Thai Salad with Peanut Dressing

5 from 1 vote

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This 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.

The peanut dressing is scrumptious! Just mixing up all these simple little ingredients make for the.best.flavors.ever.  It ranks up there with the yumminess of this Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

This recipe is a copycat of one of my favorites at California Pizza Kitchen, the Thai Crunch Salad. (that I haven’t had in years by the way. Hence the somewhat major craving).

Then just adding Napa cabbage or shredded coleslaw mix (which is what I used this time) and a few other fresh veggies for a fabulous light lunch. Or you could serve it with a grilled chicken, like these Soy Lime Chicken Tenders for a heartier meal.

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

DIRECTIONS

For the dressing, combine all of the ingredients and pulse in a food processor or in a blender until smooth.

Refrigerate until ready to use.

For the salad, combine the ingredients in a serving bowl and toss.

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.

Thai Salad with Peanut Dressing

This 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 1 vote

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Course: Salad

Cuisine: Thai

Prep Time: 15 minutes

Total Time: 15 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.
• Refrigerate until ready to use.
• For the salad, combine the ingredients in a serving bowl and toss.
• 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.

Nutrition

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

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