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    Home » Recipes » Salads

    Thai Salad with Peanut Dressing

    Published: Mar 7, 2024 · Modified: Apr 27, 2025 by Sherri · This post may contain affiliate links · 5 Comments

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    This crunchy Thai Salad with Peanut Dressing, inspired by a California Pizza Kitchen favorite, is loaded with freshness. The mouthwatering, creamy dressing is what puts it over the top delicious.

    A close up of a bowl of salad with red peppers and topped with Thai dressing

    Easy Thai Crunch Salad

    This delicious salad is a wonderfully crunchy chopped salad made with simple vegetables and a burst of flavors from cilantro, lime, and ginger.

    One reason everyone adores this great recipe is its perfect blend of textures and a savory, slightly sweet dressing that is packed with favorite Asian flavors. It’s fresh, wholesome ingredients make it a guilt-free, healthy recipe to serve alongside Asian dinners or if you enjoy salads for lunch. This is so perfect for meal prep as well.

    The homemade dressing is scrumptious! Just mixing up all these simple little ingredients make for the.best.flavors.ever.  If you love Thai food, this ranks up there with the yumminess of this Thai Chicken Zucchini Noodles with Spicy Peanut Sauce and this Spicy Shrimp Salad.

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    A close up of a bowl of lettuce with diced red peppers and a Thai peanut butter dressing drizzled on top

    Ingredients You’ll Need

    The complete list of ingredients with amounts are listed in the full recipe card below.

    Ingredients to make thai peanut butter salad dressing

    For the creamy Peanut Dressing

    • Creamy peanut butter – Use a good peanut butter for best flavor.
    • Sesame or olive oil – Gives a smooth, velvety texture to the dressing.
    • Unseasoned rice vinegar – Balancing the dressing’s sweetness.
    • Honey – Brings a natural sweetness that complements the tangy lime and soy sauce.
    • Lime juice – Adds a refreshing citrus note.
    • Soy sauce – a savory umami flavor.
    • Garlic and ginger – a perfect aromatic kick.
    • Crushed red pepper flakes – for a hint of heat. Use sriracha if you’d like

    For the Salad:

    • Napa cabbage or coleslaw mix – The crunchy base of the salad.
    • Red bell pepper, English cucumber, scallions – Use any bell peppers you’d like. Green, orange or yellow bell peppers are all wonderful.
    • Fresh cilantro – adds extra flavor but optional if you aren’t a fan.
    A close up of a bowl of lettuce with diced red peppers on top

    Variations

    1. Add a few chopped peanuts.

    2. Add mango or avocado if desired.

    3. Add a dash of fish sauce to the dressing.

    4. Use maple syrup instead of honey for a vegan option.

    5. Add cooked, diced chicken breasts (or a shredded rotisserie chicken is wonderful), beef strips, cooked shrimp or tofu for extra protein.

    6. Mix in chopped kale or spinach for extra greens or shredded carrots and edamame.

    How to Make this Thai Salad

    Make the Peanut Dressing

    Step 1 – Combine all of the dressing ingredients to a food processor or blender and pulse until smooth.

    Refrigerate until ready to use.

    a spoon drizzling dressing over a salad

    Assemble the Salad

    Combine the salad ingredients in a large bowl and toss.

    If serving the salad right away, drizzle the peanut dressing over the top and toss the salad.

    Otherwise, serve the salad dressing on the side if you aren’t ready to eat it immediately.

    Tips

    Thin the dressing with a tablespoon of water.

    To keep the salad fresh, add the dressing just before serving.

    How to store?

    Store the dressing and salad separately in airtight containers in the refrigerator. The salad stays fresh for up to 2 days, while the dressing can last up to a week.

    If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 350,000 followers on Facebook and Pinterest. For more behind the scenes and everyday life, follow me on Instagram and TikTok too!

    A bowl of Thai crunch salad with a peanut dressing on top.

