Thai Crunch Salad with Peanut Dressing

Tested & Perfected Recipes Cookbook Recipe

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing is wildly addictive!

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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!

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.

What You’ll Need To Make Thai Crunch Salad with Peanut Dressing

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

How To Make Thai Crunch Salad with Peanut Dressing

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 with Peanut Dressing

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing is wildly addictive!

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 (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

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)
  • Serving size: Approximately 2 cups
  • Calories: 282
  • Fat: 18g
  • Saturated fat: 2g
  • Carbohydrates: 28g
  • Sugar: 17g
  • Fiber: 6g
  • Protein: 7g
  • Sodium: 505mg
  • Cholesterol: 0mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I had to make several substitutions but I promise you, it was still fantastic! Here’s what I traded:
    Apple cider vinegar for Rice vinegar
    Dried Parsley & Tarragon for cilantro
    Minced no oil squeeze garlic for fresh
    Dried Ginger for fresh
    Avocado oil for vegetable oil
    Lemon juice for lime.
    I only use Smucker’s Natural Peanut butter.
    I stirred rather than blended, for less clean up.

    • — Terri White on October 13, 2019
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  • Cut down on sugar by half as my husband prefers less sweet dressings and it was wonderful!

    • — tess k on October 7, 2019
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  • How long will the peanut dressing last in the refrigerator?

    • — Lisa on October 1, 2019
    • Reply
    • Hi Lisa, It will keep well for about a week in the fridge.

      • — Jenn on October 2, 2019
      • Reply
  • Excellent recipe! Would use only 1/2-2/3 of the dressing next time, and serve it optional on the side. Found it to be a tad too runny.

    • — Celin on August 15, 2019
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  • Hi Jenn,
    We love, love , love this dressing! I make it in double batches for everything. How long will the dressing keep on it’s own? Thanks for always amazing recipes!
    Robin

    • — Robin Gabrielle on August 13, 2019
    • Reply
    • Glad you like it, Robin! The dressing should keep nicely for up to a week.

      • — Jenn on August 13, 2019
      • Reply
  • Jenn, making this tomorrow, hate to put dressing in that huge blender, could I do it in my 4 cp Quizinart

    • — Carol Winkelman on August 12, 2019
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    • Sure, Carol – that should work. Enjoy!

      • — Jenn on August 12, 2019
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  • HELP! I can’t stop making this salad! Every time we have people over to the house, I make it and they go nuts. This salad is really preventing me from discovering other salads, which is a problem but not a problem.

    That dressing tho. It’s sublime! I cut waaaay back on the sweetness by omitting the sugar, and I use 1/2 tsp. of sriracha instead of red pepper flakes, but that’s just my own preference – I’m sure the recipe as written would be perfection for others.

    The colour combination is the best! I’d never even bought red cabbage before, and now it’s a weekly buy.

    Jenn, you are a superstar. You recipes ALWAYS amaze. I’m so grateful for your thorough testing, your clear instructions, your perfect results. Thank you for turning every dish into a feast.

    • — Linda Listen on August 12, 2019
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    • ❤️

      • — Jenn on August 12, 2019
      • Reply
    • This comment is so true! This dressing is addicting! As is everything else Jenn creates! I also omitted the sugar for dietary reasons and couldn’t imagine this dressing being any better. Thank you again Jenn for another delicious recipe!

      • — Lisa Cronin on September 6, 2019
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  • This turned out delicious! I added a little more garlic to suit my taste. I didn’t have peanut butter, so ground some peanuts to a paste along with other ingredients. Still tasted great! I love that you show pictures of the steps. In two days I’ve tried two of your recipes. Can’t wait to try out more!

    • — Reet Chahal on August 2, 2019
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  • What can I substitute for cilantro?
    My husband does not enjoy the flavor.
    Thanks

    • — Gail on August 1, 2019
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    • Hi Gail, It’s fine to just omit the cilantro. You could also try basil. Hope you enjoy it!

      • — Jenn on August 1, 2019
      • Reply
  • Delicious and very satisfying without added animal protein. We’re trying to each more plant-based meals and this got a big thumbs-up from my husband!

    • — Annie Ree on July 31, 2019
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  • followed receipe…dressing is way too thick.

    • — cindy mckae on July 28, 2019
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  • The dressing is outstanding! We haven’t had the salad but will tonight with a piece of fresh salmon. My husband loves the dressing. I forgot to buy the red pepper and the Edamame but added a radish and some steam green beans from the garden.
    I’m thinking that this dressing would make an excellent vegetable dip. It is certainly thick enough.
    I will be making this again.

    • — Erika Horn on July 25, 2019
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  • So good! And, so simple and quick. I used crunchy peanut butter as that is what I had, and I did not have cilantro. Otherwise I followed the recipe. I used it on a bagged, kale chopped salad mix, added some blanched broccoli, leftover chicken from a stir fry and sunflower seeds because I love them. It was delicious and I thought the texture was lovely. Plan to get a cucumber to add tomorrow. Crunchy noodles sound good too. Thank you, Jenn.

    Forgot the 5 stars!

    • — Susan on July 25, 2019
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  • Move over Greek salad — you’ve been replaced. This is now my favorite salad; sometimes I eat it as is or top with shrimp. I also appreciate that you show the exact products you use to create the recipe. Nice touch!

    • — Sunny on July 25, 2019
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  • I went to CPK every week for this salad! Your peanut dressing was spot on! My new vice is Cheesecake Factory, Thai Lettuce Wraps and use this dressing as one of the sauces they serve. But they also serve a sweet red chili and a tamarind-cashew. Any suggestions how to make those? Love every one of your recipes❤️

    • — Kristen Buchanan on July 24, 2019
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    • So glad you like the dressing, Kristen! I don’t have recipes for red chili or tamarind-cashew dressings — I’ll have to add them to my list of recipes to potentially develop! 🙂

      • — Jenn on July 24, 2019
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  • This is delicious!! I make a couple changes. I don’t use Edamame, Napa Cabbage or Coleslaw mix, I use Romaine or Green Leaf Lettuce to make it more of a “salad” but still gives it the crunch. My husband and I don’t like cilantro, so I omit that but use some dried cilantro in the dressing (a couple good hard shakes – it’s not as powerful as fresh cilantro) I also use a little more garlic than suggested in the dressing, 3-4 cloves instead of 2.

    • — Lizzie on July 5, 2019
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  • This Thai Salad was the hit of the women’s Bible study potluck! Everyone wanted the recipe, so I told them about your blog and book. You are a beautiful lady who makes beautiful, tasty food. Many blessings!

    • — Arlene on July 4, 2019
    • Reply
    • ❤️❤️

      • — Jenn on July 4, 2019
      • Reply
  • This is amazing! My husband and son just devoured it with the chicken she links with this recipe! Great for summer. Thank you!!!!

    • — Sher on July 4, 2019
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  • I didn’t have all of the salad fixings on hand but I made the dressing and really the only thing you would need to put it on is a spoon. 😋 It’s wonderful! I put a bowl together with chicken, rice, carrots and cucumbers and topped it with the dressing and it was delicious. I can’t wait to try it on the crunchy salad. This might be my new favorite salad dressing. How long do you think it will keep in the refrigerator?

    • — Ruth on July 2, 2019
    • Reply
    • Glad you enjoyed the dressing! It will keep well for about a week in the fridge.

      • — Jenn on July 2, 2019
      • Reply
  • My wife, who is a big fan of your recipes, made this salad for our dinner tonight. It was superb! The colors of the ingredients and the wonderful dressing really makes this dish stand out. Can’t wait until we have it again. Dan Albee, Escondido, CA 92026

    • — Dan Albee on July 1, 2019
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  • Made this salad and my husband and I really liked it. I have just been diagnosed with a fatty liver and have changed my diet
    Draftily. Jenn, we are enjoying many of your healthy recipes. Thank You

    • — Sharon Albee on July 1, 2019
    • Reply
  • I made this last night. I have to say I wasn’t sure about this recipe. The smell bothered me as I’m not a big vinegar fan. Husband grumbled as he helped me put the salad together “We used half the kitchen for a salad?” Then he ate two big bowls, so you made another new fan. We loved it! Reminds me of the great Asian salads Pei Wei used to make years ago. Great texture with lots of crunch and big flavor. I left off the edamame as I am a hormonal cancer survivor but I didn’t miss it.

    • — TSandy on July 1, 2019
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  • Hi Jenn, I made the Thai Crunch Salad last night, and my husband who normally eats a scant half cup of salad, devoured a huge bowl! It is so good I am going to make it again and serve it for Father’s Day. Keep the recipes coming, they are always very good!

    • — Rose on June 14, 2019
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    • Hi Jenn! I’ve made this salad countless times and it’s always a hit! I’d like to bring this to a potluck next week, but I’d like to make it peanut free. Any suggestions ? Will almond butter work instead?

      • — Aky on June 29, 2019
      • Reply
      • Glad you like it! Yes, almond butter will work here. 🙂

        • — Jenn on June 29, 2019
        • Reply
  • Crunchy bright and satisfying. So good! Thank you!

    • — Jessica on May 9, 2019
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  • This salad is delicious! My two kids even went back for seconds!!! Wonderful combination of veggies and a very tasty dressing. Looking forward to making this again soon.

    • — LisaR on May 2, 2019
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  • Simply amazing! Texture! Flavors! The absolute perfect salad. Due to a peanut allergy in our house, I omitted the peanut butter, and it’s still every bit of wonderful. This will become a go-to for potlucks.

    • — Melissa Riley on April 14, 2019
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  • Could you make this with another nut butter?

    • — Manda Shank on April 12, 2019
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    • Definitely!

      • — Jenn on April 12, 2019
      • Reply
  • I love, love, love this salad! I first made it last summer for dinner guests. It is great paired with Honey-Lime-Sriracha Chicken Skewers also on this site. The salad is crisp, fresh and oh so delicious. I’ve made it many times now. When you mix dressing with just enough salad for each meal you can store the remainder in the refrigerator and have it readily available for meals all week. Toss in some poached chicken, steamed shrimp or shredded pork to make an entree salad.

    • — DixiePeach on April 12, 2019
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    • I’ve made this a number of times and everyone raves about it. TO’Day I didn’t have fresh ginger but did have galangal and substituted that for ginger. Very good, similar flavor to what we’ve had before bit more complexity. It’s just such a good recipe you can’t go wrong with it.

      • — Cynthia on June 22, 2019
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  • Made this Thai Crunch Salad with Peanut Sauce for a last minute get-together with friends the other evening…..got rave reviews! It was so easy to put together and the peanut sauce was sublime. I double the salad, peanut sauce, and added oven roasted chicken to make a complete meal in bowl.There was a small bowl leftover and my husband enjoyed it for lunch today. The peanut sauce stayed nice and nothing seem to be watered down. Absolutely delicious and I plan on making it frequently to enjoy in the hot summer.

    • — Nancy on April 12, 2019
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  • I sent this recipe to my teenage son who was home before me. When I got home, I found the dressing in the blender. Easy! I’m always looking for an alternative to the creamy cole slaw recipe, and love Asian-inspired dishes, especially cold salads. This recipe was easy to prepare and delicious. I used a little more lime than the recipe called for, but that was because my teenager probably overdid it with the peanut butter. What teenager doesn’t? : )

    • — Elizabeth on April 11, 2019
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  • I have made this salad twice in the last 3 weeks. It’s absolutely delicious 😋! I made it exactly as written! This will be my go to summer salad this year!

