Simple Thai Salad Peanut Sauce (Printable)
Fresh Thai-style salad with creamy peanut sauce, ready in 15 minutes for a light meal or side dish.
# 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 (use gluten-free if needed)
10 - 2 tbsp lime juice (about 1 lime)
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 (to thin, as needed)
16 - 1/2 tsp chili flakes or a dash of sriracha (optional, for heat)
# Steps:
01 - Shred cabbage and carrots, thinly slice bell pepper and green onions, julienne cucumber, and chop cilantro. Place all vegetables in a large salad bowl.
02 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and chili flakes if using.
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 evenly. Top with chopped peanuts and fresh cilantro before serving.
# Expert Advice:
01 -
- The peanut sauce comes together faster than you can chop the vegetables
- Everything stays perfectly crisp because there's no cooking involved
- You can prep all the vegetables ahead and the sauce keeps for days
02 -
- The sauce thickens as it sits, so make it slightly thinner than you think you need
- Leftovers keep well but the vegetables will release water and get a bit soggy after a day
- Room temperature vegetables taste better than cold ones straight from the fridge
03 -
- Toast your peanuts in a dry pan for 2 minutes before chopping for deeper flavor
- Make double the sauce and keep it in the fridge for instant lunch salads all week