This Easy Thai Crunch Salad is bright, fresh, and full of flavor! It combines crisp vegetables, like cabbage and carrots, with crunchy peanuts and a zesty spicy peanut dressing.
Who doesn’t love a salad that has a kick? I love tossing in some extra peanuts for that satisfying crunch. It’s super quick to make—a real win for busy days!
Key Ingredients & Substitutions
Cabbage: I used both green and purple cabbage for texture and color. If you’re in a pinch, napa cabbage or even romaine can work, but you’ll miss that lovely crunch.
Edamame: This adds protein and a fun bite! If edamame is hard to find, try using chickpeas or cooked green peas as an alternative.
Herbs: Fresh cilantro and Thai basil give the salad its freshness. If you can’t find Thai basil, regular basil or mint would be a nice substitute.
Peanut Butter: Creamy peanut butter is key for the dressing. You can swap it with almond butter if needed. Just remember, it will change the flavor slightly!
Ramen Noodles: The crunchy ramen adds crunch; use any crunchy noodles you have at home. You could even use toasted rice crackers for something different!
How Do You Get the Dressing Just Right?
The dressing can make or break your salad! For a well-balanced flavor, mix the peanut butter with soy sauce, rice vinegar, lime juice, and honey or maple syrup. Don’t forget the garlic and ginger for that zesty kick!
- Start by whisking the peanut butter with soy sauce to blend it smoothly.
- Then, add vinegar and lime juice for tartness, and sweeten with honey or syrup.
- Finally, thin it out with warm water. Adjust to your desired consistency!
- To amp up the heat, stir in sriracha a little at a time, tasting as you go.
Feel free to tweak the ingredients based on your taste or what you have on hand. The beauty of a salad like this is its flexibility! Enjoy creating your perfect version!
Easy Thai Crunch Salad with Spicy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, shredded or julienned
- 1 cup cucumber, thinly sliced
- 1/2 cup edamame (shelled)
- 1/4 cup sliced green onions (scallions)
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh Thai basil leaves
- 1/3 cup roasted peanuts, roughly chopped
- 1/4 cup sunflower seeds or toasted sesame seeds
- 1/2 cup crunchy mini ramen noodles (uncooked)
For the Spicy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger (optional)
- 1-2 tsp sriracha or chili garlic sauce (adjust to spice preference)
- 2-4 tbsp warm water (to thin)
How Much Time Will You Need?
This refreshing salad takes about 15-20 minutes to prepare. You’ll spend a few minutes chopping and mixing the veggies, and a bit more on the dressing. Great for a quick lunch or a side for dinner!
Step-by-Step Instructions:
1. Prepare the Veggies:
In a large salad bowl, combine the shredded green cabbage, purple cabbage, shredded carrot, sliced cucumber, shelled edamame, and sliced green onions. This colorful mix is the heart of your salad!
2. Add Herbs:
Toss in the chopped cilantro and Thai basil leaves. These herbs will add wonderful freshness that elevates your dish.
3. Add Crunch:
Sprinkle over the roasted peanuts, sunflower seeds (or toasted sesame seeds), and uncooked crunchy mini ramen noodles. This is where the salad gets its delightful texture!
4. Make the Dressing:
In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, minced garlic, grated ginger (if using), and sriracha. Gradually add warm water a tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
5. Dress and Toss:
Pour the spicy peanut dressing over the salad and toss everything well to coat evenly. Make sure all the veggies are nicely dressed!
6. Serve Immediately:
Garnish with additional herbs, peanuts, or green onions if desired. Serve right away to enjoy the crunchiness of the ramen noodles and fresh vegetables.
This lively salad is perfect as a light lunch or a side for grilled meats or tofu. Enjoy the vibrant colors, crunchy textures, and bold Thai-inspired flavors!
FAQ for Easy Thai Crunch Salad with Spicy Peanut Dressing
Can I Use Different Veggies in This Salad?
Absolutely! Feel free to get creative. You can add bell peppers, snap peas, or even shredded snap peas for extra crunch. Just make sure to maintain a mix of textures and colors for the best result!
Can I Make the Dressing in Advance?
Yes, you can! The spicy peanut dressing can be made ahead of time. Just store it in an airtight container in the fridge for up to a week. If it thickens, simply whisk in a bit of warm water before using.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Note that the ramen noodles may lose some crunch, so you might want to keep them separate and add them just before serving to maintain their crispiness!
What Can I Substitute for Peanut Butter?
If you need a peanut-free option, sunflower seed butter works great! Almond butter is another option, though it will lend a different flavor. Just choose one that you enjoy!