    • — Firoza Jamaji on April 11, 2019
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  • This salad is incredible! The flavors come together beautifully. I usually omit the oil and sugar in the dressing, but otherwise I make it exactly as is. Thank you for all your wonderful recipes!

    • — Jessica on April 11, 2019
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  • This salad was so good, and everyone who I’ve served it to has asked for your recipe, so I’ve happily passed along the recipe, the link to your website, and told them about your cookbook which I had pre-ordered before it came out — thank you for so many wonderful recipes!

    • — carolyn on April 11, 2019
    • Reply
  • Quick, fresh and flavorful!

    • — Felice on April 11, 2019
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  • Made this for a Thai themed dinner at my place. Huge hit! And soo easy. We tend to eat spicy so we added a bunch of birds eye chillies, but those can be added to individual bowls for those who can’t take the heat!

    • — Kelsey on April 11, 2019
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  • Can someone answer how many calories are in the dressing itself? Like per tablespoon?

    • — Moureen on April 10, 2019
    • Reply
    • Hi Moureen, While we have nutritional information for each serving of the salad as a whole, we don’t have it broken down in that way – sorry! If someone else has calculated it, please feel free to weigh in. 🙂

      • — Jenn on April 11, 2019
      • Reply
  • Amazing but added some things to make it even better. Removed cucumber and red pepper out of preference. Broke up and Toasted one pkg of ramen noodles ( no seasoning packet) on the stove until lightly browned and added it to the salad for extra crunch along with lightly salted peanuts. My 8 year old loved it.

    • — Anna on March 17, 2019
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  • Oh My God. Best salad dressing E.V.E.R.

    • — Jen on March 16, 2019
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    • We love this salad! It is so light and refreshing but the depth of flavor is out of this world. We added shredded chicken to the salad to make it a complete meal. Perfect!

      • — Megan on April 11, 2019
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  • Such a fabulous salad! When I tasted the dressing, I was thrilled to discover that it’s almost the exact same dressing that’s on my favorite take-out order of Cold Sesame Noodles! Now I can recreate them at home.

    • — Adele on February 25, 2019
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  • Would this work with your Asian Barbeque Chicken and Cauliflower Fried Rice? Thank you!

    • — Susan on February 24, 2019
    • Reply
    • Sure, Susan – I think it will work well. 🙂

      • — Jenn on February 24, 2019
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  • This is an amazing dressing. I need to do low GI foods, so I reduced honey to 1 T and completely eliminated the sugar. I also reduced the salt and replaced rice vinegar with apple cider vinegar. The result was still incredibly tasty–and healthier.

    • — Low GI Option Also Delicious! on February 12, 2019
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  • Made it exactly as written. It was delicious!! Thank you for the recipe!

    • — Sheri on February 9, 2019
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  • Loved this recipe. For even more crunch, I used about 1/3 regular cabbage to 2/3 Napa cabbage and garnished it with fresh cilantro. It was the favorite of four salads (chicken salad, antipasto salad, Caesar salad and Thai Crunch Salad) that I made for a salad luncheon. Served the salads with croissants and herbed butter. Delicious.

    • — Karen on December 20, 2018
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  • Amazing recipe. The dressing is just perfect. I added some roasted noodles and peanuts to add more crunchy effect.

    • — Dana on December 18, 2018
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  • Another Winner Jenn! This was such a huge hit with the family for dinner, that they wanted me to make some more the following day for lunch! The dressing was Delish! Thank you so much for all your wonderful recipes, and I can’t wait until you come out with another cookbook! Happy Holidays to you and your family!

    • — Stacey Jacobs on December 17, 2018
    • Reply
  • I don’t normally take the time to respond to a recipe but this was so amazing that I had to! My 13 year old wolfed down her portion and went back to the bowl and took the rest. This will forever be part of our lunch/dinner staples.

    Thanks
    Jeff

    • — Jeff Michaels on December 12, 2018
    • Reply
  • I would love to try this peanut dressing! As a vegan I would have to substitute the honey…. what would you recommend?
    Looking forward to eating this salad, thank you

    • — Brenda on December 11, 2018
    • Reply
    • Hi Brenda, I’d use brown sugar. Enjoy!

      • — Jenn on December 11, 2018
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  • Hi Jenn. My friend brought this to a dinner party on the weekend and it was fantastic. She was complimenting the main, which my husband perpared….beef bulgogi (Korean). Just one quick question. How far in advance can I make the dressing? I have a function on Saturday, but would like to make the dressing on Thursday. Will it keep in the fridge for a few days? I’m assuming like any dressing it should be fine. Should I hold back on the cilantro until ready to serve? Thanks.

    • — Debra Boustead on November 28, 2018
    • Reply
    • Hi Debra, It should be perfectly fine made several days ahead — and, yes, I’d wait to add the cilantro until before serving.

      • — Jenn on November 28, 2018
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  • additional ingredients to make it more chunchy. roasted peanuts, fried wontons and top with fried rice noodles and avocado of course. this is my favorite salad. im searching recipes and ive found yours.Thank you so much

    • — lo cunahap on November 15, 2018
    • Reply
  • I’ve now made this for home, dinner parties, and potlucks. It is lick-the-bowl-down-to-nothing good. Our CSA box often has napa cabbage in it and it’s such a great way to eat through that. I’ve never seen a group of guys playing cards eat a HUGE doubled recipe worth of vegetables but it was GONE. Clearly, I love it and everyone else who tries it begs for the recipe. Thanks for another winner!

    • — Karin Landers on November 12, 2018
    • Reply
  • Thai Crunch Salad is the most fresh and delicious salad I’ve ever made. We sound vide a couple breast’s on Sunday and make a big batch for the week, adding the dressing at mealtime. The prepared salad stay fresh and crunchy all week long, though it rarely lasts to Friday. THANK YOU for making us happy salad eaters!

    • — Nikki on October 7, 2018
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  • This is a fantastic salad recipe. I always get asked for the recipe every time I make it, and it’s a pleasure to send friends and family the link to your blog. The only thing that I do differently is add a couple tablespoons of water to make it more pourable. I always make a double batch so that I have left overs. : )

    • — Jo on October 4, 2018
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  • This is my family’s favorite salad. It is so delicious!

    • — Linda on October 4, 2018
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  • I made this dish for a dinner party and had rave reviews from my guests! I made it to accompany a chicken satay dish. Since then I have made this recipe multiple times and have been asked to share the recipe. This recipe was simple to follow and absolutely delicious!

    • — Caitlin Cekada on October 4, 2018
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  • This recipe is AMAZING. Easy and delicious! Thank you!

    • — Samantha on October 4, 2018
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  • This salad is amazing! I make it every week for lunches. For a heartier meal I add shredded rotisserie chicken. If napa cabbage isn’t available I use kale instead and I always add red cabbage for crunch and colour!

    • — Diane Ungar on October 4, 2018
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  • I love this salad. The dressing is delicious and it’s easy to switch up/add veggies you have on hand. I like that the dressing is freezer friendly. I double it and freeze half (is really good on noodles/stir fry too!). Thank you Jenn!! 🙂

    • — Ashlea on October 4, 2018
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  • I’ve made this salad many times and it’s absolutely delicious. I make it as a side when I have guests but normally I make a big batch on Sunday and eat it for lunch, on its own, throughout the week. I omit the sugar–it’s pretty sweet without it. And I sometimes add avocado or grilled chicken when eating it as a main course. A go to recipe for sure!

    • — Laurie on October 4, 2018
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  • Amazing dressing!! Is there a way to make several batches ahead of time ? Maybe make a recipe and freeze it? Or prepare the ingredients in a bag and freeze those until ready to blend? It just takes me a while to make the dressing and I want to enjoy this often!

    • — Jessica C on September 17, 2018
    • Reply
    • Hi Jessica, Glad you like the dressing! I’ve never frozen it and it would never occur to me to do so, but a few readers have commented that they have and have been happy with the results. If you try it, please report back and let me know how it turns out!

      • — Jenn on September 18, 2018
      • Reply
  • The salad is very good. I made it twice; the first time as the recipe (except with regular cabbage instead of napa, since napa is more expensive), and it was very tasty. And while making it, I noticed there was no fish sauce in it, which just seemed like a huge omission for a Thai recipe, so I re-did it with some alterations: I reduced the amount of salt and added about 2 tea. of fish sauce, and then I substituted half of the veg. oil with sesame oil, and half of the honey with Kecap Manis (sweet soy sauce). I also added a minced serrano with most of the seeds removed. It didn’t change the flavor of the dressing much; but a fish sauce is a must in a Thai dish. I’m going to continue to play with it until the subtle Thai elements really shine. Storing the dressing separate and adding it when you eat it really helps with keeping it from getting soggy.

    • — Amy Bernstein on August 16, 2018
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  • Vegetarians, add ripe avocados to the veggies for extra creaminess and content.

    • — Maneesh on August 3, 2018
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  • Another fantastic recipe! Makes lots and lots. Excellent flavour and texture, just a touch of heat. Fabulous!

    • — Melissa on July 30, 2018
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  • I made this dish but the peanut dressing was thick and more of a paste. How can I make it more runny like a dressing?

    • — lorraine smith on July 23, 2018
    • Reply
    • Hi Lorraine, It shouldn’t be that thick – is there any chance you made a measuring error? Regardless, you can use a little water or coconut milk to thin it out. Just go easy so you don’t water it down.

      • — Jenn on July 24, 2018
      • Reply
  • My family absolutely loves this salad. It is perfect on a hot summer night with grilled chicken. Another great recipe!

    • — S. Pesak on July 16, 2018
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  • I love this salad!!! It’s so refreshing on hot Southern California days! I used to crave the salad at Sammy’s restaurant but now I can make this salad and be completely satisfied… and spend a lot less money!

    • — Chrsta Curtin on July 12, 2018
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  • Restaurant quality dressing. I didn’t need to tweak it at all. Very flavorful and just Perfect!!

    • — Sonya on July 7, 2018
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  • WOW! This is one of our favorite meals. As a few others have noted, adding a cooked rotisserie chicken from the store turns that wonderful salad into a fabulous summertime meal! My hubby asks for it once a week. Today I added one red Thai chili pepper to the dressing and Yowza! That kicked the entire salad up a notch. Not spicy but had a gorgeous zing to it. Thank for this outstanding addition to our dinner repertoire!

    • — Lynn Thorvilson on July 2, 2018
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  • What a wonderful recipe! Lots of colors, flavors, and crunch. I’ve made a few times at it’ll be the salad I make for my birthday dinner. It’s a keeper and will show up many times over the summer. Thanks Jenn!

    • — freese75 on July 2, 2018
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  • Yum! This salad is so delicious! I do not alter the directions or ingredients a bit because it is perfect as is. I’ve shared it with friends who have passed it on to others. It’s always a popular dish at potlucks. Thanks, Jenn!

    • — Kathy M on June 28, 2018
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  • The recipe is a “keeper”. I’ve made it numerous times and am always so happy with it. I made it for a work potluck lunch and it was the clear favourite dish — there were so many requests for the recipe I ended up emailing Jenn’s recipe out! Bright, fresh and crisp — perfect for summer!

    • — Ashlea Wilson on June 28, 2018
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  • This salad is so yummy! I always double the recipe so it lasts longer.

    • — Kelli Shannon on June 28, 2018
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  • I just received Jenn’s new cookbook and this is the first recipie i tried. So good! I did not have edamame but snow peas worked. The dressing is better than California Pizza Kitchens. At first i thought it would be too thick but it spooned out nicely on the salad. Thanks Jenn!

    • — Mary Wright on June 28, 2018
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  • This salad is amazing! Like others have written, I could eat the dressing by the spoonful! Delicious! Thanks for another great recipe!

