Jennifer Segal nailed it with this one. I made this Thai Crunch Salad on Monday and I have literally been eating it all week. It is refreshing and crunchy and the peanut sauce is the one of the best I have ever had. The recipe can easily be made gluten-free by using tamari in place of soy sauce and it can be made vegan by omitting the fish sauce. The recipe yields a lot of extra dressing, so store it in a jar and you can use as a dip. The salad keeps for a few days in the fridge without dressing. I served it with chicken satay (https://www.threehungryboys.com/2019/01/24/chicken-satay-with-peanut-sauce/) which you can use the extra peanut sauce. Enjoy!
Thai Crunch Salad with Peanut Dressing
Prep time
Total time
Author: Jennifer Segal
Serves: 4-6 servings
Ingredients
- For the Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce (use gluten-free if needed)
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- For the Salad
- 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
- 1 cup prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 small English cucumber, halved lengthwise, seeded and thinly sliced OR Sugar snap peas, thinly sliced
- 1 cup cooked and shelled edamame
- 4 medium scallions, thinly sliced
- ½ cup loosely packed chopped fresh cilantro
Instructions
- For the dressing, combine all of the ingredients in a blender and process until completely smooth. Refrigerate until ready to serve. This recipe yields a lot of extra dressing!
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle desired amount of the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
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