Thai Peanut Dense Bean Salad

This Thai Peanut Dense Bean Salad is the ultimate high-protein, no-cook meal prep salad, ready in under 20 minutes. Loaded with edamame, chickpeas, crisp red cabbage, sweet mango, and crunchy vegetables, it's all tossed in a creamy, tangy peanut-lime dressing. Serve it straight from the bowl, over greens, or alongside rice and tofu for a complete meal.

Course Appetizer, lunch, Main Course

Cuisine Gluten-Free, Healthy, Thai, Vegan

Prep Time 20

Total Time 20

Servings servings

Calories 362kcal

Author Rachel Conners

Ingredients

Thai Peanut Dressing

1/3 cup natural peanut butter creamy for a smooth sauce, or crunchy for a little extra crunchiness
2 tablespoon soy sauce or tamari keeps it GF
2 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
Juice of 1 lime
1 tablespoon fresh ginger finely grated
2 cloves garlic grated
1-2 tablespoons chili garlic sauce or sambal oelek adjust to heat preference
1-3 tablespoons warm water to thin add a tablespoon at a time

Salad

1 bag (10 oz) shelled edamame beans thawed (or 2 cups frozen edamame, thawed)
1 can (15 oz) chickpeas drained and rinsed
2 cups shredded red cabbage about 1/4 small head
1 large mango peeled, cored, and diced (about 1.5 cups) — ripe but firm
1 red bell pepper finely diced
4 green onions thinly sliced
2 carrots shredded
1/4 cup fresh Thai basil leaves roughly chopped (sub regular basil if unavailable)
1/4 cup fresh mint leaves roughly chopped

Toppings:

1/3 cup roasted peanuts roughly chopped
2 tbsp toasted sesame seeds
Extra lime wedges
Chili flakes or sliced fresh chili for heat

Instructions

Make the dressing:

Whisk peanut butter, tamari, rice vinegar, sesame oil, maple syrup, lime juice, ginger, garlic, and chili garlic sauce together in a bowl or jar. The mixture will look thick. Add warm water 1 tablespoon at a time, whisking after each addition, until the dressing is smooth and pourable but isn't too thin. It should be drizzleable, but not runny. Taste and adjust: add more lime for brightness, more tamari for saltiness, more maple for sweetness, more chili for heat.
1/3 cup natural peanut butter, 2 tablespoon soy sauce or tamari, 2 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, Juice of 1 lime, 1 tablespoon fresh ginger, 2 cloves garlic, 1-2 tablespoons chili garlic sauce or sambal oelek, 1-3 tablespoons warm water to thin

Build the salad:

In a large bowl, combine edamame, chickpeas, red cabbage, mango, bell pepper, green onions, and shredded carrots. Toss well to distribute everything evenly.
1 bag (10 oz) shelled edamame beans, 1 can (15 oz) chickpeas, 2 cups shredded red cabbage, 1 large mango, 1 red bell pepper, 4 green onions, 2 carrots
Pour about two-thirds of the dressing over the salad and toss thoroughly to coat. Taste and add more dressing as needed. Fold in the Thai basil and mint.
1/4 cup fresh Thai basil leaves, 1/4 cup fresh mint leaves
For best results, let the salad sit for 20 minutes before serving so the beans absorb the dressing and the cabbage softens slightly. It gets even better after a few hours in the fridge.
Just before serving, scatter roasted peanuts, sesame seeds, and more herbs over the top. Serve with extra lime wedges and chili on the side for added heat.
1/3 cup roasted peanuts, 2 tbsp toasted sesame seeds, Extra lime wedges, Chili flakes or sliced fresh chili for heat

Nutrition