I’m excited to share my quick Thai Crunch Salad with a spicy peanut ginger sauce, a make-ahead friendly, vegan and gluten-free side that’s perfect for summer parties and light lunches.
Every time I bring this salad to a summer party people never guess how fast it came together. I love the clash of crisp shredded green cabbage with that addictive hit of creamy peanut butter in the dressing, its bright and messy in the best way, and someone always asks if its from a restaurant.
I call it my go to Vegan Salad when I want something fresh but not fussy, and honestly its one of those Delicious Salads that disappears before you can blink. Try it once and youll keep finding excuses to make it again.
Ingredients
- Green cabbage: crunchy, low calorie, high fiber and vitamin C great salad base.
- Carrots: sweet crunchy packed with beta carotene for eyes and good fiber.
- Peanuts: crunchy protein and healthy fats, nutty saltiness, watch portions for calories.
- Peanut butter: creamy binder for dressing adds plant protein richness and mild sweetness.
- Lime juice: bright acidic kick that lifts flavors, adds fresh sour balance.
- Soy sauce: salty umami depth adds savory, use tamari for gluten free or low sodium.
- Crispy noodles: light crunchy texture mostly refined carbs so dont overdo it as garnish.
- Cilantro: fresh herb citrusy notes small amounts of vitamins and a clean finish.
Ingredient Quantities
- 4 cups shredded green cabbage (Napa or regular)
- 2 cups shredded red cabbage
- 2 cups shredded carrots (about 2 medium, cuz carrots vary)
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup roasted peanuts, chopped
- 1 cup crispy chow mein noodles or crushed ramen noodles (or gluten free crispy rice noodles)
- 2 tbsp toasted sesame seeds
- 1/2 cup creamy peanut butter (natural)
- 2 tbsp soy sauce or tamari
- 2 tbsp fresh lime juice
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, grated (about 1 inch)
- 1 clove garlic, minced
- 1-2 tsp sriracha for a lil heat
- 3-4 tbsp warm water
- 1/2 tsp kosher salt
- freshly ground black pepper, a few grinds
How to Make this
1. Prep the veg: shred the green and red cabbage and carrots if not already shredded, thinly slice the red bell pepper and green onions, and roughly chop the cilantro. Set aside.
2. Make the dressing: in a bowl whisk together the creamy peanut butter, soy sauce or tamari, fresh lime juice, rice vinegar, maple syrup or brown sugar, toasted sesame oil, grated ginger, minced garlic and sriracha.
3. Thin and season the dressing: whisk in 3 to 4 tablespoons warm water a little at a time until smooth and pourable. Stir in the 1/2 teaspoon salt and a few grinds of black pepper, then taste and adjust lime, sweetener or sriracha to your liking.
4. Combine the salad base: in a large bowl toss the shredded cabbages, carrots, bell pepper, green onions and cilantro so it’s evenly mixed.
5. Add some crunch now and save some for later: fold about half of the chopped roasted peanuts and half the crispy chow mein or crushed noodles into the salad so the textures start to blend. Save the rest for topping right before serving so it stays crunchy.
6. Dress the salad: pour the peanut dressing over the veg and toss thoroughly so everything gets coated. If it seems dry, add another tablespoon of warm water and toss again.
7. Finish and garnish: sprinkle the remaining chopped peanuts, crushed noodles and the toasted sesame seeds over the top. Give it one gentle toss or just leave the toppings on top for a prettier look.
8. Serve or make ahead: this keeps well in the fridge for a day, but if making ahead keep reserved peanuts and noodles separate and add them right before serving so they stay crisp. Serve chilled or at room temp.
9. Quick tweaks and tips: if you want it spicier add more sriracha, for gluten free use crispy rice noodles instead of chow mein or ramen, and if the peanut butter is too thick warm it briefly so it mixes easier.
10. Enjoy as a side or light lunch: this makes a great make ahead party dish, just remember those last minute crunchy toppings so it stays true to that Thai crunch everyone loves.
Equipment Needed
1. Large mixing bowl for the cabbage carrots and tossing everything together
2. Small bowl or mason jar to whisk or shake the peanut dressing in
3. Whisk or fork to smooth and thin the dressing (a fork works fine if you dont have a whisk)
4. Chef’s knife and cutting board for slicing the pepper, green onions and chopping cilantro
5. Box grater or mandoline for shredding cabbage and carrots
6. Measuring cups and measuring spoons for the dressing ingredients
7. Rubber spatula or wooden spoon to scrape the peanut butter and fold the salad
8. Tongs or salad servers for tossing and serving, plus a small bowl to hold the crunchy toppings until serving
FAQ
Thai Crunch Salad With Spicy Peanut Dressing (vegan) Recipe Substitutions and Variations
- Peanut butter: almond butter, cashew butter, sunflower seed butter (nut free), or tahini. They all work, just thin with a little warm water or a splash of oil and taste for sweetness.
- Soy sauce / tamari: coconut aminos, liquid aminos, or a low-sodium soy sauce. Coconut aminos are milder and sweeter so adjust the salt if needed.
- Crispy chow mein noodles: crushed ramen noodles, gluten-free crispy rice noodles, crushed tortilla chips, or roasted pepitas for crunch. Chips add salt, seeds add healthy fat.
