Why Make This Recipe
Making Thai Crunch Salad is an excellent choice for anyone looking for a fresh and vibrant dish. This salad combines a variety of vegetables, crunchy peanuts, and a delicious peanut ginger sauce that brings everything together. It’s perfect as a light meal or a side dish at gatherings. Not only is it packed with flavor, but you can also make it in a short amount of time. For those who enjoy different salad options, consider trying an avocado salad with lime cilantro dressing to mix things up.
How to Make Thai Crunch Salad
Ingredients:
- 4 cups shredded cabbage or coleslaw mix
- 1 cup red cabbage or napa cabbage, shredded
- 1 1/2 cups carrots, shredded
- 1 cup cucumbers, large diced
- 1 cup red pepper, large dice or thinly sliced
- 3-4 green onions, sliced
- 1 cup edamame, steamed
- 1 1/2 cups bean sprouts
- 1 red serrano pepper, finely chopped
- 1/2 cup peanut butter (natural)
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice, fresh
- 2 tablespoons maple syrup
- 2 teaspoons sesame oil (optional)
- 2 tablespoons sriracha or sambal
- 2-3 tablespoons soy sauce (tamari)
- 1 inch piece fresh ginger (more to taste)
- 1 clove garlic
- 2-4 tablespoons water
- 1 cup cilantro, Thai basil, mint chopped
- 1/2 cup roasted peanuts and/or sunflower seeds
- 1 package ramen noodles, roughly broken and toasted
Directions:
- Wash and shred all vegetables. Dice cucumbers and red peppers.
- Steam edamame according to package instructions and allow to cool.
- In a mixing bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
- In a large bowl, combine all prepared vegetables and edamame. Toss with chopped herbs.
- Drizzle the peanut ginger sauce over the salad and mix gently.
- Top with roasted peanuts or sunflower seeds and serve.
How to Serve Thai Crunch Salad
Serve Thai Crunch Salad chilled or at room temperature. This salad is great as a standalone dish or as a side next to grilled meats or fish. If you want to enhance the flavor, serve it with an additional drizzle of the peanut ginger sauce on top. It also pairs well with warm naan or rice for a more filling meal.
How to Store Thai Crunch Salad
To store leftover Thai Crunch Salad, keep it in an airtight container in the refrigerator. It is best eaten within 2-3 days. Keep the peanut ginger sauce separate if possible, as it helps maintain the crunch of the vegetables. When ready to eat, mix everything together, and you might want to add a splash of fresh lime juice to refresh the flavors.
Tips to Make Thai Crunch Salad
- For added flavor and crunch, consider toasting your ramen noodles before adding them to the salad.
- Adjust the spice level by changing the amount of sriracha or using a milder pepper.
- You can also add protein such as grilled chicken, shrimp, or tofu to make it a more substantial meal.
Variation
Feel free to mix and match vegetables based on what you have on hand. You can add bell peppers, broccoli, or snap peas. You can also experiment with different herbs like dill or parsley for a unique taste.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the vegetables and sauce in advance. Just wait to combine everything until you’re ready to serve to keep the veggies crisp.
Is this salad gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari in the recipe.
Can I use different nut butters?
Yes, you can use almond butter or sunflower seed butter as alternatives to peanut butter if you prefer.