Thai-Style Peanut-Cabbage Salad

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 0 mins

Peanuts play an integral role in Thai cooking and in this sprightly salad.

Mark Boughton Photography / styling by Teresa Blackburn

Everyone loves peanuts!


1/3 cup packed brown sugar
2 tablespoons peanut oil
4 garlic cloves, peeled and chopped
1/2 teaspoon crushed red pepper
2 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice
2 tablespoons water
1 teaspoon freshly grated ginger
1/4 teaspoon salt
1/4 pound green beans, blanched
4 cups baby spinach (about 4 ounces)
2 cups thinly sliced green cabbage
3 green onions, sliced
1/2 red bell pepper, thinly sliced
2/3 cup chopped dry-roasted peanuts, toasted if desired
1/4 cup chopped fresh basil or mint
1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed


  1. To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously.
  2. To prepare salad, place beans and next 4 ingredients (beans through bell pepper) in a large bowl. Just before serving, drizzle about two-thirds of dressing over salad; toss to coat well. Sprinkle with peanuts, herbs and vegetable chips. Serve with remaining dressing.



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