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–+ servings

Thai Crunch Salad

A vibrant and crunchy salad featuring fresh vegetables, herbs, and a tangy peanut dressing, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: Thai
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups mixed greens such as romaine, spinach, and arugula
  • 1 cup shredded carrots
  • 1 cup cabbage shredded, preferably red cabbage
  • 1 cup cucumber sliced
  • 1/2 cup red bell pepper sliced
  • 1/4 cup green onions chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup peanuts chopped, for garnish
Dressing
  • 3 tablespoons peanut butter smooth
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger grated
  • 1 clove garlic minced

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine mixed greens, shredded carrots, cabbage, cucumber, red bell pepper, green onions, and cilantro.
  2. Toss the salad ingredients together until well combined.
Make the Dressing
  1. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic until smooth.
Combine and Serve
  1. Pour the dressing over the salad and toss to coat evenly.
  2. Garnish with chopped peanuts before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 20gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve to maintain the crunchiness of the vegetables.

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