    • — Jennifer on June 27, 2018
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  • Amazing recipe! The Peanut Dressing is the most authentic I’ve found yet. Total hit with the family

    • — S on June 21, 2018
    • Reply
  • That salad dressing! Because of you, I WANT to eat salad. Because of you, I want to lick the spoon that spoon the salad dressing. Because of you, I want to drink that salad dressing. Because of you I want to do so many unusual things 😂. Thank you so much for sharing your recipes Jenn. I want to say I love you but I don’t be want to be weird 😄

    • — Hanna on June 16, 2018
    • Reply
    • 🙂

      • — Jenn on June 16, 2018
      • Reply
  • This was delicious! Thank you for sharing

    • — Tori on June 13, 2018
    • Reply
  • This salad was simple to put together and tasted amazing!

    • — Joey on June 5, 2018
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  • This salad is amazing! I want to find reasons just to have the dressing…. by the way, do yourself a favor and at least double the dressing. I did add only half the sugar, and I added mandarin oranges, which I think compliments everything really well. Next time, I’d like to add a crunchy noodle topping. But, truly unless someone doesn’t like peanut butter, I can’t imagine this not being a winner.

    • — Nucole on June 1, 2018
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  • Usualy it’s quite rare for me to leave comment.
    Most of your recipes are amazing and easy to follow, but this one is excellent !!!
    Love love love it

    • — Erlina on May 5, 2018
    • Reply
  • God this was good. Spouse and friends ate ALL OF IT. Veggies down the hatch! Thanks for another winner- I dream of this peanut sauce.

    • — Karin L on April 24, 2018
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  • How long can you keep the dressing in the fridge before using it? Thanks so much and I apologize if this has been asked before.

    • — Kelli on March 29, 2018
    • Reply
    • Yes, Kelli, the dressing will keep nicely for about a week in the fridge. Enjoy!

      • — Jenn on March 29, 2018
      • Reply
  • Love this – it’s absolutely delicious, although it was a bit sweet for me the first time I made it, so I cut back on the sugar, and it’s amazing. I’ve been asked for the recipe after serving it to guests. thank you!!

    • — Spraul on March 24, 2018
    • Reply
  • I’ve been eating this for 4 days straight (it does make a lot but I’m also the only one that eats veggies like this in my house). It is the perfect recipe when you are just craving some crunchy veggies. I used a bag of prepared cole slaw mix (with red cabbage in it), a red pepper, cucumber, and I had some lonely looking brussel sprouts in my fridge so I sliced those up thin and tossed them in as well. I kept the dressing in a small jar in my fridge and keeping them separate kept the veggies crunchy even 4 days later. I did make it as written Day 1 though I did use less sugar. Then Day 2, I tossed some chopped up hard boiled egg I had in the fridge and tossed that on top for some protein. Day 3 I actually added it to a wheat wrap with some chicken breast and the dressing. The one thing I recommend is if you have a little toasted walnut oil or similar “finishing oil” around, drizzle a tiny bit on the portion you are eating with the dressing. The toasted walnut gave it a little something that I thought made it even better.

    • — Marisa on March 21, 2018
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  • Wanted something different to go with annual summer crab feast. Salad was wonderful and refreshing.

    • — Rae on March 21, 2018
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  • Obsessed with this salad. It’s so quick and easy to make. No adjustments necessary – it is delicious exactly as described. My partner and I make this as often as we can for a tasty and healthy addition to any meal.

    • — Jenn Rice on March 6, 2018
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  • Love Thai salad during the spring.

    • — Pamela Braga on March 6, 2018
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  • I have made this salad as is and have modified based on the veggies I have on hand. I LOVE this dressing. It is perfect exactly as written. My husband says I could bottle and sell. My kids love to dip veggies. There are a lot of ingredients but they all serve a purpose. Make and enjoy.

    • — Katie on March 6, 2018
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  • I love everything I made from ur site. Love love love. Thank you

    • — Siran on March 6, 2018
    • Reply
    • Thanks Siran – so glad you’re enjoying the recipes!! 🙂

      • — Jenn on March 6, 2018
      • Reply
  • This recipe is perfect as is!
    It is my go-to dinner when I’m in a hurry, and my family’s favorite. I also take it to every potluck and have learned to print out the recipe because I’m always asked for it. I don’t usually bother with the edamame because I don’t always have them on hand, but I do always add some chicken for added flavor and protein.

    • — Kate parnes on March 2, 2018
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  • This recipe is incredibly versatile. It’s wonderful as written but also very forgiving. In a rush on a weeknight, I just used a bag of broccoli slaw and just eyeballed the dressing ingredients (halved). We used it to top some leftover soy marinated pork for some really tasty asian-ish tacos.

    • — Aleta on March 1, 2018
    • Reply
  • This is one of our families favorite salad recipes. We substitute bite-size chopped sugar snap peas for edamame and omit the sugar. Most of the salad dressings on this site are just as wonderful without the sugar added, if you are trying to reduce sugar. We also like to top it with a breast of chicken. Thanks Jenn for SO many wonderful recipes. I really have no need to look anywhere else when I’m wondering, “What’s for dinner?”

    • — Jodi A on March 1, 2018
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  • One of my favorite salads! Honestly, I love it! I make it and it’s usually gone in two days. Sometimes I’ll add shredded deli roast chicken to add more protein. So delicious!

    • — Teresa Tuttle on March 1, 2018
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  • This recipe is great. I get my boys to eat their vegetables. I wrap the salad in rice paper and serve as a summer roll. Use the dressing as the dipping sauce.

    • — Karen Waters on March 1, 2018
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  • This is my favorite side salad off all time! It has such fresh flavors and goes with just about any meat, poultry or seafood. I especially love it with spicy bbq ribs. I love that I can make the dressing and salad separately and only use enough for 2 people for my meal and can serve it as I need it later in the week. It keeps amazingly well in the fridge and I just mix the dressing with the salad right before serving. The only thing I changed was I didn’t have access to edamame (soybeans). I bet it would be good with those too. Thanks for a fabulous and fresh salad recipe!

    • — Tammie Koehnen on March 1, 2018
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  • This is a go to salad for my family. Delicious and fresh every time. A solid recipe.

    • — Kerry on March 1, 2018
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  • This salad is delicious. We’ve made it a couple of times and didn’t think we needed to change anything recipe wise.

    • — Greg L Goodman on March 1, 2018
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  • I don’t even like salad, but this salad….. out of this world good!! It is crunchy, fresh and the dressing is so amazing. Isn’t all salad about the dressing? It is a regular for me.

    • — Karen on February 26, 2018
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  • This is truly amazing. I’ve made this numerous times. It is a staple in our house. Do not even attempt to tweek this recipe as it is perfect. Thank you so much for this recipe.

    • — Lena on February 19, 2018
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  • So so good! I make this as often as I can. I always bulk it up with either chopped cooked chicken or (my favorite) cut up cooked shrimp. Makes even my picky kiddos eat their veggies!

    • — Daria on February 6, 2018
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  • Amazing! I left out the sugar and it was still delicious.

    • — SLK on February 5, 2018
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  • Love this salad; the only reason I gave it 4 stars is because the second time I made it I left out the oil (not because I have an aversion, just like to cut back when I can) and also 1/4 tsp of salt and a bit of honey. Thanks for the great recipe, lends itself to all kinds of variations to what veggies can be added.

    • — Gwyneviere on February 3, 2018
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  • This dressing is delicious and addictive. I used less sugar (1 tbsp). I also added cooked shelled edamame and tofu cubes to the salad as vegetarian options.
    I shared the recipe with my sister in law and niece and now they are hooked too!

    • — Elissa on February 2, 2018
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  • This is my “go-to-show-stopper salad”. I make it regularly and have been asked for the recipe many times: I send them all to your website. Thanks Jenn!

    • — Lori on January 18, 2018
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  • This is a winner! I didn’t have unseasoned rice vinegar, so I cut the sugar amount in half and it was perfect.

    • — Ellen Young on January 8, 2018
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  • Wonderful salad – my whole family loved it and the dressing was so good – best peanut dressing I have made! I wish I would have doubled the dressing. I grilled chicken and added to salad. Delicious!

    • — Deborah on December 16, 2017
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  • Great recipe once again!! Followed without modification except for adding shredded chicken. I brought it to a Christmas gathering that was just appetizers but this was a lighter addition to all the “dips” and was raved by all. Repeating it tonight for the family. Thank you!!

    • — Kathleen on December 5, 2017
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  • Excellent and easy.
    So good even my young grandchildren enjoyed it

    • — pat dyckes on December 4, 2017
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  • This is my very favorite salad and I make it regularly. While the list of salad and dressing ingredients is long, it is well worth the preparation. And the best part is that if you take the time to remove the cucumber seeds, as Jennifer suggests, the undressed cabbage salad will stay fresh and delicious in the fridge for a week, making a perfect lunchtime solution for many days. The peanut dressing is out-of-this-world good and I make extra to keep in my fridge for other salads as well.

  • I make this for my book club and it’s always a hit. The dressing is amazing and you could use it on almost any salad or even grilled chicken. Definitely one of my favs😋

    • — Sherrie Scott on December 4, 2017
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  • This is a great salad! The hubby and I make it often. We usually leave the chicken on the side, because it makes at least 2 meals for us. Love that, two meals one mess! The favors are perfect! Thanks for perfecting them for us to enjoy Jen!

    • — Shari on December 3, 2017
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  • That peanut sauce earns 5 stars on its own! We added soy sauce marinated chicken and avocado. Amazing!!!! Thank you!

  • Wonderful salad, I served it with chicken satay and left out the edamame as I didn’t have any, just used honey no white sugar and it was great.

    • — Judith keech on November 30, 2017
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  • I LOVE this Thai salad! It is my go to salad for lunches with friends! Everyone wants me to share this recipe! I serve it with crusty bread and fresh fruit and it has always been a winner! Great for taking to picnics and pot lucks but be prepared to share the recipe and Jennifer’s website. You just have to try it to believe how good it is. And the secret is how easy it is to make a dish that tastes like a top chef prepared it! YOU can become your own top chef!

    • — Connie Fritsch on November 30, 2017
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  • This salad is amazing. The dressing balance is perfect. I spiralized all the veggies so it was super light. Added diced chicken breast. A great and easy dinner.

    • — Pam T on November 30, 2017
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  • Our family loves this recipe!! Made exactly as written. We add rotisserie chicken for a complete dinner and some fresh bread. Enjoy!!

    • — Tammy Hines on November 30, 2017
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  • What an easy way to help your children learn to love and enjoy eating veggies! I’ve made this recipe several times, just as it is written, and all five of us love it. It’s definitely a family favorite. Thank you!

    • — Julie Vazquez on November 30, 2017
    • Reply
  • I have made this recipe many, many times. It is a 5 star recipe every time! But when I need a little more for lunch I will add a grilled chicken breast. I marinate the breast with a little olive oil, lime, pepper and finely chopped fresh garlic for a couple of hours or over night. Grill it, shred it and add it this salad and it is delicious! I’ve taken to lunch on several occasions and had to take extra for co-workers, one who claimed to hate cabbage. She’s a convert now. Thank you for this wonderful salad!

    • — Teresa Tuttle on November 30, 2017
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  • Ive made this a few times for me and my husband to take to work for lunch, and it is always a hit! I never manage to get the edamame in there, but it is good even without that. I also like to make extra dressing – it is good as a dip for veggies as well!

