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Thai Crunch Salad

| Added by: | All author's recipes 174 | All author's tips 148 | Rating: likes 0, dislikes: 0

What can be more exotic than Thai cuisine? If you are a big fan of Thai meals and would not mind tasting something new, here is what we’ve got on offer. Thai crunch salad is a great mix of absolutely delicious ingredients that will all make your dinnertime an enjoyable time for your whole family. Here you can find many tasteful components that all add new flavors to this fantastic composition. Thai crunch salad can be served together with chicken or other similar options to make your meals a bit more nourishing. However, it also goes well all on its own being an appetizing dinner option for every fan of Thai cuisine.

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.

How did you like this recipe?
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5.00/5 from 1 reviews

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