Go Back
–+ servings
A white plate with Thai salad with cabbage and peanuts.

Thai Peanut Salad

A crunchy low carb Thai salad tossed in a creamy peanut dressing with bold, fresh flavor. Enjoy it as a healthy plant-based side or add protein such as chicken, bacon, or chickpeas to turn it into a satisfying main dish.
4.53 from 157 votes
Print Recipe Pin Recipe Save
Author Kori Butler
Prep Time 10 minutes
Total Time 10 minutes
Course Salad Recipes
Cuisine American
Servings 8 servings
Calories 201 kcal

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).
    Adding all of the salad ingredients to a clear salad bowl.
  • In a small bowl mix the Thai peanut salad dressing ingredients.
    Whisking the thai peanut dressing in a small bowl
  • Pour dressing over the salad and toss. Add salt and pepper to taste. Enjoy!
    tossing thai salad ingredients with the dressing in a clear glass bowl.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use natural peanut butter and make sure it’s well stirred before using; if it’s too thick, let it come to room temperature or add a little water to loosen it; taste and adjust the dressing before tossing; if using tamari or soy sauce, increase the sugar (or sugar substitute) by ½ teaspoon, for a total of 1½ teaspoons - coconut aminos is sweeter than tamari or soy sauce and was used in this recipe.
VARIATIONS: To add plant-based protein but keep the texture, add chickpeas. Add 12 to 16 ounces chopped cooked chicken or bacon to turn this into a hearty main dish; swap peanuts for cashews for a slightly sweeter flavor; add shredded carrots or edamame for extra texture and protein; finish with a squeeze of lime or fresh cilantro for added brightness.
SERVING SUGGESTIONS: Serve as a fresh side dish or add chicken for a complete meal; pair with jasmine rice or cauliflower rice; spoon into lettuce wraps for a crunchy bite; top with extra peanuts, green onions, or cilantro for added flavor and texture.

Nutrition

Serving: 0.75cupCalories: 201kcalCarbohydrates: 12gProtein: 6.1gFat: 16.2gSodium: 174.3mgFiber: 4.5gSugar: 3g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™