Thai Crunch Salad with Peanut Dressing

5 stars based on 47 votes

thai-peanut-salad-with-peanut-dressing

This recipe was inspired by the popular Thai Crunch Salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing that makes it so good; I guarantee you’ll want to put it on everything! You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal. (It’s excellent with my Honey, Lime & Sriracha Chicken Skewers.)

peanut-dressing-ingredients

This is one of those recipes with a long list of ingredients but don’t let that deter you; you can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender.

salad-ingredients

Begin by making the dressing. Simply combine all of the ingredients except for the cilantro in a blender and process until completely smooth. It’s best to roughly chop the garlic and ginger beforehand, as most blenders aren’t able to process large pieces.

ready-to-blend

Add the cilantro and process for a few seconds until the cilantro is finely chopped. (If you add it in the beginning, it will completely blend into the dressing and give it a greenish hue.)

blending-in-cilantro

It will look like this.

finished-peanut-dressing

Next, make the salad. I typically use a blend of Napa cabbage, cucumbers, red bell peppers, shredded carrots, shredded purple cabbage and edamame, but you can use any crunchy vegetables that you like.

chopped-veggies

If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.

seeding-cucumber

Combine all of the vegetables in a bowl along with the chopped spring onions and cilantro, and toss to combine.

ready-to-mix

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

thai-crunch-salad-peanut-dressing

Enjoy!

 

Thai Crunch Salad with Peanut Dressing

Servings: 4
Total Time: 30 Minutes

Ingredients

For the Thai 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
  • 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

Instructions

  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. 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.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 282
  • Fat: 18g
  • Saturated fat: 2g
  • Carbohydrates: 28g
  • Sugar: 17g
  • Fiber: 6g
  • Protein: 7g
  • Sodium: 505mg
  • Cholesterol: 0mg

Reviews & Comments

  • 5 stars

    I found your blog last Friday and have since tried three recipes. Each have been fantastic and so unique. This salad is so good and really so easy. I made it two nights in a row since my husband loved it so much. I served it with the honey, lime, siracha chicken kebabs and they were excellent as well. Now that I have the siracha sauce in my frig, I want to make more and more things with it. And finally, last night I made the white bean ragout to go along with some baked chicken breasts since it was a rainy night. I made myself use the fresh mint even though I was wary of the flavor. I like mint in mojitos but thats about it. So glad I did it though because the mint/basil combo gave the broth the most unique flavor. Restaurant quality for sure.
    So keep the recipes coming. I already know Ill be making your beef stew on the first cold Sunday in October.

    - Trish on August 13, 2014 Reply
    • 5 stars

      Ps, I didnt use the edamame but chopped up some baby arugula and it gave it such a nice peppery flavor.

      - Trish on August 13, 2014 Reply
  • 5 stars

    Loved the dressing and having it on all those raw veggies made it super healthy. I added some chopped blanched peanuts and crunchy chinese noodles as a topping.
    Enjoyed every mouthful!

    - Sue on August 9, 2014 Reply
  • 5 stars

    This is the 2nd recipe I tried from your site and ever since then I’ve tried 1-2 recipes each week and hooked on your site. I didn’t have edamame, but used broccolli slaw instead and was so delicious. I ate the salad everyday that week with a different main dish. Then I brought this salad to a potluck and people asked for the recipe. I look forward to your newsletters. All your recipes are practical, easy to follow, but absolutely delicious

    - Eileen on August 5, 2014 Reply
  • 5 stars

    I made this tonight for supper and it was a HUGE hit with my family! Reminded us of Vietnamese dishes that we love. I’ll be looking for more recipes from you. Thanks for taking the time to share.

    - Audrey on August 5, 2014 Reply
  • 5 stars

    As always w/ OUAC, I followed the recipe exactly and the result was so so good! The dressing is so tasty and the veggie mix is great. The dressing seemed thick but once I mixed it around it was fine. If I have sliced almonds or those little crunchy noodles I may toss them in next time. Definitely a keeper (third ‘keeper’ in three days from this website! Thai chicken skewers and apricot cous cous, yum!)

    - Lindsay on August 4, 2014 Reply
  • 5 stars

    So Delicious! I find I can’t go wrong with your recipes!

    - Deb on August 4, 2014 Reply
  • 5 stars

    The crunchy Thai salad is perfection. I served it a few weeks ago to a huge crowd having tripled the recipe, and it was a huge hit!

