This Thai Crunch Salad is loaded with flavor and texture. It’s colorful, nutritious and super easy to make! Plenty of crispy cabbage and romaine mixed with carrots, cucumber, bell pepper, green onions and cilantro, all tossed with a light and tangy peanut dressing. It’s SO good. This salad is perfect on it’s own for a light lunch or side but also pairs well with shredded chicken, shrimp, roasted salmon or thinly sliced beef for a hearty meal. The dressing is so good, you’ll be eating it by the spoonful while you make it.
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Now, this is definitely one of those recipes with a long list of ingredients but don’t get discouraged. You can shortcut it by using some prepared veggies like shredded carrots and a bag of coleslaw mix. I like to use a mix of red cabbage and thinly sliced romaine when I make this for myself but you can totally use whatever kind of crunchy base works for you. Use two different kinds of cabbage, mix in some kale or shaved brussels sprouts, broccoli slaw, follow your heart.
How to Make Thai Crunch Salad
Start with the dressing. I recommend roughly chopping your ginger and garlic so you don’t end up with any large chunks. Whir this up in your blender until smooth and then set aside while you prep your veggies. You can also make the dressing ahead of time and store it in a mason jar in the fridge.
If you’re using cucumbers, I highly recommend removing the seeds as they can make a salad watery and this recipe is all about the crunch.
Assemble all of your veggies in a large bowl and toss together then top with cilantro, scallions and peanuts. Serve with the dressing on the side and add as little or as much as you like! If you’re into mason jar salads, this one is perfect for meal prep. The salad mix will keep well in the fridge for about 2 days.Print
Thai Crunch Salad with light and tangy peanut dressing is a fresh and colorful salad packed with flavor.
For the Salad
- 3 cups shredded purple cabbage
- 1 head romaine, thinly sliced, about 2 cups
- 1 red bell pepper, thinly sliced
- 1 cup shredded or matchstick cut carrots
- ½ english cucumber, seeded and cut into strips
- ⅓ cup scallions, green parts only
- ½ cup loosely packed cilantro leaves
- ⅓ cup chopped peanuts
For the Dressing:
- 2 cloves garlic
- 2 inch chunk of fresh ginger
- 2 tbsp unseasoned rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey (to keep it vegan you can use maple syrup or sugar)
- ¼ cup creamy, natural peanut butter (no sugar added)
- zest of half of lime and juice of whole
- ¼ cup olive oil
- salt to taste
- 1 tsp chili paste or Sriracha (optional)
Roughly chop garlic and ginger and add to blender with the rest of the dressing ingredients. Blend until smooth and set aside.
Add cabbage, romaine, cucumbers, carrots and peppers to a large bowl and toss to combine. Top with cilantro, scallions and chopped peanuts.
Serve with dressing on the side.
For the base, feel free to use any kind of combination that you like. Save a step and time and grab a bag of coleslaw mix!
Keywords: Thai crunch salad, cabbage salad, peanut dressing