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Thai Crunch Salad

| Added by: | All author's recipes 119 | All author's tips 147 | Rating: likes 0, dislikes: 0

This recipe was inspired by the popular Thai Crunch Salad. It’s made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing that makes it so good. You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal.

Ingredients
Ingredients
  • creamy peanut butter: 0.25 cup
  • unseasoned rice vinegar: 2 Tbsp
  • fresh lime juice: 2 Tbsp (from one lime)
  • vegetable oil: 3 Tbsp
  • soy sauce: 1 Tbsp (use gluten-free if needed)
  • honey: 2 Tbsp
  • sugar: 2.5 Tbsp
  • garlic: 2 clove (roughly chopped)
  • salt: 1 tsp
  • crushed red pepper flakes: 0.25 tsp
  • fresh cilantro leaves: 2 Tbsp (+ 1-inch square piece fresh ginger, peeled and roughly chopped)
  • chopped Napa cabbage or shredded coleslaw mix: 4 cup
  • prepared shredded carrots: 1 cup
  • red bell pepper: 1 piece (thinly sliced into bite-sized pieces)
  • small English cucumber: 1 piece (halved lengthwise, seeded and thinly sliced)
  • cooked and shelled edamame: 1 cup
  • medium scallions: 2 piece (thinly sliced)
  • loosely packed chopped fresh cilantro: 0.5 cup
Thai Crunch Salad
Stages of cooking
Stages of cooking
Step 1 - Thai Crunch Salad
1

This is one of those recipes with a long list of ingredients but don’t let that deter you.

Step 2 - Thai Crunch Salad
2

You can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender.

Step 3 - Thai Crunch Salad
3

Begin by making the dressing. Simply combine all of the ingredients except for the cilantro in a blender and process until completely smooth. It’s best to roughly chop the garlic and ginger beforehand, as most blenders aren’t able to process large pieces.

Step 4 - Thai Crunch Salad
4

Add the cilantro and process for a few seconds until the cilantro is finely chopped. (If you add it in the beginning, it will completely blend into the dressing and give it a greenish hue.)

Step 5 - Thai Crunch Salad
5

It will look like this.

Step 6 - Thai Crunch Salad
6

Next, make the salad. I typically use a blend of Napa cabbage, cucumbers, red bell peppers, shredded carrots, shredded purple cabbage and edamame, but you can use any crunchy vegetables that you like.

Step 7 - Thai Crunch Salad
7

If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.

Step 8 - Thai Crunch Salad
8

Combine all of the vegetables in a bowl along with the chopped spring onions and cilantro, and toss to combine.

Step 9 - Thai Crunch Salad
9

If you’re serving the salad right away, drizzle the peanut dressing overtop and toss; otherwise serve the dressing on the side so the salad doesn’t get soggy.

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