A thai salad with peanut dressing recipe for your lunch box


  • Approx. ½ cabbage, any type, any colour, sliced or chopped
  • ½ cucumber, de-seeded and chopped
  • 4 scallions (spring onions) sliced
  • ½ red pepper chopped
  • 50 g salted peanuts
  • Small handful of chopped fresh coriander


  • 2 tbsp peanut butter
  • 3 tbsp olive oil
  • 3 tbsp rice/white wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp lime juice
  • 1 tsp sugar
  • 2 cloves garlic, crushed
  • ½ tsp grated fresh ginger
  • ¼ – ½ tsp crushed chilli flakes
  • Salt and pepper

For the dressing, place all ingredients in a jug or jar and give a good mix with a fork.

Place all the salad ingredients in a large bowl and mix.

Add enough dressing to coat everything, serve.

Hints & Tips

This salad will keep well in the fridge in an airtight container for 3 days.

The unused dressing will keep in an airtight container/jar in the fridge for a week.

Good with cooked and cooled brown rice, noodles or baked potatoes.

Leftovers can be stir-fried with the unused dressing.

Add any kind of meat or cheese for a more substantial meal.