Thai Crunch Salad with Peanut Dressing Recipe

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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