This Spicy Thai Salad is fresh and zingy, with a kick of chilli (as spicy as you choose) offset with creamy peanut butter. Take your lunchtime salad to the next level!
I’ve mentioned before that salads really aren’t my thing, but there are of course exceptions to any rule, and salads that involve a) lots of peanut butter and b) lots of chilli are most definitely one of those exceptions.
This Spicy Thai Salad would be perfect as a standalone lunch, (you could add in some rice noodles if you want a bit more bulk), or equally as a side salad to serve with a vegan BBQ or summertime buffet.
What you need to make your Spicy Thai Salad
Ingredients
Red chillis How spicy your salad becomes is entirely up to you. I used one red chilli in the salad and another (with seeds) in the dressing, but where you put the chilli(s), how many, and whether you remove the seeds is totally your decision.
Dry roasted peanuts This salad needs a salty, savoury crunch and roughly chopped dry roasted peanuts are the best way of delivering this by a long way. Their texture is quite different to a standard peanut, so they really stand out from the creamy dressing and crunchy vegetables.
Peanut butter As your dressing will be blitzed until smooth, it doesn’t matter if you use smooth or crunchy peanut butter – whatever you have in the cupboard!
Lime Thai food is famous for its sour / salty / sweet combination so the lime juice is vital to the overall flavour of the dish. However adding citrus (and salt) to raw vegetables will start to release their juices and their crispiness will diminish, so leave off the dressing until the very last minute.
Soy sauce I almost always use Tamari – a more rich and less salty version of soy sauce. It has a darker colour, so you can use a little less, then use salt to adjust the seasoning as required.
Sesame oil gives this dressing its final Thai-flavour flourish. If you don’t have any to hand, make sure you substitute in a flavourless oil like sunflower or rapeseed, and not olive or anything with a strong flavour.
Equipment
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I spiralised the carrots and cucumber for my Thai Salad using a nifty new spiraliser attachment Spiral Expert* for my Magimix Pro*.
Of course you could use a manual spiraliser* instead, or else a julienne cutter – I have a julienne attachment on my OXO Grate & Slice Set* which is really handy, or you can use a julienne peeler like this one* instead.
If you don’t have any of these gadgets, a sharp knife and a bit of patience and you will have beautiful carroty matchsticks in no time!
LUNCHBOX THAI SALAD
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This lovely salad is also perfect for taking to work in a lunchbox – you could prepare two days’ lunches in one go, just don’t add the dressing until lunchtime or the veg will go soggy.
There are some really nifty lunchboxes available with in-built dressing pots, (like this one from Sistema*), which are so handy for saving us from soggy salads.
Reader Testimonials: Spicy Thai Salad
⭐️⭐️⭐️⭐️⭐️ “This is one of my all time favourite salads, it is INSANELY good. I’ve done it for dinner parties a few times and it goes down so well. When it’s just us we like to have it with spring rolls so you get the goodness of the green and something naughty also. Balance right? 
” @lydslivinggreen
⭐️⭐️⭐️⭐️⭐️ “This Thai salad was amazing! I could eat it any day.” Lizet
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
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tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
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Spicy Thai Salad with Peanut Dressing
Ingredients
For the Salad
- 2 medium or 1 large carrot
- 1/2 a cucumber
- 3 spring onions
- 1 red pepper
- 70 g mange-tout peas (or sugar snaps)
- 1 red chilli (seeds removed)
- 150 g beansprouts
- handful fresh coriander
- 25 g dry roasted peanuts
For the Dressing
- 2 tbsp peanut butter
- 1 lime
- 1 tbsp caster sugar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 red chilli
Instructions
- Prepare the vegetables: spiralize (or thinly shred) the carrot and cucumber and place in a large bowl. Finely slice the spring onions, red pepper, mange tout peas and chilli and add to the bowl. Add the beansprouts, then finely chop the coriander and peanuts and add to the salad. Toss everything together.
- Place all the ingredients for the dressing into a blender or mini-chopper – juice the lime, and finely slice the chilli, (you may prefer to remove the seeds for less heat). Blitz until completely smooth.
- Add the dressing right at the last minute so that the salad doesn’t go soggy. Enjoy!
Corina Blum says
This sounds delicious and is right up my street as I do love any salad with a spicy peanut dressing! I will also have to have a look at that Magimix spiralizer attachment as it sounds so useful for summer salads and lighter meals. Thank you so much for sharing with #CookOnceEatTwice!
thevegspace says
Thanks Corina! x
Corina Blum says
I made this Kate and it was so good! I just love the dressing but I was a bit lazy and didn’t get my spiralizer out. I just used a potato peeler to slice the carrots instead x
Cat | Curly's Cooking says
Love the look of this salad, far more exciting than a lot of salads! The dressing sounds delicious and the Magimix looks great.
thevegspace says
Thanks Cat! x
Jo of Jo's Kitchen says
I love spicy salads and the Magimix gadget looks really handy too *want*
Camilla Hawkins says
This salad sounds incredibly tasty, really want to try the dressing as I’ve never thought to make one with peanut butter:-)
Michelle Frank | Flipped-Out Food says
Oh yes, the spicier the better! A food processor doing all the spiralizing work sounds like exactly what I need. Such gorgeous colors in this salad—I can’t wait to pack it for an office lunch!
Sisley White says
This looks so incredible. If anyone ever doubted that vegan food could look and taste incredible they need to see this. Will definitely be making this during the week!
Jo Allison / Jo's Kitchen Larder says
Peanut butter based dressings are gorgeous, add some chilli and you are in heaven 🙂 Lovely salad, vibrant colours and I would happily devour the entire bowl! Yum!
Jacqueline Meldrum says
I broke my spiralizer *sad face*, but I am loving the sound of that sauce. Shared!
Nico @ yumsome says
I have a hand spiralizer, which is great but I have to admit that the thought of one that attaches to my Magimix is almost making me salivate! Ha ha!
This salad looks gorgeous… now all we need is for the warm weather to return! xx
Rebecca @ Strength and Sunshine says
Love anything with great Thai flavors and of course…a peanut sauce!
Eb Gargano | Easy Peasy Foodie says
This looks so lovely – bright, refreshing, healthy and packed full of flavour – what’s not to like? Just need to the sunshine to come back now!! Eb x
[email protected] says
This recipe looks delicious, I’m going to add it to my list of things I want to cook.
Emmeline says
I’m not really a salad fan either – but this one I can definitely get behind!!
Kate Ford says
Ha! Yes me too – peanuts and chilli and I’m there, salad or not!
Gina says
What a great way to enjoy all the flavors of Thai in a veggie packed salad! We love the dressing so much!
Kate Ford says
Ah glad you liked the dressing, one of my favourites!
Lauren Vavala says
I love this recipe! Peanut sauce on vegetables is my favorite way to use it – it’s so good!
Kate Ford says
Absolutely – peanuts and chilli are the perfect match!
Beth says
This looks so delicious and yummy! My daughter is going to love this recipe! Can’t wait to make this!
Kate Ford says
Thanks Beth!
Lizet Bowen says
Hahaha, I’m with you. I’m not big on salads. So I always look for the ones that have big flavors and are different. That’s how I found your site. This Thai salad was amazing! I could eat it any day.
Kate Ford says
So glad you enjoyed it! Thanks Lizet.