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Crunchy Thai Peanut Salad

Crunchy Thai Peanut Salad for a Vibrant, Guilt-Free Meal

This Crunchy Thai Peanut Salad is a vibrant and nutritious dish featuring fresh ingredients and a creamy peanut dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Raw, unsalted peanuts Roasted peanuts can be used for a deeper flavor.
  • 1 cup Shelled edamame beans Fresh or frozen; thaw if frozen.
  • 1 cup Cooked quinoa Ensure it’s cooled to room temperature.
  • 2 cups Red cabbage Shredded for crisp texture.
  • 1 medium Carrot Grated for texture.
  • 1 cup Cilantro Substitute parsley if desired.
  • 2 stems Green onion Thinly sliced.
For the Peanut Dressing
  • 1/2 cup Natural peanut butter Almond butter can be used as a variation.
  • 2 tablespoons Tamari Gluten-free alternative to soy sauce.
  • 2 tablespoons Pure maple syrup Agave syrup is a vegan alternative.
  • 2 tablespoons Rice vinegar Apple cider vinegar can be a substitute.
  • 1 tablespoon Grated ginger Fresh ginger enhances flavor.
  • 2 cloves Garlic Minced for even distribution.
  • 2 tablespoons Lime juice Fresh lime juice preferred.
  • 2 tablespoons Water Add as needed for dressing consistency.

Equipment

  • Oven
  • Baking tray
  • Blender
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Line a baking tray with aluminum foil. Spread raw peanuts on the tray and roast for 6-12 minutes, stirring midway, until fragrant. Let cool and chop roughly.
  2. Thaw frozen edamame if using. Follow package instructions to ensure they blend well with the salad.
  3. In a blender, combine peanut butter, tamari, maple syrup, rice vinegar, ginger, garlic, lime juice, and water. Blend until smooth and creamy.
  4. In a bowl, combine quinoa, edamame, cabbage, carrot, cilantro, and green onion. Toss gently to mix.
  5. Pour dressing over the salad and toss thoroughly to coat. Sprinkle chopped peanuts on top before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 30gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 200mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store the dressing separately and toss with the salad just before serving to maintain crunch. Quinoa should be cooled before adding to the salad.

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