Thai Crunch Salad with Peanut Dressing
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Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.
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 or steak for a more substantial meal. It’s excellent with my honey, lime and sriracha chicken skewers. If you have a hankering for an Asian-inspired salad that is a meal in itself, this soba chicken noodle salad is totally satisfying and this Vietnamese shredded chicken salad uses rotisserie chicken so it’s a cinch to prepare).
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.
“This salad was such a big hit at dinner last night that my guest requested seconds. It’s so over-the-top delicious that it’s insane!”
What You’ll Need To Make Thai Crunch Salad With Peanut Dressing
What you’ll need to make the peanut dressing
- Creamy Peanut Butter: Provides the rich, nutty base essential for the dressing’s flavor and texture.
- Unseasoned Rice Vinegar: Adds tanginess and helps balance the richness of the peanut butter.
- Fresh Lime Juice: Introduces a zesty citrus note and a bit of tang, enhancing the overall freshness of the dressing.
- Vegetable Oil: Helps emulsify the ingredients and provides a smooth consistency.
- Soy Sauce: Contributes savory depth and a touch of umami flavor.
- Honey and Sugar: Sweeten the dressing, balancing out the acidity and saltiness.
- Garlic Cloves and Fresh Ginger: Infuse aromatic and pungent notes, adding complexity to the flavor profile.
- Salt: Enhances other flavors and helps balance the sweetness.
- Crushed Red Pepper Flakes: Provide a subtle heat and depth of flavor.
- Fresh Cilantro: Adds a bright, herbaceous flavor and a pop of color to the dressing.
- Jump to the printable recipe for precise measurements
What you’ll need to make Thai crunch salad
- Chopped Napa Cabbage or Shredded Coleslaw Mix: Forms the base of the salad, providing crunch and freshness. (I like to toss in a little shredded red cabbage for color.)
- Shredded Carrots: Add sweetness and color, enhancing the visual appeal of the salad. Buying the bagged shredded carrots at the supermarket saves time!
- Red Bell Pepper: Contributes vibrant color and a crisp texture.
- English Cucumber: Also known as hothouse cucumbers, offer a refreshing and crunchy element to the salad.
- Cooked and Shelled Edamame: Provides plant-based protein, a subtle nutty flavor, and adds substance to the salad.
- Scallions: Impart a mild onion flavor and a pop of green color, enhancing the overall freshness.
- Fresh Cilantro: Adds a fragrant and herbaceous note, elevating the flavor profile of the salad.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
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.
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.)
It will look like this.
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.
If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.
Combine all of the vegetables in a bowl along with the chopped spring onions and cilantro, and toss to combine.
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.
Frequently Asked Questions
Definitely! The dressing keeps nicely refrigerated in an airtight container for up to a week.
While you can make the dressing and prepare the veggies ahead (the veggies can be prepped up to 2 days in advance), wait until you’re ready to serve the salad to toss everything together.
Sure, you can use almond butter in place of peanut butter.
You can replace the cilantro with flat-leaf parsley. The salad and dressing will still be delicious!
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Thai Crunch Salad with Peanut Dressing
Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.
Ingredients
For the Thai Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2½ tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped (see note)
- 1 teaspoon salt
- ¼ 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
- ½ cup loosely packed chopped fresh cilantro
Instructions
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- Per serving (4 servings)
- Serving size: Approximately 2 cups
- Calories: 282
- Fat: 18 g
- Saturated fat: 2 g
- Carbohydrates: 28 g
- Sugar: 17 g
- Fiber: 6 g
- Protein: 7g
- Sodium: 505 mg
- Cholesterol: 0 mg
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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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!
This is a go to salad for my family. Delicious and fresh every time. A solid recipe.
This salad is delicious. We’ve made it a couple of times and didn’t think we needed to change anything recipe wise.
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.
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.
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!
Amazing! I left out the sugar and it was still delicious.
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.
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!
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!
This is a winner! I didn’t have unseasoned rice vinegar, so I cut the sugar amount in half and it was perfect.
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!
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!!
Excellent and easy.
So good even my young grandchildren enjoyed it
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😋
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!
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.
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!
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.
Our family loves this recipe!! Made exactly as written. We add rotisserie chicken for a complete dinner and some fresh bread. Enjoy!!
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!
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!
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!
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.
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
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!
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?
Hi Daya, you could try this Thai Cucumber Salad or this Thai Quinoa Salad. Hope you find something you enjoy!
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!
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!
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.