Spicy Sweet Lime & Peanut Salad

Name: Spicy Sweet Lime & Peanut Salad
Prep time: 12 min
Cook time: 2 min
Total time: 14 min
Yield: 4 servings
Cuisine: thai
Ingredients: 0.5 cup roasted peanuts (unsalted, roughly crushed); 200 g cabbage (finely shredded); 1 pcs carrot (medium, julienned); 1 pcs cucumber (medium, halved, seeded, and thinly sliced); 150 g cherry tomato (halved); 1 pcs red onion (small, thinly sliced); 2 pcs fresh red chili (finely chopped (seeds removed for less heat if desired)); 0.25 cup mint (fresh leaves, roughly torn); 0.25 cup cilantro (fresh leaves, roughly chopped); 3 tbsp lime juice (freshly squeezed); 1.5 tsp soy sauce; 2 tsp honey; 1 inch ginger (grated); 2 pcs garlic (cloves, minced); 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

A bright, crunchy salad bursting with zesty lime, fiery chili, and the deep nutty richness of roasted peanuts. Every forkful delivers a punch of sweet, sour, and spicy flavors that wake up your taste buds. Ready in under 15 minutes, it's the perfect refreshing side or a satisfying light lunch.

PREP

12m

COOK

SERVES

1 CUP

171 cal

SERVINGS

METHOD · 5 STEPS

prep · ~7 min
Prepare the vegetables and crush the peanuts.
1.Finely shred the cabbage and transfer to a large mixing bowl.
2.Julienne the carrot, slice the cucumber into thin half-moons, halve the cherry tomatoes, and thinly slice the red onion.
3.Add all the prepped vegetables to the bowl with the cabbage.
4.Roughly crush the roasted peanuts using a mortar and pestle or the bottom of a pan. Set aside.
prep · ~3 min
Prep the fresh herbs and aromatics.
Finely chop the bird's eye chili, grate the ginger, and mince the garlic. Roughly tear the mint leaves and chop the cilantro.
mix · ~2 min
Whisk together the spicy sweet lime dressing.
1.In a small bowl, combine the freshly squeezed lime juice, soy sauce, honey, and a pinch of salt.
2.Add the grated ginger and minced garlic. Whisk vigorously until the honey is completely dissolved and the dressing is well combined.
assemble · ~6 min
Toss the salad and let it rest.
Add the chopped chili, mint, cilantro, and half of the crushed peanuts to the bowl of vegetables. Drizzle the dressing over everything and toss thoroughly to coat all the ingredients evenly. Let the salad sit for 5 minutes before serving so the flavors can meld.
TIPLetting the salad rest allows the cabbage to soften slightly and absorb the dressing, making it more flavorful.
garnish · ~1 min
Garnish with remaining peanuts and serve.
Transfer the salad to a serving platter. Scatter the reserved crushed peanuts generously over the top for a final hit of crunch and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mortar and pestle to crush peanuts into a mix of fine powder and chunky bits for texture contrast.
2
Seed the chili completely if you prefer mild heat; leave a few seeds in for a spicy kick.
3
Let the dressed salad rest exactly 5 minutes — any longer and the cabbage will get limp.
4
Toast the crushed peanuts in a dry pan for 30 seconds to deepen their nutty aroma.
5
Julienne the carrot thinly so it bends slightly, catching the dressing in every strand.
6
For make-ahead, prep all veggies and dressing separately and toss just before serving.
7
Store leftovers in an airtight container for up to 1 day — the salad will soften but still taste vibrant.