    • — Becky Douglas on November 30, 2017
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  • We enjoyed the salad without any modifications as a warm weather entree. I had extra peanut dressing left in the refrigerator (it keeps well!), and my visiting daughters raved about it on their lunch salads while here over Thanksgiving. I have never been disappointed by a recipe on this site.

    • — Barbara Hale-Seubert on November 30, 2017
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  • This is a great light salad for summer months, but I made it this week… making healthy choices this week after the Thanksgiving holiday. I often add a grilled chicken breast on the side. Healthy and satisfying and delicious! I followed the recipe as written

    • — Kristen on November 30, 2017
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  • I did not not add the white sugar and doubled the vinegar. I like my dressing pretty tangy. All in all a delicious recipe!

  • This is a delicious meal. I added toasted peanuts and some chicken for protein, as I can’t tolerate Edamame. I also reduced the vinegar and sugar a bit. It was fantastic!

    • — Kara on November 14, 2017
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  • I brought this to a church potluck. I was looking for a recipe that would keep its crunch after being assembled. It got RAVE reviews. It is my family’s fave, too

  • Actually I need a Thai salad for trade taste. Can you suggest some other Thai salads?

    • — Daya shankar ram
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  • This salad, and especially the dressing, is AMAZING! Even my three teenagers (and picky husband) loved it!!! I have passed it along to all of my friends and family!

  • This is a fantastic salad! I could eat it every day! It’s beautiful to look at, healthy to eat, and full of crunch and flavor. It makes a huge batch, so I pull out what we will use for the meal and put the rest of the undressed salad in a ziplock bag for later. I also only add the cuke to the portion we are eating so it doesn’t get soggy. The dressing is so delicious I could eat it by itself! 🙂 It has become my house dressing. The salad is really perfect as is, but since I love the cilantro, ginger, and lime in the dressing so much, I confess that I go a litte more heavy-handed with it while shaving off some of the sugar. I also have added a splash of fish sauce sometimes. Finally, frozen edamame seem to work just fine thrown in and allowed to thaw naturally. We live in Alaska and eat lots of salmon, and this salad goes wonderfully with it!!

  • I made this for a potluck and my host promptly asked me for the recipe, requested by her 7 yr old who said, “its the best salad I’ve ever had!” Love that it has so many colorful veggies and the peanut flavor with a kick of spice is just perfect.
    Thanks Jenn!

    • — Josephine Hart
    • Reply
  • This salad is wonderfully tasty and refreshing. I have made it often for friends, family, and when visiting family in Europe. Every one of the has loved and asked for this recipe. After living in Thailand for couple years I’ve been looking for a great peanut dressing. This one is the best hands down!! Thank you for creating such amazing recipes!

  • We made this for our brother over the weekend as he is a vegetarian. Delicious meal and rave reviews from him. Great blend and mix of ingredients and crunch!

  • My husband and I enjoyed this salad immensely. I made this exactly as written except I used only the 2T of honey and omitted the additional sugar. It was sweet enough for our tastes. Next time, if I’m only serving adults, I would add another pinch or two of the red pepper flakes. It’s a delicious dressing that I think would work as a dipping sauce for so many things!

  • This is absolutely wonderful. Easy, nutritious, and a salad I can’t stop eating. I have never made a single recipe of yours that disappointed me. Always go to your web site when I don’t know what to do with meat or veggies

  • Thai Crunch Salad was beyond Delish!!
    It. Is simply made and super quick to prepare.
    My daughter who is an awesome cook asked for the recipe. Now that is a compliment.
    I have tried a number of your recipes and have never been disappointed

  • This was a huge hit at my weekly family dinner! My nephew loved it – especially the dressing. I caught him dipping his bread into the ‘sauce’ as he called it and gobbling it up. This is now a ‘must’ for any of our get together’s. The only change I made was to exclude cilantro as we’re not fans. Still tasted most scrumptious.

  • This salad was absolutely the hit of our barbecue! Although it took some time to assemble because I neglected to purchase pre-sliced/shredded ingredients (won’t make that mistake next time), the labor was well-worth it, judging by all of the satisfied faces around the picnic table. Thank you Jenn for yet another 5-star recipe.

  • Made this last night and it turned out perfect! For those that wanted chicken on top, I marinated a couple of breasts in Trader Joe’s Soyaki, grilled and sliced up. I also topped salad with chopped peanuts. Very good and simple!

  • Really tasty, loved the peanut dressing with the crunchy veggies!

  • This recipe is amazing, much better than any restaurant Thai peanut salad. I don’t add the oil to the dressing to make it a little lighter and still tastes amazing!! highly recommend it!

    • — Vanessa Jenkins
    • Reply
  • A favorite at our home and referred to as “confetti coleslaw”. Thank you

  • Loved this salad and especially the peanut dressing. It also is so beautiful in appearance. A real winner.

  • My entire family of five loves this salad! The flavorful dressing mixed with the crunchy colorful veggies makes this a tasty side with a variety of dishes.

  • This was totally delicious. Usually my husband only likes creamy very traditional cole slaw, but even he loved this and we had it three days in a row. The only thing I might change is to not put quite as much sweetener in the peanut sauce, and maybe don’t put all the sauce in so it doesn’t get soggy by the time you get to the bottom of it.

  • Absolutely delicious! I used both green and red cabbage. It has all the flavors I love. I have tried other peanut dressings and have been disappointed until trying this one. I think it would be great on a noodle dish, as well. It reminds me of the peanut dressing used on the Southwestern Salad at the Cheesecake Factory. So good… I could eat the dressing with a big spoon (uhmmm… and I did… well, just a bit!)

  • Hi Jenn,

    I LOVE this dressing and have been making it weekly! Do you think it would work as a sauce for stir fry? I was thinking of using your beef with broccoli recipe and using this dressing as the sauce. Any changes I’d need to make? Thanks!

    Elizabeth

    • So glad you like it, Elizabeth! Yes, I think you could serve this with a stir-fry. A few other readers have commented that they’ve done that with success. I don’t think you’d need to make any changes.

  • This is so delicious. I have made this salad dressing twice already. I added a little bit of water and more lime juice to reduce the thickness. I didn’t add the cilantro and reduced the sugar. I wanted something a bit hot so increased the pepper flakes. I ate it with everything; rice, sandwich, salads, grilled chicken etc. Thanks for sharing your recipes with us. Bless you.

  • This is so delicious. I added a little bit of water and more lime juice to make it a bit lighter. I also reduced the sugar and added more pepper flakes. I ate it with every food during the week; rice, chicken, bread, pasta etc. So yummy, thank you for the simple but delicious recipes.

  • Believe it or not, your recipe is on epicurious and attributed to Once Upon A Chef…I made it last night and LOVED it! Threw in shredded rotisserie chicken and garnished with cashews…terrific. We sat out on the balcony with good white wine and bread sticks…life doesn’t get any better than that. Questions: my dressing was thick, maybe I used too much peanut butter, and I wasn’t certain what to thin it out with as I did not want to dilute the flavor. Wound up using all the dressing for about three quarters of the salad. Also, would a stick blender work instead of my big one. Am busy telling everyone to try this fabulous salad.
    Carol

    • — Carol Winkelman
    • Reply
  • I made this today…pretty much according to recipe except that I skipped the edamame. I made the dressing last night. Since I was taking this to a friends for lunch today I made dressing for them as is and I made a Keto friendly version for me.
    I subbed out the rice vinegar for apple cider vinegar in mine, I did a bit more of the lime juice and more of the hot pepper flakes and I used a Keto approved sweetener called Pyure.
    Insanely good. Literally I was so excited I was laying in bed thinking maybe I would have to have a salad for breakfast so I could have some of that dressing.
    I just finished the last of it with some assorted kale, chard, spinach and some Romaine lettuce and that dressing is just soooo good. I even put some on my beef patty that I had at lunch. My friend loved the original version as well and asked me for the recipe so I shared the link.
    Thank you…just outstanding and it’s great on any greens.

  • I’ve been making this salad for about a year now, and it WOWS everyone. The last 2 times I added some coconut milk (I found it a bit thick), and it’s even better. This salad is incredible (and I made it for dinner tonight!)

    • I too found it a bit thick…will get some coconut milk for next time. Carol

  • This is absolutely yummy. Have made it several times, so easy. Even my picky husband likes it (and he isn’t fond of oriental/Asian cuisine).
    Thanks, Jen, you are awesome.

  • Seriously, amazingly good salad. It was a hit! Are you on Instagram, I’d like to tag you in a post.

    • I’d love that, JoAnn – you can find me here.

  • Absolutely fabulous. I halved the sugar, as we don’t go for sweet stuff that much. It was great poured over stir-fried veggies and pork with rice. Will be making it often. Thank you!

  • Yummy! I had my doubts mixing up the salad part but once the dressing was on- it was delish!! We ate it with chicken. My husband loved it too and asked if the salad dressing was store bought. When I told him it had pb in it he was amazed. Thanks for all of the great recipes!

  • Jenn, I have to say,
    absolutely every recipe of yours that I have tried was a huge success. Whenever I am looking for a new recipe your site is the first one I look at.
    I did read you were recently in Israel. We will be in Jerusalem & Haifia (Acre) in early October. I am hoping you might be able to recommend a good restaurant(s) in both cities.
    Many thanks and a big thank you for all the fabulous recipes.
    Chris

    • — Chris Dingsdale
    • Reply
    • Hi Chris, So glad you’re enjoying the recipes! We had dinner at some wonderful restaurants in Jerusalem (unfortunately, we didn’t make it to Haifa). Here are my faves:

      Mamilla Rooftop Café – amazing view of the city, great atmosphere, food good (not great) but it’s really all about the view
      Hasadna Culinary Institute (not a real culinary school) – hip and trendy, off the beaten path, great food
      Satya – quaint spot with delicious food near King David Hotel
      Chakra – great food, fun atmosphere

  • Amazing salad recipe!!! I’m obsessed (so is my 9-year old son!)! Only changes: I added slivered almonds + wonton wrapper strips! YUM!

  • Here’s another five star review. I never expected this to be as delicious as it was. I thought I’d miss the fish sauce, but I didn’t. I, too, added sliced chicken breast and some leftover pasta to this to round out this wonderful salad. Thanks, Jenn!

  • I love this recipe, especially the dressing. I add fried wontons, avocados, and shredded chicken to make it a full meal for my family. My two-year-old son gobbles up this meal.

  • This is delicious. The long list of ingredients doesn’t matter because it all blends up quickly.
    Two suggestions: Double the recipe immediately. It doesn’t really make that much, so you may as well make extra. Also, I found it too thick, so I added some extra oil, and then some water when it still seemed thick. Next time, I will reduce the sugar just a bit, but the recipe is yummy as is.

    • — ExpatinGermany
    • Reply
  • Made the salad for lunch, and added rotisserie chicken, and 1/2 cup sunflower seeds. It is delicious.

  • I LOVE this salad – made it last week and took it in to share with the gals at my Monday volunteer gig for lunch. I was disappointed to realize I didn’t have any more fresh ginger, so I had to leave that out – but it was delicious nonetheless.
    I was hesitant about the pepper flakes because I don’t like spicy, but it was wonderful to get the occasional kick of heat.
    Also, I always use a cold press flax seed oil for the health benefits in all my salad dressings or cold oil recipes.

  • This salad is SO GOOD! – one of my two most favorite recipes on this site! I usually substitute regular green cabbage for the napa cabbage and omit the edamame (because they’re kind of expensive). It’s a big hit at potlucks and goes well with chicken or pork.

