Thai Crunch Salad with Peanut Dressing

Thai Crunch Salad

  • 1/4             cup creamy peanut butter
  • 2                 tbsp unseasoned rice vinegar
  • 2                 tbsp fresh lime juice, from one lime
  • 3                 tbsp vegetable oil
  • 1                 tbsp soy sauce
  • 2                 tbsp honey
  • 2-1/2         tbsp sugar
  • 2                 garlic cloves, roughly chopped
  • 1                 1″ square piece fresh ginger, peeled and roughly chopped
  • 1                 tsp salt
  • 1/4             tsp crushed red pepper flakes
  • 2                  tbsp fresh cilantro leaves

For the Salad

  • 4                  cups chopped Napa cabbage or shredded coleslaw mix
  • 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
  • 1                  cup cooked and shelled edamame
  • 2                  medium scallions, thinly sliced
  • 1/2              cup loosely packed chopped fresh cilantro


  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
  2. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
  3. Refrigerate until ready to serve.

For the salad,

  1. Combine all of the ingredients in a large bowl and toss to combine.
  2. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.