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A vibrant Thai salad with a peanut dressing in a white serving bowl

Thai Salad with Peanut Dressing

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

Overhead view of a Thai Salad in a large white bowl on a red napkin with silver serving utensils

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!!!

A vibrant Thai salad with a peanut dressing in a white serving bowl

 

Asian Inspired Salads

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

Side view of a vibrant Thai Salad with a carafe of peanut dressing

Blogger CLUE Participants:

Tools Needed to Make Thai Salad

Thai Salad | A vibrant, crunchy salad with a peanut dressing

The Recipe: 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

HOW MUCH DID YOU LOVE THIS RECIPE?

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29 comments on “Thai Salad with Peanut Dressing”

  1. Wow. Just wow. AMAZING salad dear Liz! We were drooling while reading its ingredients!:) We always try to find interesting ways to include some avocado in our diet (it’s an unusual and exotic fruit for us Greeks). This recipe is definitely a winner! Thanx so much for sharing this, pinned!
    Sending you lots of hugs,
    Panos and Mirella

  2. They might not have a California Pizza Kitchen in Indianapolis or Aspen but they do have them in Las Vegas. When we lived there I visited Cali PK several times. While I cannot remember if I had their Thai Salad or not, their salads were good. Your adaption looks spectacular and something I’d enjoy for lunch or dinner. Easy to make just for one or two. And, the chicken, loved the addition of protein. Nice post.

  3. Never had Thai salad before and this looks like a winner! Great way to get in some extra veggies.

  4. Liz, I just enjoyed an Asian salad over the holidays and it got me in the mood to prepare something Thai-inspired for a salad! You’ve definitely inspired me more with your salad! I am a complete sucker for all things Thai, except my Bill has a very low limitation for it. Thank you for sharing this recipe! PS: I’m getting your posts again!!!!! 🙂

  5. Definitely a bowl of greens I could dive into…especially if well laden with California avocados =) Fantastic idea to use sesame oil and balance the pb with chili flakes =)

  6. I love salads with Thai flavors and your peanut dressing is a must!

  7. This salad looks so colorful and tasty (and that’s high praise coming from a non-salad eater)! Can I please have this dressing with everything?!

  8. No California Pizzas here in HK but I can see your delicious salad coming to Bam’s Kitchen in the very near future. Delicious, satisfying and healthy. I am all about that. Wishing you and your family a very safe, happy and delicious 2016! Sharing, of course!

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