  • This is an amazing salad. My boyfriend is not a salad guy-loves everything but the lettuce lol but got him eating this and he loves the peanut dressing. Thinking of adding it to pork chops. thanks for the recipe.

  • We loved this salad! I’m a big fan of ordering Asian salads in restaurants but this one is every bit as good as my favorites. The only change I made was to add a dash of fish sauce and Sriracha to the dressing and some chopped peanuts as a garnish. Highly recommended!

  • good receipe

  • I actually had all the ingredients on hand but decided to try using powdered peanut butter and powdered honey instead. (Been experimenting with dehydrated foods lately…)Turned out a bit tangy because I might not have gotten the proportions just right but delightful nonetheless. Since I practically live on chopped salads with chicken this is a nice change from my normal dressings.

  • Made this while traveling with limited ingredients. I substituted white wine for rice vinegar, omitted the soy sauce and used green onions in place of the cilantro. I did not have a blender handy so I chopped everything very finely. It came out great! Would definitely make this again.

  • SO easy, especially when I used bagged slaw mix and precut veggies! Sautéed shrimp and added cashews. This was one of two recipes I made from your website-the other was your more kid friendly turkey, spinach and cheese meatballs. Able to make both with minimal fuss and maximal appreciation from the diners. These were my first two recipes from Jennifer, but they won’t be my last!

  • I made this for dinner tonight and it was delicious! I used a bagged coleslaw mix with carrots, so it came together quickly. I added some chopped grilled chicken and leftover Thai basil I had on hand. The peanut dressing is SO YUM! This is my go to salad for the Summer. Thank you!

  • I’m thinking if making your Thai crunch salad with your honey lime chicken skewers for a cookout. What 3rd dish would you suggest adding to the menu? I feel I need one extra dish. Thanks.

    • Hi Beverly, this jasmine rice would be a nice third option here. Hope you enjoy!

  • Just made this recipe this weekend and it’s amazing! The dressing is fantastic and my family LOVED it!

    Thank you for another fantastic recipe!

  • So incredibly good. Made a few small changes due to what I had on hand, apple cider vinegar instead of rice vinegar, no edamame, and adjusted flavors slightly at the end (more vinegar and soy sauce). I was skeptical about the amount of honey and sugar, but the sweetness was sooooo good with the crunchy vegetables! Kept the dressing separate, so I will be able to have crunchy leftovers today.

  • Made this Salad and dressing today for the first time and love it!! My boyfriend who is not a big salad guy also loved it! Everything about this salad is just perfect! I would definitely recommend making and trying this!!

  • This salad was amazing! I’ve made it several times since I saw it in your newsletter. Ingredients were perfect together and the peanut sauce made me want to cry it was so good.

  • I love this one! It’s May & Michigan is starting to warm up, so I’m thinking about salads… this one in particular. It was on the table a lot last summer.

  • Just made this and it’s as good as the other reviews say! Love the dressing and can’t wait to use it on other things. Thanks Jenn!

  • All the thumbs up for this salad.

    • — Kathleen Tatarek-VanPeursem
    • Reply
  • A coworker brought this to a potluck and shared the recipe. It’s full of flavor, color and perfect for light meal or summer side.

  • Hi Jenn – this salad looks great but I’m one of those people who does not like cilantro. Any suggestions for modifying the dressing to omit cilantro? Thanks. Peggy M

    • Hi Peggy, It’s perfectly fine to leave it out. You could also try basil. Hope you enjoy it!

  • My family loves this salad! I have made it about 5-6 times now and it’s always a hit. I make a double batch and eat it all week long. I just leave the dressing on the side until ready to eat. Yum!

  • Love love love this salad and so do the kids which is a tremendous feat! We are trying to reduce sugar in our diet. Have you tried almond butter vs peanut butter? Any suggestions on how to reduce sugar without negatively impacting the fabulous taste?

    • — Christine chippindale
    • Reply
    • Glad everyone in your house enjoys it! Yes, you can definitely use almond butter if you prefer. And you can cut back on the sugar a bit too. It’ll still be very tasty– just a little bit tangier.

    • Christine, I had to modify the dressing for myself because I can’t do any sugar or honey. I used an organic sweetener called Pyure. Crazy good.

  • This is an excellent recipe! Made it for a large dinner party…lots of vegans and vegetarians. Everyone loved it and asked for the recipe. Great fresh, clean flavors! Doubled the recipe and there were NO leftovers!!!

    • — Pam Cunningham
    • Reply
  • I made this for lunch today and it was delicious.

  • This is one of those rare salads that everyone enjoys! Even with using less sugar (only 2 tsp) and half the salt (only 1/2 tsp) in the dressing to save some calories/sodium. I knew it would be tasty with the entire amount, but the result was still flavorable with a tang to it. If you want to try reducing the honey/sugar/salt, just try less and then season to taste. Based on other reviews, I also added 1/2 tsp sesame oil since I use it in many Asian foods. This amount was so subtle, perhaps another 1/2 tsp (total 1 tsp) could be added…or maybe none at all. I also made one dressing batch substituting cashew butter and eliminating the cilantro. Also very good. Another keeper recipe. Thanks, Jenn!

  • yum yum for the tastebuds! easy and sooo tasty.

  • This is by far one of my favorite recipes. I love that is is chock full of lots of colorful and tasty fresh vegetables. The flavors in the dressing are beyond amazing I could eat it by the spoonful. Another thing I love about this recipe is how long this salad stays good (without the dressing on it). We make up a big bowl minus the cucumbers and it keeps for over a week. We cut the cucumbers up when we fix a bowl of the salad and keep the dressing in a small bowl to drizzle over it as we eat it. I have actually eaten this salad for breakfast. 🙂

    • — Melissa Joyner
    • Reply
  • My favorite salad since trying it about a year ago. Can’t get enough of the yummy dressing, although I have sometimes slightly varied the salad ingredients. My family and friends share my enthusiasm for this salad. Thanks, Jenn!

  • Absolutely Fabulous! I could eat the dressing on anything. Took it to a pot luck and watched it disappear. Will definitely be making this again and again!

    • — Christine Lebo
    • Reply
  • Best salad recipe ever! Thank you Jen

  • This salad was very flavorful. I guess you can’t go wrong with Thai food 😉

  • The flavors of this salad are sublime. My husband, who doesn’t get that enamored with salads asked to have this salad 2 nights in a row. The recipe is now in our “favorites” folder. I made the recipe as written the 1st time. The 2nd time I made a few changes, (1) did not bother to remove the seeds from my English cucumbers and I did not bother cooking the edamame beans. When I cooked my ‘steam in the bag’ edamames according to the package direction the 1st time I felt they were too soft Loved the crunch of the thawed, blanched beans right out of the bag. Likewise, English cucumber seeds are quite fine and I did not see the need to remove them. The flavors of the dressing are spot on. I did used a microplane to finely zest the ginger and used about 1 teaspoon. I also cut down on the crushed red pepper flakes (only because the brand I have is VERY hot)—always better to err on the side of caution and then add more. Thanks for a fabulous recipe.

  • A friend recommended your website and specifically this salad so I had to give it a try. I served it with Welsh Rarebit. What a fabulous combination of flavors bringing those two dishes together. The salad was amazing!! The dressing so good I nearly licked my salad bowl to get every drop. This is certainly a salad that I will make again and again!

    • — JanMarie Weston
    • Reply
  • I took this recipe to a pot luck this summer. It was the first of Jenn’s recipes I had made. I used light olive oil, Adam’s crunchy peanut butter and Tamari soy sauce to make it gluten free. It was amazing of course and very simple to prepare. I am an avid cook and am so impressed with Jenn’s dedication to her craft. When I make one of her recipes, I know she’s already tried it 200 different ways and I don’t need to read tons of reviews to figure out what NOT to do. You’ve got a fan for life!

  • Most delicious salad. Hubby and I love it. Served it on the side of grilled pork loin. Can the dressing be made in advance a stored in frig?

    • Glad you liked it! Yes, the dressing can be made in advance and will keep nicely for about a week in the fridge.

  • First recipie I’ve tried from your website and it was delicious! I haven’t even finished cleaning up and my family is asking if we can have this again tomorrow. Thanks!

  • This beautiful salad is very satisfying!

    • — Diane Valitutti
    • Reply
  • I’ve been making this salad for years after a friend introducing it to me. No cilantro for me, but that’s just a personal preference.

  • I absolutely love this recipe and can just eat the dressing by the spoonful, it is so delicious. A few times I have added some chopped rotisserie chicken to make it a meal on warm summer nights.

  • We love this recipe! I added sesame oil and fresh ginger, then blending, which added even more depth to the recipe. Try serving the salad with topped with tortilla strips!

    • — Katrina Norris
    • Reply
  • This salad is absolutely amazing. I’ve already made it three times and served it to my parents, husband, and children. I could have it several times a week, it is so delicious!

  • Beautiful (we eat with our eyes first) crunchy, loaded with flavour!!! Simple to prepare, I usually splurge and buy veggies already cut/shredded in bags. I always make extra dressing, which you can use on virtually anything. Definite crowd pleaser, easy to double recipe for larger group. Huge hit every time! Thanks again for another great recipe that has become a regular in our house.

  • Do I see peanuts in the blender? I don’t see any listed in the recipe.

    • Hi Karen, nope- no peanuts– it may be the garlic or ginger you see. Hope you enjoy the salad!

  • Fantastic salad, thank you! It prompted me to subscribe to your newsletter!:). I eyeballed the dressing ingredients, mostly because I’m too lazy to wash measuring cups and spoons. I omitted the sugar simply because we like a tangy dressing. Will be making this often over our Aussie summer!

  • This recipe is my go-to for potlucks or anything where I need to bring a side dish. It’s delicious and perfect – I don’t change a thing when I make it and it always gets good reviews! You can sub soy sauce or another sauce if you don’t eat animal products

  • My whole family loves this recipe. We actually like it a little more soggy, so we use all of the dressing and let it sit for about an hour before serving.

  • My daughter is vegetarian and this is a great salad for her to take to school. Love the edamame in it.

  • This is one of my favourite salads! Every time I’ve brought this salad to a potluck, everyone asks for the recipe. I wouldn’t change a thing to the ingredients or instruction.

  • Absolutely delicious, one of my new favorite salads! I make this all the time now!

  • Hi, I made this salad along with the honey lime chicken skewers recommended. What can I say? Both were fantastic separately, but together, perfect! When planning meals, I always check your site first for recipes I know will be good.

  • Awesome salad. I made this exactly as directed, and it was the perfect accompaniment to a roasted pork loin. I suggest you use the dressing when served, and any leftovers keep well for the next day. I usually try to “doctor up” recipes, but no
    need with this tasty salad.

  • I have made this quite a few times now and it’s a big hit every time. The combination of flavours is fantastic. Don’t let the long list of ingredients discourage you. It’s pretty easy to whip together.

  • Paired this with the Honey, Lime & Sriracha Chicken Skewers as suggested and made a perfectly satisfying meal, as good as CPK! Also threw a handful of peanuts on top for garnish – excellent!

  • I made this for an office party because I’m gluten free and my supervisor is vegan. I substituted agave nectar for the honey, no additional sugar and added rice noodles. It was such a hit at work that I am now the designated Thai Crunch Noodle Salad maker for every party! Thanks a lot lol! Oh, and I better leave some home for my husband.

  • This is delish. I altered the salad dressing. a little more vinegar, no added sugar, half the honey, and a splash of sesame oil. (my family doesn’t like sweet, sugary dressings). it was GREAT. even my skeptic dad who dislikes Thai food and peanut butter was forced to commend me on the delicious dish. I’m bookmarking this and making it again ASAP.

