Introduction

Hey there, kitchen adventurer! Are you craving something that’s bursting with fresh flavors, super satisfying, and has that irresistible crunch? Me too! There are days when you just need a break from heavy meals and want something bright, colorful, and ridiculously easy to pull together. This Thai Crunch Salad with Spicy Peanut Ginger Dressing is exactly that kind of recipe. It’s my go-to when I want vibrant flavor without spending hours in the kitchen. Seriously, once you try this, you’ll be hooked. It’s so simple, so quick, and tastes even better than your favorite restaurant version!

Why You’ll Love This Recipe

Fast: Prep work is minimal, assembly is lightning fast.
Easy: Just chop, blend, and toss!
Giftable: Bring the components to a potluck or share the dressing (undressed salad keeps well!).
Crowd-Pleasing: That creamy, slightly spicy peanut dressing is universally loved.
Healthy: Packed with fresh veggies and plant-based goodness.
Customizable: Easy to swap ingredients based on what you have.

Ingredients

Alright, let’s gather our goodies! The beauty of this salad is the mix of textures and colors. Don’t be intimidated by the list – it’s mostly just chopping!

Chopped Salad Ingredients:
4 cups shredded cabbage or coleslaw mix: The crunchy base! You can buy pre-shredded to save time.
1 cup red cabbage or napa cabbage, shredded: Adds beautiful color and a slightly different crunch.
1 ½ cups carrots, shredded: Sweetness and color!
1 cup cucumbers, large diced: Cool and refreshing contrast.
1 cup red pepper, large dice or thinly sliced: Bell peppers bring sweetness and crunch.
3-4 green onions, sliced: Mild onion flavor throughout.
1 cup edamame, steamed: A little protein boost and great texture.
1 ½ cups bean sprouts: That classic Thai crunch!
1 red serrano pepper, finely chopped: For a little kick! Omit or use less if you’re sensitive to heat.
Spicy Peanut Ginger Dressing:
½ cup natural peanut butter: Creamy, nutty goodness is the star. Make sure it’s natural, runny peanut butter.
3 tablespoons rice vinegar: Adds acidity and brightness.
2 tablespoons fresh lime juice: A little zest and tang.
2 tablespoons maple syrup: Sweetness to balance the flavors (you can use honey too).
2 teaspoons sesame oil (optional): Deepens the nutty flavor, totally worth adding if you have it!
2 tablespoons sriracha or sambal: Bring on the heat! Adjust to your liking.
2-3 tablespoons soy sauce (or tamari for gluten-free): Salty, umami depth.
1-inch piece fresh ginger, peeled: Zesty, warm flavor. Don’t skip this!
1 clove garlic: Essential aromatic.
2-4 tablespoons water (or more, to reach desired consistency): Thins the dressing to pourable perfection.
Garnish:
1 cup chopped cilantro, Thai basil, and/or mint: Fresh herbs take this over the top. Use your favorites or a mix!
½ cup roasted peanuts and/or sunflower seeds, chopped: Extra crunch and nutty flavor.
1 package ramen noodles, roughly broken and toasted: Okay, this is the secret weapon for next-level crunch!

How to Make It

Let’s get this salad party started! It’s honestly so straightforward.

First things first, get all your beautiful veggies ready. Combine the shredded cabbage, red cabbage, carrots, cucumbers, red pepper, green onions, steamed edamame, bean sprouts, and chopped serrano pepper (if using) in the largest bowl you own. Seriously, you’ll need space to toss!
Now, let’s make that magical dressing. Grab your blender, food processor, or immersion blender. Add the peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha or sambal, soy sauce or tamari, your peeled fresh ginger, the garlic clove, and start with 2 tablespoons of water. Blend it all up until it’s silky smooth. If it’s too thick to pour easily, add water one tablespoon at a time until it reaches your desired consistency. Taste it and adjust if needed – maybe a little more lime, a touch more sweetness, or extra sriracha if you’re feeling bold!
Time for the garnish prep! Chop up your fresh herbs – cilantro, basil, mint, whatever you love. Chop your roasted peanuts and/or sunflower seeds. Now, for the ramen crunch: break up a block of plain ramen noodles (discard the seasoning packet!) into small pieces. You can toast them in a dry pan over medium heat for a few minutes, stirring often, until they’re golden brown and fragrant, or even spread them on a baking sheet and pop them in a moderate oven (around 350°F / 175°C) for 5-10 minutes. Keep a close eye on them so they don’t burn! Let them cool completely.
Hold off on dressing the salad until you’re ready to eat! When it’s serving time, pour the creamy peanut dressing over the big bowl of chopped veggies. Use tongs or salad servers to gently toss everything together, making sure every single piece gets coated in that delicious sauce.
Divide the dressed salad among plates or serve it directly from the bowl. Just before serving, generously sprinkle the chopped herbs, nuts/seeds, and those glorious toasted ramen pieces over the top. Get ready for that amazing crunch!

