Log in

Log in

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Forgot your password?

Please type your Email and press "Send".
New password will be sent on your Email. Thanks.


Your password has been reset.
Please cheсk your inbox.

It’s easy to become a part of

or Register with e-mail

By clicking "Join to", I agree to HealthyDish.Club's Terms and Сonditions and that I have read HealthyDish.Club' Data Policy and HealthyDish.Club' Cookie Use.

Already have an account?

Only authoriazed user can evaluate recipes and tips as well as leave their comments.
If you want to evaluate this recipe or tip, please authorize or register.

Log in

With social media

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

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.

  • 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

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

Step 2 - Thai Crunch Salad

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

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

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

It will look like this.

Step 6 - Thai Crunch Salad

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

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

Step 8 - Thai Crunch Salad

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

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?
0.00/5 from 0 reviews

Leave a comment

To leave a comment, please log in or register