Thai Salad with Peanut Dressing
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!!
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!!!
How to Make
- Prep all the veggies by chopping them into bite sizes pieces, defrosting the edamame, and toasting the nuts.
- Toss together and add to a serving bowl.
- 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.
- 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.
- Top with nuts or any crunchy topping of your choice right before serving.
- 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
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.”
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.
Popular ingredients featured in a Chopped Asian Salad include cabbage, cucumbers, carrots, bell peppers, snow peas, edamame, and avocados.
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).
You May Also Like:
- Spicy Mexican Corn Salad
- Grilled Thai Chicken
- Thai Vegetable Quinoa Salad
- Vietnamese Noodle Bowl
- More of the Best Salads
Thai Salad Recipe with Peanut Dressing
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
- 1/2 cup shelled, frozen edamame, thawed
- 1 small yellow bell pepper, sliced
- 1 small red bell pepper, sliced
- 3-4 scallions, sliced
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/2 English cucumber or mini Persian cucumbers, sliced and cut into bite-sized pieces
For the Thai peanut dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 teaspoon dried ginger or a 1-inch piece of peeled, fresh ginger, minced
- 3 tablespoons vegetable oil
- 1 teaspoons toasted sesame oil
- 1/8 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
- Toss all salad ingredients in a large bowl.
- Put peanut butter, vinegar, lime juice, soy sauce, honey, and ginger in a blender. Blend until combined.
- Add the oils and blend until combined.
- Add part or all of the water if a thinner consistency is desired.
- 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
Amount Per Serving: Calories: 368Total Fat: 28gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 284mgCarbohydrates: 28gFiber: 8gSugar: 13gProtein: 7g
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29 Comments on “Thai Salad with Peanut Dressing”
What a great choice for this month’s theme. I love this dressing and will have to make it in the new year. Happy New Year to YOU!
The salad and dressing sound delicious. This salad makes eating healthy a lot easier. Great pictures.
I can use this salad right now. It is so pretty and full of goodness. I love the peanut dressing!
That salad is going on my list! I love CPK and am shocked I’ve not tried this one. It’s so colorful too!
Happy New Year!
I love every single one of the salad recipes I am seeing today! Obviously including this one, Liz!
Great salad Liz, all my favorites and the dressing sounds amazing!
Oh! I just love the colors in this salad… it just screams healthy, doesn’t it? And any dressing that has peanut butter in it has my name all over it!
YUMMO>…..I really want some of that salad.
What a fun salad! I love all the colors and ingredients!
I don’t know why I have never ordered this salad…it sounds wonderful and one that I know I would enjoy. Fun to get the recipe first!
Now that is definitely a salad I can sink my teeth into Liz, not only beautiful but I bet those flavours pop when they are lightly coated in your tasty dressing. I love the addition of cucumbers, chicken and avocado, wonderful flavours as well as textures. You definitely cannot go wrong with Thai flavours in a salad.
I don’t think that I’ve ever eaten at California Pizza Kitchen, but I have had a Thai salad before and love the flavors. This version looks pretty darn spectacular.
That is one big bowl of colorful deliciousness, Liz! What a fabulous choice for our healthy eats theme! I have had that salad at CPK and I do believe yours looks better.
I’ve never been to a California Pizza Kitchen. Weird, but true. I’ve definitely been missing out — this salad looks awesome! So much color and flavor — a combo I can’t resist. Thanks!
I love Thai salad and always say yes to peanut dressing. This salad looks so fresh, crunchy, and delicious. I take a big plate of this, please!
Gorgeous salad! That dressing sounds amazing!
Dear Lizzy, this salad looks wonderful and delicious! I love big salads like this…perfect feel-good meal any time of day! xoxo, Catherine
Eating breakfast right now….but totally wouldn’t mind if this was in front of me instead!
Yum! Yum! Something familiar to me 😀 Can’t go wrong with a Thai salad.
Your salad looks beautiful, I’m glad you enjoyed it!