Fresh, bright, and straightforward to put together, Thai Salad with Peanut Dressing is a vegetarian, gluten-free Thai salad made with red cabbage, green cabbage, and cucumber in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 3
  • Category: Salad
  • Cuisine: Thai

Ingredients

For Salad

  • 1 cup red cabbage
  • 1 cup green cabbage
  • 3/4 cup cucumber ((1 persian cucumber))
  • 1 medium red bell pepper (cut into thin strips)
  • 1/4 cup green onions
  • 1/4 cup coriander leaves
  • 1/2 cup toasted peanuts

Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 1 inch ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tablespoons soy sauce ((tamari for gluten-free))
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice (from one lime)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup (or brown sugar, optional)
  • 1 teaspoon sriracha ((or chili flakes))
  • salt (to taste)
  • water (as needed)

Method

For Peanut Dressing

  1. Add the smooth peanut butter, minced ginger, and garlic, soy sauce, rice vinegar, sriracha, maple syrup, lime juice, sesame oil, and salt in a jar.
  2. Whisk together until well combined, keep aside. For a thinner dressing, add water as required until you get the desired consistency. You may also add all the ingredients to a high-powered blender and blend until smooth and creamy.

For Salad

  1. In a large mixing bowl, add red and white cabbage, cucumber, red bell pepper, green onions, cilantro, and toasted peanuts.
  2. Pour the peanut dressing over the salad and toss to combine.
  3. Garnish with sesame seeds, peanuts, fresh cilantro, and lime wedges.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.