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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Amazing recipe. The dressing is just perfect. I added some roasted noodles and peanuts to add more crunchy effect.
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!
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
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
Hi Brenda, I’d use brown sugar. Enjoy!
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.
Hi Debra, It should be perfectly fine made several days ahead — and, yes, I’d wait to add the cilantro until before serving.
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
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!
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!
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. : )
This is my family’s favorite salad. It is so delicious!
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!
This recipe is AMAZING. Easy and delicious! Thank you!
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!
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!! 🙂
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!
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!
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!
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.
Vegetarians, add ripe avocados to the veggies for extra creaminess and content.
Another fantastic recipe! Makes lots and lots. Excellent flavour and texture, just a touch of heat. Fabulous!
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?
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.
My family absolutely loves this salad. It is perfect on a hot summer night with grilled chicken. Another great recipe!
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!
Restaurant quality dressing. I didn’t need to tweak it at all. Very flavorful and just Perfect!!
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!
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!
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!
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!
This salad is so yummy! I always double the recipe so it lasts longer.
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!
This salad is amazing! Like others have written, I could eat the dressing by the spoonful! Delicious! Thanks for another great recipe!
Amazing recipe! The Peanut Dressing is the most authentic I’ve found yet. Total hit with the family
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 😄
🙂
This was delicious! Thank you for sharing
This salad was simple to put together and tasted amazing!
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.
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
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.
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.
Yes, Kelli, the dressing will keep nicely for about a week in the fridge. Enjoy!
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!!
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.
Wanted something different to go with annual summer crab feast. Salad was wonderful and refreshing.
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.
Love Thai salad during the spring.
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.
I love everything I made from ur site. Love love love. Thank you
Thanks Siran – so glad you’re enjoying the recipes!! 🙂
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.
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.
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?”
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!
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.