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Thai Crunch Salad

A refreshing salad with crunchy veggies, nutty peanut sauce, and fresh herbs, perfect for a light lunch or side dish.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded cabbage or coleslaw mix Use either option based on preference.
  • 1 cup red cabbage or napa cabbage, shredded
  • 1.5 cups carrots, shredded
  • 1 cup cucumbers, large diced
  • 1 cup red pepper, large dice or thinly sliced
  • 3-4 green onions, sliced
  • 1 cup edamame, steamed Follow package instructions for steaming.
  • 1.5 cups bean sprouts
  • 1 red serrano pepper, finely chopped
Peanut Ginger Sauce
  • 0.5 cup peanut butter (natural)
  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice, fresh
  • 2 tablespoons maple syrup
  • 2 teaspoons sesame oil (optional)
  • 2-3 tablespoons sriracha or sambal Adjust for heat preference.
  • 2-3 tablespoons soy sauce (tamari, if gluten-free)
  • 1 inch piece fresh ginger, grated
  • 1 clove garlic, minced
  • 2-4 tablespoons water To adjust sauce consistency.
Herbs and Toppings
  • 1 cup cilantro, Thai basil, mint, chopped Choose a mix based on preferences.
  • 0.5 cup roasted peanuts and/or sunflower seeds For topping.
  • 1 package ramen noodles, roughly broken and toasted Adds extra crunch.

Method
 

Preparation
  1. Start by washing and shredding all the vegetables. Dice the cucumbers and red peppers as well.
  2. Steam the edamame according to package instructions and allow it to cool.
  3. In a mixing bowl, whisk together the peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until the mixture is smooth.
Assembly
  1. In a large bowl, combine all the prepared vegetables and the cooled edamame. Toss in the chopped herbs.
  2. Drizzle the peanut ginger sauce over the salad and mix everything gently to coat.
  3. Finish by topping with roasted peanuts or sunflower seeds for added crunch, and serve immediately.

Notes

Thai Crunch Salad is versatile and pairs well with grilled proteins like chicken or shrimp. To maintain the crunch of the vegetables, store the dressing separately until ready to serve.