This Thai Salad combines crisp vegetables, bright herbs, and a creamy Thai peanut dressing for a flavorful, satisfying meal. It’s colorful, crunchy, and versatile—ideal for lunches, weeknight dinners, potlucks, BBQs, or meal prep. Each bite balances savory, sweet and tangy notes for a salad that’s impossible not to enjoy.
For other easy salads, consider trying favorites like Chickpea Salad, Peach Burrata Salad, or a Berry Salad.
Thai Salad Recipe
This Thai Salad is fresh, crunchy, and full of bright flavors. It’s easy to assemble and makes a great option for busy days or gatherings. The base is shredded cabbage tossed with julienned carrots, cucumber, jalapeño, green onions and chopped cilantro. Toasted sesame seeds and roasted peanuts add extra crunch and nuttiness.
The homemade creamy peanut dressing brings everything together with a sweet-savory tang that coats each bite. Serve this salad as a side or add a protein—grilled chicken or shrimp work especially well—to make it a main dish. It’s light, filling, and endlessly adaptable.
This salad is highly versatile: prepare components in advance for quick lunches, or switch in your favorite vegetables and toppings. The creamy Thai peanut dressing transforms simple ingredients into a dish you’ll crave.
Thai Peanut Dressing
The Thai peanut dressing is the star of the salad. Smooth peanut butter combined with rice vinegar, soy sauce, fish sauce, honey, toasted sesame oil, garlic, ginger, and a touch of sriracha yields a creamy, zesty dressing. It’s balanced with sweet, salty, and tangy notes and can be adjusted to taste for heat or sweetness.
Why You’ll Love This Salad
This Thai Salad pairs big flavor with bright, fresh ingredients. It delivers satisfying texture and richness while remaining light and refreshing. Highlights include:
- Bold Flavor: The peanut dressing is creamy, savory, tangy and slightly sweet.
- Great Texture: Crunchy cabbage and vegetables plus peanuts or wonton strips make each bite interesting.
- Customizable: Swap vegetables, proteins, or toppings to suit your preferences.
- Meal Prep Friendly: Ingredients hold up well refrigerated when the dressing is stored separately.
- Light but Filling: Fresh vegetables plus a rich dressing make it satisfying without feeling heavy.
Ingredients and Substitutions
The salad is simple to assemble and the dressing is straightforward to make. Below is a summary of the ingredients and a few substitution ideas. The full printable recipe card follows at the end of the post.
For the Salad
- Cabbage: Shredded green, purple, or a mix—firm and crunchy to stand up to the dressing.
- Carrots: Julienned for sweetness and color.
- Cucumber: Thinly sliced for a cool, refreshing contrast.
- Green Onions: Sliced for a mild onion flavor.
- Cilantro: Chopped for bright herbaceous notes.
- Peanuts: Chopped roasted peanuts add extra crunch; optional but recommended.
For the Peanut Dressing
- Peanut Butter: Creamy peanut butter creates a smooth, rich base.
- Soy Sauce and Fish Sauce: Provide savory umami—use low-sodium soy or tamari for gluten-free options and adjust salt to taste.
- Rice Vinegar: Adds tang and brightness.
- Honey or Maple Syrup: Balances the savory elements with a touch of sweetness.
- Toasted Sesame Oil: Gives a nutty aroma and flavor.
- Garlic and Ginger: Fresh or paste form adds warmth and depth.
Storage Information
This salad stores well for meal prep if you keep the dressing separate. Toss the salad with dressing just before serving for the best texture.
- Refrigerator: Store the undressed salad in an airtight container for up to 4 days.
- Dressing: Keep the peanut dressing refrigerated for up to 1 week.
- Meal Prep Tip: Portion the salad into containers and pack dressing in small jars for easy grab-and-go lunches.
Variations To Try
- Add grilled chicken, shrimp, tofu, or steak to make it a heartier main.
- Increase heat with extra sriracha, chili garlic sauce, or red pepper flakes.
- Swap vegetables—snap peas, bell peppers, shredded Brussels sprouts, broccoli slaw, or napa cabbage all work well.
- Toss in rice noodles for a more substantial salad.
- Use tamari instead of soy sauce to keep it gluten-free.
Common Questions
Can I make this salad ahead of time?
Yes. Store the dressing separately and toss the salad with dressing right before serving to prevent sogginess.
What kind of peanut butter works best?
Creamy peanut butter creates the smoothest dressing. Natural peanut butter can be used—just stir it well before mixing.
Can I make this vegetarian?
Absolutely. Replace honey with maple syrup and add tofu or edamame for protein. Omit fish sauce or use a vegetarian substitute.
Is the Thai peanut dressing spicy?
As written the dressing is mildly spiced. Increase sriracha or add chili sauce for more heat.
What can I serve with this salad?
Serve alongside grilled proteins such as chicken or salmon, with spring rolls, or as a bright side for burgers and sandwiches.
Trish’s Tips
- Store the dressing and vegetables separately if you plan to keep leftovers to avoid soggy greens.
- The dressing develops more flavor after a couple of hours—make it in advance when possible.
- If the dressing is too thick, whisk in a tablespoon or two of warm water to reach your preferred consistency.
- The dressing can firm up when chilled; warm it briefly and shake or whisk to recombine.
- If using low-sodium soy sauce, taste and add salt if needed.
- A mandoline helps get uniform, thin slices for the vegetables, but a sharp knife works fine too.
More Tasty Salads To Try
- Broccoli Salad
- Pea Salad
- Fruit Salad
- Cucumber Salad
- Coleslaw
Print
Pin
Thai Salad with Peanut Dressing
Ingredients
Thai Peanut Dressing
- ½ cup creamy peanut butter
- ¼ cup rice vinegar
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
Salad Ingredients
- 6 cups shredded cabbage (green, purple or mixed)
- 1 cup carrots, julienned
- 1 English cucumber, thinly sliced
- 2 green onions, sliced
- ⅓ cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
Garnish
- 1 tablespoon sesame seeds
- ¼ cup chopped roasted peanuts
Instructions
Thai Peanut Dressing
-
Combine all dressing ingredients in a jar with a lid and shake or whisk until smooth and creamy.
-
Chop the herbs and vegetables and place them in a large bowl. Pour the dressing over the salad and toss to coat.
-
Serve in individual bowls and top with sesame seeds and chopped peanuts. Enjoy!
Notes
This salad is excellent for meal prep because the vegetables hold up well in the refrigerator. For best results, store the dressing separately and toss the salad just before serving.
- Refrigerator: Store the undressed salad in an airtight container for up to 4 days.
- Dressing: Store the peanut dressing separately in the refrigerator for up to 1 week.
- Meal Prep Tip: Portion the salad into containers and keep the dressing in small jars until ready to eat.
Tools and Equipment: Glass mixing bowls, a whisk, and a mandoline are useful but optional.
See the post above for more information, photos, tips, and FAQs.