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Thai Crunch Salad: Discover a Refreshing Recipe Today!

A refreshing and crunchy Thai salad packed with colorful vegetables and a creamy peanut dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups green cabbage shredded
  • 1 cup red cabbage shredded
  • 1 cup carrots shredded
  • 1 cup bell pepper thinly sliced (any color)
  • 1 cup cucumber thinly sliced
  • 1/2 cup green onions chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup peanuts chopped (optional)
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 1-2 tablespoons water to thin, if needed

Method
 

  1. In a large bowl, combine the green cabbage, red cabbage, carrots, bell pepper, cucumber, green onions, and cilantro. Toss well to mix the vegetables evenly.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency.
  3. Pour the dressing over the salad and toss to coat all the vegetables evenly.
  4. If using, sprinkle the chopped peanuts on top for added crunch.
  5. Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 300mgFiber: 4gSugar: 5g

Notes

  • For added protein, consider adding cooked chickpeas or grilled tofu to the salad.
  • Substitute the peanut butter with almond butter or sunflower seed butter for a different flavor profile or to accommodate nut allergies.

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