I’ve been making this Rainbow Salad with Peanut Dressing a lot this summer. I love that there’s no cooking, so the veggies stay crunchy. And the dressing. It’s so good with a thick, nutty peanut butter base, brightened lime juice and spicy chili paste. It coats every ribbon of carrot and cucumber instead of pooling at the bottom of the bowl the way thinner dressings do.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.
I love turning the veggies into ribbons instead of the standard dice. Pulling a vegetable peeler down the length of a carrot or a cucumber gives you the long, curling ribbons that are perfect for holding the dressing.
This salad also holds up well to substitutions, so I don’t worry too much about following the ingredient list exactly. If I don’t have edamame, I’ll just leave them out. If pineapple isn’t in season or looks sad at the store, mango works just as well and brings the same sweetness against the spicy dressing.
Ingredient Notes
Smooth peanut butter is what gives the dressing its body, so I stick with a natural, no-sugar-added kind. Skippy or Jif will work too, they’ll just make the dressing a little sweeter. Chili paste gives it heat. Brands vary a lot in spiciness, so start with a little and add more to taste. I use sambal oelek.
Fresh lime juice makes a real difference in this dressing. Bottled lime juice has a flat, slightly metallic taste that doesn’t disappear even once it’s mixed with everything else.
Pineapple adds a sweetness that balances the spice and the saltiness of the peanut butter. Buy it pre-cut if you’re short on time, or swap in mango if that’s what you have.
How To Make Rainbow Salad with Peanut Dressing
This recipe is super quick since there’s not cooking involved. Once the vegetables are cut, they all go into one big bowl together. The dressing is just a matter of whisking the peanut butter smooth with the lime juice, garlic, ginger, chili paste, sesame oil, and honey until it turns glossy, then pouring it over the vegetables and tossing until everything is coated. A scattering of chopped peanuts, sesame seeds, and green onion on top finishes it off.
What To Serve With It
This salad is substantial enough to eat on its own, but I usually build it into a bigger spread. Thai Fish Cakes are a great match. The crisp vegetables contrast the fried fish patties nicely. Lemongrass Chicken is another great pairing, since the citrusy, spiced marinade gives you a completely different flavor than the peanut dressing, so nothing on the plate competes with itself. The crispy edges on the chicken also play well against all that raw crunch in the salad.
If I want a curry night instead, Thai Chicken Curry or Thai Red Curry Beef both work well here. The salad acts almost like a cooling side in that case, since the crunchy vegetables and bright lime dressing cut through the richness of the coconut milk.
Rainbow Salad with Peanut Dressing
Robin Donovan
Ingredients
For the salad
- 2 carrots peeled and cut into ribbons
- 1 cucumber cut into ribbons
- 1 cup shredded red cabbage
- 1 cup shelled edamame
- 1 large red bell pepper thinly sliced
- 1 head lettuce sliced into ribbons
- 1 small pineapple peeled and thinly sliced
- ¼ cup chopped peanuts
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onion
For the dressing
- ¼ cup lime juice
- 3 tablespoons smooth peanut butter
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon chili paste
- 2 tablespoons sesame oil
- 1 tablespoon honey
Instructions
- In a large salad bowl, toss together the carrot, cucumber, cabbage, edamame, bell pepper, lettuce, and pineapple.
- In a small bowl, whisk together the lime juice, peanut butter, garlic, ginger, chili paste, sesame oil, and honey until smooth.
- Pour the dressing over the salad and toss to coat everything evenly.
- Top with the chopped peanuts, sesame seeds, and green onion, then serve right away.
