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Thai Peanut Dense Bean Salad Recipe

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4.2 from 9 reviews

A vibrant and nutritious Thai Peanut Dense Bean Salad featuring a creamy peanut butter dressing tossed with edamame, chickpeas, fresh vegetables, herbs, and mango, perfect as a refreshing, protein-packed meal or side dish.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • 1/3 cup natural peanut butter (creamy or crunchy)
  • 2 tablespoons soy sauce or tamari (gluten-free option)
  • 2 tablespoons 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 (adjust to heat preference)
  • 1-3 tablespoons warm water (to thin dressing)

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; or regular basil if unavailable)
  • 1/4 cup fresh mint leaves (roughly chopped)
  • 1/3 cup roasted peanuts (roughly chopped)
  • 2 tablespoons toasted sesame seeds
  • Extra lime wedges (for serving)
  • Chili flakes or sliced fresh chili (for heat, optional)

Instructions

  1. Make the dressing: In a bowl or jar, whisk together peanut butter, tamari, rice vinegar, toasted sesame oil, maple syrup, lime juice, grated ginger, garlic, and chili garlic sauce until thick and combined. Gradually add warm water one tablespoon at a time, whisking after each addition, until the dressing reaches a smooth, pourable consistency. Taste and adjust the seasoning by adding more lime juice, tamari, maple syrup, or chili as desired.
  2. Prepare the salad base: In a large bowl, combine the thawed edamame, drained chickpeas, shredded red cabbage, diced mango, finely diced red bell pepper, sliced green onions, and shredded carrots. Toss all ingredients together evenly to distribute them well.
  3. Toss the salad with dressing: Pour about two-thirds of the peanut dressing over the salad mixture. Toss thoroughly to ensure everything is coated evenly. Taste the salad and add more dressing if desired for extra flavor. Gently fold in the roughly chopped Thai basil and mint leaves to infuse fresh herbal notes.
  4. Let flavors meld: For optimal flavor and texture, let the salad rest for 20 minutes at room temperature. This allows the beans to absorb the dressing and the cabbage to soften slightly. The salad can also be refrigerated for a few hours to enhance the flavors further.
  5. Serve: Just before serving, sprinkle the salad with the roughly chopped roasted peanuts, toasted sesame seeds, and additional fresh herbs for crunch and aroma. Serve with extra lime wedges and chili flakes or fresh chili slices on the side for those who want extra heat.

Notes

  • Use tamari instead of soy sauce to keep the recipe gluten-free.
  • The salad improves in flavor if allowed to marinate for a few hours in the fridge.
  • Adjust the chili garlic sauce and chili flakes according to your preferred heat level.
  • Substitute regular basil for Thai basil if unavailable.
  • This salad makes a great make-ahead dish and can be stored in the fridge for up to 2 days.
  • Use crunchy peanut butter in the dressing for an added texture contrast.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://iamstarved.com/thai-peanut-dense-bean-salad-recipe/