Thai Crunch Salad with Peanut Dressing
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Thai Crunch Salad with Peanut Dressing

Prep Time15 mins
Servings: 6


  • Thai Peanut Dressing:
  • 2 tbsp creamy peanut butter
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp fresh lime juice
  • 1 1/2 tbsp vegetable oil
  • 1/2 tbsp soy sauce
  • 1 tbsp honey
  • 1 garlic clove chopped
  • 1 tsp fresh ginger peeled grated
  • Pinch of crushed red pepper flakes
  • Salad:
  • 4 cups chopped cabbage
  • 1 cup prepared shredded carrots
  • 1 red bell pepper thinly sliced into bite-sized pieces
  • 1 small English cucumber halved lengthwise, seeded and thinly sliced
  • 2 green onions thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro
  • Wonton strips if desired


  • Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it's creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.
  • Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton stirps, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.