Irresistible Thai Peanut Chicken In Under 30 Minutes

That first hiss from the cooker tells you something good is happening. You sense the steam building with each second, pushing the float valve up as the pressure build reaches just the perfect point. That sealing ring you set in place? It's holding tight, keeping every flavor locked in while the valve hiss sings its little high-pitched song.

For this Thai Crunch Salad, the cooker isn't about cooking the salad through like usual. Heck no. You use it real smart to steam the edamame quick, unlocking the green beans' sweetness and making 'em pop with color. The rest of the veggies? They stay crunchy and fresh like you just tossed them in.

You remember that smell right off the bat, a little spicy kick mixing with lime and garlic that fills your kitchen air. This salad's not just gonna sit pretty; it wanna jump right onto your plate. There’s something about the way those flavors meld even with that little steam dance happening. You know this is something special.

The Real Reasons You Will Love This Method

• The pressure cooker gets your edamame perfectly steamed fast so you dont overdo it and lose crunch.
• You get the best fresh vibe by only using heat briefly, keeping everything bright and vibrant.
• No sweat on chopping – the cooker’s speed means salad comes together quicker than usual.
• The spicy peanut dressing warms up just slightly in the bowl, marrying flavors without diluting that kick.
• Cleanup is easier when you use one pot for some parts and toss in the mixing bowls afterward.

What Goes Into the Pot Today

• 4 cups shredded cabbage or coleslaw mix for that crisp base.
• 1 cup red cabbage or napa cabbage shredded to add some pop of color.
• 1 ½ cups carrots shredded, giving you sweet and crunchy goodness.
• 1 cup cucumbers diced large to stay cool and fresh.
• 1 cup red pepper sliced thin or diced large for a bright, sweet crunch.
• 3-4 green onions sliced, ready to bring their mild zest.

• 1 cup edamame steamed just right in the cooker before mixing.
• 1 ½ cups bean sprouts, fresh and ready for crunch.
• 1 red serrano pepper finely chopped for the spicy kick you want.
• ½ cup natural peanut butter and a bunch of flavor buddies for the dressing.

Your Complete Cooking Timeline

1. Grab all your veggies and shredding stuff, get your chopping board ready and set out the pressure cooker.
2. Toss the edamame inside the pressure cooker with a splash of water, close the lid, make sure the sealing ring's set, and lock the valve. Bring to pressure build with high heat until the float valve pops up.
3. Once you hear that first valve hiss, lower heat to maintain pressure and steam edamame for exactly 2 minutes. Then do a quick pressure release by turning the valve to vent carefully.
4. While that’s steaming, shred and slice the cabbage, carrots, cucumbers, red pepper, and green onions into a big mixing bowl. Add the bean sprouts and chopped serrano pepper for some heat.
5. In a separate bowl, whisk the peanut butter with rice vinegar, lime juice, maple syrup, sesame oil, sriracha, soy sauce, minced garlic, ginger, and a few tablespoons of water. Stir until smooth and creamy.
6. Drain the steamed edamame and toss everything in the big bowl together with the spicy peanut dressing. Give it a good toss so all veggies get coated, then set it aside for 5 to 10 minutes allowing flavor melding.

7. Right before serving, sprinkle chopped cilantro, Thai basil, mint, roasted peanuts, sunflower seeds, and toasted ramen noodles for an extra crunch. Serve immediately because y’all don’t wanna miss that fresh vibe.

Quick Tricks That Save Your Time

• Buy pre-shredded coleslaw mix and carrots when you're super tight on time; it works real good without losing crunch.
• Toast your ramen noodles in advance and keep 'em stored – adds crunch quick when you just wanna toss.
• Mix peanut dressing while the pressure cooker does its thing; multitasking saves you minutes.
• Use frozen edamame that’s already shelled – just steam it right in your cooker quickly.
• Chop herbs last to keep them fresh and vibrant, throwing them right before serving.

That First Bite Moment

You spot that crunch from the first forkful, the fresh cabbage and crisp carrots giving you that snap and pop in every bite. The spicy peanut dressing hugs each veggie, warming up your taste buds but not overpowering.

The lime juice zings just right, pulling the salad together with a little brightness that cuts through the nuttiness perfectly. You taste that serrano pepper teasing, making each mouthful exciting.

