By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
357 cal · 10 min
Crunchy Spicy Peanut Lime Salad
Recipe GLPR86b27deaf2504b
A vibrant, refreshing salad with crisp vegetables tossed in a bold peanut-lime vinaigrette with a kick of spice. The creamy, tangy dressing coats shredded cabbage, sweet peppers, cucumber, and corn for a satisfying crunch in every bite. Perfect as a light side dish, appetizer, or standalone meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup Creamy peanut butter
¼ cup Low-sodium soy sauce
⅓ cup Warm water
1 tsp Ground ginger
1 Garlic clove, minced
2 tbsp Rice vinegar
1½ tbsp Toasted sesame oil
1 tbsp Honey
1 tbsp Sweet chili sauce
½ tsp Red pepper flakes
2 tbsp Fresh lime juice
12 oz Green cabbage, shredded
2 Red bell peppers, seeded and sliced
1 English cucumber, sliced
1 cup Fresh corn kernels
Directions
Combine the peanut butter, soy sauce, warm water, ginger, minced garlic, rice vinegar, sesame oil, honey, sweet chili sauce, red pepper flakes, and lime juice in a blender. Blend on high speed until the mixture is completely smooth and well emulsified. The vinaigrette can be used immediately or stored in a sealed container in the refrigerator for up to two weeks.
Place the shredded cabbage, sliced red peppers, sliced cucumber, and corn kernels in a large mixing bowl.
Pour about half of the vinaigrette over the vegetables and toss gently but thoroughly to coat everything evenly.
Taste the salad and add more vinaigrette as desired until it reaches your preferred level of moisture and flavor. Divide the salad among individual bowls or plates and serve at room temperature.
Comments
This recipe scores high on availability and cost—all ingredients are standard at Charlotte chains including Harris Teeter, Food Lion, and Walmart, and peanut butter-based dressing runs roughly $1.50 to $2 per serving. The stated ten minutes is honest if you're comfortable with a knife; actual prep including mincing ginger and garlic runs closer to twelve to fifteen minutes, but nothing requires active cooking. The salad does not reheat well and is best eaten the same day, which limits its weeknight practicality for families juggling schedules, but the components can sit separately if you prepare ahead.
Sign in or create a free account to add your review.
