Thai Crunch Salad with Peanut Dressing

thai-crunch-salad-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 — flavored with ginger, garlic, lime and honey — 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 last week’s 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

Print Recipe
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.

Add your review or comment!

Leave a comment or review

  • shauna

    Have made this 6x in the last month. It is amaze! We are trying the dressing with spring rolls tonight. Thank you!

  • mark

    Raving compliments from all sorority girls!

  • Rose

    This is amazing, my husband and I this dressing for for lettuce wraps. Would not change a thing, thank you for sharing

  • Aileen

    I made this tonight for lunch tomorrow to put over cucumber vegetti. I sampled some and it’s delicious!

Add your review or comment!