Bowls of Thai crunch salad with peanut dressing.

Thai Crunch Salad with Peanut Dressing

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.

Servings: 4
Total Time: 30 Minutes

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

  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.
  3. 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