This Thai Crunch Salad is full of color and bold fresh flavors. Fresh herbs, shredded cabbage, and crunchy bell peppers all come together with a creamy peanut dressing. This easy recipe is the perfect summer salad and goes great with your favorite protein, like chicken, fish or even tofu for a meat-free option! Delicious Thai Crunch Salad with Creamy Peanut Dressing Umm, let’s talk about this salad, ok? It’s delicious, and perfect, and crunch, and creamy, and just everything that salads should be from here on out.
I love a big salad with fresh greens and all the toppings, but sometimes you just need to take a different spin on the traditional salad situation. This Thai Crunch Salad with Creamy Peanut Dressing is the spin you need.
This salad is more similar to a slaw than a traditional salad with mixed greens or lettuce. It’s packed with crunchy fresh veggies, lots of fresh herbs, and toasted almonds for even more flavor.
That combo would be good on it’s own, but the creamy peanut dressing takes things to a whole different level. It’s creamy, delicious, just a little sweet, full of flavor and I promise you’ll want to eat it by the spoonful.
One of my favorite ways to serve this salad is on the side of a piece of crispy roasted salmon with white or cauliflower rice. This salad recipe goes really well with seafood, chicken, pork, or even beef.
The creamy peanut dressing has just the right combo of sweetness and acidity which I think works really well with grilled or smoked meats. It would be a great side dish to bring to a cookout or potluck this summer!
Thai crunch salad ingredients
Once you have all of the salad ingredients prepped it’s time to make the star of the show – creamy peanut dressing. Thankfully, it’s so easy to make.
Just add all of the dressing ingredients to a high-powered blender and blend until smooth. If your dressing is a little thick, you can add a little water or lime juice to thin it out a bit.
Once you’ve got that smooth and creamy goodness, just drizzle the dressing over the veggies and toss until everything is well coated.
If you want even more flavor, I highly recommend sprinkling the salad with a little more chopped cilantro, fresh basil, and sesame seeds.
If you’re not serving the salad immediately, I would recommend waiting to dress the salad until around 10-15 minutes before it’s time to serve.
When you make this, you’ll probably have some leftover dressing. Use it as a dip for fresh veggies or drizzle it over mixed greens to make another flavorful salad!
if you love this Thai Crunch Salad recipe, here are few other delicious salad recipes you have to try! Chili Lime Shrimp Salad with Sweet & Spicy Guacamole [gluten-free, dairy-free, whole30] Berry Chicken Salad with Honey Lime Vinaigrette [gluten-free]
Basil Pesto Chicken Salad [gluten-free, paleo, whole30] Print Ingredients For the Salad 2 cups shredded red cabbage 2 cups shredded green cabbage 1 cup sliced red bell pepper 1 cup sliced yellow bell pepper 1 cup shredded carrots 1/3 cup sliced green onions 1/3 cup chopped cilantro 1/3 cup sliced toasted almonds For the Dressing Method
Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
Add all of the salad ingredients to a large bowl. Drizzle your desired amount of the peanut dressing over the salad. You’ll probably have a bit leftover and that’s ok. Toss the salad until well combined and coated in the dressing. Enjoy!