  • Great salad and wonderful dressing! Loved it so much made it 3 days in a row. So happy to get your recipes and have them all so well received by my family. Warm regards from Robin!

  • Wonderful. Thus far this summer, I’ve made the dressing six times, and I usually end up with a cup of dressing way following the recipe. I find that one batch provides roughly five servings, of course that depends on the size of any serving too. I use Kraft light p.butter, and I do reduce the amount of honey and sugar by half or so. The edamame beans definitely add a nice crunch, along with a mild, and pleasing nutty taste, some protein, and other nutritional value.

  • Simply delicious! Just like CPK! I served it to my friends for lunch- so YUMMY! They loved it- I got many rave reviews. I added peanuts, chow mein noodles and chicken.

  • I have never bought or cooked edamame – where is it located in the store and how do you fix it? Just boil it? Thanks.

    • Hi Mindi, you can find it in the frozen vegetable section at your store. If you don’t see it there, try the frozen ethnic cases. You’ll want to get edamame that’s already shelled (and most stores carry both shelled and unshelled). And to cook them, just steam them briefly in the microwave or on the cooktop. (The package will likely give you timing.)

  • Absolutely fantastic! I have never tasted a peanut sauce that was nearly as good as this, and the salad itself, was great. Good work, Jenn!

  • Another wonderful recipe. The dressing is amazing and could stand alone as a fresh spring roll dipping sauce. Very tasty salad.

  • Loved this crunchy salad and the dressing is a keeper!

  • Overall, a delicious salad. While the dressing has great flavor, it was too salty for my taste. Will cut back to 1/2 tsp. salt the next time I make this.

  • Outstanding recipe. Served it on the 4th of July, and everyone raved about it.

  • Made this today for the 4th of July. The Napa in the stores didn’t look in season so I made this with fresh slaw mix. Everyone loved the salad. Dressing was awesome.

  • OK. I admit it. I made a little bowl to sample before dinner. After I gobbled it down, I actually licked the little bowl.

  • Hi Jen,
    I just made the peanut dressing for the Thai Crunch Salad and its super thick. Taste delicious but I definitely need to thin it out to pour over the salad. What do you suggest I use?

    Thanks so much! All your recipes are a hit with me and my family. Can’t wait for your cookbook!

    Warmly,
    Steffanie

    • — Steffanie Williams
    • Reply
    • Hi Steffanie, So glad you’re enjoying the recipes! The dressing shouldn’t be too thick. Did you make any substitutions or possibly omit something by mistake? If not, a bit of water should work, but go easy — you don’t want to water it down.

      • I probably added a bit too much peanut butter because I only eyeballed 1/4 cup. Oops!

        Thanks I’ll try adding a bit of water.

  • That. Was. Delicious. I honestly can say every one of your recipes is a slam-dunk. I actually feel like I can cook when I make them. The flavors are like I get in a good restaurant and I wonder why I can’t make food taste this good. Thank you!!!!

  • Hands down the best salad I’ve had in years. I made the dressing the day before just to save time. You can also do all your chopping the day/night before and keep veggies separate in zip lock bags. Truly worth the time, outstanding and it goes with everything. Make IT!

  • I have made this multiple times and it is so delicious! Def a keeper.

  • This is such a favorite recipe, I keep all the ingredients on hand all the time…LOL! The last time I made it, I made a large batch of the peanut dressing. How long will the dressing keep if refrigerated?

    • Hi Kymmie, Glad you like the salad! The dressing will keep well for about a week in the fridge.

  • This dressing is FANTASTIC. Best we have ever had. I made just as recipe called for. YUM!!!!

  • Thai Crunch Salad was awesomely tasty! It’s so much fun to find a new website with yummy-sounding recipes but sometimes, after trying a few recipes, you realize the site is hit-or-miss. This was my first attempt at one of your recipes. I’m looking forward to trying more. (BTW, I made a couple of changes to suit my personal tastes: 1) only 1 Tbsp. honey & 1 Tbsp. sugar, 2) 1 Tbsp. vegetable oil + 1 Tbsp. sesame oil, 3) otherwise followed the recipe)

  • I got ambitious and rolled the salad up into Spring Rolls. Made a double recipe of the dressing and used it as a dipping sauce. We couldn’t stop eating them.

  • Darn it – I have EVERYTHING for this dressing/salad except the ginger……
    Do you still think it’ll be ok????

    • Hi Kat, The ginger does add a nice “zing” to the dressing, but I think it would be okay without. If you have ground ginger, you could use that instead of the fresh.

      • Would the salad still work without the cilantro? Cilantro doesn’t agree with me.

        • Yes, Mary, it will still be delicious without the cilantro. You could substitute Thai basil, if you like.

  • I was so excited to make this since I saw the recipe. Unfortunately it came out way too tangy and without the sweet peanut butter taste that I enjoy so much. This was a bust for me. Not sure where it possibly could have gone wrong.

  • Salad and dressing were both excellent! I served it with shredded poached chicken and rice noodles to make it a main dinner salad.

  • This salad is so delicious! It makes your tastebuds come alive! My husband loves it too. If you ever want to impress someone make this salad.

  • I tried this salad for the first time last week and since then have made it 3 times. Me and my hubby have hooked on to it…and the dressing is out of this world.. I am going to share this recipe on my blog sometime soon with credits to you:) Thanks a ton for sharing such a great recipe:)
    Cheers!!

  • This Thai salad is divine! All of the flavors work so well together. It has the perfect amount of heat from the red pepper flakes. Next time I will double the dressing, it is scrumptious!

  • One of the best salads I’ve eaten! I made this to accompany a Thai dinner I made and it was fabulous! I bought a red pepper but forgot to add it. It reminded me of the Thai lettuce wraps at Cheesecake Factory and would probably be great wrapped in a lettuce leaf as we’ll for a vegetarian lunch entree or appetizer.

  • Jennifer, I recognized your Thai salad photo this morning on the Mother Jones website. The article is titled: 9 Surprising Foods With More Sugar Than a Krispy Kreme Doughnut. Maybe they picked it up from your Huffpost article! Anyway, I’ll be making your version of this salad soon to chase away winter.

  • Love it! I can literally put it on everything. I do use it as my go to salad dressing. As a result, I have been eating WAY over the recommended number of veggies I should be eating per day. Who craves salads for breakfast? I DO! Only because of this dressing.

    • Made this for a Thai themed dinner party. Rave reviews. Just sent the recipe link to the attendees. I reduced the oil slightly, substituting 1 Tbsp. of the oil with 1 tsp. sesame oil, – great flavour addition. Also, used shredded zucchini instead of sliced cucumber. Used Nappa and red cabbage. I hand cut everything and tossed with dressing just before serving. Suggest this to avoid any chance of sogginess. I will make this again, and again…..great recipe! Thanks!

  • LOVED this salad and dressing just the way it is. I doubled the dressing recipe hoping to have extras for a few days, but my family all took some home with them they loved it so much. Next time I make it I will quadruple the dressing. How long would you suggest keeping it the fridge?

    • Glad the salad (and the dressing!) was a hit. The dressing will keep well for about a week in the fridge.

      • I left the cilantro out of the dressing, I think doing that it should keep for a couple of weeks? (Chances are it won’t last that long anyway! 🙂

        • Hi Gwyneviere, Because it’s got some other fresh ingredients, don’t think it will last a couple of weeks; more like a week to 10 days at the most.

  • I added about double the lime juice – so good I could drink it.

  • Although, I had such high hopes for this recipe, it was terrible! I made this for a dinner party at a friend’s house and by the time we served it, it was more like cabbage soup than salad. For some reason, the fresh cabbage that I shredded (both green and red) went all watery and it literally looked like soup. As a result, the dressing was watered-down and had no taste, so it was just a bunch of drained vegetables that we ended up eating. The dressing (when it was not on the salad) tasted pretty good, but not sure I would try this one again.

    • mrsbee-cabbage, when shredded in a food processor, releases juices. Hand slicing or slicing on a mandolin does not release juices. Also, dressing just before serving should give a stronger flavor (altho I like to give foods a little time to meld)

  • I have made this recipe few times already and it comes out amazing every time! Thank you for creating wonderful recipes!
    -Navee

  • This recipe is absolutely delicious. I made triple the dressing. The dressing was outstanding the next day on cooked and cooled rice noodles.

  • This is a great recipe. I made it the first time to put on a salad. This time I am making it (with some slight alterations) to go on a noodle dish. Or perhaps with some skewered/grilled meat. This recipe is a good option for make ahead lunches as I freeze it in an ice cube tray and throw it in with vegetable and noodles/rice to take to work.

  • I love this recipe, very delicious. I come to this website alot as a “go to” for alot of my cooking. There are a lot of wonderful recipes that I use time and time again.

    • — Susan Birnbaum
    • Reply
  • Excellent salad!! We have made numerous times, and it is great for picnics or outdoor events.

  • Loved the dressing and the lovely colors and crunch.

  • This is one of my favorite recipes. It take time but it’s worth the effort.
    Thank you

  • This salad is delicious! I also had everything in my kitchen to make it, so I didn’t have to shop for ingredients. I recommend grating the ginger for the dressing. The dressing is amazing! Don’t pass this by! You won’t regret it!

  • This salad is amazing and the dressing is so delicious. I let everyone put their own dressing on the salad. And I try to keep some of the dressing made up though it doesn’t last long here. We have even used it on a Romaine salad and it was just great. The dressing suits crunchy salads to a ‘T’.

  • I am obsessed with this salad and dressing. I made a huge batch last week and again this week for lunches at work. I could drink the dressing! I store it separately, so the salad doesn’t get soggy. I used the vegetables exactly as described here and it is both delicious and beautiful with all the colors. I really like the addition of the edamame.

  • This salad is a HUGE hit in our home. It makes a large salad so sometimes I half the recipe because there is just the two of us now and we can have it anytime 🙂 We are having your Thai lettuce wraps, the chicken skewers and this salad Saturday night for guests.

  • Hello Jenn, my family absolutely loves this 5 star recipe. However, for health reasons, I’m wondering if the recipe would allow for me to substitute some of the oil with water. And if it’s OK, can this dressing then keep in the fridge for 3 days? Many thanks! Kristine

    • Hi Kristine, Yes and yes 🙂

  • The dressing is the bomb! I omitted the sugar and added slightly more honey. I chopped my carrots into small chunks and parboiled with the edamame half way through its cooking time. I’m curious if anyone has used real peanut butter in the dressing (like Adams or Laura Scudder’s)?

  • This is fabulous salad that you can make into a main dish by adding sautéed chicken, shrimp …. Whatever you like. My family were crazy for the peanut dressing. A keeper for an easy weeknight dinner.

  • Has anyone tried this recipe ahead of time say for 30-40 people?

    • I’ve only made it a day in advance. Once I made extra dressing and froze it. I was thankful one day to have it done for a family meal; can’t remember how close to fresh the consistency and taste was, but I do remember it still tasting amazingly good.

  • Made this for a salad themed tailgate party, only substitution was habanero powder for the red pepper flakes only because I thought I had pepper flakes but didn’t and thought the touch of heat was important. Regardless of this substitution it came out great! This will become my go to salad for pot-lucks and such. Got lots of compliments!

  • This salad is absolutely delicious. I loved it so much so that I literally ate this for breakfast, lunch and dinner. The peanuts add a nice crunch and flavour, but it is still delicious without it if you’re allergic. You must try this!

