Thai ginger salad

Thai ginger salad

  • serves 2-3
  • Easy

A shredded cabbage, carrot, cucumber and edamame salad, made deliciously nutty with a peanut butter and lime juice dressing


This Thai ginger salad recipe is adapted from Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel (£11.99, Hardie Grant).



  • cabbage 300g (use red, white or a mixture), shredded
  • carrot 150g, grated
  • cucumber 1, halved lengthways, seeds removed and thinly sliced
  • edamame 60g, cooked and shelled
  • onion 1, thinly sliced
  • coriander a handful, chopped, plus extra to serve
  • chopped peanuts to serve


  • crunchy peanut butter 60g
  • rice vinegar 2 tbsp
  • toasted sesame oil 3 tbsp
  • lime 1, juiced to make 2 tbsp
  • soy sauce 1 tbsp
  • ginger 2cm piece, thinly sliced


  • Step 1

    To make the dressing, whizz together all the ingredients in a food processor or blender until smooth.

  • Step 2

    Combine all the salad ingredients, except the peanuts, in a salad bowl, pour over the dressing and mix well. Garnish with the peanuts and more coriander to serve.


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A plate topped with slices of green cucumber and golden falafels

Nutritional Information

  • Kcals 364
  • Fat 23.3g
  • Saturates 3.6g
  • Carbs 21.6g
  • Sugars 17g
  • Fibre 10.5g
  • Protein 11.7g
  • Salt 1g