The herbs add fresh whispers of mint and Thai basil, cooling fast between bites and keeping everything lively. Then bam, a roasted peanut or a toasted ramen noodle crunch surprises your palate, making you smile every time.

It’s a salad that feels alive, full of personality and layered flavors you didn’t quite expect but totally love. You gotta try this when your taste buds need some real zing.

Smart Storage That Actually Works

• Keep leftovers in an airtight container to preserve the fresh crispness. The dressing might get absorbed a bit but the salad holds up well for a day or two.
• If you wanna keep crunchy toppings crisp, store them separately in little bags or containers and add right before eating.
• Refrigerate fresh herbs in a damp paper towel inside a container or jar to keep them lively longer. They’ll brighten your salad even on day two.

Common Questions and Real Answers

• Can I skip the pressure cooker and just steam edamame on the stove? Yeah, that works fine too if you don’t have a cooker. Just steam them for about 5 minutes till tender but still bright green.
• Is this salad good if I need it to hold all day for a picnic? It’s best freshly tossed but you can keep dressing separate and add it right before you eat to keep crunch.
• Can I use crunchy nuts other than peanuts? Heck yes! Sunflower seeds or cashews work great and bring their own vibe.
• How spicy is it with serrano and sriracha? It packs a nice kick but you can dial it down by cutting back on pepper or sriracha to suit your heat level.
• Is the dressing suitable for vegans? Absolutely. All ingredients here are plant-based so it’s a tasty, vegan-friendly kick.
• Can I add protein like chicken or tofu? Sure thing. Grill or sear your choice and toss it in with salad for a fuller meal.

For related tasty and easy recipes you might enjoy trying our Classic Crockpot Pierogi Casserole with Kielbasa, a comforting dish perfect for cozy dinners. Also check out Easy Marinated Cheese Appetizer with Salami & Green Olives - a quick and flavorful crowd-pleaser, perfect for gatherings and snacks. Or explore the delightful Mozzarella Stuffed Rosemary Parmesan Soft Pretzels recipe for a savory and cheesy treat that pairs wonderfully with any meal.

Thai Crunch Salad with Spicy Peanut Dressing

A vibrant and healthy Thai-style salad loaded with colorful veggies, steamed edamame, and topped with a bold, spicy peanut dressing. Perfectly crunchy and full of flavor, ready in just 25 minutes!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Mexican

Servings 4 people

Calories 360 kcal

Equipment

• 1 Mixing bowl Large
• 1 Pressure Cooker

Ingredients

  

Main Ingredients

• 4 cups shredded cabbage or coleslaw mix
• 1 cup red cabbage or napa cabbage shredded
• 1 ½ cups carrots shredded
• 1 cup cucumbers large diced
• 1 cup red pepper thinly sliced or large diced
• 3-4 green onions sliced
• 1 cup edamame steamed
• 1 ½ cups bean sprouts
• 1 red serrano pepper finely chopped
• ½ cup natural peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice fresh
• 2 tablespoons maple syrup
• 2 teaspoons sesame oil optional
• 1-2 tablespoons sriracha or sambal *adjust to spice preference
• 2-3 tablespoons soy sauce tamari
• 1 inch fresh ginger grated, more to taste
• 1 clove garlic minced
• 2-4 tablespoons water
• 1 cup cilantro, Thai basil, mint chopped
• ½ cup roasted peanuts and/or sunflower seeds
• 1 package ramen noodles roughly broken and toasted

Instructions

 

Instructions

• Grab all your veggies and shredding stuff, get your chopping board ready and set out the pressure cooker.
• Toss the edamame into the pressure cooker with a splash of water, close the lid, lock the valve, and bring to pressure.
• Steam the edamame for 2 minutes once pressure is up, then quick release. Meanwhile, chop and prep all veggies into a large bowl.
• In a separate bowl, whisk peanut butter with rice vinegar, lime juice, maple syrup, sesame oil, sriracha, soy sauce, garlic, ginger, and water until smooth.
• Drain edamame and toss all ingredients together with the dressing, then let sit 5–10 minutes for flavors to meld.
• Top with fresh herbs, peanuts, sunflower seeds, and toasted ramen noodles just before serving.

Notes

Use pre-shredded coleslaw mix to save time. Store dressing separately if prepping ahead of time. Toast nuts and ramen noodles in advance for quick assembly.