Beat the summer heat with this vibrant and refreshing Summer Salad Thai Peanut Slaw! This crunchy and vegan dish is a delightful blend of textures and flavors, making it an ideal choice for busy weeknights or as a side for summer gatherings.
Table of Contents
Summer Salad Thai Peanut Slaw
- Quick and easy to prepare, perfect for meal-prepping or last-minute dinners.
- Inspired by Thai flavors, delivering a delicious balance between crunch and creaminess.
- Completely vegan and packed full of nutrients, making it a healthy choice for all!
Ingredients
- 3 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, grated
- 1 red bell pepper, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon ginger, grated
- Salt and pepper to taste
How to Make
To create your Summer Salad Thai Peanut Slaw, start by preparing the veggies. In a large mixing bowl, combine the green cabbage, red cabbage, grated carrots, sliced red bell pepper, chopped cilantro, and green onions. In a separate bowl, mix together the peanut butter, soy sauce, lime juice, maple syrup, and ginger until well blended. You may need to add a splash of water if the dressing is too thick. Pour the dressing over the salad and toss gently to coat all the vegetables evenly. Season with salt and pepper to taste, and voila! A crunchy and refreshing summer salad ready to serve.
Tips
- For extra crunch, add some chopped peanuts or seeds on top before serving.
- Feel free to substitute any of the vegetables based on your preferences or what’s in season.
Make-Ahead
This salad can be made a day in advance. Just keep the dressing separate until you’re ready to serve to ensure everything stays crunchy!
Storing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The veggies will soften over time, but the flavors will meld beautifully.
Freezing
It’s not recommended to freeze this salad, as the texture of the vegetables will not hold up once thawed.
Reheating
No reheating needed! Enjoy it cold for a refreshing meal anytime.
Serving Suggestions
This Thai Peanut Slaw pairs wonderfully with grilled tofu, tempeh, or as a side dish to any summer BBQ.
For great kitchen tools to enhance your prep, check out this chef’s knife to make slicing and dicing a breeze!
Summer Salad Thai Peanut Slaw – Crunchy and Vegan
Beat the summer heat with this vibrant and refreshing Summer Salad Thai Peanut Slaw! This crunchy and vegan dish is a delightful blend of textures and flavors, making it an ideal choice for busy weeknights or as a side for summer gatherings.
Ingredients
| 3 cups green cabbage, thinly sliced | |
| 1 cup red cabbage, thinly sliced | |
| 1 cup carrots, grated | |
| 1 red bell pepper, thinly sliced | |
| 1/2 cup cilantro, chopped | |
| 1/4 cup green onions, sliced | |
| 1/2 cup peanut butter | |
| 2 tablespoons soy sauce | |
| 1 tablespoon lime juice | |
| 1 tablespoon maple syrup | |
| 1 teaspoon ginger, grated | |
| Salt and pepper to taste |
Preparation
Notes
- For extra crunch, add some chopped peanuts or seeds on top before serving.
- Feel free to substitute any of the vegetables based on your preferences or what’s in season.
- This salad can be made a day in advance. Just keep the dressing separate until you’re ready to serve to ensure everything stays crunchy!
