This Thai Crunch Salad is a colorful mix of fresh veggies, crunchy nuts, and noodles, all topped with a zesty spicy peanut dressing. It’s a delightful meal that’s both crunchy and refreshing!
I love how this salad is perfect for hot days or a quick lunch. Plus, the dressing makes it taste like a treat—who can resist a little spice and sweetness? 🥗✨
Key Ingredients & Substitutions
Cabbage: Green and purple cabbage bring color and crunch. If you can’t find purple cabbage, try using more green or even napa cabbage. I love the mix of colors for a vibrant salad!
Carrot: Grated carrots add sweetness and crunch. You can substitute with shredded zucchini or radishes for a different twist.
Cucumber: For crispness, regular cucumbers work well, but Persian or English cucumbers can be used too, especially for their thin skin and fewer seeds.
Peanut Butter: Smooth peanut butter gives a creamy texture, while crunchy adds some bite. If you’re avoiding peanuts, try using almond butter or sunflower seed butter instead.
How Do I Make the Perfect Spicy Peanut Dressing?
The dressing is key to this salad. Start by mixing peanut butter with soy sauce and lime juice for a balanced flavor. It’s best to whisk everything together well to ensure a smooth texture. If it’s too thick, add a little water, one tablespoon at a time, until you reach the consistency you like.
- Combine peanut butter, soy sauce, and lime juice in a bowl.
- Stir in honey or agave for sweetness and sesame oil for richness.
- Add sriracha gradually to control the spiciness.
- Whisk until smooth, and adjust with water as needed.
How to Make Thai Crunch Salad With Spicy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 4 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 large carrot, grated
- 1 cucumber, sliced thinly
- 1 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil leaves, torn
- 1 cup cooked rice noodles (or crunchy ramen noodles)
- 1/2 cup roasted peanuts, chopped (for topping)
For the Spicy Peanut Dressing:
- 1/2 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha (adjust based on spice preference)
- 2-3 tablespoons water (to adjust consistency)
How Much Time Will You Need?
This fresh and vibrant salad will take about 20-25 minutes to prepare. You’ll spend a bit of time chopping and mixing the veggies, cooking the noodles, and whisking up the tasty dressing. If you want the flavors to blend nicely, consider chilling it for about 30 minutes before serving. Perfect for a refreshing meal!
Step-by-Step Instructions:
1. Prepare the Veggies:
In a large bowl, combine the shredded green cabbage, purple cabbage, grated carrot, sliced cucumber, diced red bell pepper, sliced green onions, chopped cilantro, and torn basil leaves. Gently toss everything together so the vegetables are well mixed. This colorful mix is the base of your salad!
2. Cook the Noodles:
Cook the rice noodles according to package instructions. Once they’re ready, drain them and rinse under cold water to stop the cooking process. If you’re using ramen noodles, you can break them into smaller pieces if you like. Add the cooked noodles to your colorful salad mixture and toss well to combine.
3. Whisk Together the Dressing:
In a separate bowl, add the peanut butter, soy sauce, lime juice, honey (or agave), sesame oil, and sriracha. Whisk everything together until smooth and creamy. If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Now it’s ready to bring all those wonderful flavors together!
4. Dress the Salad:
Drizzle your spicy peanut dressing over the salad. Gently toss everything together until the greens, veggies, and noodles are well coated with the dressing. You want every bite to have that delicious flavor!
5. Add the Crunch:
Finish off your salad by sprinkling the chopped roasted peanuts on top for an extra crunch. If you’d like, you can add some more fresh herbs as a garnish. They’ll make your salad even more appealing!
6. Serve and Enjoy:
Serve your Thai Crunch Salad immediately for a fresh bite, or if you have time, let it chill in the refrigerator for about 30 minutes. This allows the flavors to meld beautifully. Enjoy your vibrant and tasty salad!
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to swap out or add any crunchy vegetables you like, such as bell peppers, snap peas, or carrots. Just make sure to keep the overall volume similar to maintain a balanced texture and flavor.
What If I Don’t Have Peanut Butter?
No problem! You can use almond butter or sunflower seed butter as a substitute for peanut butter. Just be aware that this may slightly change the flavor of the dressing, but it will still be delicious!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. The noodles might soften slightly, but you can always toss the salad with more dressing before serving to refresh it.
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the spicy peanut dressing in advance and store it in the fridge for up to a week. Just give it a good shake or stir before using, as ingredients may settle.
