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.

Bowls of Thai crunch salad with peanut dressing.

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!”

Gina

What You’ll Need To Make Thai Crunch Salad With Peanut Dressing

What You’ll Need To Make The Peanut Dressing

Peanut dressing ingredients including honey, rice vinegar, and lime.
  • 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

Salad ingredients including carrots, English cucumber, and edamame.
  • 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.

Dressing ingredients in a blender.

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.)

Cilantro in a blender with dressing ingredients.

It will look like this.

Blender of peanut dressing.

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.

Chopped vegetables on a cutting board.

If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.

Spoon removing the seeds from a cucumber.

Combine all of the vegetables in a bowl along with the chopped spring onions and cilantro, and toss to combine.

Bowl of unmixed vegetables.

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

Can I make Thai peanut dressing ahead of time?

Definitely! The dressing keeps nicely refrigerated in an airtight container for up to a week.

Can I make Thai crunch salad ahead of time?

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.

Is there a substitute for the peanut butter?

Sure, you can use almond butter in place of peanut butter.

What is a good substitute for the cilantro?

You can replace the cilantro with flat-leaf parsley. The salad and dressing will still be delicious!

Bowls of Thai crunch salad with peanut dressing.

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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.

Servings: 4
Total Time: 30 Minutes

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

  1. 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.
  2. 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.
  3. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Nutrition Information

Powered by Edamam

  • 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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Comments

  • This salad is amazing. The dressing balance is perfect. I spiralized all the veggies so it was super light. Added diced chicken breast. A great and easy dinner.

  • Our family loves this recipe!! Made exactly as written. We add rotisserie chicken for a complete dinner and some fresh bread. Enjoy!!

  • What an easy way to help your children learn to love and enjoy eating veggies! I’ve made this recipe several times, just as it is written, and all five of us love it. It’s definitely a family favorite. Thank you!

  • I have made this recipe many, many times. It is a 5 star recipe every time! But when I need a little more for lunch I will add a grilled chicken breast. I marinate the breast with a little olive oil, lime, pepper and finely chopped fresh garlic for a couple of hours or over night. Grill it, shred it and add it this salad and it is delicious! I’ve taken to lunch on several occasions and had to take extra for co-workers, one who claimed to hate cabbage. She’s a convert now. Thank you for this wonderful salad!

  • Ive made this a few times for me and my husband to take to work for lunch, and it is always a hit! I never manage to get the edamame in there, but it is good even without that. I also like to make extra dressing – it is good as a dip for veggies as well!

  • We enjoyed the salad without any modifications as a warm weather entree. I had extra peanut dressing left in the refrigerator (it keeps well!), and my visiting daughters raved about it on their lunch salads while here over Thanksgiving. I have never been disappointed by a recipe on this site.

    • — Barbara Hale-Seubert
    • Reply
  • This is a great light salad for summer months, but I made it this week… making healthy choices this week after the Thanksgiving holiday. I often add a grilled chicken breast on the side. Healthy and satisfying and delicious! I followed the recipe as written

  • I did not not add the white sugar and doubled the vinegar. I like my dressing pretty tangy. All in all a delicious recipe!

  • This is a delicious meal. I added toasted peanuts and some chicken for protein, as I can’t tolerate Edamame. I also reduced the vinegar and sugar a bit. It was fantastic!

  • I brought this to a church potluck. I was looking for a recipe that would keep its crunch after being assembled. It got RAVE reviews. It is my family’s fave, too

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