Thai Crunch Salad with Spicy Peanut Dressing

Embark on a journey through a lively array of flavors with our Thai Crunch Salad, an ensemble that skillfully harmonizes the crispness of garden-fresh vegetables with the assertive, zesty punch of a homemade peanut dressing. Not only is this salad visually captivating, but it’s also a treasure trove of nutrients, rendering it an impeccable choice for any meal occasion. Let’s craft this delightful salad along with its accompanying fiery peanut dressing.

Chopped Salad Ingredients:

  • 4 cups of shredded cabbage or coleslaw mix
  • 1 cup of shredded red cabbage or Napa cabbage
  • 1 ½ cups carrots, shredded
  • 1 cup cucumbers, large diced
  • 1 cup red pepper, large diced or thinly sliced
  • 3-4 green onions, sliced
  • 1 cup edamame, steamed
  • 1 ½ cups bean sprouts
  • 1 red serrano pepper, finely chopped
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Spicy Peanut Ginger Dressing Ingredients:

  • ½ cup natural peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons maple syrup
  • 2 teaspoons sesame oil (optional)
  • 2 tablespoons sriracha or sambal for heat
  • 2-3 tablespoons soy sauce (tamari for gluten-free option)
  • 1″ piece fresh ginger, grated
  • 1 clove garlic, minced
  • 2-4 tablespoons water to adjust consistency


  • 1 cup chopped cilantro, Thai basil, and/or mint
  • ½ cup roasted peanuts and/or sunflower seeds
  • 1 package ramen noodles, roughly broken and toasted (optional)


  1. Combine Salad Ingredients:
    • In a large bowl, mix together the shredded cabbages, carrots, cucumbers, red pepper, green onions, steamed edamame, bean sprouts, and finely chopped serrano pepper. Toss well to combine.
  2. Prepare the Spicy Peanut Ginger Dressing:
    • In a blender or food processor, combine peanut butter, rice vinegar, lime juice, maple syrup, optional sesame oil, sriracha or sambal, soy sauce, fresh ginger, and garlic. Blend until smooth.
    • Gradually add water to achieve the desired consistency for the dressing. Sample the dish and tweak the seasoning according to your preferences.
  3. Assemble the Salad:
    • Pour the Spicy Peanut Ginger Dressing over the salad mixture. Mix until all the ingredients are thoroughly coated with the dressing.
  4. Toast the Ramen Noodles (Optional):
    • If using, toast the roughly broken ramen noodles in a dry skillet over medium heat until golden brown and crispy. Monitor them closely to avoid overcooking or burning.
  5. Garnish and Serve:
    • Just before serving, sprinkle the salad with chopped cilantro, Thai basil, mint, roasted peanuts, and/or sunflower seeds. Top with the toasted ramen noodles for an extra crunch.
    • Serve the Thai Crunch Salad as a refreshing meal or side dish.

This Thai Crunch Salad with Spicy Peanut Dressing is a celebration of textures and flavors, offering a deliciously unique way to enjoy a variety of vegetables. The spicy, nutty dressing adds depth and warmth, making this salad a memorable dish that’s sure to impress. Enjoy the delightful contrast of flavors and the healthful goodness packed in every bite.