Thai Crunch Salad Recipe

Here’s a delicious and fresh recipe for a Thai Crunch Salad that’s packed with vibrant flavors, crunchy veggies, and a tangy dressing!

Yield: 3 Servings

Ingredients:

For the Salad:

  • 3 cups shredded cabbage (green and/or purple)
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, thinly sliced
  • ½ cup fresh cilantro, chopped
  • ¼ cup green onions, chopped
  • 1/3 cup roasted peanuts or cashews, chopped (optional, for crunch)
  • ½ cup edamame (optional, for added protein)

For the Dressing:

  • 1/4 cup peanut butter or almond butter
  • 2 tbsp lime juice (about 1 lime)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup (or sweetener of choice)
  • 1 tsp sesame oil
  • 1 tbs soy sauce or tamari (for gluten-free option)
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, minced
  • ½ tsp chili paste or sriracha (optional, for spice)
  • 2-3 tbsp warm water (to thin the dressing, if needed)

Instructions:

  1. Prepare the Salad:
    • In a large mixing bowl, combine the shredded cabbage, julienned carrot, sliced red bell pepper, sliced cucumber, cilantro, green onions, and edamame (if using). Toss to combine.
  2. Make the Dressing:
    • In a small bowl, whisk together the peanut butter (or almond butter), lime juice, rice vinegar, maple syrup, sesame oil, soy sauce, grated ginger, minced garlic, and chili paste (if using).
    • Gradually add warm water, one tablespoon at a time, to achieve your desired dressing consistency. Continue to whisk until smooth and creamy.
  3. Toss the Salad:
    • Pour the dressing over the salad and toss well to coat the vegetables evenly with the dressing.
  4. Garnish and Serve:
    • Top the salad with chopped peanuts or cashews for added crunch. You can also sprinkle more cilantro or green onions on top for extra flavor.

Serve:

  • Serve the Thai crunch salad as a side dish or add some grilled tofu or tempeh for a complete meal!

Tips:

  • For extra protein: Add chickpeas or tofu to the salad.
  • Adjust sweetness or tanginess: Feel free to adjust the maple syrup or lime juice based on your flavor preferences.
  • Storage: This salad is best served fresh, but you can store it in the fridge for up to 2 days. If you store it, keep the dressing separate until ready to serve to maintain the crunch.

Enjoy your vibrant and crunchy Thai Crunch Salad!