This Thai Crunch Salad is a refreshing mix of crunchy veggies and tasty ingredients. The star is the spicy peanut dressing that adds a flavorful kick!
I love how colorful this salad is! It’s a party on your plate. With each bite, the crunch and spice make healthy eating so much fun. Perfect for lunch or a side dish! 🌟
Key Ingredients & Substitutions
Cabbage: Green and purple cabbage bring a nice crunch and vibrant color. If you’re looking for a substitute, try Napa cabbage or even coleslaw mix for a quick option.
Carrots: I love using baby carrots for their sweetness; just grate or julienne them. If you have no fresh carrots, you can also use frozen ones that have been thawed.
Peanuts: I recommend unsalted peanuts for topping to control the saltiness. If allergies are a concern, you could use sunflower seeds or toasted pumpkin seeds as a nut-free alternative.
Rice Noodles: These give the salad a fun texture. You can swap them for chow mein noodles or even skip them for a lower-carb version. You can also use quinoa for extra protein!
Sriracha: This adds heat, but you can adjust the spice level to your taste. If you want something milder, use a dash of sweet chili sauce instead.
How Do I Make the Dressing Creamy and Flavorful?
The dressing is what brings everything together, and getting it right is key! Start with creamy peanut butter—this gives the dressing a rich texture. If your peanut butter is too thick, add water gradually until it’s pourable. Here’s how to do it:
- In a bowl, mix peanut butter with soy sauce, honey (or maple syrup), rice vinegar, lime juice, and sriracha.
- Use a whisk to combine and break up any lumps in the peanut butter.
- Thin it out with water a little at a time, stirring until it reaches your desired consistency; it should coat the back of a spoon nicely.
Feel free to taste and adjust any ingredient to make it to your liking—add more lime for tang or more honey for sweetness!
How to Make Thai Crunch Salad With Spicy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 4 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cup carrots, grated or julienned
- 1 cup bell peppers (red or yellow), sliced
- 1 cup cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 1 cup snap peas, trimmed and cut in half
- 1 cup cooked rice noodles or ramen noodles, broken into pieces
- 1/2 cup unsalted peanuts, chopped (for topping)
- 1/4 cup green onions, sliced (for garnish)
- 1/4 cup fresh cilantro leaves (for garnish)
- 1/4 cup fresh basil leaves (for garnish)
For the Spicy Peanut Dressing:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sriracha or chili paste (adjust for spice level)
- Water, as needed, to thin the dressing
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare, plus an optional chill time of 30 minutes in the refrigerator. It comes together quickly, making it an excellent choice for a healthy meal or snack!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large mixing bowl, combine all the colorful veggies: green cabbage, purple cabbage, carrots, bell peppers, cucumber, radishes, snap peas, and the cooked rice noodles. Toss everything together gently to mix evenly.
2. Make the Spicy Peanut Dressing:
In a separate bowl, add the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, lime juice, and sriracha. Whisk these ingredients together until well combined. If the dressing is too thick, slowly add a bit of water until you reach your desired consistency. It should be thick yet pourable.
3. Combine Salad and Dressing:
Pour your delicious spicy peanut dressing over the salad mixture. Toss everything together thoroughly until all the veggies are well-coated with the dressing.
4. Add the Finishing Touches:
Top the salad with a sprinkle of chopped peanuts, and garnish with sliced green onions, fresh cilantro, and basil leaves for that extra pop of flavor!
5. Serve and Enjoy:
You can serve the salad right away, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together. Enjoy your vibrant and tasty Thai Crunch Salad!
Can I Substitute Other Vegetables in This Salad?
Absolutely! Feel free to mix in other crunchy veggies like carrots, zucchini, or even broccoli. Just remember to slice them thinly so they blend well with the other ingredients. You can also include edamame for added protein!
What Can I Use Instead of Peanut Butter?
If you’re looking for a peanut-free option, try using almond butter or sunflower seed butter. Just keep in mind that the flavor will differ slightly, but they all make a delicious dressing!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. If possible, keep the dressing separate until you’re ready to eat to maintain the salad’s crunchiness!
Can I Make This Salad Ahead of Time?
You can assemble the salad ingredients ahead of time, but it’s best to add the dressing just before serving to keep everything fresh and crisp. If you’re making it a few hours in advance, consider keeping the dressing on the side!
