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thai crunch salad
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5 from 3 votes

Thai Crunch Salad With Peanut Dressing

Crunchy vegetables with a tangy peanut butter dressing!
Prep Time15 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Thai
Keyword: peanut butter salad dressing, peanut dressing, peanut salad, peanut salad dressing, thai cabbage salad, thai crunch salad, thai crunch salad cpk, thai crunch salad recipe, thai crunch salad with peanut dressing, thai peanut dressing recipe, thai peanut salad dressing, thai restaurant salad dressing, thai salad, thai salad dressing, thai salad recipe, Vegetarian
Servings: 4
Author: The Ovenist



  • ½ cup green/white cabbage
  • ½ cup red cabbage
  • ½ cup shelled edamame
  • ½ cup green bell pepper/capsicum
  • 1 cucumber half lengthwise, remove seeds, and thinly slice
  • ¾ cup shredded carrots
  • ¼ cup fresh mint leaves
  • ¼ cup roasted peanuts


  • cup creamy peanut butter
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon vinegar
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon soy sauce
  • ½ teaspoon red pepper flakes
  • 1 tablespoons fresh coriander leaves
  • 2 tablespoons fresh mint leaves
  • 2 garlic cloves minced
  • ½ tablespoon fresh ginger chopped
  • ¾ teaspoon salt or to taste



  • Slice the cucumber length wise, remove the seeds by scraping a spoon through the center (lengthwise), then thinly chop.
  • Shred the carrots, or cut them thinly.
  • Boil the edamame, strain and keep aside.
  • Chop the white cabbage, red cabbage, capsicum and mint leaves.
  • Dry roast peanuts in a small frying-pan and let cool.
  • Finally, place all the ingredients in a large bowl and toss to combine. Drizzle peanut dressing as needed, toss again. Serve immediately.


  • Combine all ingredients (except mint and coriander leaves) in a high-powered food processor or blender, and process till the dressing becomes smooth. Then, add the mint leaves and coriander leaves, process for 30 seconds. Taste and adjust if needed.


  1. Mix the dressing into the salad ONLY at the time of serving to prevent your salad from getting soggy
  2. To add extra crunch, use thinly sliced carrots instead of shredded carrot