This Thai crunch salad is an incredible mix of fresh flavors and crunchy textures, all tossed in the BEST creamy peanut dressing.
About This Recipe
This is not your average salad recipe! It's a rainbow of ingredients that make every bite bold, flavorful, and perfectly crunchy.
The dressing for this salad is also a recipe that you'll want to keep forever: the peanut sauce is creamy, salty, and sweet. Once you try it on this salad you'll want to put it on everything.
One of the best parts of this recipe is that it tastes even better as leftovers! The flavors marinate and strengthen in the fridge. This means that you can make a big batch and enjoy it for a few days or as meal prep for your week.
Here's a few popular ingredient substitutions and additions for this recipe:
- Coleslaw: short on time? Swap in a coleslaw mix (3 cups) instead of chopping up the Napa cabbage, green cabbage, and carrot.
- Edamame: if you can't find fresh edamame, cook or microwave a frozen bag.
- Peanut butter: an all natural, creamy peanut butter works best for this recipe. Almond butter could also be substituted.
- Protein: you can add a protein like shredded chicken, shrimp, tofu, etc. to this recipe if you like!
This recipe is easy to make your own — feel free to add more of what you love and leave out what you don't!
Frequently Asked Questions
The peanut dressing has a very mild spice level from the Sriracha sauce (2 teaspoons). To make it less spicy, leave this out; to make it more spicy, add more.
The thickness of your sauce may vary depending on the type of peanut butter that you use. Add more soy sauce, sesame oil, or water to make it thinner. And leave out some of the soy sauce and sesame oil to make it thicker.
This salad is best served cold. It can be a main course or a side dish. If you like, you could also add a meat or tofu option to it (shredded chicken, shrimp, crispy tofu, etc).
Store any leftovers in an airtight container in the fridge for up to 3 days. This recipe keeps well...it will lose some of it's crunchy texture after the first day but the flavors will marinate and become stronger in the fridge.