Thai Crunch Salad with Peanut Dressing
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Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
This recipe was inspired by the popular Thai crunch salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables, and edamame, but it’s the creamy peanut dressing that makes it so good. I guarantee you’ll want to put it on everything! Serve this salad as a light lunch or pair it with grilled chicken or steak for a more substantial meal. It’s excellent with my honey, lime and sriracha chicken skewers. This is one of those recipes with a long list of ingredients but don’t let that deter you; you can use many of the prepared vegetables available at the supermarket, and the dressing is quickly puréed in a blender.
“This salad was such a big hit at dinner last night that my guest requested seconds. It’s so over-the-top delicious that it’s insane!”
What You’ll Need To Make Thai Crunch Salad With Peanut Dressing
What You’ll Need To Make The Peanut Dressing
- Creamy Peanut Butter: Provides the rich, nutty base essential for the dressing’s flavor and texture.
- Unseasoned Rice Vinegar: Adds tanginess and helps balance the richness of the peanut butter.
- Fresh Lime Juice: Introduces a zesty citrus note and a bit of tang, enhancing the overall freshness of the dressing.
- Vegetable Oil: Helps emulsify the ingredients and provides a smooth consistency.
- Soy Sauce: Contributes savory depth and a touch of umami flavor.
- Honey and Sugar: Sweeten the dressing, balancing out the acidity and saltiness.
- Garlic Cloves and Fresh Ginger: Infuse aromatic and pungent notes, adding complexity to the flavor profile.
- Salt: Enhances other flavors and helps balance the sweetness.
- Crushed Red Pepper Flakes: Provide a subtle heat and depth of flavor.
- Fresh Cilantro: Adds a bright, herbaceous flavor and a pop of color to the dressing.
- Jump to the printable recipe for precise measurements
What You’ll Need To Make The Salad
- Chopped Napa Cabbage or Shredded Coleslaw Mix: Forms the base of the salad, providing crunch and freshness. (I like to toss in a little shredded red cabbage for color.)
- Shredded Carrots: Add sweetness and color, enhancing the visual appeal of the salad. Buying the bagged shredded carrots at the supermarket saves time!
- Red Bell Pepper: Contributes vibrant color and a crisp texture.
- English Cucumber: Also known as hothouse cucumbers, offer a refreshing and crunchy element to the salad.
- Cooked and Shelled Edamame: Provides plant-based protein, a subtle nutty flavor, and adds substance to the salad.
- Scallions: Impart a mild onion flavor and a pop of green color, enhancing the overall freshness.
- Fresh Cilantro: Adds a fragrant and herbaceous note, elevating the flavor profile of the salad.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by making the dressing. Simply combine all of the ingredients except for the cilantro in a blender and process until completely smooth. It’s best to roughly chop the garlic and ginger beforehand, as most blenders aren’t able to process large pieces.
Add the cilantro and process for a few seconds until the cilantro is finely chopped. (If you add it in the beginning, it will completely blend into the dressing and give it a greenish hue.)
It will look like this.
Next, make the salad. I typically use a blend of Napa cabbage, cucumbers, red bell peppers, shredded carrots, shredded purple cabbage and edamame, but you can use any crunchy vegetables that you like.
If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.
Combine all of the vegetables in a bowl along with the chopped spring onions and cilantro, and toss to combine.
If you’re serving the salad right away, drizzle the peanut dressing overtop and toss; otherwise serve the dressing on the side so the salad doesn’t get soggy.
Frequently Asked Questions
Definitely! The dressing keeps nicely refrigerated in an airtight container for up to a week.
While you can make the dressing and prepare the veggies ahead (the veggies can be prepped up to 2 days in advance), wait until you’re ready to serve the salad to toss everything together.
Sure, you can use almond butter in place of peanut butter.
You can replace the cilantro with flat-leaf parsley. The salad and dressing will still be delicious!
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Thai Crunch Salad with Peanut Dressing
Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.
Ingredients
For the Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2½ tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped (see note)
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
For the Salad
- 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
- 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
- ½ cup loosely packed chopped fresh cilantro
Instructions
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- Per serving (4 servings)
- Serving size: Approximately 2 cups
- Calories: 282
- Fat: 18 g
- Saturated fat: 2 g
- Carbohydrates: 28 g
- Sugar: 17 g
- Fiber: 6 g
- Protein: 7g
- Sodium: 505 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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At last I have the recipe! Loved eating this salad in CPK on visit to SFO
Another winner!!
Ohhh yes..totally pinned this one! Love the peanut-y dressing!
Would you recommend this dressing with out the peanut butter due to food allergies or would you suggest another dressing?
Hi Simone, You could use tahini (sesame paste) or another nut butter if that works for you — other than that, there really are no other possible substitutions.
This salad is pure deliciousness!!! I love Thai flavors.
This salad looks absolutely SCRUMPTIOUS! I personally have issues with peppers (I like them but they DON’T like me) so I would substitute tomatoes (of which I LOVE!) in their place. As with the cucumbers if I seed them it should keep the salad from being too watery. Thanks for this great recipe!
how long will the dressing last in the frig?
Hi Mikki, It would probably last about a week.
Maybe, I’m missing it…but I didn’t see the
quantity to be used for red cabbage.
Hi Sharon, Good question, thank you. I replaced some of the Napa cabbage with red cabbage for color. You can use any mix of veggies you like.
This looks sooooo good. Can’t wait to try it. Thank you!
What can be substituted for peanut butter? My daughter is allergic to peanuts.
Hi Debbie, If she can have tahini (sesame paste), that would be a good substitute, or any other nut butter.
I substituted almond butter and it tastes great.