    - Suzette on July 30, 2014 Reply
  • I want to try to make the Thai crunch salad but cannot find red pepper flakes anywhere. What can I use as a substitute ? Would pink pepper work?

    - M on July 27, 2014 Reply
    • I’m surprised you can’t find them — have you looked in the spice section of your regular supermarket? If you can’t find them, you can substitute 1/2 teaspoon Sriracha sauce or 1/8 teaspoon cayenne pepper (add more to taste if desired).

      - Jenn on July 27, 2014 Reply
  • 5 stars

    Its a little thick for a dressing. Any suggestions to thin out?

    - Frances Lesway on July 26, 2014 Reply
    • Hi Frances, You could thin it with a little water but honestly I’d leave it as is; when you toss it with the vegetables it will thin out on its own as the vegetables release water.

      - Jenn on July 26, 2014 Reply
  • 5 stars

    Simply delicious and will even hold well for lunch the next day IF you have any leftovers!

    - Cindy on July 23, 2014 Reply
  • 5 stars

    I made this dressing I love it

    - Jennifer on July 23, 2014 Reply
  • 5 stars

    I made the Thai crunch salad last night and it was delicious. Such a nice change from most salads. The peanut butter dressing is just the right balance of sweet & spicy. One thing I did was drain the cucumbers in a strainer while I was preparing the rest of the salad. Even after being seeded they produce a lot of water. Also you could add some crispy wontons or Chinese noodles on top just before serving.

    - Debbie Chiet on July 22, 2014 Reply
  • 5 stars

    I made this for my family at home and had it the next day for lunch. It was amazingly delicious! It really tasted like a restaurant-prepared meal and was very easy. I made it with the honey sriracha chicken skewers as well. I might add in some chopped roasted peanuts next time for added texture. I like how you can vary the ingredients with whatever you have on hand, though I followed the recipe mostly to the letter.

    - Rebecca on July 21, 2014 Reply
  • 5 stars

    This was YUMMY with a few tweaks….I left out the cilantro and edamame (personal preference) scallions (I forgot to buy them!). I used less cayenne, subbed 1/4t of dried ginger for the fresh, and added 1/2t of sesame oil to the dressing. WOW! The dressing was amazing! Absolute perfection! For the salad I used 3C slaw mix and 1C red cabbage. I’ll definitely be making this again. Thanks for sharing!

    - Janice on July 21, 2014 Reply
  • 5 stars

    This is a delicious, refreshing and easy salad. Wonderful with grilled chicken.

    - Julia on July 18, 2014 Reply
  • 5 stars

    This salad is delicious. My husband just loved it.

    - Jillian on July 18, 2014 Reply
  • 5 stars

    I’ve made the salad twice, getting rave reviews and requests for the recipe both times. Once I used only red cabbage and both times I subbed pea pods for the edamame. It’s a great new summer recipe!

    - Sue on July 18, 2014 Reply
  • This is by far the best salad I’ve ever made. The dressing is so delicious. The mix of vegetables is awesome. So crunchy and colorful. I will add, though, that I am NOT a cilantro fan, so I substituted the cilantro with fresh parsley, and it was fabulous!!!

    - Rosanne on July 17, 2014 Reply
    • 5 stars

      I meant to put 5 stars on this!!

      - Rosanne on July 17, 2014 Reply
  • 4 stars

    Made this last night for dinner, and have to say this tasted great. The dressing was smooth and creamy with a little kick from the crushed chili flakes. I think it would make a great dip as well. Will be making this again, thank you!

    - Rosaleen on July 17, 2014 Reply
  • 5 stars

    This was absolutely delicious! The peanut dressing is killer. Thank you for the recipe, Jenn!

    - Cheryl Bringuez on July 15, 2014 Reply
  • 2 stars

    We loved the salad but couldn’t taste the peanut flavour – or any other flavour- in the dressing as they were overpowered by the ginger. I used fresh ginger root, 1″ square, but manoman, the dressing just tasted like ginger! Will try again but with just a tiny bit of ginger. Also added a bag of broccoli slaw available in our grocery store- super crunchy and great taste.

    - Nancy on July 15, 2014 Reply
  • 5 stars

    This salad was soooo yummy! I put in snap peas from the garden in place of edamame. The dressing, too, was fantastic; my boyfriend and I used the leftover for dipping veggies. :)

    - Sandy on July 14, 2014 Reply
  • 5 stars

    This is incredible! I made a few changes, namely using all red cabbage and substituted papaya for the edamame.It was like eating a rainbow. So colorful and delicious!

