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Once Upon a Chef’s Thai Crunch Salad

February 12, 2020 By Liza Cannata Leave a Comment

Jennifer Segal nailed it with this one.  I made this Thai Crunch Salad on Monday and I have literally been eating it all week.  It is refreshing and crunchy and the peanut sauce is the one of the best I have ever had.  The recipe can easily be made gluten-free by using tamari in place of soy sauce and it can be made vegan by omitting the fish sauce.  The recipe yields a lot of extra dressing, so store it in a jar and you can use as a dip.  The salad keeps for a few days in the fridge without dressing.  I served it with chicken satay (https://www.threehungryboys.com/2019/01/24/chicken-satay-with-peanut-sauce/) which you can use the extra peanut sauce.  Enjoy!

 

Thai Crunch Salad with Peanut Dressing
 
Save Print
Prep time
30 mins
Total time
30 mins
 
Author: Jennifer Segal
Serves: 4-6 servings
Ingredients
  • For the Dressing:
  • ¼ cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • For the Salad
  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced OR Sugar snap peas, thinly sliced
  • 1 cup cooked and shelled edamame
  • 4 medium scallions, thinly sliced
  • ½ cup loosely packed chopped fresh cilantro
Instructions
  1. For the dressing, combine all of the ingredients in a blender and process until completely smooth. Refrigerate until ready to serve. This recipe yields a lot of extra dressing!
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle desired amount of the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
3.5.3251

 

Filed Under: All Recipes, gluten-free, Gluten-free, Paleo, Salad, Side dish Tagged With: cabbage, peanut sauce, Thai, thai crunch salad, vegan salad, vegetarian

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Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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