Thai Crunch Salad

5 from 9 votes

This Thai-inspired crunch salad is loaded with fresh flavors and textures and similar to the California Pizza Kitchen Thai Crunch Salad. Shredded cabbage, crunchy vegetables and fresh herbs are tossed with a delicious, creamy peanut dressing.

Prep Time20

Cook Time0

Total Time20

Course: Mains, Salad

Cuisine: Thai

Servings:

Calories: 376kcal

Author: Jessica

Ingredients

For the salad

3 cups red cabbage about half small head, shredded
3 cups Napa cabbage about half head Napa cabbage, shredded
1 red bell pepper thinly sliced
1 cup carrots shredded or matchstick cut
½ english cucumber seeded and cut into strips
⅓ cup scallions green parts only
½ cup cilantro leaves whole, loosely packed
⅓ cup peanuts chopped

For the Dressing:

2 cloves garlic
1 tablespoon fresh ginger
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon honey to keep it vegan you can use maple syrup or sugar
¼ cup creamy natural peanut butter (no sugar added)
1 lime juice and zest
¼ cup olive oil
salt to taste
1 teaspoon chili paste or Sriracha optional

Instructions

Roughly chop garlic and ginger and add to food processor or blender with the rest of the dressing ingredients. Blend until smooth and set aside.
Shred cabbage and thinly slice bell peppers and scallions. Julienne cucumbers and carrots. Remove cilantro leaves from stems and keep whole.
Add veggies to a large mixing bowl and toss with a few spoonfuls of dressing. Top with chopped peanuts, scallions and cilantro leaves.
Serve with more dressing on the side.

Notes

For the base, feel free to use any kind of combination that you like. Use shortcuts and save time by grabbing pre-shredded carrots and a bag of coleslaw mix, broccoli slaw or even Trader Joe's cruciferous crunch!

Nutrition