  • I served this for my weekly Sunday dinner with family and everyone raved about it!
    That dressing is to die for!
    One thing I will adjust next time is the amount of sweetness. I will try increasing the honey a bit and omitting the sugar.
    Can you suggest a healthier neutral flavored oil in place of the vegetable oil?
    Love your recipes!

    • Hi Teresa, So glad you enjoyed the salad! Grapeseed oil or peanut oil would both be good substitutes.

    • Stevia extract by SweetLeaf worked great for me in place of sugar

  • I enjoyed the Crunch of the salad. Very satisfying.

  • I love the fresh combination of flavors and textures. I added chicken for a heartier salad. The dressing is delicious!

  • I have made this recipe from vegetables out of my garden three times in the last month. Talk about delicious! I could eat the dressing with a spoon and my 22 month old daughter loves it too. I have served this for lunch to friends and several people have asked me for the recipe.
    A couple of years ago when we had our youngest daughter my husband and I agreed it would be best for me to stay at home and raise our daughter. So I resigned from my nurse manager position and focused on being a mother and wife. I must say that although rewarding my new job was not as easy as I expected it to be. My idea of being a good wife included making wonderful…amazing meals. I sadly admit that I have fallen short in this area until I found your site. I don’t have the pallet (yet) to be able to alter recipes based on the taste. And while I have tried many recipes for many sites I’ve never had so many recipes that were so consistently delicious. In the past two weeks I have primarily made only recipes from your site. A couple of nights ago after making your grilled flank steak recipe, my husband asked, “Where did you get this recipe”? I replied, “From my girl Jen. The same site that I’ve been getting the recipes to cook dinner for the past two weeks”. He then said, “We should send her a thank you note”!

    • This has to be one of my all time favorite recipe reviews. Thank you! I love sharing my recipes and am so happy your family is enjoying them.

  • This was delicious! I did make a couple substitutions (such as bottled minced garlic, bottled minced ginger) to save time. I think it would have been better with fresh ginger and garlic, as in the recipe. I love peanuts and I love crunch, so I also garnished with chopped peanuts and with crunchy chow mein noodles. I made it with Romaine lettuce, because my family doesn’t like cabbage, but I would have preferred the cabbage as stated in the recipe. All in all, a wonderful salad experience!

    • — Rebecca Wagner
    • Reply
  • I loved the crunch and dressing during the summer. It was so refreshing and our whole family asked for it again.

  • Very good salad, made this for lunch yesterday. The peanut sauce was right on, not too rich and the right amount of spice and sweetness. Would also enjoy it over chicken or pork. Used coleslaw instead of napa cabbage and did not have edamme beans on hand, that also worked. Very happy to finally have such a good peanut sauce recipe on hand have been looking for one for a while. I like the possibilities for using with salad or a meat, definitely one I would be making again.

  • MY FAMILY LOVES THIS SALAD! I MADE IT SEVERAL TIMES THIS SUMMER! WE ENJOYED IT WITH THE CHICKEN KABOBS ON THIS SITE AS WELL AS WITH OTHER GRILLED MEATS. THANKS, JENN! ANOTHER WINNER!!

  • I made this salad and both my husband and daughter loved it. The dressing is very flavorful.

  • Made this salad for dinner the other night. She wasn’t kidding when she said you would want to put the sauce on everything. Excellent dinner or side dish and wonderful, tasty peanut sauce.

  • We’ve enjoyed this salad so many times this summer. I love that all the ingredients are sturdy enough to stand being prepped ahead, and then combined just before serving. I’ve served it many times with Jenn’s “Tequila Lime Chicken Breasts” and the fresh flavours of both dishes are amazing!

  • Excellent taste. I used regular cucumbers and cashew butter, and the recipe was still excellent.

  • Right on the money! Tasted just like the CPK version. I added peanuts and chicken and the whole family was very satisfied. The recipe was easy to pull together too!

  • Fabulous recipe! It is indeed ‘perfected’! My family don’t like edamame beans, and it tasted fine without. Only thing I changed was the sugar amount as we’re trying to watch our intake. We found the honey enough. Just added a pinch of sugar. Very delicious salad and dressing.

  • Have made this several times. Love it! I generally triple the dressing to marinate pork tenderloins for the grill. Serve it for company and it’s always a hit.

  • When I was in college in New York City a gazillion years ago I subsisted on a steady diet of sesame noodles from a little Chinese restaurant on east 23rd St. No recipe ever came close to replicating it….until I made this dressing. Heavenly. I have a Cuisinart blender that came with a cup that is very useful for all your delicious dressings. I may try tahini next time to authenticate the sesame flavor but with peanut butter it is fabulous. Your recipes are the best!

  • Your recipes are always on point. I haven’t been disappointed yet. I am going to make this salad to accompany the honey lime srichacha chicken which is?. Keep up the good work.

  • This was delicious. My salad-hating hubby loved it. We stored the dressing separately so we could eat the rest for lunch tomorrow. I just discovered your website and everything I’ve made has been wonderful. Thank you!

  • I often order a Thai chicken salad when I go out to eat, and my husband and daughter think I’m crazy. I was craving it today and found this recipe. I roasted a couple of chicken breasts, and after they cooled, and I shredded them and added them to the salad. My daughter was not pleased when she came to the table and saw our dinner. But once she tried it, she said, “This recipe is a keeper!” Thank you for helping me to convert my family. I’m looking forward to trying some of your other recipes soon. This was my first time to your blog. Really good. Thank you.

  • I LOVE this salad! It’s become one of my go-tos. Though I generally omit the sugar and cucumber (I like it to keep, dressed, for a couple of days), and I use all kinds of cabbage (savoy, green, red). I also use a microplaner for my ginger and garlic. Having it for dinner tonight!

  • This salad was out of this world, it tastes yummy like no other salad, my hubby and I ate it all although it seemed much but the taste was incredible. I thought to add roasted almonds but thanks God I didn’t because it was perfect just as it is.

  • This dressing is so delicious. Nice and tangy, with the perfect hint of sweetness for our tastes. (Per another reviewer’s idea from below, I used Tahini instead of peanut butter as we have a nut allergy in our house.) I just prepared it and put it in the fridge for tonight’s dinner, which is also from your vault of recipes, Coconut Shrimp. Can’t wait to try that for the first time too. Thank you!

  • This seems like it would be quite similar to the Asian Kale Salad with Creamy Ginger Peanut Dressing (which we love). Is that right, or am I missing something?

    • Hi Sue, Yes, the dressing is similar, but the kale adds a very distinct flavor to the other salad.

  • I just had to come back and review this salad. It was outstanding! My husband said it was by far the best salad I’ve ever made and asked me where I found the recipe for the peanut dressing because it was perfect. He continually praised it throughout the entire dinner and wanted some for his lunch the next day. I absolutely agree of course and couldn’t have been more pleased. I will definitely be serving this often this summer! Fantastic recipe!

  • Hi Jenn,
    Since I married into a Thai family, I absolutely love all Thai food and Thai inspired recipes, so I absolutely can’t wait to make this. Two questions…can I substitute the rice vinegar for something else and would it be ok to use green onions instead of scallions? I normally have both of those ingredients but I don’t this time and really want to try this recipe soon! As always, keep up the great work! Love this blog!

    • Hi Katie, So glad you’re enjoying my site! You can sub the rice vinegar with more lime juice. And yes on the green onions — they are basically the same as scallions. Enjoy!

  • Oh, my goodness. This Thai Crunch Salad is awesome and the dressing is “to die for” good. It is filling, but so light. I made everything exactly as written, but did add another crunchy topping ( sautéed butter, slivered almonds, crushed plain ramen noodles and sesame seeds till light golden and then let cool till crispy/crunchy ). This is so pretty and colorful! The little half-moon cucumbers add visual interest. Just a fantastic recipe!

  • Hello,
    My friend made this salad and I loved it so much I decided to make it for a summer dinner party for 14. I quadrupled the recipe-but when I got to the lime juice I realized that I had only bought one lime! So I cut the lime into small pieces and put them into the blender thinking that would give me the extra lime flavor I needed. Wrong!!!! I am not a great cook and rarely stray from basics or many pre-made dressings. But I loved this and totally ruined it-the dressing was sooo bitter. One of my friends helped me by suggesting I added more honey to cut the bitterness. It helped so that I could serve it, but I was so disappointed in myself! I will try it again when I feel more confident and maybe for a smaller group. Thanks for listening.

    • Hi Susan, Oh no! I’m sure it was still good and that stuff happens to all of us! If you’re ever short on limes, you can always substitute rice vinegar. Definitely try it again 🙂

  • Another 5 Stars! I made this today and love it. I switched to almond butter years ago and I subbed a little kale (always trying to find ways to use it) for the endamame and all came together in a delicious, nutty, crunchy way. This was my first experience using fresh ginger and it has me thinking about ginger cookies? Please Chef Jenn 🙂

  • I tried the thai penut dressing.
    The best ever!

  • I’ve made quite a few peanut sauces and this is by far THE BEST! It makes me happy because it’s also super easy to make, and I have most of the ingredients on hand. The salad was NOM and my friends were impressed with how good it looked and tasted. ‘s a keeper!

  • I’m going to go ahead and give it 5 stars (something I never do, so congrats) because I juse know this is going to be delicious. It has everything I love!

    I’m planning on making this tomorrow night and will be running to the store this afternoon, but my question is: do you think I could use fresh or frozen English peas instead of the edamame?

    It is more than just a little doubtful I’ll find edamame in my area. This is cajun country and everything here is either southern or cajun food. There is no in-between.

    This just sounds so delicious! I’ll pick up some broccoli slaw to use that Publix sells. I just love that stuff and it’s got a little bit of everything in it.

    • Hi, Yes that’s fine or you can just increase one of the other ingredients — will still be delish 🙂

  • This recipe is a keeper! The sauce is soooo good. When I sat down to eat last night, it felt like being at an amazing restaurant. (Not an experience this mom of 3 young tots has very often these days!) The next time we make this, we’ll double the sauce so we can stretch the salad out for 3-4 nights. Thanks for a most yummy recipe, Jenn! You are the best!

  • The dressing for this salad is addictive. We always add chicken to salad for a hearty meal. We’ve tried many of your salads and have never been dissappoined.

  • This salad is a winner…..delicious and beautiful with all the colors…thinned dressing with a little water and it was just right, served with the Honey Lime Sricachi Chicken Skewers….yummm

  • Had my eye on this one for a while! Why did I wait so long?! It was refreshing, lite and the ginger gave it great zing. A keeper. I used Persian cuke..no big seeds! Thanks for the recipe!

  • I love this salad! It’s a favorite in my meal planning.

  • This salad was so easy to make and SO GOOD! I made it a few weeks back and even my husband, who doesn’t like even the slightest “ethnic” food, loved it! Going to make it again tomorrow for a group of friends coming over.

  • This is the first of many reviews I’m long overdue to write! This salad is just absolutely a keeper and sure to impress all! The dressing came a little thick but was quickly resolved by adding a touch more oil, but even then it thins out quickly when mixed in. Even my 3 year old who prefers only foods that resemble crackers or bread these days was quite enthused by the rainbow of beautiful colors!

  • Jenn! I am such of fan of this salad! I devoured the majority of it! You are so right, the dressing is fantastic. My husband made fun of me and said I was using the salad to garnish the dressing. I think that salad part is good too regardless of what he said. =) Thanks for posting this!

  • Wonderful! We have a peanut allergy in the family so I had to leave the peanut butter out of the sauce, but it was still delicious. My family enjoyed it, and it worked well as a side for the Thai Minced Chicken Lettuce Cups.

