Thai-Style Peanut Cabbage Salad

Total Time
10 mins
0 mins

A spicy, crunchy salad with peanuts not peanut butter. If you are like me and don't like raw garlic, you can saute it for 30 seconds to a minute before using. It just seems to get too intense for my taste if allowed to sit for any amount of time.

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  • Dressing

  • 13 cup brown sugar
  • 2 tablespoons water
  • 4 garlic cloves, peeled and chopped (not pressed)
  • 12 teaspoon red pepper flakes
  • 2 tablespoons soy sauce
  • 14 cup lime juice
  • 2 tablespoons peanut oil
  • 1 teaspoon fresh ginger, grated
  • 14 teaspoon salt
  • Salad

  • 14 lb green beans, blanched
  • 4 cups Baby Spinach
  • 2 cups green cabbage, thinly sliced
  • 3 green onions, sliced
  • 12 red pepper, slivered
  • 23 cup dry roasted peanuts, rough chopped
  • 14 cup basil, chopped (optional)
  • 1 (1 ounce) packageroasted vegetable chips (such as Terra) or 1 (1 ounce) packagesweet potato chips, lightly crushed (such as Terra)


  1. To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
  2. To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
  3. Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.