    - Joy on July 13, 2014 Reply
  • 5 stars

    I made this for dinner tonight. I added grilled chicken to the salad and it was a huge hit. Even my picky, picky little girls loved it. Thanks for sharing it!

    - Heather on July 10, 2014 Reply
    • 5 stars

      I also thought adding chicken would be a great way to make this a complete meal!!

      - Rosanne on July 17, 2014 Reply
  • 5 stars

    My family LOVED this salad. It will be a regular around here!

    Thanks for the great site and recipes!

    Sharon

    - sejb on July 9, 2014 Reply
  • 5 stars

    I made the Thai salad last evening and it exceeded my expectations. Love the dressing! So much so, I am going to make another batch of the dressing tonight.

    - Chuck on July 9, 2014 Reply
  • Yesterday morning-My mom discovers your site.
    Yesterday lunch- We make delicious Black Bean and Corn Salad.
    Yesterday dinner- I make amazing Baja Fish Tacos.
    Today’s Lunch- continues the trend and we make this wonderful Thai salad.

    Can’t wait to try more of your recipes!

    - Kathleen on July 8, 2014 Reply
    • 5 stars

      I can totally relate – we’ve tried three recipes in three days and are hooked! Lol

      - Lindsay on August 4, 2014 Reply
  • 5 stars

    We loved this. I only added a tiny bit of red pepper flakes because some of us don’t like much spice and there was a kick from the ginger already, We all had a very generous fist serving and a more modest second serving. We also had some leftover cold steak from the night before.

    Wonderful dinner!

    - sejbs on July 7, 2014 Reply
  • 5 stars

    I have made the Thai Crunch salad many times for parties and it is always the first dish to empty. I always make a large salad, using a full napa cabbage and adjust the other ingredients for the larger salad. The dressing is phenomenal, such wonderful flavors.
    I did not have Edamane this last time so I replaced them with some blanced snow peas, cut them into 1″ pieces (cut at an angle) and it was still wonderful. This recipe will stay in my permanant recipe file.

    - Cathy on July 7, 2014 Reply
  • Thanks for all the great recipes! My partner and I really enjoyed your French lentil soup tonight.

    I am keen to make this salad but have a serious allergy for peanuts (and all nuts in fact).

    Can you recommend an alternative dressing that would suit the salad?

    Thanks :)

    Emma from Melbourne, Australia

    - Emma McNicol on July 6, 2014 Reply
    • Hi Emma, So glad you guys are enjoying the recipes! Unfortunately, there’s really no good substitute for the peanut dressing, but what about the classic Japanese carrot ginger dressing instead? Here’s a link to a recipe (omit the sesame oil if necessary): http://www.epicurious.com/recipes/food/views/Carrot-Ginger-Dressing-233572

      Hope that helps!

      - Jenn on July 6, 2014 Reply
    • Sunflower butter!

      - Kelsey on July 18, 2014 Reply
  • 5 stars

    This is the salad I take/make when I want to impress my friends. It is perfect as is. To make the prep work easier I use shredded cabbage and carrots from the grocery store. I’ve also discovered I can use frozen edamame cooked for one minute in the microwave and cooled and it’s 1/4 the cost of fresh and every bit as good in the salad.

    - EmilieR on July 5, 2014 Reply
  • 1 stars

    Was very sour and thick. I added more oil and little more sugar.

    - K D on July 3, 2014 Reply
  • 5 stars

    I use this dressing on spaghetti for my family’s new favorite version of sesame noodles. It’s a real crowd pleaser!

    - Dani on July 3, 2014 Reply
  • Is this salad okay if you make it a day or two in advance?

    - penny on July 3, 2014 Reply
    • Hi Penny, You can make the dressing in advance and prep the vegetables but I wouldn’t toss it all together until the last minute.

      - Jenn on July 3, 2014 Reply
  • 5 stars

    If you love Thai food, you will love this salad. It’s refreshing and will be a hit with friends and family.