    Thai Salad with Peanut Dressing

    This crunchy Thai Salad with Peanut Dressing, inspired by a California Pizza Kitchen favorite, is loaded with freshness. The mouthwatering, creamy dressing is what puts it over the top delicious.
    5 from 2 votes
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    Print Pin Share Rate
    Course: Salad
    Cuisine: Thai
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 261kcal
    Author: Sherri Hagymas

    Ingredients

    For the Peanut Dressing

    • ¼ cup creamy peanut butter
    • 3 tablespoons sesame oil or olive oil
    • 2 tablespoons unseasoned rice vinegar
    • 2 tablespoons honey
    • 1 tablespoon lime juice
    • 1 tablespoon soy sauce
    • 2 garlic cloves minced
    • 1 teaspoon of ginger paste or a 1-inch square piece fresh ginger peeled and chopped
    • ¼ teaspoon crushed red pepper flakes
    • 2 tablespoons fresh cilantro leaves

    For the Salad:

    • 4 cups chopped Napa cabbage or a 14 oz bag of shredded coleslaw mix
    • 1 red bell pepper thinly sliced into bite-sized pieces
    • 1 small English cucumber halved lengthwise, seeded and thinly sliced
    • 2 medium scallions thinly sliced
    • ½ cup chopped fresh cilantro
    • Optional veggies
    • Shredded carrots
    • Edemame

    Instructions

    • For the dressing, combine all of the ingredients and pulse in a food processor or in a blender until smooth.
      ¼ cup creamy peanut butter, 3 tablespoons sesame oil or olive oil, 2 tablespoons unseasoned rice vinegar, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon soy sauce, 2 garlic cloves, 1 teaspoon of ginger paste or a 1-inch square piece fresh ginger, ¼ teaspoon crushed red pepper flakes, 2 tablespoons fresh cilantro leaves
    • Refrigerate until ready to use.
    • For the salad, combine the ingredients in a serving bowl and toss.
      4 cups chopped Napa cabbage or a 14 oz bag of shredded coleslaw mix, 1 red bell pepper, 1 small English cucumber, 2 medium scallions, ½ cup chopped fresh cilantro
    • If serving the salad immediately, drizzle the peanut dressing over the top and toss. Otherwise, serve the dressing on the side so the salad to avoid sogginess.

    Notes

    1. Add a few chopped peanuts.
    2. Use any bell peppers you’d like. Green, orange or yellow bell peppers are all wonderful.
    3. Add a dash of fish sauce to the dressing.
    4. Use maple syrup instead of honey for a vegan option.
    5. Add cooked, diced chicken breasts (or a shredded rotisserie chicken is wonderful), beef strips, cooked shrimp or tofu for extra protein.
    6. Mix in chopped kale or spinach for extra greens or shredded carrots and edamame.
    7. Add mango or avocado.

    Nutrition

    Serving: 1serving | Calories: 261kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 338mg | Potassium: 484mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1360IU | Vitamin C: 63.4mg | Calcium: 84mg | Iron: 1.1mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

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    Reader Interactions

    Comments

    1. Jann Olson

      May 19, 2016 at 10:47 pm

      Oh I have got to try this! YUM!! Thanks for sharing the recipe with SYC.
      hugs,
      Jann

      Reply
    2. Emily

      May 19, 2016 at 8:20 am

      I love peanut sauces and this one looks tasty. Pinning!

      Reply
    3. Ashleigh

      May 16, 2016 at 11:56 am

      5 stars
      This looks incredible.. I am in love with cabbage. Everything looks so fresh and delicious. I’m ready to branch out and try something new, thanks!!

      Ashleigh @ teamnevergoingback.com

      Reply
    4. Liz

      May 09, 2016 at 6:22 pm

      Thank you for the nice recipes.

      Reply
      • Sherri

        May 09, 2016 at 8:30 pm

        You are so welcome Liz! 🙂

        Reply
    5 from 2 votes (1 rating without comment)

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