Name: Thai Crunch Salad with Peanut Dressing
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 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; 2 tablespoons honey; 2½ tablespoons sugar; 2 garlic cloves, roughly chopped; 1-inch square piece fresh ginger, peeled and roughly chopped (see note); 1 teaspoon salt; ¼ teaspoon crushed red pepper flakes; 2 tablespoons fresh cilantro leaves; 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; 1 cup cooked and shelled edamame; 2 medium scallions, thinly sliced; ½ cup loosely packed chopped fresh cilantro

← Back to recipe search

Thai Crunch Salad with Peanut Dressing

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

18% of a 2,000 cal day

356KCAL

Protein

11g22% DV

% DAILY VALUE

Total Fat21g

27%

Saturated3g

15%

Unsaturated18g

—

Total Carbs36g

13%

Fiber6g

22%

Total Sugars24g

—

incl. Added Sugars16g

33%

Starch6g

—

Sodium882mg

38%

% Daily Value is based on a 2,000 calorie day.

A bright Thai salad with crisp vegetables, edamame, and cilantro dressed in a bold peanut sauce. Crunchy, nutty, and boldly flavored. A fresh main course or side that's both satisfying and light.

Ingredients

4 SERVINGS

¼ cupcreamy peanut butter
2 tbspunseasoned rice vinegar
2 tbspfresh lime juice — 1
3 tbspvegetable oil
1 tbspsoy sauce
2 tbsphoney
2½ tbspsugar
2garlic cloves — roughly chopped
1fresh ginger — peeled, roughly chopped
1 tspsalt
¼ tspcrushed red pepper flakes
2 tbspfresh cilantro leaves
4 cupschopped Napa cabbage or shredded coleslaw mix — I like to toss in a little shredded red cabbage for color
1 cupprepared shredded carrots
1red bell pepper — thinly sliced
1small English cucumber
1 cupcooked and shelled edamame
2medium scallions — thinly sliced
½ cupfresh cilantro — chopped

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Once Upon a ChefJennifer Segal’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainthaisaladbowldairy freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe