Description
A vibrant and flavorful Thai Crunch Salad with crisp cabbage, colorful veggies, edamame, and a creamy peanut dressing, topped with crunchy peanuts and wonton strips. Perfect as a light meal or side dish!
Ingredients
Scale
- 1 head Napa cabbage, thinly sliced
- 1/2 head red cabbage, thinly sliced
- 2 carrots, shredded
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1 cup shelled edamame
- 1 cup cilantro, chopped
- 1 cup chopped roasted peanuts
- 1 cup crispy wonton strips (or chow mein noodles)
- 1/2 cup peanut butter (smooth or crunchy, your preference!)
- 1/4 cup rice vinegar
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons honey (or maple syrup for vegan option)
- 2 tablespoons sesame oil
- 1 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a little kick!)
- 2–4 tablespoons water (to thin to desired consistency)
- Grilled chicken breast, sliced
- Shrimp, cooked
- Tofu, pan-fried or baked
Instructions
- Prepare the Peanut Dressing: In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, lime juice, grated ginger, minced garlic, and red pepper flakes (if using).
- Begin by adding 2 tablespoons of water to the dressing. Whisk until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until you reach your desired consistency. Aim for a pourable, but not watery, consistency.
- Taste the dressing and adjust the seasonings as needed. You might want to add a little more honey for sweetness, lime juice for tanginess, or soy sauce for saltiness.
- Once the dressing is perfect, set it aside while you prepare the salad. You can store it in an airtight container in the refrigerator for up to a week. If it thickens in the fridge, just add a little more water and whisk before using.
- Assemble the Thai Crunch Salad: In a large bowl, combine the thinly sliced Napa cabbage, red cabbage, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, and sliced green onions.
- Add the shelled edamame and chopped cilantro to the bowl.
- If you’re adding protein, now is the time to add your grilled chicken, shrimp, or tofu.
- Just before serving, pour the peanut dressing over the salad. Start with about half of the dressing and toss well to coat. Add more dressing as needed, but be careful not to overdress the salad, as it can become soggy.
- Sprinkle the chopped roasted peanuts and crispy wonton strips (or chow mein noodles) over the top of the salad.
- Serve immediately and enjoy!
Notes
- Add more vegetables: Feel free to add other vegetables like cucumbers, bean sprouts, or snow peas.
- Spice it up: If you like a spicier salad, add more red pepper flakes to the dressing or a pinch of cayenne pepper. You can also add a drizzle of sriracha.
- Make it vegan: Use maple syrup instead of honey in the dressing and ensure your wonton strips are vegan-friendly.
- Add fruit: For a touch of sweetness, add mandarin oranges or pineapple chunks.
- Use different nuts: If you’re not a fan of peanuts, you can use almonds, cashews, or macadamia nuts instead.
- Make it ahead of time: You can prepare the salad ingredients and the dressing ahead of time, but don’t dress the salad until just before serving to prevent it from becoming soggy. Store the dressing separately in the refrigerator.
- Wonton Strip Alternative: If you can’t find wonton strips, you can use broken rice noodles that have been fried until crispy.
- Sesame Seeds: A sprinkle of toasted sesame seeds adds a nice visual appeal and nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes