easy thai salad, thai peanut dressing, peanut dressing

I found a lone bag of coleslaw deep in the recesses of my vegetable drawer and decided to toss it with a bunch of the other produce I found lurking about, which fortuitously included half a bag of shredded carrots (I really hate grating things). The result was this delicious Thai Crunch Salad. While I can’t really stomach cabbage in general, tossed with this sweet and tangy peanut dressing, I could have probably eaten this forever. 
I love how virtuous kitchen sink meals make me feel. Plus it’s salad. So it’s healthy, right? This is the perfect salad to make after a particularly indulgent BBQ, or if you’re just dead sick of the summer heat. It must be said that this salad would thrive on adaptation. Don’t have bell peppers? Try cucumber. I had red cabbage so I used that for color, but this thing would taste good even without it. I topped mine with poached chicken breast to make it a full on dinner salad. I’m going to add some fresh mango next time. You really can’t go wrong here. 

Also, I think this Thai Crunch Salad would make the perfect side (or topping) for the Thai Turkey Burgers with Mango Sauce. Just saying.

PS: If you’re looking for another Asian-flavored salad to get your through these dog days, try Hungry Girl Por Vida’s Asian Slaw Steak Salad.  A Korean twist on salad is always a good thing.

Dressing adapted from a glorious Chinese Cabbage Salad by Jamie Cooks It Up

For the Salad
  • 1 bag coleslaw
  • 1/2 small red cabbage, sliced thinly
  • 2 cups shredded carrots
  • 1 red bell pepper, chopped
  • 1 orange bell pepper chopped
  • 3-4 green onions, sliced with the whites and all
  • handful of cilantro
  • 1/2 cup dry roasted peanuts, chopped

For the Dressing

  • 1/2 cup rice vinegar
  • 1/4 cup canola oil
  • 3 heaping tablespoons peanut butter
  • 1/8 cup sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh garlic
  • 1 teaspoon fresh ginger
  • 1/4 cup cilantro
  • 1-2 tablespoons sweet red chili sauce, optional

Toss all the salad ingredients and set aside. Mix the dressing ingredients (if you don’t have ginger or sweet red chili sauce, don’t sweat it–this stuff is magic with or without it). If you’re serving this immediately, go ahead and toss the salad and dressing together .Just before serving, top with more chopped peanuts. 

If you make this ahead of time, be sure to keep the dressing separate or the salad will get all soggy. I store the salad component in a big tupperware with a paper towel to soak up any moisture. This keeps the salad fresh so I can have lunch all week long. All I have to do is add some dressing and a little chicken and I have a mega-good meal.

Linked to Wonderful Wednesday,Wonderful Food Wednesdays, Show & Share, Whimsy WednesdayWednesday Whatsits, Wednesday Fresh Foods, Tasty Thursdays, and Tasty Tuesdays.   

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  1. says

    Hi Amy, I followed you over from your comment on Green Goddes Pasta Salad and now following on G+. You have a good looking salad here yourself! I'm always looking for great salads and fun ways to get more veggies in my family!

    • says

      Thanks, Zainab! During the summer I crave salad like crazy–I like this one because there's crunch to it (not like sad, limp lettuce leaves ๐Ÿ™‚

  2. says

    My mouth is watering! So colorful and the picture is gorgeous. I'm also an avid believer in the pre shredded produce, whether it's by in-store salad bars or dole bags of cole slaw. Such an easier way to do things!

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