Simple Thai Salad Peanut Sauce

Last summer my sister came back from a month traveling through Thailand and could not stop talking about the street food. We spent a whole Sunday afternoon recreating this salad in her tiny kitchen, and the dressing she threw together made everything else taste bland by comparison.

My roommate walked in while I was whisking the sauce and actually made me stop what I was doing so she could taste it from the spoon. Now she requests this salad every time we have people over for dinner, and nobody believes how little effort it actually takes.

Ingredients

• 2 cups shredded green cabbage: The base that holds everything together and stays crisp even after the dressing goes on
• 1 cup shredded carrots: Bring sweetness and that gorgeous orange color throughout
• 1 red bell pepper, thinly sliced: Adds crunch and a bright pop that makes the whole bowl look inviting
• 1 cucumber, julienned: Use a vegetable peeler for long ribbons instead of chopping into chunks
• 2 green onions, thinly sliced: Both the white and green parts work here for mild onion flavor
• 1/2 cup fresh cilantro leaves: Pick them over the stems or just give the stems a rough chop too
• 1/4 cup roasted peanuts, roughly chopped: The final crunch on top makes all the difference
• 1/4 cup creamy peanut butter: Natural peanut butter works but regular gives you that smoother consistency
• 2 tbsp soy sauce: Use tamari if you need it gluten free
• 2 tbsp lime juice: Fresh squeezed makes the whole sauce brighter
• 1 tbsp honey or maple syrup: Balances the salty peanut butter without making it dessert sweet
• 1 tbsp rice vinegar: Adds that subtle tang that cuts through the creaminess
• 1 tsp toasted sesame oil: A little goes a long way so do not be tempted to add more
• 1 garlic clove, minced: Grate it on a microplane if you want it to dissolve completely
• 1–2 tbsp warm water: Start with one and only add more if the sauce is too thick
• 1/2 tsp chili flakes or sriracha: Leave it out if you are sensitive to heat or double it if you love spice

Instructions

Prep all your vegetables:

Shred the cabbage and carrots, slice the pepper into thin strips, use a peeler for cucumber ribbons, and slice the green onions.

Make the peanut sauce:

Whisk the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, garlic, and chili flakes in a small bowl until smooth.

Thin the sauce:

Add warm water one tablespoon at a time until it reaches a pourable consistency.

Toss everything together:

Drizzle the sauce over the vegetables and use tongs to coat everything evenly.

Finish and serve:

Top with chopped peanuts and fresh cilantro right before eating.

Save Pin

This has become my go to for potlucks because people are always impressed by the layers of flavor and texture. Last time I brought it to a barbecue three different people asked for the recipe.

Making It Your Own

I have added shredded purple cabbage when I wanted more color, and thinly sliced red onion works beautifully if you like that extra bite. Sometimes I throw in shredded brussels sprouts in the winter when fresh spring vegetables feel harder to find.

Adding Protein

Grilled chicken turns this into a complete dinner, and crispy tofu cubes absorb the peanut sauce like nothing else. Even just a soft boiled egg on top makes it feel more substantial when I want something filling.

Storage and Prep

The undressed salad keeps well in the fridge for a couple days if you store the vegetables in an airtight container. I usually make a double batch of the peanut sauce and keep it in a jar for quick lunches throughout the week.

• Prep all vegetables ahead and keep them in separate containers
• Store the sauce in the fridge for up to a week
• Add fresh cilantro and peanuts right before serving so they stay crunchy

Save Pin

This is the salad I make when I want something that feels special but does not require turning on the oven or spending hours in the kitchen.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, prepare the vegetables and sauce separately up to 24 hours in advance. Store the sauce in the refrigerator and bring to room temperature before tossing. Add the peanuts just before serving to maintain their crunch.

→ Is this salad gluten-free?

The salad is naturally gluten-free when using gluten-free soy sauce or tamari. Always check your soy sauce label to confirm it meets your dietary needs.

→ Can I substitute the peanut butter?

Almond butter or cashew butter work well as alternatives, though the flavor profile will shift slightly. Sunflower seed butter offers a nut-free option with comparable creaminess.

→ How can I add more protein?

Grilled chicken strips, baked tofu, or shrimp make excellent additions. Edamame, chickpeas, or roasted cashews also boost protein while keeping it vegetarian.

→ What other vegetables can I use?

Shredded Brussels sprouts, snap peas, purple cabbage, or mung bean sprouts add variety and crunch. The base vegetables are flexible based on what's fresh and available.

→ How long does the peanut sauce keep?

The sauce stores well in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a small amount of warm water to reach the desired consistency.