Why You’ll Love This Recipe

Thai Crunch Salad with Citrus Peanut Dressing is a vibrant, refreshing dish packed with colorful vegetables, crunchy textures, and a creamy, tangy dressing that ties everything together. It’s perfect as a light lunch, a hearty side, or a stunning addition to a summer spread. With its mix of sweet, savory, and spicy flavors, this salad is both satisfying and energizing.

ingredients

Thai Crunch Salad + Citrus Peanut Dressing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded green cabbage
shredded purple cabbage
carrots, julienned
red bell pepper, thinly sliced
cucumber, thinly sliced
edamame, cooked and shelled
chopped fresh cilantro
chopped green onions
roasted peanuts, roughly chopped
crispy wonton strips (optional)

For the Citrus Peanut Dressing:
creamy peanut butter
fresh orange juice
fresh lime juice
soy sauce
rice vinegar
honey or maple syrup
fresh ginger, grated
garlic, minced
sesame oil
sriracha or chili sauce (optional for heat)
water (to thin, if needed)

directions

In a large bowl, combine the shredded green cabbage, purple cabbage, carrots, red bell pepper, cucumber, edamame, cilantro, and green onions.

In a separate small bowl, whisk together the peanut butter, orange juice, lime juice, soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and sriracha until smooth. Add water a tablespoon at a time if the dressing is too thick.

Pour the dressing over the salad and toss well to coat all the ingredients.

Top with roasted peanuts and crispy wonton strips just before serving for extra crunch.

Servings and timing

This recipe yields approximately 4-6 servings.
Preparation time: 20 minutes
Total time: 20 minutes

Variations

Add grilled chicken, shrimp, or tofu for extra protein.
Use almond butter instead of peanut butter for a different flavor twist.
Swap edamame for chickpeas if preferred.
Include shredded kale for even more greens and texture.

storage/reheating

Store the salad (without dressing) in an airtight container in the refrigerator for up to 3 days.
Keep the dressing separate and drizzle just before serving to maintain crunch.
If already dressed, consume within 24 hours for best texture.

FAQs

Can I make this salad ahead of time?

Yes, you can chop all the vegetables and prepare the dressing a day ahead. Just combine them right before serving.

Is the dressing spicy?

It’s mildly spicy if you add sriracha. Adjust the amount to your taste or omit it for a non-spicy version.

Can I use bottled orange juice?

Fresh orange juice is recommended for the best flavor, but bottled can work in a pinch.

How do I make it nut-free?

Substitute sunflower seed butter for peanut butter and omit the peanuts.

Can I add noodles to this salad?

Absolutely, rice noodles or soba noodles make it even heartier.

What type of cabbage works best?

A mix of green and purple cabbage provides the best color and crunch.

Is this dressing good for other dishes?

Yes, it’s delicious as a dip for spring rolls or drizzled over grilled meats.

Can I freeze the dressing?

It’s best fresh, but you can freeze it for up to 1 month. Thaw and whisk well before using.

How can I make it vegan?

Use maple syrup instead of honey and ensure your sriracha is vegan-friendly.

Can kids enjoy this salad?

Yes, kids often love the crunchy texture and sweet-savory dressing!

Conclusion

Thai Crunch Salad with Citrus Peanut Dressing brings a burst of flavor, color, and energy to any table. It’s simple to make, endlessly customizable, and absolutely delicious. Once you try it, you’ll want to keep it on repeat for lunches, potlucks, and healthy dinners alike.