Thai Crunch Salad with Peanut Dressing Recipe – Thai Special
Thai Crunch Salad with Peanut Dressing is a vibrant, colorful, and crunchy salad loaded with fresh vegetables and topped with a rich, creamy, and slightly spicy peanut dressing. Inspired by Thai flavors, this salad is both nutritious and satisfying, offering a perfect balance of sweet, salty, sour, and spicy. It’s great as a main dish or a side, especially on warm days or when you crave something fresh yet hearty.
- Prep Time20 min
- Total Time20 min
For the Salad:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1 cup edamame, cooked and shelled
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ½ cup crushed peanuts (for garnish)
- 1 cup crispy wonton strips or crushed ramen (optional for extra crunch)
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha or chili sauce (optional, to taste)
- 2–3 tablespoons warm water (to thin the dressing as needed)
Make the Dressing:
In a bowl or blender, combine peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and sriracha.
Blend or whisk until smooth.
Add warm water gradually until desired consistency is reached.
Prepare the Salad:
In a large bowl, combine green and red cabbage, carrots, bell pepper, edamame, cilantro, and green onions.
Toss and Garnish:
Pour the peanut dressing over the salad and toss to coat evenly.
Garnish with crushed peanuts and wonton strips.
Serve:
Serve immediately for maximum crunch, or chill for 10–15 minutes before serving.
Recipe Notes :
Add grilled chicken, tofu, or shrimp to make it a complete meal.
Dressing can be made ahead and stored in the fridge for up to 5 days.
For a gluten-free version, use tamari instead of soy sauce.
Customize with vegetables like cucumber, radish, or snap peas.