    - Nicki on July 2, 2014 Reply
  • 5 stars

    I made this salad last night for my spouse and me, and we both loved it. I’m looking forward to the redux tonight. I used broccoli slaw,which was tasty and crunchy, and added some dry roasted peanuts. The dressing was wonderful, and I will use it on other salads, also. I look forward to making this salad for my vegetarian daughter. Thanks for this
    and the other summer salads!
    Kate in Jax

    - Kate in Jax on July 2, 2014 Reply
  • 5 stars

    This salad is amazing! I made it twice in one weekend. I brought it to a BBQ at a friend’s house and everyone asked for the recipe. I would definitely make the dressing alone to top other salads with. A definite winner at my house!!

    - Jessica Ford on July 2, 2014 Reply
  • 5 stars

    This recipe is heaven in a bite! I made it just as the recipe recommends and it was delicious. I made the cabbage salad, and added basil and mint to that mix, it was a nice surprise bite every once in a while. I also have since made this recipe as a dipping sauce for fried shrimp…it was spectacular. The seasoning is just right. I plan to try in on chicken k-bobs, brushing this sauce on after they come off the grill. Excellent, versatile recipe.

    - ruda anderson on July 2, 2014 Reply
  • 5 stars

    Love, love, love this salad! We have eaten it as a side salad, 3X this week. I added some corn to the salad – I think I will often keep a jar of the dressing made up in the refrigerator.

    - Pat on July 2, 2014 Reply
  • 5 stars

    I made this for the first time recently and it is so easy, refreshing and a “show stopper”. I cheated by using a prepackaged coleslaw mix which also had carrots in it. I found the frozen edamame in the store and that was that. I basically keep the rest of the ingredients in my stock of food and that was that. It was a breeze to whip up and I used my immersion blender to blend everything. For me it is an easier clean up! This can easily become a meal with added protein!

    - Karen on July 2, 2014 Reply
  • 5 stars

    It was so great, all the flavors blended together. Made a double batch and it was almost all gone.

    - Paula Harris on July 1, 2014 Reply
  • 5 stars

    THANK YOU JEN! Made this recipe tonight and it certainly lived up to its raves! Really nice. It will be a staple at our house.

    - Shae on June 29, 2014 Reply
  • 5 stars

    This salad is outstanding! Made it tonight and my husband and I couldn’t get enough! It’s amazing! Next time I will add chicken and make it a main meal!

    - Shawn on June 23, 2014 Reply
  • 5 stars

    Hi! My mom made this salad last night for dinner, and it was beyond perfection when she paired it with your “Honey, Lime & Sriracha Chicken Skewers.” I have to say, that this is by far one of my favorite salads (with or without the addition of the skewers) I have EVER had. The balance of the sweet and savory dressing is amazing, and just brings the entire salad together. Crunchy, easy, flavorful…thank you thank you. I cannot get enough! :)

    - Laura on June 23, 2014 Reply
  • what is the nutrition facts?

    - Kim on June 23, 2014 Reply
  • 5 stars

    So I changed this recipe a bit cause I don’t like peppers. ( I made it twice , once I added some chopped cherry tomatoes). Instead of using it as a side and make some extra (hot) meat/tofu I just decided to add it on top. I once used some veggie fake meat cubes and the other time I used fried tofu. For the sauce I added COCONUT MILK. Without the coconut milk the soy sauce was so dominant.. but with the coconut milk and a bit of chili. wow…

    I love this salad!!! Thank you a lot !!

    - Gina on June 22, 2014 Reply
  • 4 stars

    Love it! Added a few chunks of rotisserie chicken and it’s a fantastic lunch.
    Thanks!

    - efranz on June 18, 2014 Reply
  • 5 stars

    I made the Tai crunch salad last night, my family loved it. Easy to make, very healthy.

    - Betty Blair on June 14, 2014 Reply
  • I had a thi shrimp salad at a neighnorhood restaraunt and this was just as good if not better. Thank you. I will have this often and skip going out.

    - Edie on June 11, 2014 Reply
  • I had the actual salad at the restaurant and it was an amazing taste experience. Does this recipe call for the crunchy noodles, too? I didn’t see them on the ingredient list.

    - Suzie on June 11, 2014 Reply
  • What can you use instead of cilantro? My husband doesn’t like it and this recipe looks so good!

    - Alixe on June 2, 2014 Reply
    • Hi Alixe, You can just leave it out; it will still be delicious.

      - Jenn on June 3, 2014 Reply
  • HOLY COW! I just made this and it was so stinkin’ good, my husband and I were both searching for a STRAW to drink it up. Thanks for posting/sharing this, and thank you Google for leading me to you. Amazing!

