooth and creamy.
- Combine Salad and Dressing: Drizzle the dressing over the vegetables and toss well to make sure each piece is fully coated.
- Add the Crunch: Top the salad with a handful of chopped roasted peanuts to add a delightful crunch and extra flavor.
- Serve: Serve immediately for a crisp, fresh salad, or let it chill in the fridge for 15–30 minutes to allow the flavors to meld together.
Nutrition
Calories: 202kcal
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