Thai Crunch Salad
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.
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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.
Delivery in as fast as one hour.*
Prices vary by store
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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.
Using an immersion blender, emulsify the dressing until smooth and creamy.
In a large salad bowl, add the shredded cabbage mix.
Top the cabbage with chopped chicken, edamame, slivered cucumbers, crispy rice noodles, fried wonton strips, cilantro, and peanuts.
Pour the prepared peanut dressing over the salad and toss everything together until well combined.
Serve immediately and enjoy.
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.
Yes, prepare the dressing up to 3 days in advance and store in an airtight container in the refrigerator. Whisk before tossing with salad.
Store dressing separately and assemble the salad just before serving. Keep wontons and rice noodles in a sealed container until ready to plate.
Try snap peas, cucumber, or sliced bell peppers for similar crunch and freshness.
Yes, shrimp works well as a protein swap with no adjustments needed to the dressing or assembly.
Use tamari instead of soy sauce and ensure wontons are gluten-free; rice noodles are naturally gluten-free.
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