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

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Tools Needed to Make Thai Salad

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

Thai Salad with Peanut Dressing

Prep Time 10 minutes
Total Time 10 minutes
Yield 4 servings

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


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


  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.


Lauren adapted this recipe from Kelley at

Nutrition Information:



Serving Size:


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


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