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!
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.