Thai Peanut Salad is crunchy, colorful, and loaded with bold flavor! Tossed with creamy peanut dressing, this easy salad is perfect for meal prep, lunch, or dinner sides.
Inspired by Thai street-style salads like som tam, this Thai Peanut Salad delivers the same bold combo of freshness, heat, and crunch—minus the mortar and pestle. It’s a balanced bite of Southeast Asia in every forkful, and a delicious way to eat more veggies without feeling like you're eating rabbit food.
If you love this recipe, you'll also want to try my Mango Arugula Salad or this spicy-sweet Strawberry Jalapeno Salsa next!
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💖 Why This Recipe Works
- Bold Flavors & Textures: Crisp veggies meet creamy peanut dressing with a kick.
- Fresh & Filling: Protein, fiber, and healthy fats in one delicious bowl.
- Quick & Versatile: Ready in under 30 minutes and easy to meal prep.
⭐ Star Ingredients
- Chicken Breasts: I love using pan-seared chicken for this—it soaks up the peanut dressing beautifully and keeps the salad filling.
- Shredded Cabbage: My favorite for crunch! I use green or purple depending on what’s in the fridge—it holds up well to dressing.
- Fresh Herbs: I always go heavy on cilantro and basil for that fragrant Thai flair. Trust me, it makes the salad pop!
- Peanuts or Cashews: I like to toast them slightly for extra flavor and crunch. Cashews bring a creamy bite, peanuts keep it traditional.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Grain or Noodle Boost: Add quinoa, rice noodles, or soba to turn it into a hearty thai peanut noodle salad.
- Vegetarian Version: Swap chicken for tofu or tempeh.
- Tropical Twist: Add chopped mango or pineapple.
- Seafood Switch: Sub grilled shrimp or scallops.
🔪 How To Make Thai Peanut Salad
- Season chicken: Sprinkle with salt and pepper. Set aside.
- Cook aromatics: Sauté onion and garlic in a skillet for 2 minutes.
- Cook chicken: Add to skillet, cook until browned and fully cooked. Let cool, then dice.
- Make dressing: Whisk lime juice, ginger, red pepper flakes, then slowly whisk in olive oil. Finish with honey.
- Build salad: Toss cabbage, red pepper, carrots, scallions, basil, cilantro, and chicken with dressing.
- Top and serve: Sprinkle with peanuts or cashews.
💡Hint: Prep the dressing ahead and store separately. Toss just before serving to keep veggies crisp
👩🍳 Expert Tips
- Use Fresh Herbs: They elevate everything.
- Spice Control: Adjust red pepper flakes to your heat level.
- Protein Swap: Works great with tofu or shrimp if you're switching things up.
💭 FAQs
Yes, you can easily make this salad vegetarian by omitting the chicken. You can replace it with tofu or tempeh for a protein-rich alternative. Marinate and cook the tofu or tempeh similarly to the chicken to infuse it with flavor.
Peanuts are traditional and crunchy; cashews are creamy and slightly sweet. Both are great but I prefer peanuts for this thai salad.
Keep salad and dressing separate in airtight containers. Best within 2 days. This thai salad recipe does not freeze well.
💖 Serving Suggestions
- Steamed Jasmine Rice: Neutral base to soak up all the flavors.
- Spring Rolls: Crunchy, fresh, and fun.
- Grilled Shrimp: Smoky and protein-rich.
- Thai Iced Tea: Sweet and cool to balance the spice.
- Tom Yum Soup: If you're feeling extra Thai tonight.
- Mini Arugula Frittata: For a protein-rich meal without grains.
🍽 More Simple Salads To Try
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Thai Peanut Salad
Ingredients
- 1 Pound Chicken Breasts boneless/skinless
- 1 Small Red Onion finely chopped
- 1 Teaspoon Garlic paste
- 4 Tablespoon Fresh Lime Juice
- 2 Teaspoon Red Pepper Flakes
- 1 Tablespoon Honey .
- 3 Tablespoon Olive Oil .
- 4 Cup Cabbage shredded
- 1 Red Pepper diced
- 3 Carrots grated
- 2 Scallions chopped
- ¼ Cup Fresh Basil chopped
- ¼ Cup Fresh Cilantro chopped
- 1 Tablespoon Cashew Nuts
Instructions
- Prep your skillet with cooking spray: Sprinkle the chicken with salt and pepper and set aside.
- Cook the onion and garlic: Add onion and garlic to the skillet and cook for two minutes.
- Add and cook the chicken: Add your chicken to the skillet with the onion and garlic, sauté the chicken until browned and fully cooked, and set the chicken aside to cool.
- Dice the chicken: Once cooled, dice the chicken.
- Make the Thai Salad Dressing: Add the lime juice, ginger, and red pepper flakes to a bowl, whisk together to combine all ingredients, slowly add the olive oil while whisking, then add honey and whisk until well combined.
- Assemble the salad: Combine the cabbage, red pepper, carrots, scallions, basil, cilantro, and diced chicken in a large bowl, then toss with the dressing and mix well.
- Top the salad: Top with peanuts or cashews and serve.
Crunchy, zesty, and bursting with flavor—this salad is a total game-changer! The peanut dressing ties everything together perfectly. Absolutely delicious!