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Fresh Thai Peanut Crunch Salad with Edamame and Crispy Wontons

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A vibrant, crunchy, and flavor-packed Thai-inspired salad featuring shredded cabbage, edamame, crispy wontons, and a creamy homemade peanut dressing. Perfect for a quick, fresh lunch or light dinner.

Ingredients

Scale
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup cooked shelled edamame
  • 2–3 stalks thinly sliced green onions
  • A handful fresh cilantro leaves (optional)
  • About 20 wonton wrappers
  • Vegetable oil for frying
  • 3 tbsp natural creamy peanut butter
  • 2 tbsp low sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 clove minced garlic
  • Red pepper flakes or sriracha (optional, to taste)
  • 3–4 tbsp warm water

Instructions

  1. Prep the veggies: rinse and finely shred green and purple cabbage, peel and grate carrots, slice green onions thinly, roughly chop cilantro if using, and cook edamame according to package instructions (boil 3-4 minutes), then drain and cool.
  2. Make the wontons: cut each wonton wrapper into quarters or triangles. Heat vegetable oil in a frying pan over medium-high heat (about 350°F/175°C). Fry wonton pieces in batches for 1-2 minutes until golden and crispy, turning as needed. Drain on paper towels and set aside.
  3. Whisk the dressing: in a small bowl or jar, combine peanut butter, soy sauce, lime juice, honey, rice vinegar, ginger, garlic, and red pepper flakes if using. Add warm water a tablespoon at a time and whisk until smooth and pourable. Taste and adjust sweetness or acidity as desired.
  4. Toss the salad: in a large mixing bowl, combine shredded cabbage, carrots, edamame, green onions, and cilantro. Drizzle peanut dressing over and toss gently but thoroughly to coat all veggies.
  5. Assemble and serve: transfer dressed salad to serving bowl or plates. Sprinkle crispy wontons on top just before serving to keep them crunchy. Enjoy immediately.

Notes

For a lighter option, bake wontons at 375°F (190°C) for 8-10 minutes instead of frying. Use gluten-free soy sauce and substitute wonton wrappers with gluten-free rice paper crisps or toasted almonds for gluten-free version. Toss salad just before serving to keep veggies crisp and wontons crunchy. Adjust heat in dressing with red pepper flakes or sriracha to taste.

Nutrition

Keywords: Thai salad, peanut dressing, crunchy salad, edamame salad, wontons, healthy salad, quick salad, vegan salad, gluten-free salad

Find it online: https://leilameals.com/fresh-thai-peanut-crunch-salad-recipe-with-edamame-and-crispy-wontons-easy-homemade-crunchy-salad-ideas/