    - Jennifer on June 1, 2014 Reply
  • 5 stars

    Served this salad with your Honey Lime Sriracha Chicken as recommended and it was a hit all around. Thank you!

    - Lynne on May 24, 2014 Reply
  • Will another vinegar work?

    - Sandy Smith on May 15, 2014 Reply
    • Hi Sandy, Sure, you could try white wine vinegar.

      - Jenn on May 15, 2014 Reply
  • OMG. I just made this salad and the dressing in UNBELIEVABLE! I originally tried to skimp on the sugar and peanut butter to save a few calories. Let me tell you – it is not worth it. This recipe is perfect as written. I added in the rest of the sugar and the PB and whirred the food processor back up and what came out was pure heaven in my mouth. Going into the regular rotation immediately. Thank you for this!

    - Brittany on May 6, 2014 Reply
  • Hi Jen
    Tonight I made your Thai Crunch Salad with Parmesan chicken for our friends. It was amazing, as you are! Everyone loved it, especially Harry.you continue to make me look like I know what I’m doing in the kitchen. Love you!
    Frannie

    - Frannie on April 28, 2014 Reply
  • I made this tonight for lunch tomorrow to put over cucumber vegetti. I sampled some and it’s delicious!

    - Aileen on April 10, 2014 Reply
  • This is amazing, my husband and I this dressing for for lettuce wraps. Would not change a thing, thank you for sharing

    - Rose on March 23, 2014 Reply
  • Raving compliments from all sorority girls!

    - mark on March 23, 2014 Reply
  • Have made this 6x in the last month. It is amaze! We are trying the dressing with spring rolls tonight. Thank you!

    - shauna on March 7, 2014 Reply
  • This salad was delicious! The dressing is so flavourful but not overpowering. I will definitely make this again…maybe add some cashews or peanuts. Yum!

    - Alida on February 21, 2014 Reply
  • I subbed kale for the cabbage and cut the cucumber into matchsticks – no seeding. Because the kale is so solid, dressed entire salad and it was very edible the next day. Great flavour and texture.

    - Christine on February 13, 2014 Reply
  • My friend Lynn shared this terrific salad last night. Everyone loved it and asked for the recipe! There was just the right mix of crunchy veg’s and sauce to make this a terrific dish for lunch, dinner or a side salad. We were all guessing what the sauce was, and thought it was sesame….I think either would be great. Thanks Lyn!

    - Marilyn Golden on February 7, 2014 Reply
  • I LOVED this salad, especially the dressing. The only change I made was that I substituted cooked, fresh green beans for the edamame because I couldn’t find them in the store. I doubled the recipe, and I’ll definitely make this again.

    Jenn, thanks for the yummy, healthy recipe!

    - Jennifer S. on January 28, 2014 Reply
  • I just made this- absolutely delicious!
    I’ve been looking for a tasty, easy to make Thai salad.
    I added chicken stir fried with sesame seeds on top and it was just amazing! Will definitely make this again

    - Valerie on January 26, 2014 Reply
  • I substituted fresh mint for the fresh cilantro as I do with almost Thai recipes….for some reason I only like cilantro when it is cooked (coriander).

    - Bobbi Carew on January 25, 2014 Reply
  • I made this salad and took it to work to have my staff taste test it. They liked the flavor a lot but the dressing turned into liquid the minute it hit the greens. Is there someway to stabilize the dressing so it stays thick and holds onto the greens? I am wondering if it needs more oil?

    - Nadine on January 23, 2014 Reply
    • Hi Nadine, If you are not eating right away, I would definitely serve this dressing on the side, but it shouldn’t turn thin so quickly. I’m wondering if your greens and veggies were wet from washing? That can make any salad very watery.

      - Jenn on January 23, 2014 Reply
  • I made the dressing without the extra sugar and vegetable oil and it tastes great.

    - caroline on January 21, 2014 Reply
  • This salad is delicious! I make a new salad every week for a tennis group and this was their favorite so far. I’ve tried many thai salad recipes and this is one of the easiest..and best! Thank you. Love your website. I’m trying the Asian slaw tomorrow!

    - Betsy on January 21, 2014 Reply
  • Made this salad for New Years Eve and it was a definite hit! Substituted snow peas for the edamame and omitted the peanut butter. Thank you for a great recipe!

