Thai Salad with Peanut Dressing is a vibrant, crunchy salad that won’t disappoint. The Asian flavors shake up this healthy, flavorful dish!

A Thai Crunch Salad can be tweaked to your liking. Add chicken for an entree salad, substitute blanched snow peas for the edamame and it will still be scrumptious!!

Thai Salad in a large white ceramic serving bowl

Why You Must Make

  • It’s a gorgeous melange of fresh, healthy vegetables!
  • Easy to adapt, feel free to add in or eliminate any ingredients.
  • The Thai peanut dressing is irresistible!

I’m surprised I never ordered the popular Thai Crunch Salad when dining at a California Pizza Kitchen, but I’m glad I got to try this recipe. Whether or not it’s an exact duplicate, it sure is a spectacular lunch salad! And with all those veggies, it has to be a little healthy, right? I adapted this Asian cabbage salad just a wee bit, by adding in the optional cucumber and avocado. I also upped the flavor in the dressing by adding some sesame oil and red pepper flakes. Delish!!!

Overhead view of small bowl of Thai salad next to the serving bowl

How to Make

  1. Prep all the veggies by chopping them into bite sizes pieces, defrosting the edamame, and toasting the nuts.
  2. Toss together and add to a serving bowl.
  3. Make the salad dressing by whisking the ingredients together until smooth. Thin as needed by whisking in a little water at a time until the right consistency is reached.
  4. Toss the salad with the dressing before serving. If you’d like to keep the vegetables crunchy, toss right before serving. If you’d prefer softer veggies, toss an hour or two before serving and allow the dressing to help wilt the vegetables.
  5. Top with nuts or any crunchy topping of your choice right before serving.

Expert Tips:

  • Add grilled chopped or shredded chicken, leftover steak, grilled shrimp, or another favorite protein source to make this an entree salad.
  • Use blanched snow peas or sugar snap peas instead of edamame if you’re avoiding soy products or are not a fan. Though not tested with this recipe, substitutions for soy sauce include coconut aminos, Worcestershire sauce, or even fish sauce.
  • Use a coleslaw mix instead of chopping cabbage and carrots.
  • For more crunch, top with some roasted peanuts, cashews, sesame seeds, rice sticks or crispy fried wontons. Gently heat and toast the nuts in a skillet, stirring frequently until fragrant (indicates their essential oils are releasing). Let cool before using.
  • For less crunch, use some shredded Romaine lettuce instead of green cabbage.
  • PRO-Tip: Allergic to peanuts? Try sesame butter instead of peanut butter in the salad dressing.

Frequently Asked Questions

What is a Thai Crunch Salad?

Made famous by the California Pizza Kitchen, their menu describes this salad as “Crisp veggies and fresh cilantro with chicken and the crunch of peanuts, wontons and rice sticks. Served with Thai peanut dressing. Also available with fresh avocado.”

What Are Asian Salads?

Most Asian salad recipes are chock full of colorful, fresh vegetables and dressed with a sweet and sour salad dressing often including peanut butter, lime juice, toasted sesame oil, and/or soy sauce. They usually don’t reflect salads served in Asia.

What Vegetables Go Into an Asian Salad?

Popular ingredients featured in a Chopped Asian Salad include cabbage, cucumbers, carrots, bell peppers, snow peas, edamame, and avocados.

Can You Make this Asian Salad Ahead of Time?

Yes! All the vegetables can be tossed together and stored in the refrigerator until you’re ready to serve. Mix with the dressing shortly before you plan to eat.
If you’d like the cabbage to soften, feel free to toss the salad with the Thai peanut dressing a few hours before serving and keep refrigerated. Toss again before serving. To keep the avocados pristine, cube and add to the salad at the last minute (especially if serving to dinner guests).

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Thai Salad in a large white ceramic serving bowl

Thai Salad Recipe with Peanut Dressing

Prep Time 10 minutes
Total Time 10 minutes
Yield 6 servings

This Thai-inspired salad is as beautiful as it is delicious!


For the salad:

  • 1 - 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 3 carrots, shredded, optional
  • ½ cup shelled, frozen edamame, thawed
  • 1 small yellow bell pepper, sliced
  • 1 small red bell pepper, sliced
  • 3-4 scallions, sliced
  • ½ cup chopped fresh cilantro
  • 1 avocado, diced
  • ½ English cucumber or mini Persian cucumbers, sliced and cut into bite-sized pieces

For the Thai peanut dressing:

  • ¼ cup creamy peanut butter
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoons soy sauce
  • 2 tablespoons honey
  • ½ teaspoon dried ginger or a 1-inch piece of peeled, fresh ginger, minced
  • 3 tablespoons vegetable oil
  • 1 teaspoons toasted sesame oil
  • ⅛ teaspoon crushed red pepper flakes
  • 4 tablespoons canola oil
  • 2-3 tablespoons of water, to thin the dressing if desired
  • Fresh cilantro, chopped, to taste, optional


  1. Toss all salad ingredients in a large bowl.
  2. Put peanut butter, vinegar, lime juice, soy sauce, honey, and ginger in a blender. Blend until combined.
  3. Add the oils and blend until combined.
  4. Add part or all of the water if a thinner consistency is desired.
  5. Divide salad onto serving plates and individually dress each salad as desired.


This recipe can easily be tweaked to your palate. Add or remove ingredients. I left out the carrots and scallions with my latest batch!

Mix in the avocados at the last minute so they keep their shape.

Adapted from Mountain Mama Cooks

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 368Total Fat: 28gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 284mgCarbohydrates: 28gFiber: 8gSugar: 13gProtein: 7g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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