Vegan Thai Crunch Salad Recipe
Introduction
This Vegan Thai Crunch Salad is a vibrant, fresh dish packed with crisp vegetables and a flavorful peanut dressing. It’s a quick and easy salad perfect for a light lunch or a colorful side at dinner.
Ingredients
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup shelled edamame
- ½ cup peanut dressing
Instructions
- Step 1: Chop the cabbage into thin shreds and grate the carrots. Prepare the edamame by cooking and shelling them if needed.
- Step 2: In a large bowl, combine the cabbage, carrots, and edamame. Pour the peanut dressing over the vegetables and toss well until everything is evenly coated.
Tips & Variations
- For extra crunch, add chopped peanuts or toasted sesame seeds on top before serving.
- Swap edamame for snap peas or green beans if preferred.
- Add fresh herbs like cilantro or mint for a brighter flavor.
- Use a homemade peanut dressing with lime juice for a fresher, tangier taste.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the crunch, store the dressing separately and toss just before serving. Leftovers can be reheated slightly or enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, but it’s best to keep the dressing separate until just before serving to maintain the vegetables’ crispness.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure the peanut dressing you use does not contain gluten ingredients if store-bought.
PrintVegan Thai Crunch Salad Recipe
This Vegan Thai Crunch Salad is a vibrant and refreshing dish packed with crisp cabbage, sweet carrots, protein-rich edamame, and a creamy, flavorful peanut dressing. Perfect as a light lunch or a side dish, it combines crunchy textures and bold Thai-inspired flavors for a satisfying vegan meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan
Ingredients
Vegetables
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame (cooked and cooled)
Peanut Dressing
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2–3 tablespoons water (to thin dressing to desired consistency)
- Optional: 1 teaspoon toasted sesame oil
Instructions
- Prepare the vegetables: Wash and finely shred the green cabbage and carrots. Cook the edamame according to package instructions, then drain and cool completely.
- Make the peanut dressing: In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and minced garlic. Add water gradually until the dressing reaches your preferred consistency. Mix in toasted sesame oil if using.
- Toss the salad: In a large salad bowl, combine the shredded cabbage, carrots, and cooled edamame. Pour the peanut dressing over the vegetables and toss thoroughly until every piece is coated with the dressing.
- Serve: Let the salad sit for 5–10 minutes for the flavors to meld, then serve chilled or at room temperature.
Notes
- For added crunch, sprinkle with chopped peanuts or toasted cashews before serving.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh to maintain its crisp texture.
- Feel free to add fresh herbs like cilantro or mint for extra flavor.
- Use gluten-free tamari instead of soy sauce to make the recipe gluten-free.
- The dressing can be adjusted in sweetness or acidity by adding more maple syrup or lime juice according to taste.
Keywords: Vegan Thai Salad, Crunchy Thai Salad, Peanut Dressing Salad, Edamame Salad, Healthy Vegan Salad, Thai Crunch Salad
