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- Cabbage and Vegetables: - 2 cups shredded green cabbage - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 1 cup cucumber, thinly sliced - Fresh Herbs: - 1/2 cup fresh cilantro, chopped - 1/4 cup green onions, sliced - Crunchy Toppings: - 1/2 cup roasted peanuts, chopped - Dressings and Sauces: - 1/4 cup peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey (or agave syrup for a vegan option) - 1 teaspoon sesame oil - 1/2 teaspoon crushed red pepper flakes (optional for heat) - Seasonings: - Salt and pepper to taste In a Crunchy Thai Peanut Salad, each ingredient plays a key role. Fresh vegetables like green cabbage, carrots, and bell pepper bring color and crunch. Snap peas and cucumber add a refreshing bite. Fresh herbs, such as cilantro and green onions, give the salad a bright flavor. The roasted peanuts add an irresistible crunch and nutty taste. The dressing combines peanut butter, soy sauce, lime juice, honey, and sesame oil. This mix creates a rich, creamy texture. Red pepper flakes can add a bit of heat if you like spice. Don't forget to season with salt and pepper. This simple blend of ingredients makes for a healthy and tasty meal. For the full recipe, check out the Crunchy Thai Peanut Salad details. Start with the vegetables. First, take 2 cups of green cabbage and shred it into thin strips. Shredding gives the salad a nice crunch. Next, grab 1 cup of carrots and shred those too. You want them to match the size of the cabbage. Now, slice 1 red bell pepper thinly. The red adds a pop of color. Then, take 1 cup of snap peas and trim off the ends. They add a sweet, crisp bite. Finally, slice 1 cup of cucumber thinly. This gives your salad a refreshing crunch. In a small bowl, whisk together 1/4 cup of peanut butter, 3 tablespoons of soy sauce, and 2 tablespoons of lime juice. Add 1 tablespoon of honey for sweetness. You can use agave syrup for a vegan option. Now, drizzle in 1 teaspoon of sesame oil. This adds a nice nutty flavor. Keep whisking until smooth. If the dressing is too thick, add a splash of water to make it easier to mix with the salad. Now, it’s time to bring it all together! In a large mixing bowl, combine your shredded cabbage, carrots, sliced bell pepper, trimmed snap peas, and cucumber. Toss everything gently to mix. Drizzle your peanut dressing over the salad mixture. Toss well so every piece gets coated. Season with salt and pepper to taste. When you serve the salad, sprinkle 1/2 cup of chopped roasted peanuts on top for extra crunch. Enjoy your delicious Crunchy Thai Peanut Salad! For the full recipe, check below. - Choosing fresh vegetables for best results: When picking veggies, look for bright colors and firm textures. Crisp cabbage and vibrant carrots make your salad pop. Fresh snap peas should be bright green and snap when bent. Always wash your produce before use. - Storing leftover salad ingredients: If you have leftovers, store them in airtight containers. Keep the dressing separate to avoid sogginess. This way, your salad stays fresh for the next day. - Modifying dressing sweetness or spice level: You can change the sweetness by adding more honey or lime juice. For spice, try adding more crushed red pepper flakes. Taste as you mix to find your perfect balance. - Substituting ingredients for dietary needs: If you need a vegan option, use agave syrup instead of honey. You can swap out peanuts for sunflower seeds if there are allergies. Be creative and make it your own! - Serving suggestions for visual appeal: Serve your salad in a large bowl to showcase the colorful ingredients. For a fancy touch, use individual bowls. This makes each serving feel special. - Garnishing ideas with peanuts and herbs: Sprinkle extra chopped peanuts on top for crunch. Add a few cilantro leaves for color. These small touches make your salad look inviting and delicious. For the Full Recipe, check out our detailed instructions above! {{image_2}} You can add protein to your Crunchy Thai Peanut Salad for a filling meal. Grilled chicken or tofu works well. They both absorb the dressing's flavor nicely. If you prefer seafood, shrimp is a great choice too. Edamame also adds a fun pop of taste and texture. These options make the salad hearty and keep it fresh. Want to mix things up? Try adding fruits like mandarin oranges or mango. Their sweetness balances the savory flavors in the salad. You can also swap in different nuts or seeds for crunch. Cashews or sunflower seeds can create a unique twist. Don't be afraid to get creative with your choices! Switching up the dressing can change the whole vibe of your salad. You can explore other dressings to find your favorite. Homemade Asian-inspired dressings can add a new layer of flavor. Try mixing soy sauce with rice vinegar and sesame oil. You can even add a bit of ginger for a zing. Check out the Full Recipe for more ideas! To keep your Crunchy Thai Peanut Salad fresh, store the salad and dressing separately. This keeps the salad crisp and prevents sogginess. Place the salad in an airtight container in the fridge. The dressing should go in a smaller jar or container. The shelf life of the salad components is about 3 days. After that, the veggies may lose their crunch. The dressing can last up to a week, but it’s best to use it sooner. Always check for freshness before eating. Freezing the salad is not recommended. The veggies do not hold up well once thawed. If you want to freeze, consider freezing only the dressing. Pour it into a freezer-safe bag and remove all air. This way, you can save it for later. When you're ready to use the dressing, move it to the fridge to thaw overnight. Once thawed, stir it well to mix the ingredients back together. The quality should stay good, but always taste it before using. For the freshest experience, I suggest making the salad as needed. Enjoy it fresh for the best flavor and crunch! Check out the Full Recipe for more details. To make this salad vegan, substitute honey with agave syrup. Agave syrup is a great choice. It adds sweetness without animal products. Just switch one for the other in the dressing. You’ll still get that yummy flavor! Yes, you can prep this salad ahead of time. To keep it fresh, store the dressing separately. Mix the salad ingredients in a bowl. Then, cover and refrigerate. Just add the dressing right before serving. This way, the veggies stay crunchy! You can pair this salad with grilled chicken or tofu. It also goes well with shrimp or edamame. For sides, try brown rice or quinoa. These options balance the flavors and make a complete meal. Each serving has about 200 calories. It contains 14 grams of fat and 6 grams of protein. You also get vitamins and fiber from the fresh veggies. This salad is a healthy choice for any meal. In this blog post, I covered how to make a Crunchy Thai Peanut Salad. We explored the ingredients, from fresh veggies to tasty dressings. I shared step-by-step instructions for preparing your salad and tips for adjusting flavors. You can customize the salad with protein or fresh fruits. I also provided storage info, so your salad stays fresh longer. This salad is versatile, tasty, and packed with nutrients. Enjoy every bite!

