Thai Peanut Salad
Thai Peanut Salad is a bold, colorful, and refreshing dish that’s as perfect for meal prep as it is for serving at your next gathering. With a mix of tender pasta, crisp vegetables, fresh herbs, and a creamy peanut dressing, it’s the kind of salad that satisfies both texture and flavor lovers. The balance of nutty, tangy, and slightly spicy notes makes every bite crave-worthy.
Before You Get Started
For the best flavor, make the dressing first so it has time to chill while you prep the salad ingredients. Use warm water when blending the dressing—it helps the peanut butter incorporate smoothly. This salad tastes even better after sitting for a few hours or overnight, so don’t be afraid to make it ahead.
What You Need To Make Thai Peanut Salad
You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:
- Peanut butter
- Garlic
- Lime
- Low-sodium soy sauce
- Seasoned rice vinegar
- Fresh ginger
- Toasted sesame oil
- Sriracha
- Warm water
- Apricot preserves
- Salt
- Pasta
- Red cabbage
- Carrots
- Red bell pepper
- Cucumber
- Scallions
- Roasted peanuts
- Fresh cilantro
How To Make Thai Peanut Salad
- Add all peanut dressing ingredients to a blender and blend until smooth and creamy. Chill while you prep the salad.
- Cook pasta according to package directions. Drain and let cool.
- In a large bowl, combine cooled pasta, cabbage, carrots, red bell pepper, cucumber, scallions, peanuts, cilantro, and all of the peanut dressing.
- Mix well to coat every ingredient in the dressing.
- Chill for 3 hours or overnight before serving. Garnish with extra crushed peanuts and sliced scallions before enjoying.
Frequently Asked Questions
Can I make this salad gluten-free?
Yes, just swap the pasta for your favorite gluten-free variety or even rice noodles.
How long will this salad keep?
It’s best eaten within 3–4 days when stored in the fridge in an airtight container.
Can I add protein?
Absolutely – grilled chicken, shrimp, or tofu are great additions to make it a complete meal.
Thai Peanut Salad
Ingredients
Peanut Dressing:
- 1/2 cup smooth peanut butter
- 2 cloves garlic minced
- Juice of 1/2 lime
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons grated fresh ginger
- ¼ cup toasted sesame oil
- 2 teaspoons sriracha
- ¾ cup warm water
- ¼ cup Apricot preserves
- ¾ teaspoon salt
Salad
- 1 lb. fusilli or rotini pasta
- 2 cups thinly shredded red cabbage
- 2 large carrots peeled and grated
- 1 red bell pepper thinly sliced
- 1 cucumber cut into half-moons and thinly sliced
- 2 scallions thinly sliced
- ½ cup roasted unsalted peanuts crushed
- 1/4 cup packed fresh cilantro chopped
Instructions
Dressing:
- Add everything to a blender and blend until smooth and creamy.
Salad:
- Cook pasta according to package instructions. Drain, set aside to cool.
- Add the cooled pasta, cabbage, carrots, pepper, cucumber, scallions, peanuts, cilantro, and all of the peanut dressing to a large bowl. Mix to combine.
- Chill for 3 hours or overnight before serving. Garnish servings with more crushed peanuts and sliced scallions.