Thai Peanut Crunch Salad

"Thai Peanut Crunch Salad w/ U.S.-grown jasmine rice: Are you a peanut sauce lover? Then this recipe is for you! I created this THAI PEANUT CRUNCH SALAD recipe in partnership with USA Rice and The Feedfeed. It’s filled with crunchy veggies, plant-based protein thanks to edamame, and U.S.-grown jasmine rice. Jasmine rice is a fragrant rice variety, so it will make your home smell sooo good while it cooks. #thinkrice #feedfeed"
-- @daisybeet
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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 1 cup U.S.-grown jasmine rice
  • 1 1/2 cups shelled edamame, fresh or frozen
  • 3 cups thinly sliced and chopped red cabbage
  • 1 diced red bell pepper
  • 3 large carrots, peeled and thinly sliced
  • 2 scallions, sliced

For the Peanut Sauce:


  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari, or soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon maple syrup
  • 1 teaspoon chili garlic sauce, or hot sauce
  • 2 tablespoons cold water
  • 1 tablespoon ginger, freshly grated
  • 1 clove garlic, grated or minced

For Garnish:


  • 1 tablespoon sesame seeds
  • 1/2 cup cashews, chopped


  • Step 1

    Prepare rice and frozen edamame on according to package instructions.

  • Step 2

    While rice cooks, chop all your veggies and put them in a large mixing bowl.

  • Step 3

    Prepare peanut sauce. Add all sauce ingredients to a small bowl and whisk together until smooth and creamy.

  • Step 4

    Once rice is cooked, fluff with a fork, and allow it to cool to room temperature.

  • Step 5

    Add cooled rice and edamame to the bowl with veggies. Pour peanut sauce over ingredients and toss well to combine.

  • Step 6

    Sprinkle with sesame seeds and cashews. Enjoy!