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Plant Based Crunchy Thai Peanut Salad Recipe by Joyful Balance

Crunchy Thai Peanut Salad

Delaney Marie
This Crunchy Thai Peanut Salad is the refreshing, crunchy salad of your dreams! So much flavor and nutrients from our veggies, and it plates beautifully since it is so colorful. Pair this one with your favorite meal as a side salad, or enjoy it on its own for a refreshing lunch.
*Note that From Start to Finish is an estimate that assumes 15 minutes to cook your quinoa and prep your veggies, and 40 minutes to complete the directions of the recipe (though some of this time will likely be passive while you wait for your peanuts to cook/cool). This time estimate also assumes you will allow the quinoa to cool while you work on steps 1-3.
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From Start to Finish55 minutes
Servings8 servings

Ingredients

Crunchy Thai Peanut Salad:

  • ½ cup raw, unsalted peanuts
  • ½ cup shelled edamame beans (NOT in a pod, fresh or frozen will work)
  • ¾ cup cooked quinoa - cooled to room temp (or refrigerated)
  • ¼ head red cabbage - grated or thinly sliced (thinly sliced gives more of a crunch)
  • 1 medium carrot - grated
  • ⅓ cup cilantro - finely chopped
  • 1 green onion - thinly sliced

Peanut Dressing

Instructions

  • Roast your peanuts: Preheat the oven to 350F. Prepare a baking tray by lining it with aluminum foil. Spread the raw peanuts on the baking tray and bake for 6 minutes. Remove from oven, give them a stir, and return to oven for another 4-8 minutes (or until they have darkened a bit and are fragrant). Remove from oven and cool for 10 minutes, then roughly chop the peanuts. While your peanuts cook and cool, you can move on to steps 2-4 of the recipe.
  • Prepare your edamame: if you are using frozen edamame, follow the package directions to thaw.
  • Make your Peanut Dressing: Add all ingredient for the Peanut Dressing into a high powered blender. Blend until very smooth.
  • Prepare your salad: Toss together the thawed shelled edamame, cooled quinoa, red cabbage, carrot, cilantro, and green onion.
  • Finishing touches: pour your dressing onto your salad and toss to coat everything evenly. Serve and sprinkle with the chopped roasted peanuts. Enjoy!
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