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.
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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Ingredients You’ll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
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.
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.
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.
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Thai Salad with Peanut Dressing
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
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Jann Olson
Oh I have got to try this! YUM!! Thanks for sharing the recipe with SYC.
hugs,
Jann
Emily
I love peanut sauces and this one looks tasty. Pinning!
Ashleigh
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
Liz
Thank you for the nice recipes.
Sherri
You are so welcome Liz! 🙂