thai crunch salad with peanut dressing

★★★★★ 1 Review
judyjellybean avatar
By Julia Ferguson
from Greenwood, IN

This recipe comes from Once Upon a Chef, with Jenn Segal. Her recipe was inspired by California Pizza Kitchen's recipe. My husband Fred and his brother Jim, went crazy for this salad. It was very tasty and went well with Jenn's recipe for Honey, Lime Sriracha Chicken Skewers, which is also posted on Pinch. I served the dressing on the side.

★★★★★ 1 Review
serves 4-6 hungry adults
prep time 30 Min
method No-Cook or Other

Ingredients For thai crunch salad with peanut dressing

  • FOR THE THAI PEANUT DRESSING
  • 1/4 c
    creamy peanut butter
  • 2 Tbsp
    unseasoned rice vinegar
  • 2 Tbsp
    fresh lime juice, from one lime
  • 3 Tbsp
    vegetable oil
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    honey
  • 2 1/2 Tbsp
    sugar
  • 2
    garlic cloves, roughly chopped
  • 1
    inch square piece fresh ginger, peeled and roughly chopped. i just used a grater, as my ginger was frozen.
  • 1 tsp
    salt (i left it out, felt it didn't need it with the soy sauce
  • 1/4 tsp
    crushed red pepper flakes
  • 2 Tbsp
    fresh cilantro leaves
  • FOR THE SALAD
  • 4 c
    chopped napa cabbage or shredded coleslaw mix. i used the napa and added just a touch of red cabbage.
  • 1 c
    shredded carrot
  • 1
    red bell pepper, thinly sliced into bite-sized pieces
  • 1 sm
    english cucumber, halved lengthwise, seeded and thinly sliced
  • 1 c
    cooked and shelled edamame. i bought frozen mugamame and steamed it. mugamame is a soy bean with a nutty taste, i got it at kroger.
  • 2 md
    scallions, thinly sliced
  • 1/2 c
    loosley packed chopped fresh cilantro

How To Make thai crunch salad with peanut dressing

  • 1
    For the dressing, combine all 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. I made this the day before.
  • 2
    For the salad, combine all 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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