Think salads can't be crave-worthy? This Thai salad with peanut dressing says otherwise. Packed with crunch, bold flavor, and that creamy peanut finish, this Thai peanut salad hits that perfect balance of fresh and satisfying. It's healthy, low carb, keto-friendly, gluten-free, and ridiculously easy to turn into a full meal.
Jump to:
The video.
The backstory.
Most salads fall into the "fine, I'll eat it" category. This one doesn't. It's built to be crunchy, bold, and actually satisfying - the kind you crave, not just tolerate.
xoxo Kori
It's a must-make.
Big crunch, bold flavor, and just enough richness to keep things interesting - everything you want in a salad shows up here.
- Crunch you can hear. Cabbage, peppers, and peanuts bring that crisp, satisfying bite.
- Flavor that hits. Creamy, salty, slightly sweet, with a little heat in the background.
- Healthy that satisfies. Light, low-carb keto-friendly ingredients that still feel filling.
- Easy to up the protein. Add chicken or bacon and you've got a full, protein-packed meal. Plant-based eaters can add chickpeas.
If it's crunchy and covered in peanut dressing, I'm already going back for more.
Let's talk texture and flavor.
First bite? All crunch. Then comes the creamy peanut coating that pulls everything together. Fresh cabbage, cool cucumber, and sweet bell pepper keep it light, while the peanuts add a salty pop and the dressing brings that sweet-savory balance with just a hint of heat.
What you'll need.
Fresh, simple ingredients come together to make this Thai peanut salad anything but ordinary:
- Cabbage: The crunchy base that holds up to the dressing.
- Cucumber: Cool, crisp, and refreshing.
- Green onions: A mild bite with a little sharpness.
- Salted peanuts: Crunchy, salty, and essential for texture.
- Red bell pepper: Sweet and vibrant for balance.
- Cooked chicken (optional): Turns it into a hearty, satisfying meal.
For the dressing:
- Peanut butter: Creamy, rich, and the star of the show.
- Olive oil: Smooths everything out.
- Rice vinegar: Adds brightness and tang.
- Coconut aminos, soy sauce, or tamari: Brings savory depth.
- Sweetener: Balances the flavors.
- Garlic: Bold and aromatic.
- Ginger paste: Warm, slightly spicy kick.
- Red pepper flakes: Optional heat.
- Salt and pepper: To taste.
- Fresh cilantro (optional): Fresh, herby finish.
If you're loving the bold flavors in this Thai salad with peanut dressing, there's more where that came from. Try this Thai-Style Crab Fried Rice for a savory, satisfying dish, drizzle extra flavor with my creamy Thai Peanut Salad Dressing, or keep things easy with Slow Cooker Thai Basil Chicken for a hands-off dinner that still delivers big flavor.
Customize it your way.
A few simple tweaks can take this Thai salad with peanut dressing in a whole new direction:
- Add chopped cooked chicken or bacon to turn it into a hearty main dish
- Toss in shredded carrots for extra crunch and color
- Add edamame for more protein and texture
- Swap peanuts for cashews for a slightly sweeter flavor
- Finish with a squeeze of lime for extra brightness
Flexible dietary swaps.
Adapting this Thai peanut salad to fit your needs is easy and still keeps all the flavor:
- Make it vegan by using coconut aminos or tamari. Use chickpeas and toasted nuts for texture and crunch
- Use tamari instead of soy sauce to keep it gluten-free
- Swap peanut butter for almond butter if needed
- Use monk fruit or erythritol to keep it low carb or keto
How to make Thai salad with cabbage and peanuts.
Four quick steps stand between you and a seriously good Thai salad:
- Add all chopped veggies (and chicken if using) to a large bowl.
- Whisk the dressing until smooth and creamy.
- Pour over the salad.
- Toss until everything is evenly coated and ready to serve.
How to serve it.
Keep it simple or turn it into something more - this salad plays well either way:
- Serve as a fresh side with grilled chicken, shrimp, or tofu
- Add chicken and make it a complete meal
- Pair with jasmine rice or cauliflower rice
- Spoon into lettuce wraps for a crunchy bite
- Top with extra peanuts and herbs for more texture
Kori's tips.
- Use natural peanut butter and make sure it's well stirred before using
- If your peanut butter is too thick, let it come to room temperature (or soften in the microwave) until soft or add a little water to loosen it
- Taste and adjust the dressing before tossing
- Start light on dressing and add more as needed
FAQ's
This salad is best eaten right away. Store any leftovers in an airtight container for up to 1 day.
Prep everything ahead, but wait to toss with dressing until ready to serve.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Thai Peanut Salad
Ingredients
To make the salad
- 4 cups cabbage (shredded)
- ½ cup cucumber (peeled and chopped)
- ½ cup green onions (sliced)
- ½ cup salted peanuts
- ½ cup red bell pepper (if you want spice use ¼ cup hot red pepper, diced)
- Optional: make it a full meal by adding 12 ounces diced cooked chicken or bacon. Keep it plant-based with chickpeas.
To make the dressing
- ⅓ cup peanut butter (use all natural peanut butter)
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar or regular vinegar
- 2 tablespoons coconut aminos (tamari, or regular soy sauce)
- 1 teaspoon granulated sugar substitute (or regular sugar)
- 1 teaspoon garlic (minced)
- ½ teaspoon ginger paste (or finely minced ginger)
- ¼ to ½ teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you're using it).
- In a small bowl mix the Thai peanut salad dressing ingredients.
- Pour dressing over the salad and toss. Add salt and pepper to taste. Enjoy!
Kori's Tips
Nutrition
© 2025 Seeking Good Eats™
Sallyjojo
Fabulous!!!! Served with Air Fryer Chicken Satay. Added Lime juice and a little Sesame oil to sauce and skipped the Olive oil accidently. Fresh lime over the top before serving. added lettuce. Also did with leftover ribs. sauteed ribs and onion and stirred in noodles for a couple minutes with lots of veggies in the salad and always add a handful of cilantro. Thanks so much for sharing!
Kori
I love hearing creative takes like this! Your twists — lime juice, a touch of sesame oil, and fresh lime on top — sound absolutely delicious. Using air fryer chicken satay or even sautéed ribs and veggies with the noodles is such a fun, flavorful way to make it a full meal. And cilantro always makes everything better. Thank you so much for sharing how you made it your own!
Brenda
Super yummy and easy. Added chopped carrots and lots of cilantro. Served w grilled salmon and it was a huge hit. Thank you!
Kori
That sounds fantastic. I love the addition of chopped carrots and extra cilantro — such a fresh, colorful boost. And serving it with grilled salmon? That’s a perfect pairing. I’m so glad it was a huge hit!