Crunchy Thai Chicken Salad with Peanut Dressing

I’ve always loved salads that aren’t just a side dish but a real flavor explosion, and the Thai Peanut Crunch Slaw Salad is exactly that. The first time I tried it, I was amazed by the way the crisp, colorful vegetables combined with a creamy, nutty peanut dressing to create a symphony of textures and tastes. Every bite is a satisfying mix of crunch, zest, and subtle sweetness, making it perfect for lunch, dinner, or even as a vibrant addition to any gathering.

What makes this salad so special is not just its flavor but its versatility. You can enjoy it as a light main course, a side to complement grilled dishes, or even as a crunchy topping for tacos and bowls. Its ingredients are affordable, easy to source, and come together quickly, which is a blessing on busy weekdays. I often keep the core vegetables and peanut dressing on hand, so I can whip up this salad in minutes whenever I need a healthy, satisfying meal.

You’ll love this recipe because it’s packed with fresh vegetables like cabbage, carrots, and bell peppers, all finely shredded to create that irresistible crunch. The dressing, made from peanut butter, soy sauce, lime juice, and a touch of honey, ties everything together beautifully, offering a perfect balance of savory, sweet, and tangy flavors. Adding a handful of crushed peanuts on top enhances the texture and adds a nutty aroma that makes the salad even more inviting.

This Thai-inspired slaw is highly adaptable. You can include protein such as grilled chicken, tofu, or shrimp to make it more filling. For a lighter version, enjoy it on its own as a refreshing side. I often swap vegetables depending on what’s in season or what I have in my fridge, and it always works. The ingredients are simple: crunchy cabbage, colorful bell peppers, shredded carrots, green onions, fresh cilantro, chopped peanuts, and a creamy Thai peanut dressing.

Here’s what you’ll need for the salad:

Ingredients:

• 3 cups shredded cabbage (green and purple)

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 3 green onions, chopped

• ½ cup fresh cilantro, chopped

• ½ cup roasted peanuts, chopped (plus extra for garnish)

For the Thai peanut dressing:

• ½ cup creamy peanut butter

• 3 tablespoons soy sauce

• 2 tablespoons lime juice

• 1 tablespoon honey

• 1 teaspoon sesame oil

• 1-2 tablespoons warm water (to thin the dressing)

This salad is affordable, colorful, and packed with flavor, making it a dish you’ll want to prepare again and again.

How to Prepare Thai Peanut Crunch Slaw Salad

Preparing this Thai Peanut Crunch Slaw Salad is easier than it looks, and the results are always rewarding. The combination of crisp vegetables with a creamy, nutty dressing makes every step worthwhile. Below, I’ll guide you through the preparation step by step, ensuring you get perfect texture and flavor every time.

Step-by-Step Instructions

1. Prepare the vegetables: Start by washing all the vegetables thoroughly. Shred the cabbage finely, either with a sharp knife or a mandoline slicer. Peel and shred the carrots, then thinly slice the red and yellow bell peppers. Chop the green onions and roughly chop the fresh cilantro. Place all the vegetables in a large mixing bowl.

2. Toast the peanuts: In a small skillet over medium heat, lightly toast the chopped peanuts for 2–3 minutes, stirring constantly to prevent burning. This step enhances their flavor and crunch. Remove from heat and set aside to cool.

3. Make the dressing: In a medium bowl, combine the creamy peanut butter, soy sauce, lime juice, honey, and sesame oil. Whisk thoroughly until smooth. If the dressing is too thick, gradually add warm water, one tablespoon at a time, until you reach a pourable consistency. Taste and adjust the seasoning as needed; you can add a bit more lime juice for tang or honey for sweetness.

4. Combine salad and dressing: Pour the peanut dressing over the shredded vegetables. Using salad tongs or two large spoons, toss everything gently but thoroughly, ensuring the dressing coats all the vegetables evenly.

5. Add peanuts and garnish: Sprinkle the toasted peanuts on top and mix lightly, leaving some for garnish. Add extra fresh cilantro if desired. This gives the salad a beautiful, fresh appearance and an extra layer of flavor.

6. Chill or serve immediately: The salad can be served immediately for maximum crunch or chilled for 15–20 minutes to allow the flavors to meld. Either way, it remains crisp and delicious.

