Thai Crunch Salad loaded up with shredded summer veggies, fresh mint, basil and scallions and tossed in a light Peanut Dressing- vegan and gluten-free!
This Thai Crunch Salad ( or slaw) is made with fresh vegetables- cabbage, bell pepper, carrots, cucumber or snap peas, or optional edamame. Packed with fresh herbs and tossed in bright citrus-infused Peanut Dressing – it is simple, healthy, and full of flavor!
What I love about this Thai Crunch Salad, is its versatility. It’s a great way to use up all the stray farmers’ market veggies we have in our refrigerator drawers. I make this solely with vegetables, using shredded cabbage as the base, but it could easily be made with rice or soba noodles if you wanted to bulk it up.
The peanut dressing is not overly thick, sitting very lightly on the vegetables. It’s a salad that keeps well and tastes great for several days
Ingredients in Thai Crunch Salad
- Shredded Cabbage ( green, purple or napa)
- Shredded Carrots
- Bell Pepper- red and yellow
- Snow peas or snap peas
- Edamame
- Chopped fresh herbs- mint, basil, or cilantro (a combo is nice)
- Green onions
- Crushed roasted peanuts (or cashews)
Peanut Dressing Ingredients
- Orange
- Lime
- honey, maple, agave or brown sugar
- garlic cloves
- fresh ginger
- olive oil
- sesame oil
- soy sauce or Braggs Liquid Amino Acids (GF)
- rice vinegar
- sambal (red chile paste) or sriracha sauce
- peanut butter (or roasted peanuts)
- salt and pepper
Depending on how many veggies you add to the bowl, you may not need all the dressing. So add gradually, then toss.
What to serve with Thai Crunch Salad
- Indonesian Grilled Sambal Chicken
- Asian-Style Baked Tofu
- Thai Chicken ( or Tofu) Satay (Vegan-adaptable!)
- Instant Pot Thai Curry Chicken
- Thai Basil Chicken
- Thai Turkey Burger Recipe w/ Asian Slaw
- Thai Turkey Meatballs
Platter the salad and scatter fresh herbs, scallions, chives and crushed roasted peanuts over top. Crunchy, flavorful, healthy and delicious!
Chef TIPS
- If meal-prepping, keep the dressing separate and add it as needed. Salad will keep 4 days in the fridge.
- 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!!!
Other Salads you may enjoy:
- Easy Iceberg Lettuce Wedge Salad for a Summer Party!
- Thai Tofu Larb
- Crunchy Bok Choy Salad with Cashew Brittle
- Thai Noodle Salad with the BEST EVER Peanut Sauce
- Easy Crunchy Asian Slaw
- Lebanese Slaw (Salatet Malfouf)
- Mexican Slaw with Cilantro and Lime
- Everyday Kale Slaw (Vegan)
- Sesame Cabbage Noodle Salad
- Asian Cucumber Salad
Hope you enjoy this salad- tell us what you think in the comments below!
xoxo
Print
Thai Crunch Salad with Peanut Dressing (Vegan!)
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 cups 1x
- Category: gluten-free, meal prep, salad, Side Dish, vegan
- Method: tossed
- Cuisine: American, Thai
- Diet: Dairy-Free, Low-Carb, Vegan, Vegetarian
Description
Thai Crunch Salad with Peanut Dressing is loaded up with healthy veggies, herbs and scallions. EASY, Vegan and gluten free!
Ingredients
- 4 cups shredded cabbage ( green, purple or napa)
- 1 cup shredded carrots or use matchstick carrots
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 1/2 cups edamame, snap peas, or cucumber (or a combo)
- 1 cup chopped fresh herbs- mint, basil, or cilantro ( a combo is nice)
- 1/2 cup green onions, thinly sliced
- optional: 1/2 cup crushed roasted peanuts (or cashews)
- 1 orange, both zest and juice (1 tablespoon zest, 1/3 cup-1/2 cup juice)
- 1 lime, juice (1/4 cup)
- 3 tablespoons maple, honey, agave or brown sugar
- 2 garlic cloves
- 3 thin sliced disks of ginger (about 1 1/2 tablespoons)
- 1/4 cup olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or Braggs Liquid Amino Acids (GF)
- 1 tablespoon rice vinegar
- 1/2- 1 teaspoon sambal (red chile paste) or sriracha sauce
- 1/2 teaspoon salt, more to taste.
- 1/4 cup peanut butter (or roasted peanuts)
Instructions
- Make peanut dressing: Zest the orange and set aside, then squeeze the orange juice into the blender. Add the lime juice, maple syrup, garlic, sliced ginger, olive oil, sesame oil, soy sauce, rice vinegar, chile paste, and salt, everything except the peanuts (or peanut butter) into a blender. Blend until smooth. Finally, add peanut butter (or peanuts) blend again, adding more to the desired thickness. Taste, adjust salt, adding more if you like.
- Salad. Place cabbage, bell pepper, carrots, cucumber or edamame, green onions, and herbs in a large bowl. Toss with the dressing, adding enough to coat well. If serving right away, toss in the peanuts, saving some for garnish.
- Season. Taste and adjust the salt, pepper, and spice level. Refrigerate the salad if making ahead.
- Garnish with remaining herbs and peanuts.
Notes
Click on the Peanut Dressing link in the recipe for the nutritional info the dressing only.
Serve with the optional Sambal Chicken or Baked Ginger Sesame Tofu.
Salad will keep up to 3-4 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 12 g
- Sodium: 114.2 mg
- Fat: 18.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 21.2 g
- Fiber: 4.9 g
- Protein: 8.1 g
- Cholesterol: 0 mg
This salad is absolutely amazing! Loved the flavors – hesitated on the herbs but the basil and mint really did add to it. Thankful that I’v never had a recipe fail with you or Sylvia!
So nice to hear this Jan!
Delicious! Both salad and dressing are spot on. Thank you for sharing this great recipe.
Glad you enjoyed Mary!