Crunchy Thai Peanut Salad

Looking for a fresh and flavorful dish? Try this Crunchy Thai Peanut Salad that's perfect for any occasion! Packed with vibrant veggies like cabbage, carrots, and snap peas, this salad is tossed in a creamy peanut dressing that will leave your taste buds dancing. Quick to prep in just 15 minutes, it's an ideal side or main dish.
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Ingredients
  

2 cups shredded green cabbage

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed

1 cup cucumber, thinly sliced

1/2 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/2 cup roasted peanuts, chopped

1/4 cup peanut butter

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey (or agave syrup for a vegan option)

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes (optional for heat)

Salt and pepper to taste

Instructions
 

In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, snap peas, cucumber, chopped cilantro, and sliced green onions. Toss everything together gently.

    In a separate small bowl, prepare the dressing by whisking together the peanut butter, soy sauce, lime juice, honey, sesame oil, and crushed red pepper flakes (if using). Make sure to mix until smooth and well combined.

      Drizzle the peanut dressing over the salad mixture. Toss everything together until the salad is evenly coated with the dressing.

        Season with salt and pepper to taste. Adjust the seasoning if needed.

          Just before serving, sprinkle the chopped roasted peanuts on top for extra crunch.

            Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

              - Presentation Tips: Serve the salad in a large bowl garnished with additional cilantro and a sprinkle of peanuts on top for an attractive, vibrant display. You can also serve it in individual bowls for added elegance.