Peanut Crunch Salad Recipe
Peanut Crunch Salad is a vibrant, fresh and satisfying dish packed with crisp cabbage, lettuce, carrots, edamame, quinoa, fresh coriander, peanuts and sesame seeds. Finished with a creamy Thai-inspired peanut dressing, this colourful salad delivers incredible crunch, bold flavour and wholesome goodness in every bite. Perfect for lunch, dinner, meal prep or a refreshing side dish, it is one of those Salad Recipes you'll want to make again and again.
Equipment
- 1 Large Salad Bowl –
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Sharp Chef’s Knife
- 1 Box Grater:
- 1 Medium Saucepan –
- 1 Saucepan or Small Pot
- 1 Salad Tongs –
Ingredients
For The Salad
- 3 cups finely chopped purple cabbage
- 3 cups finely chopped iceberg lettuce
- 3 large carrots - finely grated
- 3 cups shelled edamame
- ¾ cup dry quinoa
- ¾ cup fresh coriander - finely chopped
- 9 spring onions - finely sliced
- 6 tablespoons roasted unsalted peanuts
- 6 tablespoons sesame seeds
For The Peanut Dressing
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 3 garlic cloves - finely grated or minced
- 1 tablespoon fresh ginger - minced
- ¾ teaspoon chilli flakes
- ¾ teaspoon salt
- 6 teaspoons water
Instructions
Step 1: Cook The Quinoa
- Rinse the quinoa thoroughly under cold running water.
- Cook according to the packet instructions until tender.
- Drain if necessary and allow the quinoa to cool completely.
- Spread it on a plate to speed up the cooling process if desired.
Step 2: Prepare The Edamame
- Cook the shelled edamame according to the packet instructions until tender.
- Drain thoroughly and rinse briefly under cool water.
- Allow the edamame to cool completely before adding it to the salad.
Step 3: Prepare The Vegetables
- Finely chop the purple cabbage and iceberg lettuce.
- Finely grate the carrots.
- Thinly slice the spring onions.
- Finely chop the fresh coriander.
- Add all the prepared vegetables to a large salad bowl and gently toss to combine.
Step 4: Make The Peanut Dressing
- Add the peanut butter, soy sauce, honey, lemon juice, and rice vinegar to a small mixing bowl.
- Add the minced garlic, fresh ginger, chilli flakes, and salt.
- Whisk until the ingredients are well combined.
- Gradually add the water while whisking until the dressing becomes smooth and pourable.
Step 5: Assemble The Salad
- Add the cooled quinoa and edamame to the prepared vegetables.
- Sprinkle over the roasted peanuts and sesame seeds.
- Pour the peanut dressing over the salad.
- Gently toss everything together using salad tongs until evenly coated.
Step 6: Taste And Serve
- Taste the salad and adjust the seasoning if needed.
- Add a little extra lemon juice for brightness or chilli flakes for more heat.
- Serve immediately for the best crunch and freshness.
Notes
- 🥬 Keep the Vegetables Crisp: Use fresh cabbage, lettuce, and carrots, and make sure they are thoroughly drained before assembling the salad for maximum crunch.
- 🌾 Cool the Quinoa: Allow the cooked quinoa to cool completely before adding it to the salad so it does not soften the fresh vegetables.
- 🥜 Add The Crunch Last: For the best texture, add the peanuts and sesame seeds just before serving.
- 🥄 Adjust the Dressing: Gradually add water to the peanut dressing until it reaches a smooth, pourable consistency, then taste and adjust the seasoning.
- 🌶️ Control the Heat: Reduce or increase the chilli flakes according to your preference for a milder or spicier Peanut Crunch Salad.
- 🍋 Use Fresh Citrus: Freshly squeezed lemon juice gives the peanut dressing a brighter, more vibrant flavour.
- 🧊 Ideal For Meal Prep: Store the salad and dressing separately in airtight containers and combine just before serving to preserve the satisfying crunch.