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Thai Crunch Salad

A vibrant salad featuring an assortment of fresh vegetables and a creamy, spicy peanut ginger sauce, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded cabbage or coleslaw mix
  • 1 cup red cabbage or napa cabbage, shredded
  • 1.5 cups carrots, shredded
  • 1 cup cucumbers, large diced
  • 1 cup red pepper, large dice or thinly sliced
  • 3-4 pieces green onions, sliced
  • 1 cup edamame, steamed
  • 1.5 cups bean sprouts
  • 1 piece red serrano pepper, finely chopped
Peanut Ginger Sauce
  • 0.5 cup peanut butter (natural)
  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice, fresh
  • 2 tablespoons maple syrup
  • 2 teaspoons sesame oil (optional)
  • 2-3 tablespoons soy sauce (tamari)
  • 1 inch fresh ginger, grated (more to taste)
  • 1 clove garlic, minced
  • 2-4 tablespoons water
Herbs and Toppings
  • 1 cup cilantro, Thai basil, and mint, chopped
  • 0.5 cup roasted peanuts and/or sunflower seeds
  • 1 package ramen noodles, roughly broken and toasted

Method
 

Preparation
  1. Start by washing and shredding all your vegetables—cabbage, carrots, cucumbers, and red peppers, aiming for uniform pieces.
  2. Steam the edamame according to package instructions, typically for about 5-7 minutes until tender. Allow to cool.
Making the Sauce
  1. In a mixing bowl, whisk together the peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
Combining
  1. In a large serving bowl, combine all the prepared vegetables and steamed edamame. Toss in the chopped herbs.
  2. Drizzle the peanut ginger sauce over the salad and mix gently.
  3. Top the salad with roasted peanuts or sunflower seeds before serving.

Notes

This salad is best served chilled or at room temperature. Keep the dressing separate until just before serving to maintain crispness.