Crunchy Thai Salad with Peanut Dressing

4.93 from 243 votes
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Irresistibly crunchy Thai salad with creamy peanut dressing will be your new favorite vegetable dish! Each bite packs a powerhouse of fresh superfoods.

Bowl of crunchy Thai salad with creamy peanut dressing.

Crisp, satisfying, and full of nutrients! This crunchy Thai salad tossed in a creamy peanut dressing makes eating healthy easy. Each bite contains a powerhouse of fresh superfoods and a peanut flavor punch.

If you are looking for a quick and exciting meal that you can enjoy for dinner or pack for lunch the next day, this salad will make your taste buds super happy. A few chops with your chef’s knife and a blend of the sauce, and you’ve got your next veggie-packed meal ready in minutes.

Salad ingredients

Bowl of unmixed Thai salad with recipe ingredients.

This Thai salad recipe is packed with superfoods. A colorful mix of thinly sliced kale, red bell peppers, red and napa cabbage, carrots, and ripe mango slices. Fresh mint leaves and sliced green onions add enticing herbaceous notes. The natural sweetness of the fruit and sweet peppers balances the bitterness of the kale.

The combination is hearty, crisp, and refreshing. The robust ingredients store well, making it excellent for meal prep.

Make the peanut dressing

Jar and spoon of homemade peanut sauce with chopped nuts on top.

A creamy peanut dressing complements the crunchy salad base. To quickly prepare the salad dressing, use a blender or food processor. Combine creamy peanut butter, tangy lime juice, honey, rice vinegar, soy sauce, sesame oil, spicy sriracha, roughly chopped garlic, and water.

If you want to amp up the umami flavor, add a dash of fish sauce. The rich puree is the perfect balance of sweet, savory, and tangy, with a hint of spice. My readers love this salad dressing! You can even serve it with chicken satay or shrimp spring rolls.

Serve the salad

Thai salad in a bowl with peanut dressing.

If making the salad for a crowd, add the ingredients to a large bowl, drizzle on some peanut dressing, and toss to combine. I like to serve any extra peanut dressing on the side or add more on top. It’s so delicious! Add some chopped roasted peanuts and more fresh herbs to garnish for extra crunch.

I enjoy the salad for lunch during the week, portioning it out in containers, and dressing on the side, so the green doesn’t get soggy. You can instantly turn this salad into an entree by adding some grilled tofu, chopped chicken, beef, or shrimp.

More Thai recipes

What is the difference between peanut butter vs. peanut spread?

Peanut butter must contain at least 90% by weight of peanuts and may not be any added artificial colors, preservatives, or sweeteners. The other 10% can be seasoning and stabilizing ingredients like salt, sugar, palm oil, or peanut oil. If the amount of non-peanut ingredients exceeds 10%, it will be labeled as a spread. You’ve likely seen natural ground peanut butter separate over time and have oil on the top when you open the jar. Oils like palm oil are added when processing to prevent separation and make a more creamy spreadable product.

Crunchy Thai Salad with Peanut Dressing

Irresistibly crunchy Thai salad with peanut sauce dressing will be your new vegetable obsession! Each bite packs a powerhouse of fresh superfoods all in one bowl.
4.93 from 243 votes
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Servings 4 servings
Course Salad
Cuisine Thai

Ingredients 
 

Thai Salad

  • 2 cups sliced kale
  • 1 ½ cups sliced napa cabbage
  • 1 ½ cups sliced red cabbage
  • ½ cup sliced red bell pepper
  • ½ cup shredded carrot
  • 1 mango, sliced
  • ¼ cup cilantro
  • 8 mint leaves
  • 1 tablespoon sliced green onions
  • ¼ cup peanuts, roasted, roughly chopped

Peanut Dressing

  • cup creamy peanut butter
  • 2 tablespoons lime juice
  • 3 tablespoons honey, or maple syrup
  • 1 ½ tablespoons rice wine vinegar
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • ½ teaspoon minced ginger
  • 1 clove minced garlic
  • 1 tablespoon water

Instructions 

  • Combine the Vegetables – In a large bowl add thin slices of kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and green onions. Set aside and make the dressing.
  • Make the Peanut Dressing – In a blender add peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. Alternatively, the ingredients can be whisked together in a medium-sized bowl.
    Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.
  • To Serve – Gradually add enough dressing to coat the salad, and toss to combine. Drizzle with more dressing if there's any remaining. Top with freshly cracked black pepper and chopped peanuts.

Recipe Video

YouTube video

Notes

  • Serving Size: 1 ½ cups of salad
  • Make it Less Sweet: If you like the dressing less sweet, start with 1 tablespoon of honey and gradually add more to taste.

Nutrition Facts

Serves: 4 servings
Calories 179kcal (9%)Carbohydrates 24g (8%)Protein 6g (12%)Fat 8g (12%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 2gSodium 340mg (14%)Potassium 392mg (11%)Fiber 3g (12%)Sugar 14g (16%)Vitamin A 8200IU (164%)Vitamin C 120.5mg (146%)Calcium 80mg (8%)Iron 1.1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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97 Comments Leave a comment or review

  1. Mia says

    OMG, this salad was so good! I also used lettuce instead of kale because the kale season here is over. Thanks for sharing this terrific recipe!

  2. Donna says

    I did this beautiful salad for friends at the weekend I tripled the amount and the whole lot was gone! I have shared this recipe with them all. Just delicious 😋 thankyou!

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