Thai Salad with Peanut Dressing

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

Copy Cat Thai Salad Recipe from the California Pizza Kitchen

I’m surprised I haven’t eaten 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 the recipe just a wee bit, by adding in the optional cucumber, avocado, and chicken. I also upped the flavor in the dressing by adding some sesame oil and red pepper flakes. Delish!!!

Asian Inspired Salads

You might also enjoy this Thai Vegetable Quinoa Salad and this Vietnamese Noodle Bowl!

Blogger CLUE Participants:

• Apricot Muffins by Azmina from Lawyer Loves Lunch
• Broccoli Stalk Feta Salad by Stacy from Food Lust People Love
• Citrus Shrimp by Lauren from Sew You Think You Can Cook
• Ginger-Citrus Grilled Salmon by Kathy from A Spoonful of Thyme
• Irish Seafood Cocktail by Kate from Kate’s Kitchen
• Massaged Kale Salad by Anna from annaDishes
• Mediterranean Chopped Salad by Christy from Confessions of a Culinary Diva
• Red Lion Inn Swordfish by Lea Ann from Cooking on the Ranch
• Roasted Carrots and Cauliflower (with a kick) by Debra from Eliot’s Eats
• Sophie’s Chopped Salad by Rebekah from Making Miracles
• Thai Salad with Peanut Dressing by Liz from That Skinny Chick Can Bake
• White Bean Chili by Lisa from Authentic Suburban Gourmet
• Winter Salad of Roasted Beets, Avocado and Grapefruit by Wendy from A Day in the Life on the Farm

Tools Needed to Make Thai Salad

• Acacia Wood Serving Bowl for Fruits or Salads
• Large Acacia Wood Salad Servers Spoons

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Thai Salad with Peanut Dressing

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

Prep Time 10 minutes

Total Time 10 minutes

Yield 4 servings

Ingredients

For the salad:

• 1 romaine heart, thinly sliced
• 2 cups shredded red cabbage
• 3 carrots, shredded
• 1/2 cup shelled, frozen edamame, thawed
• 1 small yellow bell pepper, diced
• 1 small red bell pepper, diced
• 3-4 scallions, sliced
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• 1/2 cucumber, peeled and diced
• 1/2-1 cup chopped cooked chicken

For the dressing:

• 1/4 cup creamy peanut butter
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons real maple syrup
• 1/2 teaspoon dried ginger
• 1 teaspoon sesame oil
• 1/8 teaspoon crushed red pepper flakes
• 4 tablespoons canola oil
• 3-4 tablespoons water

Instructions

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

Notes

Lauren adapted this recipe from Kelley at http://www.mountainmamacooks.com/2015/06/thai-crunch-salad/

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 474Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 16mgSodium: 585mgCarbohydrates: 35gFiber: 11gSugar: 14gProtein: 15g

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