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Thai Salad with Peanut Dressing

I’ve been wanting to add more plant based meals to my diet, but eating the usual salad or noodles can get boring quickly. This salad is a fun way to switch things up by incorporating Thai flavors with freshly chopped vegetables, chewy noodles and creamy peanut dressing.

I’m a visual eater and try to make my salads as colorful as possible, that also means there are more veggies and more nutritional benefits! The cabbage, red bell pepper, carrots and radishes add a nice crunch to each bite. While the cilantro and scallions add a fresh herbal note and the salted peanuts add a rich nutty flavor.

The true star of this salad is the SAUCE! If you haven’t noticed, we love sauces because they tie everything together in a dish. This peanut salad dressing is an explosion of flavor – it’s sweet, savory, spicy and tangy!

Easy Button:

Pairs With: This salad can be made more hearty by adding extra protein, we personally love adding tofu or pairing it with grilled shrimp.

Serving Size: 6 servings



Peanut Dressing


  1. Cook noodles according to the package. Once cooked drain and run under cold water to cool them off and transfer to a large serving bowl.
  2. Cook the frozen edamame according to the package. Also like the noodles, run under cold water to cool them off.
  3. Top the noodles with sliced red cabbage, shredded carrots, sliced radishes, sliced red bell pepper, edamame, scallion, and jalapeño or red fresno chili pepper.
  4. In a blender, mix together: ginger, garlic clove, water, peanut butter, lime zest and juice, soy sauce, honey, sesame oil, chili garlic sauce and salt until it’s smooth.
  5. Once ready to serve top the noodle mix with cilantro and peanuts and gently toss together the ingredients and then pour the peanut dressing over the top and toss again to combine all the ingredients.
  6. Enjoy!
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