Viral Crunchy Thai Peanut Salad

Looking for a salad recipe that isn’t boring? You’ve got to make this crunchy thai peanut salad.

Think crunchy cabbage, sweet carrots, edamame and quinoa tossed in a sweet ginger-peanut dressing. Like what’s not to love?!

Plus, if you like the Trader Joe’s thai peanut salad, this is a great homemade alternative that is cheaper and so much healthier. 

Crunchy Thai Peanut Salad Ingredients 

Here’s your grocery list for this salad, along with a few suggestions and substitution ideas (full recipe is in the recipe card below).

And yes, this is one of those recipes with a long list of ingredients, but don’t let that deter you.

• Purple cabbage 
• Iceberg lettuce 
• Carrots – this may seem silly, but I wanted to point out that you should test the carrots before using them. This thai salad relies on the sweetness of the carrots, so make sure the carrot you’re using is sweet and has a ton of flavor!
• Edamame – most grocery stores sell non-GMO and organic pre-shelled edamame in the frozen section. 
• Quinoa 
• Cilantro 
• Green onions 
• Peanuts – I don’t do well eating peanuts, so I like to use almonds or walnuts in lieu of the peanuts. 
• Peanut butter – as I said above, I don’t do well on peanut butter, so I like to use sunflower butter instead.
• Honey – feel free to use maple syrup or date syrup instead 
• Bragg’s amino acids or soy Sauce 
• Rice vinegar – if you don’t have this, don’t sweat it. While the rice vinegar does add flavor, it’s not an integral component of the peanut dressing. 
• Lemon juice 
• Fresh garlic and ginger 
• Spices 

How to Make Thai Peanut Salad Dressing 

Most salad dressings are packed with calories and unnecessary sugar and oils. But this thai peanut salad dressing couldn’t be healthier. It’s made with whole-foods and relies on honey to naturally sweeten the dressing. 

Here’s how to make it — it couldn’t be easier. 

1. Add the peanut butter or sunflower butter into a bowl, along with the honey, amino acids, lemon juice, rice vinegar, garlic, ginger and spices. Give this a good mix. 
2. Next pour in the water and gently whisk to combine. Continue to whisk until the water is completely mixed into the dressing, about 30 seconds. If the peanut dressing is still too thick, continue to whisk in tiny amounts of water until it reaches a consistency you like. 
3. Once the dressing has become silky smooth and lightened in color, it’s done. Adjust for salt before using. 

Frequently Asked Questions

• Can I substitute the peanut butter? Absolutely! I recommend using sunflower butter in lieu of peanut butter. It has the same flavor, similar protein content and it’s packed with nutrients! 
• Do I have to use rice vinegar? Technically no, but it does add another layer of flavor to the dressing. That saiad, you can totally leave it out if you wish. 
• Can I store the dressing? Yes, you can pop the dressing in a glass container and store it in the fridge for up to 3 days. Any longer than that and the lemon juice will start to change the flavors of the dressing. 

Meal-Prep this Vegan Thai Peanut Salad 

If you want to take this salad to work or school, here’s how to prep it the night before. 

1. Begin by making the dressing and then pop it into a small condiment container.
2. Next, add all of the raw veggies, quinoa and edamame into a glass tupperware and place the dressing container inside. Pop the tupperware into the fridge to store overnight. 
3. Once you’re ready to eat this salad, simply pour over the dressing and toss together with a fork. Or you use my favorite method for mixing salad which is to put the lid back on the tupperware and shake the whole thing around.

Even more healthy salad recipes

• Soba Noodle Peanut Salad
• Cucumber Edamame Salad w/ Ginger-Soy Vinaigrette
• Vegan Pasta Salad

Sharing Is Caring!

If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!

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