Tips for Quick and Easy Preparation

• Shred vegetables in advance and store them in airtight containers for up to two days. This allows you to prepare the salad in minutes.

• Prepare the dressing in advance and refrigerate. Just bring it to room temperature before tossing with the vegetables.

• Use pre-roasted peanuts if you’re short on time.

Customization Options

• Add protein: Grilled chicken, tofu, or shrimp turn this salad into a complete meal.

• Switch vegetables: Try adding shredded purple cabbage, snap peas, or thinly sliced cucumber for variation.

• Adjust spice: For a mild kick, add a small pinch of crushed red pepper flakes or a drizzle of sriracha to the dressing.

Why People Love This Salad

This salad is a crowd-pleaser because it balances textures and flavors perfectly. The crisp vegetables contrast beautifully with the creamy, nutty dressing, and the lime juice adds a refreshing tang. Its vibrant colors make it visually appealing, and its versatility means it can be adapted for lunches, dinners, parties, or potlucks. Once you’ve tried it, you’ll find yourself making it again and again.

Crunchy Thai Chicken Salad with Peanut Dressing

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This Thai Peanut Crunch Slaw Salad is a vibrant, crunchy, and flavorful dish that works perfectly as a side or a main course. Packed with fresh vegetables and coated in a creamy peanut dressing, it’s a nutritious, versatile, and easy-to-prepare salad that appeals to everyone.

• Author: Lura Skye
• Prep Time: 20
• Cook Time: 5
• Total Time: 25 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 3 cups shredded cabbage (green and purple)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 green onions, chopped
• ½ cup fresh cilantro, chopped
• ½ cup roasted peanuts, chopped (plus extra for garnish)

For the Thai peanut dressing:

• ½ cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1–2 tablespoons warm water (to thin the dressing)

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Instructions

1. Wash all vegetables thoroughly. Shred the cabbage finely. Peel and shred the carrots. Thinly slice the red and yellow bell peppers. Chop the green onions and roughly chop the fresh cilantro. Place all vegetables in a large mixing bowl.
2. Lightly toast the chopped peanuts in a skillet over medium heat for 2–3 minutes, stirring constantly to prevent burning. Remove from heat and set aside to cool.
3. In a medium bowl, combine peanut butter, soy sauce, lime juice, honey, and sesame oil. Whisk until smooth. Gradually add warm water to achieve a pourable consistency. Adjust seasoning to taste.
4. Pour the dressing over the shredded vegetables. Toss gently but thoroughly to ensure all vegetables are coated evenly.
5. Sprinkle the toasted peanuts on top, reserving a few for garnish. Add extra cilantro if desired. Mix lightly.
6. Serve immediately for maximum crunch or chill for 15–20 minutes to let flavors meld.

Notes

The salad is versatile: add grilled chicken, tofu, or shrimp to make it a complete meal.

Use seasonal vegetables for variety.

Adjust the dressing’s sweetness or tang to your preference.

FAQs – Thai Peanut Crunch Slaw Salad

1. Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately a day in advance. Store the shredded vegetables in an airtight container in the fridge and keep the dressing in a separate jar. Combine them just before serving to maintain maximum crunch.

2. Can I substitute the peanuts?
Absolutely. You can use cashews, almonds, or sunflower seeds if you have a peanut allergy. Toast them lightly for extra flavor.

3. How long does the salad stay fresh?
Once tossed with the dressing, the salad is best eaten within 6–8 hours. If left longer, the vegetables may soften. Storing the dressing separately helps keep the salad crisp.

4. Can I make this salad vegan?
Yes. Simply replace honey with maple syrup or agave nectar. All other ingredients are naturally plant-based.

5. How can I add protein to make it more filling?
Grilled chicken, shrimp, tofu, or even edamame are excellent options. Add them just before serving to keep everything fresh and flavorful.

6. Can I adjust the flavor of the dressing?
Definitely. Add more lime juice for tang, more honey for sweetness, or a touch of chili sauce for heat. The dressing is very flexible and can be tailored to your taste.

7. Can I use pre-shredded vegetables?
Yes, pre-shredded cabbage and carrots work well and save time. Make sure to drain any excess moisture before tossing with the dressing to avoid a watery salad.