    - Sandro on January 1, 2014 Reply
  • Hi love thai food. Your salads look so yum. Im diabetic can i skip the honey and sugar? By adding some apples? Thanks

    - Pascale Devalet on November 15, 2013 Reply
    • Hi Pascale, The sweetness in this salad dressing really balances out all the flavors. I’ve never tried sweetening a dressing with apples, but if it has worked for you in the past I say go for it. And please come back and let me know how it comes out!

      - Jenn on November 16, 2013 Reply
  • this recipe has become a staple in our house, it is on the lunch rotation. I love the flavors of this recipe. i usually have most of the ingredients in the house.

    - teri pastorino on November 15, 2013 Reply
  • I made this with grilled chicken on top and instead of lettuce I used a bag of the coleslaw mixed salad. It was amazing! Next time I will make the peanut dressing in bulk so I can have it on all my other salads!

    - Shayne on November 14, 2013 Reply
  • I absolutely loved this salad! I really like an extra crunch in my salads so I added chopped, roasted peanuts right before serving and would highly recommend that.

    - Stephanie Mac on November 7, 2013 Reply
  • This is my go to salad for company and parties. I love that I can make it ahead and I actually gets better as sit sits.

    - Meredith on November 6, 2013 Reply
  • This salad was very refreshing and super tasty. I took it to work the next day and I thought it was still delicious. I also like that it’s Asian without a mouthful of ginger. The only thing I had trouble with was prepping each individual veggie and made a giant mess in my kitchen for just a salad. lol

    - jenni on November 5, 2013 Reply
  • This was great along with the Grilled Honey, Lime & Sriracha Chicken Skewers. It is yummy! Thanks for another great recipe!

    - Martha on November 5, 2013 Reply
  • wow, this was so tasty and filling! i omitted the cucumber bec. i hate how it tastes but it still tasted fantastic and looked great! portioned them out in food keepers and stored in the ref (separated the oh-so-yummy dressing) so i had a ready healthy meal through the week :) thank you! i love your blog!

    - jemps on October 19, 2013 Reply
  • I do not cook at all, but was craving this salad tonight from CPK. Being to lazy to go get it I discovered this online. Despite not having several of the key ingredients and having to use soy sauce from leftover Chinese takeout packets, it turned out pretty great! Thanks for sharing and can’t wait to try it again.

    - Laura on October 6, 2013 Reply
  • Made this today substituting lima beans for the edamame, delicious! Thanks for the recipe :)

    - LA on September 21, 2013 Reply
  • I made the Thai Crunch Salad tonight & it was just delightful! It’s a keeper! Many thanks Jennifer!

    - Mickie Philip on September 14, 2013 Reply
  • Going to try tonight!

    - Jeanette on September 8, 2013 Reply
  • Made this last night. Really delicious!! We had it with spring rolls on the side. I was running short on time, and found the shredded carrots, peppers and edamame on the salad bar to save some prep time (obviously not money though :) ).

    - Pam on August 31, 2013 Reply
  • I tried this just now and it is INCREDIBLE!! I’m going to make this weekly :) So delicious OMGG

    - Amber on August 18, 2013 Reply
  • I used to order this salad all the time at California Pizza Kitchen. Just made it and it’s fabulous!

    - Tamara on August 14, 2013 Reply
  • Jenn, this salad was outstanding. We all loved the dressing and practically licked our bowls clean! (It earned the coveted “Mo, peez” from my two-year-old.) I’ve tried so many of your recipes and have yet to encounter one that isn’t delicious. You’ve become one of my most trustworthy sources for reliably good recipes–keep up the great work!

    - Allie on August 11, 2013 Reply
    • Thank you, Allie! Very impressed with your two-year-old…my kids wouldn’t go near this :)

      - Jenn on August 11, 2013 Reply
  • This is a favorite at my Husbands work and at home!!! All the different flavors combine in an amazing dish.. Thank you

    - Kimberly Wicker on August 8, 2013 Reply
  • This was REALLY REALLY GOOD! Even my he-man husband liked it. I should have doubled the dressing, though. Can’t wait to try your chilled tomato soup too!

    - Amy C on August 5, 2013 Reply
  • Loved the Thai flavours in this dressing and it was perfect drizzled over a crunchy salad. I didn’t have the edamame either, so I substituted mange tout. Will definitely visit your site again to see what other recipes you have.

    - Karen - Brighton, UK on August 4, 2013 Reply
  • Just made this. It is awesome! I will add some chicken to it through the week to make it a meal in itself! Thanks!

    - Paula on August 3, 2013 Reply
  • This salad was crazy good. Everyone in the family loved it! Thank you! It is on my list of favorites!

