Thai Crunch Salad with Peanut Dressing Recipe

Thai Crunch Salad with Peanut Dressing Recipe

Photos of Thai Crunch Salad with Peanut Dressing Recipe

How To Make Thai Crunch Salad with Peanut Dressing

A pleasure for the gut and for the palate, this crunch salad offers an explosion of textures and an even merrier burst of Thai-inspired flavors.

Preparation: 30 minutes
Total: 30 minutes



For Thai Peanut Dressing:

  • ¼cupcreamy peanut butter
  • 2tbsprice vinegar,unseasoned
  • 2tbspfresh lime juice,from one lime
  • 3tbspvegetable oil
  • 1tbspsoy sauce,use gluten free if needed
  • 2tbsphoney
  • tbspsugar
  • 2clovesgarlic,roughly chopped
  • 1inchsquare piece fresh ginger,peeled and roughly chopped
  • 1tspsalt
  • ¼tspred pepper flakes,crushed
  • 2tbspfresh cilantro leaves

For Salad:

  • 4cupsnapa cabbage,or shredded coleslaw mix, chopped
  • 1cupcarrots,prepared shredded
  • 1red bell pepper,thinly sliced into bite-sized pieces
  • 1smallenglish cucumber,halved lengthwise, seeded and thinly sliced
  • 1cupedamame,cooked and shelled
  • 2mediumscallions,thinly sliced
  • ½cupfresh cilantro,loosely packed chopped


  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

  2. For the salad, combine all of the ingredients in a large bowl and toss to combine.

  3. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.


  • Calories: 344.11kcal
  • Fat: 20.71g
  • Saturated Fat: 2.44g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 11.80g
  • Polyunsaturated Fat: 4.00g
  • Carbohydrates: 35.13g
  • Fiber: 5.32g
  • Sugar: 23.74g
  • Protein: 9.48g
  • Sodium: 685.75mg
  • Calcium: 134.37mg
  • Potassium: 769.50mg
  • Iron: 2.20mg
  • Vitamin A: 472.67µg
  • Vitamin C: 81.08mg
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