Thai Crunch Salad with Peanut Dressing
I saw this recipe on Once Upon a Chef and thought it would pair nicely with the Honey, Lime, and Sriracha Chicken Skewers and the Sesame Garlic Wilted Spinach I was making for dinner. I adapted it a bit by using what I had on hand and we all loved it. It was simple to prepare and it tasted fantastic. We all, especially my kids, loved the peanut dressing – it was so delicious! I will be making this salad again and again.
How to Make a Thai Crunch Salad with Peanut Dressing
Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it’s creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.
Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton strips, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.
Ingredients
Thai Peanut Dressing:
- 2 tbsp creamy peanut butter
- 1 tbsp unseasoned rice vinegar
- 1 tbsp fresh lime juice
- 1 ½ tbsp vegetable oil
- ½ tbsp soy sauce
- 1 tbsp honey
- 1 garlic clove chopped
- 1 tsp fresh ginger peeled grated
- Pinch of crushed red pepper flakes
Salad:
- 4 cups chopped cabbage
- 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
- 2 green onions thinly sliced
- ½ cup loosely packed chopped fresh cilantro
- Wonton strips if desired
Instructions
- Make the dressing by combining the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it's creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.
- Make the salad by combining the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton strips, to taste, together in a large bowl.
- Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.
Wonderful salad!I make a similar dressin and it is fantastic!Pb rocks!
Kisses!
Can’t wait to try this salad. Love the dressing I’m sure it’ll taste amazing.
Yum! I am so happy you loved this salad, because I visited the Once Upon A Chef blog yesterday and bookmarked this recipe. If you loved it I know it’s going to be delicious! I love CPK’s version of this salad, so I am anxious to make this at home!
This sounds very yummy.
I made the recipe from Once Upon a Chef. I loved the edamame beans in it. Some kids don’t like edamame beans. My kids love them.
So delicious and full of vibrant colours and textures pam!
Cheers and hope you have a fantastic weekend,
Lia.
Love the idea to add peanut-butter to this crunchy salad, it gives a delicious twist.
I love salads like this. I could eat them every day. So much good stuff in here!
I’m normally super not into slaw…but with peanut dressing, I will get into it!
this salad looks super healthy!
So crunchy and appetizing!
Dear Pam, This is a beautiful healthy salad. It would go nice with any meal. I love the dressing too.
Blessings dear. Catherine xo
this has so many awesome things going for it! i don’t eat a lot of asian foods, but this is something i really like.
This sounds wonderful and so different, too. I agree that this would be perfect with some grilled chicken – nice and healthy, too!
This is such a colorful salad and so tasty. I added some shrimp. It reminds me of the ingredients in a fresh spring roll. Definitely a keeper.
I love Thai food! Thanks for the recipe!