If you’ve never tried Thai basil in a salad, you’re in for a treat. This vibrant, nutrient-packed recipe combines crisp green and red cabbage, refreshing cucumber, and colorful bell pepper with the aromatic punch of fresh Thai basil. A zesty Thai basil vinaigrette ties it all together, while creamy peanut chicken adds satisfying protein to keep you full and energized.
Lately, I’ve been so inspired by the way Thai chefs like Jam Sanitchat of Thai Fresh layer flavors so effortlessly—bright, spicy, savory, and fresh all in one bite. So when my garden produced an abundance of Thai basil, I knew I had to make this recipe.
As a functional dietitian, I love recipes like this because they’re balanced in macros, rich in micronutrients, and incredibly flavorful—proof that healthy eating doesn’t have to be boring. Whether you’re meal-prepping for the week or whipping up a quick dinner, this Thai basil salad will be your new go-to.
Why you’ll love this recipe:
Fresh & Crunchy – Crisp cabbage and cucumber bring refreshing texture.
Protein-Packed – Peanut chicken makes it a satisfying main dish
Nutrient-Dense – Loaded with vitamins, minerals, and antioxidants.
Naturally Gluten-Free & Dairy-Free – Easy to adapt for dietary needs.
Meal-Prep Friendly – Components store well for 3–4 days.
How to Make
Step 1: Marinate + Cook the Peanut Chicken
In a small bowl, whisk together peanut butter, coconut milk, soy sauce, honey, garlic, and lime juice. Stir until smooth and reserve 1/2 C. Add cooked, shredded chicken (about 2 cups) and coat well.
Step 2: Prep the Vegetables
Dice the green and red cabbage, cucumber, and bell pepper. Chop the scallions and thinly slice the Thai chili. Add everything to a large salad bowl.
Tip: For extra crunch, keep cabbage refrigerated until right before serving.
Step 3: Make the Thai Basil Vinaigrette
In a blender or food processor, combine Thai basil, rice vinegar, lime juice, avocado oil, and grated ginger. Blend until smooth. Adjust seasoning to taste.
Step 4: Assemble the Salad
Pour the Thai basil vinaigrette over the cabbage mixture and toss to coat. Top with warm peanut chicken.
Step 5: Serve & Enjoy
Garnish with extra Thai basil leaves or chopped peanuts for crunch. Serve immediately.
Storage Tips
Because the cabbage is such a hearty veggie, it won’t get soggy after it’s dressed. This salad can be stored in the fridge for up to 3 days, making it great for meal prep! Plus, I find it gets more flavorful the longer it sits!
Peanut chicken will keep in an airtight container in the fridge for up to 4 days.
I recommend adding the peanuts/cashews fresh so they maintain their crunchy texture!
Serving Suggestions
- Make it vegetarian by swapping chicken for crispy baked tofu.
- For extra spice, add more Thai chili or a drizzle of sriracha.
- Serve with rice noodles for a heartier meal.
Thai Basil Salad
Ingredients
For The Salad
- 3 cups green cabbage diced (about ½ head)
- 3 cups red cabbage diced (about ½ head)
- 1 medium cucumber diced
- 1 medium bell pepper diced
- 1 bunch scallions finely chopped
- 1-2 Carrots grated or shredded
- 1 –2 Thai chilies sliced (adjust for spice preference)
- ¼ Cup of peanuts or cashews roughy chopped
For the Thai Basil Vinaigrette
- 1 cup fresh Thai basil leaves
- ¼ cup rice vinegar
- Juice of 1 lime about 2 tablespoons
- ⅓ cup avocado oil
- 1 teaspoon fresh ginger grated
- Salt to taste
For the Peanut Chicken
- 2 lbs of chicken cut into bite sized pieces
- ½ cup peanut butter creamy
- ½ cup coconut milk
- ¼ cup soy sauce or coconut aminos for gluten-free
- 1 tablespoon honey
- 2 teaspoons fresh garlic minced
- Juice of 1 lime
- 1-2 tbs avocado oil for cooking
Instructions
- In a medium sized bowl, whisk together peanut butter, coconut milk, soy sauce, honey, garlic, and lime juice. Stir until smooth. Reserve ½ C of the sauce. Add the chicken in to the remaining marinade and marinate for at least 30 minutes, or overnight.
Dice the green and red cabbage, cucumber, and bell pepper. Chop the scallions and thinly slice the Thai chili. Add everything to a large salad bowl.
In a blender or food processor (I like to use my submersible blender), combine Thai basil, rice vinegar, lime juice, and grated ginger. Blend until smooth. Slowly add the avocado oil while continuously blending. Taste and add more salt if preferred.
Heat a wok (or medium skillet) over medium heat and add the marinated chicken. Cook, stirring occasionally for 5-7 minutes, or until your chicken reaches an internal temperature of 165°F. Once chicken is cooked, add in the reserved marinade for a saucier finished product.
Pour the Thai basil vinaigrette over the cabbage mixture and toss to coat. Top with warm peanut chicken.
Garnish with extra Thai basil leaves or chopped peanuts for crunch. Serve immediately.
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Kasey is a virtual registered dietitian based out of Texas. Through her own nutrition journey, Kasey came to appreciate the effect nutrition can have on both our bodies and our minds, but realized most nutrition approaches focus on one or the other. She knew there had to be a better solution, so she created one. Now, she loves helping people achieve their dream level of physical health without sacrificing their mental health.
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