- Roasted peanuts: toasted cashews, chopped almonds, pumpkin seeds, or sunflower seeds if you need nut-free. Same crunch, just chop coarsely and sprinkle on top.
Pro Tips
– Warm the peanut butter a little so it mixes way smoother, then add warm water slowly while you whisk. If it still looks lumpy use a hand blender or vigorous whisking. Dont dump a bunch of water at once or the dressing can get too thin.
– Keep the peanuts and crispy noodles completely separate until the last minute. Store them in small airtight containers so they stay loud and crunchy when you serve it, otherwise they go soggy fast.
– Shred the cabbage really thin (a sharp knife, mandoline, or food processor works). If you want it softer, toss the shredded cabbage with a pinch of salt and let it sit 5 to 10 minutes, then squeeze out any excess liquid with your hands. It makes the salad less harsh but still crunchy.
– Taste and tweak like a pro: if it’s too salty add extra lime or a touch more maple syrup, if it’s too sweet add a splash more rice vinegar or lime juice, if it’s too spicy add a little more peanut butter or a tiny bit of maple syrup. Simple swaps save a batch thats off.
Thai Crunch Salad With Spicy Peanut Dressing (vegan) Recipe
I'm excited to share my quick Thai Crunch Salad with a spicy peanut ginger sauce, a make-ahead friendly, vegan and gluten-free side that's perfect for summer parties and light lunches.
6
servings
286
kcal
Equipment: 1. Large mixing bowl for the cabbage carrots and tossing everything together
2. Small bowl or mason jar to whisk or shake the peanut dressing in
3. Whisk or fork to smooth and thin the dressing (a fork works fine if you dont have a whisk)
4. Chef’s knife and cutting board for slicing the pepper, green onions and chopping cilantro
5. Box grater or mandoline for shredding cabbage and carrots
6. Measuring cups and measuring spoons for the dressing ingredients
7. Rubber spatula or wooden spoon to scrape the peanut butter and fold the salad
8. Tongs or salad servers for tossing and serving, plus a small bowl to hold the crunchy toppings until serving
Ingredients
4 cups shredded green cabbage (Napa or regular)
2 cups shredded red cabbage
2 cups shredded carrots (about 2 medium, cuz carrots vary)
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
1/2 cup fresh cilantro, roughly chopped
1/2 cup roasted peanuts, chopped
1 cup crispy chow mein noodles or crushed ramen noodles (or gluten free crispy rice noodles)
2 tbsp toasted sesame seeds
1/2 cup creamy peanut butter (natural)
2 tbsp soy sauce or tamari
2 tbsp fresh lime juice
2 tbsp rice vinegar
1 tbsp maple syrup or brown sugar
1 tbsp toasted sesame oil
1 tbsp fresh ginger, grated (about 1 inch)
1 clove garlic, minced
1-2 tsp sriracha for a lil heat
3-4 tbsp warm water
1/2 tsp kosher salt
freshly ground black pepper, a few grinds
Directions
- Prep the veg: shred the green and red cabbage and carrots if not already shredded, thinly slice the red bell pepper and green onions, and roughly chop the cilantro. Set aside.
- Make the dressing: in a bowl whisk together the creamy peanut butter, soy sauce or tamari, fresh lime juice, rice vinegar, maple syrup or brown sugar, toasted sesame oil, grated ginger, minced garlic and sriracha.
- Thin and season the dressing: whisk in 3 to 4 tablespoons warm water a little at a time until smooth and pourable. Stir in the 1/2 teaspoon salt and a few grinds of black pepper, then taste and adjust lime, sweetener or sriracha to your liking.
- Combine the salad base: in a large bowl toss the shredded cabbages, carrots, bell pepper, green onions and cilantro so it’s evenly mixed.
- Add some crunch now and save some for later: fold about half of the chopped roasted peanuts and half the crispy chow mein or crushed noodles into the salad so the textures start to blend. Save the rest for topping right before serving so it stays crunchy.
- Dress the salad: pour the peanut dressing over the veg and toss thoroughly so everything gets coated. If it seems dry, add another tablespoon of warm water and toss again.
- Finish and garnish: sprinkle the remaining chopped peanuts, crushed noodles and the toasted sesame seeds over the top. Give it one gentle toss or just leave the toppings on top for a prettier look.
- Serve or make ahead: this keeps well in the fridge for a day, but if making ahead keep reserved peanuts and noodles separate and add them right before serving so they stay crisp. Serve chilled or at room temp.
- Quick tweaks and tips: if you want it spicier add more sriracha, for gluten free use crispy rice noodles instead of chow mein or ramen, and if the peanut butter is too thick warm it briefly so it mixes easier.
- Enjoy as a side or light lunch: this makes a great make ahead party dish, just remember those last minute crunchy toppings so it stays true to that Thai crunch everyone loves.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 204g
- Total number of serves: 6
- Calories: 286kcal
- Fat: 21.6g
- Saturated Fat: 3.8g
- Trans Fat: 0g
- Polyunsaturated: 6.1g
- Monounsaturated: 11.7g
- Cholesterol: 0mg
- Sodium: 526mg
- Potassium: 458mg
- Carbohydrates: 20.3g
- Fiber: 5.5g
- Sugar: 4.2g
- Protein: 9.9g
- Vitamin A: 2000IU
- Vitamin C: 52mg
- Calcium: 118mg
- Iron: 1.5mg
