How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Thai Crunch Salad With Peanut Dressing ?

You need 21 ingredients. The key ingredients include: For the Thai Peanut Dressing, 1/4 cup creamy peanut butter, 2 tablespoons unseasoned rice vinegar, 2 tablespoons fresh lime juice, from one lime, and more.

Is Thai Crunch Salad With Peanut Dressing suitable as salads?

Yes, Thai Crunch Salad With Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Thai Crunch Salad With Peanut Dressing ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Crunch Salad With Peanut Dressing Recipe

Name: Thai Crunch Salad With Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Thai Peanut Dressing; 1/4 cup creamy peanut butter; 2 tablespoons unseasoned rice vinegar; 2 tablespoons fresh lime juice, from one lime; 3 tablespoons vegetable oil; 1 tablespoon soy sauce; 2 tablespoons honey; 2 1/2 tablespoons sugar; 2 garlic cloves, roughly chopped; 1-inch square piece fresh ginger, peeled and roughly chopped; 1 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons fresh cilantro leaves; For the Salad; 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color); 1 cup prepared shredded carrots; 1 red bell pepper, thinly sliced into bite -size pieces; 1 small English cucumber, halved, lengthwise, seeded and thinly sliced; 1 cup cooked and shelled edamame; 2 medium scallions, thinly sliced; 1/2 cup loosely packed chopped fresh cilantro

Fresh, crisp and full of flavor — this Thai Crunch Salad With Peanut Dressing is a must-try. Made with Peanut Dressing, peanut butter, rice vinegar and …

This Thai Crunch Salad With Peanut Dressing relies on simple, everyday ingredients such as for the thai peanut dressing, creamy peanut butter, unseasoned rice vinegar and vegetable oil. It comes together quickly and makes 4 servings, at about 390 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Thai Crunch Salad With Peanut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

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