This refreshing bell pepper and peanut salad is loaded with a rainbow of fresh veggies tossed in a zesty lime-ginger-peanut dressing that will have all of your friends asking for the recipe. It’s an irresistible mix of sweet and salty… and it’s the perfect side for your next backyard gathering!
File this under “Plays Well With Others”
Nourishing Never Looked (Or Tasted) So Good!
There’s something pretty magical about a dish that holds its own at a cookout and happens to be full of fiber, antioxidants, and feel-good ingredients. This isn’t the kind of “healthy” that makes you sigh and reach for chips later. This is the kind of healthy that’s bursting with color, crunch, and flavor—and leaves you feeling genuinely good, body and soul.
This salad is a multitasker. It’s everything a good cookout salad should be: crunchy, refreshing, full of flavor, and designed to play well with grilled skewers, sunny afternoons, and a table full of friends. Whether you’re hosting or bringing a dish to share, this one’s easy to prep ahead and always a crowd-pleaser. Plus it’s flexible enough to welcome a few creative twists based on what you’ve got in your kitchen.
What’s To Love? (LOTS)
- Make-ahead friendly: Chop, mix, chill and it’s ready when you are.
- Flavor-forward: The dressing is quick to whip up and full of those craveable Thai-inspired flavors.
- Flexible ingredients: Don’t love cilantro? No problem, basil would be perfect, too. Prefer honey to maple syrup? Go for it. This salad is all about balance—your way.
- Crowd-pleaser: It easily feeds six to eight as a side
Let’s Talk Ingredients
The vegetables:
A mix of colorful bell peppers (I like red, yellow, and orange), crisp carrots, purple cabbage, fresh cilantro (or basil, if you prefer), and salted peanuts for crunch.
The dressing:
Rice vinegar, fresh lime juice, sesame oil, avocado oil, creamy peanut butter, soy sauce, maple syrup, grated fresh ginger, and garlic.
Have seasoned rice vinegar instead of unseasoned? Totally fine—just keep in mind it already has sugar and salt, so taste and adjust the dressing before mixing. Prefer honey over maple? Use what you love. And if you’re in the “cilantro tastes like soap” camp, fresh basil (regular or Thai) is a lovely swap.
How To Make Bell Pepper And Peanut Salad
Start with the vegetables. Slice your bell peppers and carrots into matchbook width strips and then cut again into bite size lengths. Thinly slice or chop the cabbage—either works—and finely chop your herbs. Toss everything together in a big bowl.
Next, make your dressing. Whisk all the dressing ingredients together in a separate bowl until smooth and creamy. Taste it. Does it need more lime? A pinch of salt? Trust your palate.
Now, pour the dressing over the veggies and get in there. Use your hands. Massage it all together so everything is coated evenly. Cover the bowl and let it chill up to 8 hours.
Before serving add peanuts and give it a gentle toss. Sprinkle with extra peanuts and fresh herbs, and enjoy!
Want to Make This Ahead?
You can prep this salad the day before—just store the dressing and undressed vegetables separately, then toss them together and add the peanuts and herbs just before serving. Once combined, it’s best enjoyed within 8 hours while everything is still crisp and vibrant. Any longer and the salad can get a little watery as the veggies release liquid. Still tasty, but that first-day texture is peak salad.
What To Serve With Bell Pepper And Peanut Salad?
This salad was made to go with my Sweet and Savory Beef and Pineapple Kabobs! The dressing for the salad and the marinade for the kabobs use almost all of the same ingredients- how convenient is that???
I hope you love this crunchy, colorful bell pepper and peanut salad as much as we do!
And, as always, I love to hear how my recipes turn out for you (and I especially love to see your food photos)! So tag me at @breathingandcooking on Facebook and Instagram with your creations!
And don’t forget to breathe, trust yourself, and enjoy the process ❤️
Bell pepper and Peanut Salad
Ingredients
- 3 bell peppers, red, yellow or orange (avoid green), sliced into very thin strips
- 1/4 head purple cabbage, chopped or thinly sliced
- 2 carrots, julienned
- 1/4 cup chopped cilantro, basil or thai basil (or a combo)
- 1/2 cup peanuts, plus extra for sprinkling on top
For Dressing:
- 1 Tablespoon rice vinegar
- 1 Tablespoon lime juice
- 1 teaspoon sesame oil
- 2 Tablespoons avocado oil
- 2 1/2 Tablespoons creamy peanut butter
- 1 1/2 Tablespoons soy sauce
- 1 1/2 Tablespoons maple syrup
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
Instructions
- Combine bell peppers, carrots, cabbage and herbs in a large bowl and toss to combine
- In a separate bowl whisk all dressing ingredients together. Taste and adjust if needed.
- Pour over vegetables and toss to coat.
- Add peanuts and combine again. Top with additional chopped peanuts and extra herbs for garnish (if desired). Serve immediately and enjoy!
*If preparing ahead, chill after step 3 up to 8 hours. Then continue with step 4 before serving.
Enjoy!
Notes
- You can prep this salad the day before—just store the dressing and undressed vegetables separately, then toss them together and add the peanuts and herbs just before serving.
- Once everything is combined, it’s best enjoyed within a few hours while everything is still crisp and vibrant.
Looking For More Colorful Summer Salads?
Try one of these favorites:
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