Crunchy Thai Chicken Salad with Peanut Dressing
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.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Pour the dressing over the shredded vegetables. Toss gently but thoroughly to ensure all vegetables are coated evenly.
- Sprinkle the toasted peanuts on top, reserving a few for garnish. Add extra cilantro if desired. Mix lightly.
- 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.