This Thai Crunch Salad is one of those dishes that just makes you feel good after eating it — crunchy, fresh, colorful, and tossed in a creamy peanut dressing that you’ll want to slather on everything. Whether I’m making a light lunch or a quick dinner on a warm day, this one never disappoints.
I first had a version of this salad years ago during a road trip stop at a California-style cafe, and it was love at first bite. Since then, I’ve been tinkering with the ingredients at home until it became something I now keep on regular rotation. It’s especially handy during hot months when the last thing I want to do is turn on the stove.
Why This Salad Works So Well
There’s something super satisfying about a salad that doesn’t feel like “just a salad.” Between the crunchy cabbage, sweet peppers, and creamy-salty peanut dressing, this one ticks all the boxes. It’s hearty but still light, packed with texture, and makes a great base if you want to throw in some grilled chicken or tofu.
And here’s a real-life perk: most of the veggies can be prepped ahead or even bought pre-chopped from the store. I’ve definitely leaned on a bag of shredded cabbage or matchstick carrots more than once when dinner needed to happen fast.
My Go-To Peanut Dressing
Let’s talk about the peanut dressing — because this is what really ties it all together. It’s creamy and a little nutty, with just the right balance of tangy lime, savory soy sauce, and a touch of sweetness. I use a blender to whip it up in under five minutes, and it keeps beautifully in the fridge for days.
Pro tip from my kitchen: if your blender isn’t super powerful, chop the garlic and ginger a bit before tossing them in. That way, you won’t end up with little chunks floating around. And I always add the cilantro last so it stays bright and fresh instead of turning the whole dressing green.
Here’s How I Make It
1. Blend the dressing
Toss all the dressing ingredients (except the cilantro) into a blender. Blend until smooth and creamy. Then throw in the cilantro and pulse just a few seconds more. The flavor is deep and rich, but the color stays pretty, not muddy.
2. Chop and mix the veggies
In a big salad bowl, I add shredded Napa cabbage, crunchy carrots, red bell peppers, sliced cucumbers (seeded to avoid wateriness), edamame, scallions, and a handful of chopped cilantro. You can easily swap in what you have on hand — purple cabbage, snap peas, even shredded lettuce works if that’s what’s in the fridge.
3. Dress it up
If I’m serving the salad right away, I pour the peanut dressing over the top and give everything a big toss. Otherwise, I store the dressing and veggies separately in the fridge. The veggies stay fresh for two days, and the dressing holds up well for nearly a week. Sometimes the dressing thickens after chilling — I just give it a good stir or add a splash of water to loosen it.
Tips From My Kitchen
- Seed your cucumbers – It makes a big difference in keeping the salad crisp and not soggy. Just use a spoon and run it down the center after halving them.
- Use a salad spinner if you’re washing your own cabbage and greens — excess water waters down the dressing.
- Double the dressing – It’s so good that I often make extra to keep in the fridge for dipping veggies or drizzling on grilled meats.
Make It a Meal
While this salad is great on its own, I often pair it with grilled chicken or shrimp when I want something a bit more filling. It’s also the kind of salad I bring to potlucks — always a hit and so pretty with all the colors. I’ve even turned it into a wrap with leftover tortilla and grilled tofu.
Storage Notes
If you’re planning ahead, store the salad components and dressing separately. The veggies stay crunchy in an airtight container for up to 2 days. The dressing will last around 5–7 days in the fridge. If it thickens up, just stir in a little warm water until it reaches the consistency you like.
Thai Crunch Salad with Peanut Dressing
This Thai-inspired crunch salad is packed with crisp veggies and tossed in the most addictive peanut dressing.
Ingredients
For the Salad:
- 1 red bell pepper, sliced into thin bite-sized pieces
- 1 cup shelled, cooked edamame
- 1 cup shredded carrots
- 4 cups chopped Napa cabbage or coleslaw mix (add a bit of red cabbage for extra color)
- 1 small English cucumber, halved lengthwise, seeded, and sliced thin
- ½ cup fresh cilantro, roughly chopped
- 2 scallions, finely sliced
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons fresh lime juice (from about 1 lime)
- 3 tablespoons vegetable oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2½ tablespoons granulated sugar
- 2 garlic cloves, chopped
- 1-inch piece of fresh ginger, peeled and chopped
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons cilantro leaves
Instructions
- Start with the dressing: In a blender, add the peanut butter, lime juice, oil, vinegar, soy sauce, honey, sugar, garlic, ginger, salt, and red pepper flakes. Blend until completely smooth. Toss in the cilantro and blend just until it’s finely chopped into the mix. Pop the dressing in the fridge while you prep the salad.
- Now, assemble the salad: In a big bowl, layer in the cabbage, carrots, cucumber, red pepper, edamame, scallions, and cilantro. Give everything a good toss so it’s nicely mixed.
- If you're serving right away, drizzle that creamy peanut dressing over the top and toss again to coat every bite. If you’re making it ahead of time or saving leftovers, keep the dressing on the side to keep things crisp.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 359Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 2mgSodium: 922mgCarbohydrates: 35gFiber: 4gSugar: 23gProtein: 9g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQ
Can I make this ahead for meal prep?
Yes, just keep the dressing separate and add it right before serving. It makes for a great lunchbox meal.
Is there a substitute for peanut butter?
If you’ve got allergies or just don’t love peanut butter, almond butter or sunflower seed butter work well here too.
Can I skip the cilantro?
Definitely. It adds a nice freshness, but the salad still works without it.
Let me know how you make this salad your own — it’s one of those flexible recipes that really invites some creativity. Sometimes I add chopped mango or crushed peanuts on top. It’s colorful, crunchy, and makes eating veggies actually exciting.
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