Thai Crunch Salad with Peanut Dressing

Recipe of the Day (#ROTD)

A Kendall Oberto Recipe

Thai Crunch Salad with Peanut Dressing


Cook Time: 30 minutes Servings: Servings: 4 Source:



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)

1 1/2 tablespoons honey

1 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

2 tablespoons fresh cilantro leaves


4 cups chopped Napa cabbage or shredded coleslaw mix

1 cup shredded carrots

1 cup snap peas, cut in 1 inch pieces

1 small English cucumber, halved lengthwise, seeded and thinly sliced

2 medium scallions, thinly sliced

½ cup loosely packed chopped fresh cilantro

1/2 cup dry roasted peanuts, chopped


This recipe came from a website called Once Upon a Chef and is inspired by a salad served at California Pizza Kitchen. The dressing is the key. I have modified this recipe to suite my taste, but use your creativity with whatever vegetables you prefer.


For the dressing, combine all of the ingredients except for the cilantro in a blender or food processor and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. Garnish with chopped peanuts. Serve the dressing on the side so the salad doesn’t get soggy.


Note, the photo pictured is a double recipe. To make this an entree add grilled chicken, cooked shrimp or try adding the Thai Chicken Meatballs.


Per serving (4 servings)
Serving size: Approximately 2 cups
Calories: 282
Fat: 18 g
Saturated fat: 2 g
Carbohydrates: 28 g
Sugar: 17 g
Fiber: 6 g
Protein: 7g
Sodium: 505 mg
Cholesterol: 0 mg

Happy Eating!!


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