If you love a meal that’s as vibrant as it is satisfying, you’ll want to get this Thai Crunch Salad with Peanut Dressing into your rotation! It’s bursting with colorful veggies, irresistible crunch, and an unbelievably creamy, tangy peanut dressing you’ll want to drizzle on just about everything. It’s a dish that manages to feel light but is secretly packed with filling protein and fiber, making it as practical for lunch as it is spectacular for sharing at a potluck. After one bite, you’ll understand why Thai Crunch Salad with Peanut Dressing is a staple in my kitchen.

Thai Crunch Salad with Peanut Dressing Recipe - Recipe Image

Ingredients You’ll Need

This salad keeps things refreshingly straightforward; every ingredient has a delicious purpose, from crunchy veggies to the smooth, flavor-loaded peanut dressing. With a few pantry staples and some fresh produce, you’ll have everything you need to capture the spirit of Thai Crunch Salad with Peanut Dressing right at home.

Napa cabbage: This mild, crisp green brings incredible crunch and makes the perfect base for the salad.
Red cabbage: Adds gorgeous color and a bit of extra crispness to every forkful.
Shredded carrots: For natural sweetness and a fun pop of orange.
Red bell pepper: Sliced thinly, it’s sweet, juicy, and adds another layer of vibrant color.
Diced cucumber: Brings refreshing coolness and juiciness—don’t skip it!
Chopped green onions: Offers a gentle bite that lifts all the flavors without overpowering the dish.
Fresh cilantro: Infuses a fresh, herbal note that brightens the whole salad.
Shelled edamame: For a subtle nutty flavor and a nice protein boost—simply thaw before tossing in.
Chopped roasted peanuts: Toasty, salty, and utterly crunchy—the ultimate finishing touch.
Sesame seeds (optional): Sprinkle these in for a subtle toastiness and lovely garnish.
Creamy peanut butter: The star of your dressing—creates that signature velvety texture.
Soy sauce: Delivers irresistible umami and depth to your peanut dressing.
Rice vinegar: Adds tanginess that balances out the richness of the peanut butter.
Honey: Just a hint to round out and sweeten the dressing in the best possible way.
Lime juice: Fresh and zippy, this brightens up every spoonful.
Grated fresh ginger: Provides an unmistakable zing and warmth to the dressing.
Minced garlic: Lends a savory edge that ties all the flavors together.
Warm water (2–4 tablespoons): Use as needed to get your peanut dressing creamy and pourable.
Salt and pepper: Essential for bringing everything into flavorful harmony—taste and adjust as needed.

How to Make Thai Crunch Salad with Peanut Dressing

Step 1: Whisk the Peanut Dressing

In a small mixing bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and two tablespoons of warm water. Keep whisking until smooth and luscious, and add more water a tablespoon at a time until the dressing is just pourable. Taste and add a little salt and pepper—then marvel at this game-changing peanut dressing you’ve just made from scratch!

Step 2: Combine the Veggies

Grab your largest bowl and pile in the shredded napa and red cabbage, carrots, bell pepper, diced cucumber, green onions, cilantro, and edamame. This is where your Thai Crunch Salad with Peanut Dressing gets all its color and wide-ranging crunch, so don’t be afraid to really toss everything together.

Step 3: Dress & Toss

Pour the peanut dressing over your glorious mountain of veggies. Gently toss until every strand of cabbage and every bite of edamame is generously coated. You want all that creamy, tangy, sweet-savory goodness clinging to every single bite!

Step 4: Finish with Crunchy Toppings

Now for the final touch—sprinkle the chopped roasted peanuts and sesame seeds (if using) over the top. Not only does it look incredibly appetizing, but it also doubles down on that signature crunch we all crave in this Thai Crunch Salad with Peanut Dressing.

Step 5: Serve and Enjoy

Dish it up immediately for the freshest crunch, or refrigerate until you’re ready. Don’t be surprised if you find yourself sneaking forkfuls before dinner—this salad is just that tantalizing.

