Crunchy Thai Salad with Peanut Dressing

This crunchy Thai salad is loaded with shredded veggies, edamame, and fresh herbs, tossed in a light Peanut Dressing. A delicious, healthy side dish or make-ahead salad. Vegan & GF.

Here is one of my favorite meal-prep salad recipes! It’s packed full of shredded veggies – cabbage, bell pepper, carrots, cucumber, or snap peas, and optional edamame. Loaded with fresh herbs and tossed in a bright citrus-infused Peanut Dressing – it is simple, healthy, and full of flavor!

This is an older recipe on the blog, but I reach for it whenever I need a burst of nutrition from cruciferous veggies, which is often! Brian loves this salad too, so it’s an easy way to have something healthy on hand during the week for both of us to snack on. Sometimes I’ll top it with avocado, or crispy tofu, or leftover chicken.

Thai Salad Recipe Ingredients

• Cabbage: Use shredded green, purple, or Napa cabbage.
• Carrots: You can use shredded carrots or matchstick carrots.
• Bell pepper: Use both a red bell pepper and a yellow bell pepper.
• Edamame: Or substitute snap peas or cucumber, or use a combination of two or three!
• Chopped fresh herbs: Mint, basil, fresh cilantro, or a combo.
• Green onions: Add an aromatic bite that elevates.
• Crushed nuts: Crushed roasted peanuts or cashews add nice texture and flavor, but they are optional.

Peanut Dressing Ingredients 

• Orange and lime: You’ll need both orange zest and orange juice. Zest the orange before juicing!
• Maple syrup: Or use honey, agave, or brown sugar for subtle sweetness.
• Fresh garlic and ginger: Adds fragrant, aromatic flavor.
• Olive oil and toasted sesame oil: Give the sauce its richness and depth.
• Soy sauce: If gluten-free, use Braggs Liquid Aminos. Tamari will make the sauce unpleasantly dark.
• Rice vinegar: Imparts a nice acidity and tanginess.
• Sambal (red chile paste): Or use sriracha, for subtle heat.
• Peanut butter: You can also sub roasted peanuts!

How to Make Thai Salad

1. Make the peanut sauce. Zest the orange and set the zest aside for the salad. Then, squeeze the juice and add to a blender (a food processor won’t get the dressing as smooth), along with the lime juice, maple syrup, garlic, ginger, olive oil, sesame oil, soy sauce, rice vinegar, chile paste, and salt. Blend until smooth. Add the peanut butter and blend, adding more until achieving the desired thickness. Taste and adjust for salt.

2. Assemble the salad. Add the cabbage, bell pepper, carrots, edamame, green onions, and herbs to a large bowl and toss with the dressing, adding enough to coat evenly. Toss in some of the peanuts (only if serving immediately).

3. Season and garnish. Taste and adjust the salad for salt, pepper, and spice. If making this ahead, store and refrigerate. When ready to serve, garnish with the remaining herbs and peanuts.

Chef’s Tips

1. Use any quick-cooking vegetables you have on hand. This recipe is a great opportunity to clean out the fridge! Feel free to switch it up.
2. Serve with rice or noodles. If desired, add cooked rice, soba noodles, or rice noodles to the salad for something a bit heartier.
3. Save some of the peanut sauce for another recipe. Depending on how many veggies you add to the bowl, you may not need all the dressing. So add gradually, then toss.
4. You can also use the veggie base as a stir-fry, as a very helpful reader shared with me in the comments below! Love this idea!!! Serve warm over cooked rice or noodles and drizzle peanut sauce over top.

What to serve with Thai Crunch Salad

Platter the salad and scatter fresh herbs, scallions, chives, and crushed roasted peanuts over top. Crunchy, flavorful, healthy, and delicious!

If desired, add a protein or serve alongside a main dish.

• Indonesian Grilled Sambal Chicken
• Asian-Style Baked Tofu
• Thai Chicken (or Tofu) Satay
• Instant Pot Thai Curry Chicken
• Thai Basil Chicken
• Thai Turkey Burger Recipe with Asian Slaw
• Thai Turkey Meatballs

STORAGE

The salad can be stored in an airtight container in the refrigerator for 4 days. If planning to store and enjoy throughout the week, keep the dressing separate and add as needed to keep the veggies crisp.

Other Salads you may enjoy

Thai Noodle Salad with the BEST Thai Peanut Sauce

Thai Tofu Larb

Easy Crunchy Asian Slaw

Asian Cucumber Salad

Crunchy Bok Choy Salad with Cashew Brittle

Asian Noodle Salad

• Easy Iceberg Lettuce Wedge Salad for a Summer Party!
• Lebanese Slaw (Salatet Malfouf)
• Mexican Slaw with Cilantro and Lime
• Everyday Kale Slaw (Vegan)

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