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–+ servings

Thai Peanut Salad

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Prep 20 minutes
Cook 10 minutes
Total 30 minutes
This is an all-time favorite recipe in our household. It is full of rich flavor from the peanut dressing which really balances out the flavors of the cabbage and lime. The recipe costs $2.25 per serving and $9 for the whole recipe (adding chicken breast raises price by ~0.90 cents per serving).
Servings 4
Course Main Course
Cuisine Thai
Servings4

Ingredients

Salad
  • 1 Head Napa Cabbage
  • 1 Head Green Leaf Lettuce
Pickled Veggies
  • 2 Carrots
  • 1 Cucumber
  • .5 cup Rice Wine Vinegar Divided
  • 1 tbsp Salt Divided
  • 1 tbsp Sugar Divided
Toppings
  • .5 cup Roasted Peanuts For serving
  • 1 Lime For serving
  • 1 tbsp Sesame Seeds For serving (optional)
  • 1 Chicken Breast Grilled and Diced (optional)
Dressing
  • .5 cup Peanut Butter
  • 2 tbsp Soy Sauce
  • 2 clove Garlic Minced
  • .25 cup Rice Wine Vinegar
  • .5 cup Olive Oil
  • 2 tbsp Sesame Oil
  • 2 Lime
  • 1 tbsp Honey

Method

  1. Cut Lettuce and Cabbage: Using a knife or food processor, finely shred the heads of napa cabbage and green leaf lettuce. Mix together and set aside in a large bowl.
  2. Pickle Vegetables: Using a cheese grater, shred the two carrots and cucumber into two separate bowls. To each bowl, add 1/4 cup of the vinegar, 1.5 teaspoons of both salt and sugar and enough cold water to cover the vegetables. Stir to combine and let sit for at least 10 to 15 minutes.
  3. Mix Dressing: In a separate bottle or bowl combine all of the ingredients for the dressing. Shake or stir to combine. Depending on the type of peanut butter you use you may need to add a little bit of water to thin out the dressing.
  4. Serve: Thoroughly drain the carrots and cucumbers to get them as dry as possible. Toss together with lettuce cabbage and peanuts. Place combined ingredients in serving bowls and top with dressing, sesame seeds and lime wedges.
  5. Meal Prep Tip: This salad keeps very well for up to two days if you drain the carrots and the cucumbers well enough. You can alternatively keep the cucumbers and carrots in a separate container and add them to the salad just before serving. Additionally, keep dressing in a separate container until ready to eat.