    - Kariboo on August 2, 2013 Reply
  • The Thai Crunch salad is amazing. I also made the lime chicken as well. Wonderful. My daughter is addicted. I now keep a jar of the peanut dressing in the refrigerator. It is great on left over spaghetti with cucumbers. A take on cold sesame noodles. Your the best!

    - karen on August 2, 2013 Reply
  • Delicious! Just made this today and loved it!

    - Michelle on July 29, 2013 Reply
  • This salad was wonderful…served it with your honey lime sriracha chicken and it was all devoured. Thanks for all the great recipes!

    - Lynn on July 29, 2013 Reply
  • Made this and really enjoyed it. Thank you so much for sharing this.

    - Fielpeace on July 25, 2013 Reply
  • I made both the salad and chicken skewers the other night for dinner. It was a really nice combination. Yummy!

    - Lorelei on July 24, 2013 Reply
  • Hello. What can I use as a substitute for rice wine vinegar? My bf is allergic.

    - Sophia on July 23, 2013 Reply
    • Hi Sophia, You can just substitute more lime juice. Hope that helps :)

      - Jenn on July 23, 2013 Reply
  • Hi there,
    I’m excited to try this. I am unfamiliar edamame. I have seen it in the freezer section of the store though. When you say “cooked,” how does that apply to the frozen stuff? Thank you.

    - Julie on July 22, 2013 Reply
    • Hi Julie, The frozen shelled edamame is already cooked, so all you need to do is defrost it. That’s what I use.

      - Jenn on July 22, 2013 Reply
      • Hi there,
        I just made it. It’s delicious! Thanks for your help.

        - Julie on July 24, 2013 Reply
  • What can I use instead of edamame it’s not available

    - Meera on July 19, 2013 Reply
    • Meera, I would probably just add extra carrots or red bell peppers, but the great thing about this salad is that you can use any veggie you like. Be sure to check your supermarket’s freezer section — it is often sold frozen, and already shelled.

      - Jenn on July 19, 2013 Reply
  • This needs to be tried immediately .what can I use instead of edemame

    - Meera on July 18, 2013 Reply
    • Hi Meera, Anything you like, or you can just substitute more of the other veggies.

      - Jenn on July 18, 2013 Reply
  • At last I have the recipe! Loved eating this salad in CPK on visit to SFO

    - Meera on July 18, 2013 Reply
  • Another winner!!

    - MickMil on July 18, 2013 Reply
  • Ohhh yes..totally pinned this one! Love the peanut-y dressing!

    - leslie on July 18, 2013 Reply
  • Would you recommend this dressing with out the peanut butter due to food allergies or would you suggest another dressing?

    - Simone on July 18, 2013 Reply
    • Hi Simone, You could use tahini (sesame paste) or another nut butter if that works for you — other than that, there really are no other possible substitutions.

      - Jenn on July 18, 2013 Reply
  • This salad is pure deliciousness!!! I love Thai flavors.

    - Ashley @ Wishes and Dishes on July 18, 2013 Reply
  • This salad looks absolutely SCRUMPTIOUS! I personally have issues with peppers (I like them but they DON’T like me) so I would substitute tomatoes (of which I LOVE!) in their place. As with the cucumbers if I seed them it should keep the salad from being too watery. Thanks for this great recipe!

    - Lady NFS Office on July 18, 2013 Reply
  • how long will the dressing last in the frig?

    - Mikki B on July 18, 2013 Reply
    • Hi Mikki, It would probably last about a week.

      - Jenn on July 18, 2013 Reply
  • Maybe, I’m missing it…but I didn’t see the
    quantity to be used for red cabbage.

    - Sharon Stein on July 18, 2013 Reply
    • Hi Sharon, Good question, thank you. I replaced some of the Napa cabbage with red cabbage for color. You can use any mix of veggies you like.

      - Jenn on July 18, 2013 Reply
  • This looks sooooo good. Can’t wait to try it. Thank you!

    - Jan Volin on July 18, 2013 Reply
  • What can be substituted for peanut butter? My daughter is allergic to peanuts.

    - Debbie on July 18, 2013 Reply
    • Hi Debbie, If she can have tahini (sesame paste), that would be a good substitute, or any other nut butter.

      - Jenn on July 18, 2013 Reply
    • I substituted almond butter and it tastes great.

      - Pam on October 16, 2013 Reply

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