    • Hilary, try using tahini or almond/cashew/brazil nut butter, or a mixture. Yum!

  • We all love the Thai Crunch salad! So fresh, healthy and incredibly delicious. I always double the recipe and save the dressing on the side so we can enjoy this salad all week long. Thanks for the great recipes. They are always spot on! Sue

  • I made this salad for friends last night, it was so good 😀 At first I also thought my dressing was too thick (it looked different to your pic) but it tossed into the salad and coated everything really well. Plus you’re right about it becoming more watery when mixed through. I used chickpeas instead of edamame beans because I have no idea where to find them in Cape Town 😉

  • This dressing is delicious! I’ve been overpaying for salads out for lunch, and am thrilled to be able to recreate them myself. I left out the cilantro (because I’m one of THOSE people…) and it’s still great!

  • I just made this for tonight’s dinner with the broiled Salmon w Thai Sweet Chili..and received rave reviews. This is a keeper.. This salad was simple to make and made it as directed, except I browned using small amount of butter, slivered almonds and ramen noodles to sprinkled it on top for crunch and nutty flavor. I also served dressing on side so I can have left overs fresh and not soggy. Thank you, Susie

  • This is so yummy – made it with sriacha lime honey chicken…. I left the cilantro out of the dressing because one of my dinner guests isn’t a fan but had it on the table for individuals to add to their salad. I also added in some jicama! Thanks!

  • The dressing on this is amazing. Thank you so much! It is also a great dip for chicken and tofu nuggets! I already can’t wait to make this again!

  • Delicious combination of fresh flavors! Don’t let the long ingredient list intimidate you. I made the dressing using an immersion blender and it made for easy clean up.

  • Very good! I decreased the sugar a bit, and it was still very good. Crunchy and satisfying. Yummy peanut butter flavor. I have made other peanut dressings in the past, but this one I prefer.

  • I cannot even tell you how good this is. I added mango and used it as a base for fish tacos. I just added grilled mahi mahi and put in a crispy tortilla. It’s also great on chicken. I make a double batch of the dressing and freeze what I don’t use right away. So good!

  • This is a GREAT salad- it does have a lot of ingredients so I’m usually missing one or two (usually red cabbage, lol!) but it doesn’t matter! It is always awesome.

    I have made this salad about five times now, most recently last night for a friend’s birthday. Raves!

  • This is the most delicious recipe- I loved it! Thanks so much.
    I added some shredded chicken into it too for extra protein. Was divine.

  • Stunningly, absurdly delicious…i roasted chicken breasts, and sliced very thin…as usual, doubled the recipe for a group…a showstopper! Keep em comin,Jen!

  • Delicious! So colorful which makes you feel good eating it, and the yummy dressing goes a long way! This will be a regular in my home.

    • — Kelly Moneyhun
    • Reply
  • This salad dressing is amazing!! A little bit goes a long ways if you are trying to watch calories too. I used the napa for the salad which was good but the next time I will use cabbage. I prefer the crunch of the cabbage. I also added cooked chicken and ate the salad as my main meal. Top the salad off with chopped peanuts for some extra crunch! Delicious!

  • made this last weekend for lunches. great flavour!
    i added grilled chicken breast on top – excellent!

  • Found your site while looking for healthy dishes; so glad I did. This is absolutely one of the best salads I have ever eaten!! It is truly a marvelous blend if flavors and textures. The only change I made was to increase the amounts of ginger and lime juice a smidge. I could seriously eat this every day and can’t wait to try the dressing in other ways. Your site is fun to read and directions are easy to follow. I’m sure I’ll be making many more if your creations in the near future. Thanks for a terrific blog!!

  • I was looking for a peanut dressing at the grocery store and just couldn’t fine one that caught my eye. I found this recipe and it is the best. I had to use apple cider vinegar as I didn’t have the called for one. It is one of the best dressings I have ever tasted. This is a keeper.

    • — Heather Grossman
    • Reply
  • Hi Jen I only have seasoned rice vinegar in my pantry and your recipe for Thai Crunch salad asks for unseasoned rice vinegar. Can I use what I have?

    • Hi Joan, That’s fine, just reduce the sugar by a 1/2 teaspoon or so.

  • This salad is fantastic!

  • Dressing is amazing!!!

  • I stumbled upon this recipe about a month ago and have since made it 4 times. I absolutely love it and so has everyone I have made it for. I have followed the recipe for the dressing exact and usually double it. I have varied the veggies each time depending on what is available. I love adding chicken and wonton strips!

    Thank you!!

  • I really can’t speak highly enough about this recipe. The dressing is just fantastic! And, becuase Jenn is amazing, I didn’t adjust a single thing!!! I’ve made the salad as it, I’ve used the dressing for a cold noodle salad with chicken, scallions, carrots, snap peas and sesame seeds, i’ve used this dressing for chicken wings!! I prefer organic or some type of grass fed, the flavor and size are jsut so much better. I grill the wings until they are nice and crispy and toss the dressing and some scallions on the hot chicken, your football fans will thank you! perfect game day treat!
    Thanks, yet again Jenn!!!

  • This is THE BEST new recipe I made this year. I served it to guests three times and that sentiment was shared. Last time I made it my husband said, we should really make that more often. The combination of flavors is truly fantastic. YUM!!

  • The dressing is so amazing! Lots of good flavors. I made the salad without the cucumber and threw in some spinach. It was delish!

  • I’m a newlywed who’s never cooked so I need easy and healthy. I love this because it reminds me of the CPK Thai Salad I miss so much (no CPK near us now). My husband loves it and so do I! I’m just trying to find a way to stop all that veggie chopping!

  • This was so fabulous! I made it exactly as noted and it turned out delicious. Thanks, Jen – all of your recipes I’ve made have been superb. Keep up the good work!

  • This dressing is phenomenal!!! I used regular cabbage not nappa and couldn’t manage to get edamame where I live in India. But used most of the other ingredients… Just a little more red chilli as we Indians love that extra bite!!

    • I made this salad yesterday and WOW is the word! The dressing was amazingly so good!!!!!!! It’s definitely a must try, can’t go wrong with this one! Thank you for sharing this recipe!

  • This recipe is phenomenal -I’ve served it once for entertaining and another time to my family. All parties were very impressed and asked for your website!

  • Can I make the dressing the day before I serve the salad. I love your asian kale salad! I am looking forward to trying this recipe.

    • Actually I just saw the comment below. Thanks for all your great recipes.

  • This is definitely my new favorite. My son who doesn’t even like salad loves this one. I do add peanuts to it thought, just for a little extra crunch. Making it this weekend for a family birthday party. I’m sure everyone is going to love it.

  • mind blowing and finger-licking recipe!!
    How long can I store the dressing in the fridge?

    • Glad you enjoyed! The dressing will keep well in the fridge for about a week.

  • I made this salad throughout the summer as it is fresh tasting, filling and yet so healthy! I will continue to make this all year but have since mixed the dressing into salad from the beginning as I prefer the coleslaw to be soggy! The salad tastes its best when freshly made at room temperature!

    • — Daniela stucki
    • Reply
  • Sorry if this a duplicate message. I’m not sure if I sent the previous one correctly.

    It’s hard for me to find fresh Napa cabbage or slaw mix where I live in Mexico. Can I use green cabbage or savoy instead if I can find it? Thanks Jennifer

    • Hi Lorna, Yes, absolutely — either would be delicious.

  • 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.

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

  • 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!

  • 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

  • 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.

  • 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!)

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

  • 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!

  • 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?

    • 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).

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

    • — Frances Lesway
    • 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.

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

  • I made this dressing I love it

  • 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.

  • 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.

  • 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!

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

  • This salad is delicious. My husband just loved it.

  • 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!

  • 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!!!

    • I meant to put 5 stars on this!!

  • 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!

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

  • 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.

  • 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. 🙂

  • 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!

  • 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!

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

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

    Thanks for the great site and recipes!

    Sharon

  • 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.

  • 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!

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

  • 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!

  • 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.

  • 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

  • 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.

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

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

  • Is this salad okay if you make it a day or two in advance?

    • 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.

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

  • 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

  • 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!!

  • 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.

  • 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.

  • 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!

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

  • 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.

  • 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!

  • 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! 🙂

  • what is the nutrition facts?

  • 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 !!

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

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

  • 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.

  • 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.

  • What can you use instead of cilantro? My husband doesn’t like it and this recipe looks so good!

    • Hi Alixe, You can just leave it out; it will still be delicious.

  • 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!

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

  • Will another vinegar work?

    • Hi Sandy, Sure, you could try white wine vinegar.

  • 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!

  • 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

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

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

  • Raving compliments from all sorority girls!

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

  • 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!

  • 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.

  • 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
    • 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!

  • 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

  • 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).

  • 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?

    • 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.

  • I made the dressing without the extra sugar and vegetable oil and it tastes great.

  • 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!

  • 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!

  • Hi love thai food. Your salads look so yum. Im diabetic can i skip the honey and sugar? By adding some apples? Thanks

    • 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!

  • 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
    • 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!

  • 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.

  • 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.

  • 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

  • This was great along with the Grilled Honey, Lime & Sriracha Chicken Skewers. It is yummy! Thanks for another great recipe!

  • 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!

  • 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.

  • Made this today substituting lima beans for the edamame, delicious! Thanks for the recipe 🙂

  • I made the Thai Crunch Salad tonight & it was just delightful! It’s a keeper! Many thanks Jennifer!

  • Going to try tonight!

  • 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 🙂 ).

  • I tried this just now and it is INCREDIBLE!! I’m going to make this weekly 🙂 So delicious OMGG

  • I used to order this salad all the time at California Pizza Kitchen. Just made it and it’s fabulous!

  • 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!

    • Thank you, Allie! Very impressed with your two-year-old…my kids wouldn’t go near this 🙂

  • This is a favorite at my Husbands work and at home!!! All the different flavors combine in an amazing dish.. Thank you

    • — Kimberly Wicker
    • 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!

  • 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
    • 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!

  • This salad was crazy good. Everyone in the family loved it! Thank you! It is on my list of favorites!

  • 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!

  • Delicious! Just made this today and loved it!

  • This salad was wonderful…served it with your honey lime sriracha chicken and it was all devoured. Thanks for all the great recipes!

  • Made this and really enjoyed it. Thank you so much for sharing this.

  • I made both the salad and chicken skewers the other night for dinner. It was a really nice combination. Yummy!

  • Hello. What can I use as a substitute for rice wine vinegar? My bf is allergic.

    • Hi Sophia, You can just substitute more lime juice. Hope that helps 🙂

  • 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.

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

      • Hi there,
        I just made it. It’s delicious! Thanks for your help.

  • What can I use instead of edamame it’s not available

    • 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.

  • This needs to be tried immediately .what can I use instead of edemame

    • Hi Meera, Anything you like, or you can just substitute more of the other veggies.

  • At last I have the recipe! Loved eating this salad in CPK on visit to SFO

  • Another winner!!

  • Ohhh yes..totally pinned this one! Love the peanut-y dressing!

  • Would you recommend this dressing with out the peanut butter due to food allergies or would you suggest another dressing?

    • 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.

  • This salad is pure deliciousness!!! I love Thai flavors.

  • 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
    • Reply
  • how long will the dressing last in the frig?

    • Hi Mikki, It would probably last about a week.

  • Maybe, I’m missing it…but I didn’t see the
    quantity to be used for red cabbage.

    • 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.

  • This looks sooooo good. Can’t wait to try it. Thank you!

  • What can be substituted for peanut butter? My daughter is allergic to peanuts.

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

    • I substituted almond butter and it tastes great.

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