Thai Peanut Coconut Crunch

Thai Peanut Coconut Crunch

Crisp cabbage and crunchy peanuts meet a tangy coconut-peanut dressing in this quick salad.

Total 25 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Fish, Peanuts, Tree nuts

This no-cook salad layers shredded cabbage, carrots, and toasted coconut with a rich peanut dressing for a crunchy, tangy bite. It works well as a side for grilled meats or as a light lunch on its own. The combination of fresh vegetables and toasted coconut gives it a satisfying contrast of textures.

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup roasted peanuts, chopped
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions, thinly sliced
  • 1/3 cup peanut sauce
  • 2 tablespoons coconut milk
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 1 red Thai chile, thinly sliced, optional
  • 1 lime lime, cut into wedges, for serving

Method

  1. Toast the shredded coconut in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool.

  2. In a small bowl, whisk together the peanut sauce, coconut milk, lime juice, fish sauce, and brown sugar until smooth.

  3. In a large bowl, combine the shredded cabbage, carrots, cilantro, and green onions.

  4. Pour the dressing over the vegetables and toss until evenly coated.

  5. Add the toasted coconut and chopped peanuts, reserving a small amount of each for garnish, and toss gently to combine.

  6. Let the salad sit for 10 minutes at room temperature so the cabbage softens slightly and absorbs the dressing.

  7. Transfer to a serving bowl, top with the reserved coconut, peanuts, and sliced chile if using, and serve with lime wedges.

Rate this recipe

★ 3.9 (1)

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    Thai Peanut Coconut Crunch

    This no-cook salad layers shredded cabbage, carrots, and toasted coconut with a rich peanut dressing for a crunchy, tangy bite. It works well as a side for grilled meats or as a light lunch on its own. The combination of fresh vegetables and toasted coconut gives it a satisfying contrast of textures.

    25 min 4 servings 310 cal

    Ingredients

    • 4 cups shredded green cabbage
    • 1 cup shredded carrots
    • 1/2 cup unsweetened shredded coconut
    • 1/2 cup roasted peanuts, chopped
    • 1/4 cup fresh cilantro, chopped
    • 3 green onions, thinly sliced
    • 1/3 cup peanut sauce
    • 2 tablespoons coconut milk
    • 1 tablespoon fresh lime juice
    • 1 teaspoon fish sauce
    • 1 teaspoon brown sugar
    • 1 red Thai chile, thinly sliced, optional
    • 1 lime lime, cut into wedges, for serving

    Method

    1. 1

      Toast the shredded coconut in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool.

    2. 2

      In a small bowl, whisk together the peanut sauce, coconut milk, lime juice, fish sauce, and brown sugar until smooth.

    3. 3

      In a large bowl, combine the shredded cabbage, carrots, cilantro, and green onions.

    4. 4

      Pour the dressing over the vegetables and toss until evenly coated.

    5. 5

      Add the toasted coconut and chopped peanuts, reserving a small amount of each for garnish, and toss gently to combine.

    6. 6

      Let the salad sit for 10 minutes at room temperature so the cabbage softens slightly and absorbs the dressing.

    7. 7

      Transfer to a serving bowl, top with the reserved coconut, peanuts, and sliced chile if using, and serve with lime wedges.