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–+ servings
spicy peanut thai crunch

Thai Crunch Salad

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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 vegetable peeler (optional, for carrots)
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 salad tongs or large spoon

Ingredients
  

  • 4 cup shredded green cabbage
  • 2 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup red bell pepper thinly sliced
  • 1 cup cucumber halved and thinly sliced
  • 3 stalks green onion thinly sliced
  • 1 cup edamame cooked and shelled
  • 1 cup shredded cooked chicken optional
  • 1/2 cup fresh cilantro roughly chopped
  • 1/3 cup roasted peanuts roughly chopped
  • 1/4 cup roasted sunflower seeds optional
  • 1/3 cup creamy peanut butter
  • 3 tablespoon soy sauce low sodium
  • 2 tablespoon rice vinegar
  • 1 tablespoon lime juice fresh
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil toasted
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 2–4 tablespoons water as needed to thin
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Add the shredded green cabbage, red cabbage, carrots, red bell pepper, cucumber, green onion, edamame, chicken, and cilantro to the large mixing bowl.
  • In the small mixing bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and red pepper flakes.
  • Whisk the dressing ingredients together until smooth and creamy, adding water 1 tablespoon at a time until it reaches a pourable consistency.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Toss the salad thoroughly with tongs or a large spoon until all vegetables are evenly coated with dressing.
  • Sprinkle the chopped peanuts and sunflower seeds over the top of the salad.
  • Let the salad rest for 10 minutes to allow the flavors to meld.
  • Toss once more before serving to redistribute the dressing and toppings.

Notes

For best crunch, keep the dressing separate until just before serving, especially if you plan to make the salad ahead; you can also prep the vegetables up to a day in advance and store them in an airtight container, then add herbs, nuts, and seeds at the last minute for maximum texture. Adjust sweetness, saltiness, and acidity by tweaking honey, soy sauce, and lime to your taste, and thin the dressing with extra water if using it later as leftovers since it thickens in the fridge. To make this salad vegetarian or vegan, omit the chicken and use maple syrup instead of honey; for gluten-free, swap regular soy sauce for tamari or coconut aminos.
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