Thai Peanut Salad

I discovered a version of this salad on Instagram and tweaked it a bit to make it my own. I love the dressing, which doubles as a sauce that you could use for a chicken or vegetable stir fry. Store extra dressing in the fridge.



  • 1/3 cup peanut butter
  • 2 tablespoons soy or tamari sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 lime juiced
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh ginger, grated
  • 1/4 -1/2 teaspoon sriracha (optional)
  • 2 tablespoons warm water or more to taste for consistency


  • 1 cup purple cabbage
  • 1 cup grated carrot
  • 1 cucumber chopped
  • 1 avocado sliced
  • 1 handful basil, chopped
  • 1 cup edamame, shelled
  • 4 cups or 1 bag of arugula
  • 1/2 cup roasted peanuts
  1. In a jar, combine all of the ingredients for the dressing and shake well.
  2. To a large bowl, add all of the vegetables. Toss with the dressing and top with the peanuts.

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Lesley Wolman

All things fabulous! ❤️️

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