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A delicious plate of Thai Crunch Salad with Peanut Dressing

Thai Crunch Salad with Peanut Dressing

This Thai Crunch Salad is a delightful blend of fresh vegetables and creamy peanut dressing, perfect for a refreshing meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups thinly shredded Napa cabbage
  • 2 cups shredded cooked chicken about 8 ounces
  • 2 cups fried wonton strips homemade or store-bought
  • 1 cup chopped fresh cilantro
  • 2/3 cup chopped fresh mint
  • 2/3 cup julienned carrots
  • 2/3 cup julienned English cucumber
  • 3 scallions thinly sliced (both white and green parts)
  • 1 large red bell pepper, thinly sliced
  • 1/2 cup salted peanuts
Peanut Dressing Ingredients
  • 1/3 cup natural creamy peanut butter
  • 3 tablespoons lime juice
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 large cloves garlic, grated
  • 1/4 cup water add more if needed to thin the dressing

Equipment

  • Whisk

Method
 

  1. Make the peanut dressing. Whisk all ingredients together in a bowl until evenly combined. If the dressing seems too thick, add in a tablespoon of water at a time to thin until it reaches your desired consistency.
  2. Toss the salad. Combine all of the salad ingredients in a large bowl, drizzle with the dressing, and toss to combine.

Notes

For a vegetarian option, omit the chicken. You can also add other vegetables like snap peas or edamame for extra crunch.