This Thai peanut crunch salad is full of crunchy veggies, fragrant jasmine rice, and drenched in the best homemade peanut sauce. It’s easy to make and a great meal prep recipe.

Thai peanut crunch salad - Daisybeet

Raise your hand if you love peanut sauce! I could eat peanut sauce every day, on just about any food. This Thai peanut crunch salad is the perfect vehicle for an easy homemade sauce.

Besides peanut sauce, this salad is filled with crunchy raw vegetables, edamame, and U.S.-grown jasmine rice. It’s super easy to make, and you don’t need to turn on the oven at all.

Ingredients in Thai peanut crunch salad

Here are the main ingredients you need to make this salad:

  • U.S.-grown jasmine rice
  • Red cabbage
  • Carrots
  • Bell pepper
  • Scallions
  • Edamame
  • Homemade peanut sauce
Thai peanut rice salad ingredients - Daisybeet

What is jasmine rice?

Jasmine rice is a fragrant long grain rice variety. While it cooks, it has a buttery, somewhat floral scent. It is soft, fluffy, and slightly sticky when cooked. U.S.-grown jasmine rice is the perfect base for this delicious salad!

U.S.-grown jasmine rice, among several other rice varieties, is grown in different states, including Arkansas, California, Texas, Missouri, Mississippi, and Louisiana. U.S. rice farmers are committed to sustainable practices in their farming. They use numerous practices to help conserve water, soil, and energy. Learn more about sustainability practices of U.S.-grown rice here.

How to make Thai peanut crunch salad

  • Cook U.S.-grown jasmine rice on the stovetop or in a rice cooker.
  • Cook frozen edamame.
  • Chop cabbage, pepper, scallion, and carrots.
  • Whisk together peanut sauce ingredients.
  • Mix rice, edamame, and vegetables together.
  • Toss everything in peanut sauce. Enjoy!
Thai peanut crunch salad - Daisybeet

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Thai Peanut Crunch Salad (Vegan, Gluten Free)

This Thai peanut crunch salad is full of crunchy veggies, fragrant jasmine rice, and drenched in the best homemade peanut sauce. It’s easy to make and a great meal prep recipe.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: serves 46 1x
  • Category: main dish


  • 1 cup U.S.-grown jasmine rice
  • 1.5 cups frozen shelled edamame
  • 3 cups red cabbage, thinly sliced and chopped
  • 1 red bell pepper, diced
  • 3 large carrots, peeled using julienne peeler (or very thinly sliced)
  • 2 scallions, sliced


Peanut sauce

  • 2 tbsp rice vinegar
  • 2 tbsp low sodium tamari (or soy sauce)
  • 1 tbsp sesame oil
  • 3 tbsp creamy natural peanut butter
  • 1 tbsp maple syrup
  • 1 tsp chili garlic sauce (or hot sauce)
  • 2 tbsp cold water
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, grated or minced


Finishing touches

  • 1 tbsp sesame seeds
  • 1/2 cup chopped cashew pieces


  1. Prepare rice and frozen edamame on according to package instructions.
  2. While rice cooks, chop all your veggies and put them in a large mixing bowl.
  3. Prepare peanut sauce. Add all sauce ingredients to a small bowl and whisk together until smooth and creamy.
  4. Once rice is cooked, fluff with a fork, and allow it to cool to room temperature.
  5. Add cooled rice and edamame to the bowl with veggies. Pour peanut sauce over ingredients and toss well to combine.
  6. Sprinkle with sesame seeds and cashews. Enjoy!


  • Using cooled rice keeps the crunchy veggies from becoming soft.

Keywords: thai peanut crunch salad, vegan, gluten free

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Thai peanut crunch salad - Daisybeet

Thank you USA Rice and The FeedFeed for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.