Thai Crunch Salad with Optional Peanut Dressing


Thai Crunch Salad with Optional Peanut Dressing

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Course Salad
Cuisine Asian, Vegan, Vegetarian
Servings 4 Servings


For the Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce use gluten-free if needed
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves roughly chopped
  • 1- inch square piece fresh ginger peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix I like to toss in a little shredded red cabbage for color
  • 1 cup prepared shredded carrots
  • 1 red bell pepper thinly sliced into bite-sized pieces
  • 1 small English cucumber halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro


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


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