Crunchy Thai Salad


I made this crunchy Thai salad on Saturday night and served it along side of Double Crunch Honey Garlic Chicken Breasts. I added some peanuts and bean sprouts to offer even more crunch.  You can add whatever ingredients you love.  Sugar snap peas would have made a nice addition, but I could not find them.

The dressing is delicious and can be made ahead of time and stored in the refrigerator.


For the Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons brown 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
  • 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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