Thai Crunch Salad with Peanut Dressing | CookOS

Thai Crunch Salad

Name: Thai Crunch Salad with Peanut Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 2 tbsp rice vinegar; 2 tbsp lime juice; 2 tsp tamari or soy sauce; 1 tsp sesame oil; 3 tbsp extra virgin olive oil; 3 tbsp honey; 1 tsp crushed garlic; 1 tbsp grated ginger; 1/2 tsp sesame seeds; 1/4 tsp red pepper flakes; 1/4 cup natural peanut butter; black pepper, to taste; sea salt, to taste; 6 cups mixed cabbage (napa, red, green), shredded; 2 cups roasted chicken breast, chopped; 1 cup edamame, shelled; 1 cup Persian cucumbers, slivered; 1 cup crispy rice noodles; 1 cup fried wonton strips; 1/2 cup fresh cilantro; 1/2 cup Italian parsley, fresh; 1/2 cup peanuts

This Thai crunch salad combines shredded cabbage, chicken, and edamame in a tangy peanut dressing, finished with crispy wontons and rice noodles for textural contrast and authentic flavor.

🍴Copycat

🌍Asian-inspired 🏷️Thai crunch salad 🏷️Chopped salad 🏷️Chicken salad 🏷️Peanut dressing

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$38–$63

Recipe Source

View original recipe

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Ingredients

2 tbsp rice vinegar
2 tbsp lime juice
2 tsp tamari or soy sauce
1 tsp sesame oil
3 tbsp extra virgin olive oil
3 tbsp honey
1 tsp crushed garlic
1 tbsp grated ginger
1/2 tsp sesame seeds
1/4 tsp red pepper flakes
1/4 cup natural peanut butter
black pepper, to taste
sea salt, to taste
6 cups mixed cabbage (napa, red, green), shredded
2 cups roasted chicken breast, chopped
1 cup edamame, shelled
1 cup Persian cucumbers, slivered
1 cup crispy rice noodles
1 cup fried wonton strips
1/2 cup fresh cilantro
1/2 cup Italian parsley, freshoptional
1/2 cup peanuts

22 Ingredients

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Instructions

1
In a beaker or small bowl, combine all dressing ingredients: rice vinegar, lime juice, tamari, sesame oil, olive oil, honey, crushed garlic, grated ginger, sesame seeds, red pepper flakes, peanut butter, black pepper, and sea salt.
2
Using an immersion blender, emulsify the dressing until smooth and creamy.
3
In a large salad bowl, add the shredded cabbage mix.
4
Top the cabbage with chopped chicken, edamame, slivered cucumbers, crispy rice noodles, fried wonton strips, cilantro, and peanuts.
5
Pour the prepared peanut dressing over the salad and toss everything together until well combined.
6
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Toss the salad with dressing just before serving to preserve crunch in the cabbage and wontons.
Toast sesame seeds in a dry pan for 1-2 minutes before garnishing to enhance nutty flavor.
Shred cabbage thin (1/8 inch) for better distribution of dressing and easier eating.
Warm the dressing slightly if using cold proteins; room-temperature dressing coats vegetables more evenly.

Substitutions

Soy sauce → tamari (gluten-free option)
Peanut-based dressing → tahini dressing (sesame butter substitute for peanut allergies)
Rice noodles → crispy chickpeas (added crunch, vegan option)
Extra virgin olive oil → sesame oil at half the quantity (more assertive flavor)

Storage & make-ahead

Store dressed salad in an airtight container in the refrigerator for up to 1 day; keep wontons and rice noodles separate and add just before eating to maintain crispness.