Tired of the same basic salad routine? Shake things up with this Thai crunch salad with peanut dressing!
It’s absolutely jam-packed with flavors and textures. I’m talking about crunchy cabbage, crisp cucumber, sweet carrots, tender edamame, and more.
I love how the creamy peanut dressing ties it all together. And let’s not forget those crunchy wonton strips.
It’s everything a salad should be: nourishing, satisfying, and mouthwatering!
Why You’ll Love This Thai Crunch Salad with Peanut Dressing
Restaurant Quality: You know that famous Thai crunch salad at California Pizza Kitchen? Well, this one’s even better!
Easy Prep: You can throw this together in minutes. Just whisk, chop, and toss. There’s no cooking required.
Versatile Meal: Perfect for a light lunch, dinner, or even as a side dish at your next get-together. You can even add chicken or steak for a more substantial meal.
Meal Prep: What I love about this salad is you can prep everything in advance. When it’s time to eat, simply toss the veggies with the dressing.
Ingredients
- Napa and Red Cabbage: Thinly sliced for maximum crunch in every bite.
- Romaine Lettuce: Mixed with the cabbage for the base.
- Carrots: Julienned or shredded for sweetness and color.
- Red and Yellow Bell Pepper: Thinly sliced for a crisp, sweet bite.
- Edamame: Shelled and cooked. Fresh or frozen both work.
- Cucumber: For that cool, refreshing crunch.
- Green Onions and Fresh Cilantro: They add a fresh, bright flavor, complementing the Asian-inspired ingredients and dressing perfectly.
- Roasted Peanuts: They’re roughly chopped for a nutty, toasty crunch.
- Wonton Strips or Crispy Rice Noodles: The final touch of crunch that takes this salad to the next level!
- Peanut Dressing: A creamy blend of peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, ginger, garlic, and Sriracha.
How to Make Thai Crunch Salad with Peanut Dressing
I love how this colorful salad combines so many fresh, crisp veggies. Combined with the peanut dressing, it’s an explosion of flavor!
And all it takes are these easy steps:
1. Whisk. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, and Sriracha (if using). Add 1 tablespoon of water at a time to reach your desired consistency.
2. Adjust. Taste and adjust the dressing if needed.
3. Combine. In a large bowl, combine the Napa cabbage, red cabbage, romaine lettuce, carrots, bell peppers, edamame, cucumber, green onions, and cilantro.
4. Assemble. Drizzle about half of the peanut dressing over the salad and toss. Taste and add more dressing if desired. Top with the roasted peanuts and wonton strips.
5. Serve. Serve immediately and enjoy!
Tips for the Best Thai Crunch Salad with Peanut Dressing
Follow these tips to make your salad even better.
- Put in the prep work. Chop the vegetables and prep the dressing in advance for quick assembly.
- Hold off on the dressing. Add the dressing right before serving. That way, the veggies don’t get soggy.
- Pack in some protein. Consider adding a protein like grilled chicken, steak, tofu, or tempeh to make the salad more filling.
- Try tasty add-ins. Feel free to add or substitute different vegetables. Radishes, snap peas, or mangos are some ideas.
How to Store
Here’s the best way to keep this salad fresh:
To Store: Place the salad and dressing in separate air-tight containers. Refrigerate the salad ingredients for up to 3-4 days and the peanut dressing for up to a week. For best results, add the peanuts and wonton strips just before serving to maintain their texture.
Thai Crunch Salad with Peanut Dressing
6
servings15
minutes160
kcalThis Thai crunch salad with peanut dressing couldn’t be more refreshing! It’s a true flavor explosion that’s full of satisfying crunchy texture.
Ingredients
- For the Salad:
2 cups Napa cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 cups romaine lettuce, chopped
1 cup carrots, julienned or shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup edamame, shelled and cooked
1/2 cup cucumber, thinly sliced
1/2 cup green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/2 cup roasted peanuts, roughly chopped
1 cup wonton strips or crispy rice noodles (for crunch)
- For the Peanut Dressing:
1/3 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon lime juice (freshly squeezed)
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 -2 teaspoons Sriracha (optional, for heat)
2 -4 tablespoons water (to thin the dressing as needed)
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, and Sriracha (if using). Add water 1 tablespoon at a time to reach your desired consistency (it should be pourable but not too runny).
- Taste and adjust seasoning if needed. Add more soy sauce for saltiness, lime juice for tanginess, or Sriracha for spice.
- In a large bowl, combine the Napa cabbage, red cabbage, romaine lettuce, carrots, bell peppers, edamame, cucumber, green onions, and cilantro. Toss everything together until well mixed.
- Drizzle about half of the peanut dressing over the salad and toss until the vegetables are evenly coated. Taste the salad and add more dressing if desired. Add the roasted peanuts and wonton strips or crispy rice noodles for crunch.
- Serve immediately and enjoy!