How to Serve Thai Crunch Salad with Peanut Dressing

Garnishes

You can never go wrong with a few extra chopped peanuts, more cilantro, or an extra squeeze of lime. For those who love a little heat, a sprinkle of finely sliced fresh chili or a dash of sriracha turns the Thai Crunch Salad with Peanut Dressing into a flavor powerhouse.

Side Dishes

This salad is hearty on its own, but it plays well with others! Grilled chicken skewers, sticky rice, or even a side of vegetable spring rolls are all fabulous partners. If you want to make your Thai Crunch Salad with Peanut Dressing into a light meal, add tofu, shrimp, or any protein you love to bulk it up.

Creative Ways to Present

Try layering the salad in a wide, shallow platter for buffet-style gatherings, or serve in glass jars for a fun, portable lunch. For a party, make mini lettuce cups using the salad as a filling, and watch them disappear from the appetizer table in record time!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the Thai Crunch Salad with Peanut Dressing in an airtight container in your fridge. It will keep well for up to 2 days. For maximum crunch, consider storing the dressing separately and tossing it with the vegetables just before serving.

Freezing

While the peanut dressing can be made ahead and frozen in a small container, the vegetables in the salad are best enjoyed fresh—freezing will change the texture and cause everything to wilt. If you want to prep ahead, freeze only the dressing and assemble fresh when ready.

Reheating

This salad is meant to be enjoyed cold or at room temperature. There’s no need to reheat it! If you’ve stored the dressing in the fridge or freezer, just bring it to room temperature and whisk to reincorporate any separated ingredients before tossing with your crisp veggies.

FAQs

Can I make the Thai Crunch Salad with Peanut Dressing vegan?

Absolutely! Just swap the honey for maple syrup or agave nectar and make sure all your other ingredients are plant-based. The salad is naturally vegetarian and easy to adapt for a vegan diet.

What protein can I add to make this a complete meal?

To turn Thai Crunch Salad with Peanut Dressing into a full meal, try adding grilled chicken, shrimp, tofu, or even leftover steak. The flavors are super flexible and go well with nearly any protein!

How do I keep the veggies extra crunchy?

Chop and prep your veggies just before assembling. If you’re making this salad ahead, keep the dressing separate until right before serving for the ultimate crunch factor.

Is there a way to make the peanut dressing spicy?

Definitely—just add a pinch of red pepper flakes, a dash of sriracha, or even some finely diced fresh chili to the dressing to dial up the heat. It’s incredibly easy to adjust the spice level to your preferences!

Can I use a different nut butter in the dressing?

Yes! While peanut butter is traditional for Thai Crunch Salad with Peanut Dressing, almond butter or cashew butter make tasty alternatives for anyone with peanut allergies or just looking to switch it up.

Final Thoughts

There’s just something magical about the bold flavors and lively crunch in a Thai Crunch Salad with Peanut Dressing. If you’re craving something fresh, fast, and downright fun to make, I can’t recommend it enough—gather your veggies and dig in!

Thai Crunch Salad with Peanut Dressing Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Thai Crunch Salad with Peanut Dressing is a vibrant and flavorful dish that combines crunchy vegetables with a creamy, nutty dressing. It’s a perfect balance of textures and flavors, making it a refreshing and satisfying meal.

Ingredients

Scale

For the Salad:

4 cups shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper thinly sliced
1 cup diced cucumber
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 cup shelled edamame
1/3 cup chopped roasted peanuts
2 tablespoons sesame seeds (optional)

For the Peanut Dressing:

1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 garlic clove minced
2–4 tablespoons warm water to thin dressing
Salt and pepper to taste

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Instructions

Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and warm water until smooth and pourable.
Prepare the Salad: In a large bowl, combine the napa cabbage, red cabbage, carrots, red bell pepper, cucumber, green onions, cilantro, and edamame.
Toss with Dressing: Drizzle the peanut dressing over the salad and toss well to coat all the vegetables evenly.
Finish and Serve: Sprinkle with chopped roasted peanuts and sesame seeds if using. Serve immediately or refrigerate until ready to serve.

Notes

Add grilled chicken or shrimp for extra protein.
Adjust the consistency of the dressing with more water if needed.
For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the dressing.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Thai-Inspired