Thai Crunch Salad with Peanut Dressing

Serves: 4

A combo of Napa cabbage, crunchy veggies & a peanut butter dressing inspired by the popular Thai Crunch Salad served at California Pizza Kitchen.

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1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh limes juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2 tablespoons sugar
2 garlic cloves, roughly chopped
1 1-inch piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped napa cabbage or shredded coleslaw mix (i like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrot
1 red bell pepper, thinly sliced into bite-sized pieces
1 small english cucumber, halved lengthwise, seeded and thinly sliced
2 medium scallion, thinly sliced
1/2 cup loosely packed chopped fresh cilantro


For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.


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