Substitutions & Additions

Protein Power: Add grilled chicken, shrimp, pan-fried tofu, or even leftover cooked edamame for more staying power.
Nut-Free? Swap peanut butter for sunbutter or tahini, and omit the peanuts in the garnish. Check your sriracha and soy sauce to be sure they are nut-free if allergies are severe.
Veggie Swaps: Feel free to add or swap veggies! Broccoli slaw mix, thinly sliced red onion, snap peas, or even diced avocado would be delicious.
Spice Level: Easily control the heat by adjusting the amount of serrano pepper and sriracha/sambal.
Sweeter Notes: Sometimes a little diced mango or mandarin oranges adds a lovely sweetness.

Tips for Success

Wash and Dry: Make sure your veggies are really well-drained and dry after washing. Excess water can water down the dressing.
Don’t Dress Too Soon: This is crucial for crunch! Dress the salad just before serving to prevent the veggies from getting soggy.
Toast the Ramen! Seriously, don’t skip toasting the ramen noodles. It adds incredible flavor and the best kind of crispy crunch.
Make Ahead: You can chop all the veggies and store them in an airtight container in the fridge a day in advance. Make the dressing ahead too! Just keep everything separate until showtime.
Dressing Consistency: If your dressing is too thick, add more water (a tablespoon at a time) until it’s easy to pour and toss. If it’s too thin, add a little more peanut butter.

How to Store It

The best way to store this salad is undressed! Keep the chopped salad mixture in a large airtight container in the refrigerator for 3-4 days. Store the dressing separately in a jar or container in the fridge; it should last for 5-7 days. Keep the garnishes (herbs, nuts, toasted ramen) in separate small containers at room temperature or in the pantry to keep them fresh and crunchy. When you’re ready for another serving, just scoop out some salad, drizzle with dressing, and add your crunchy toppings!

FAQs

Q: Can I make this salad vegan?

A: Absolutely! The dressing is already vegan as written (using maple syrup and soy sauce/tamari). Just ensure all your ingredients are vegan certified if that’s important to you.

Q: Is this recipe gluten-free?

A: It can be! The main swap you need to make is using tamari instead of soy sauce in the dressing, as soy sauce typically contains wheat. Also, make sure the ramen noodles you use for garnish are gluten-free (you can often find rice ramen noodles). The rest of the ingredients are naturally gluten-free.

Q: How spicy is the dressing?

A: The spice level is moderate with 2 tablespoons of sriracha/sambal and one serrano pepper. You can easily adjust this! Use less sriracha/sambal or omit the serrano pepper entirely for a milder dressing. Add more of either if you love the heat!

Q: Can I use a different type of nut butter?

A: Yes! While peanut butter gives it that classic flavor, you could try almond butter or even cashew butter for a slightly different taste profile. The texture might vary slightly, so you might need to adjust the amount of water needed to thin the dressing.

Easy Thai Crunch Salad with Creamy Peanut Ginger Dressing

Craving something that's bursting with fresh flavors, super satisfying, and has that irresistible crunch? This Thai Crunch Salad with Spicy Peanut Ginger Dressing is exactly that kind of recipe. It’s a go-to for vibrant flavor without spending hours in the kitchen, simple, quick, and tastes even better than a favorite restaurant version.

Print Recipe Pin Recipe

Equipment

Blender or food processor or immersion blender
Food processor or blender or immersion blender
Immersion blender or blender or food processor
Large bowl largest one you own for tossing
Tongs or salad servers for tossing
salad servers or tongs for tossing
Dry pan for toasting ramen
Baking Sheet for toasting ramen in the oven
Airtight container for storing undressed salad and dressing
jar for storing dressing

Ingredients

Chopped Salad Ingredients

4 cups shredded cabbage or coleslaw mix The crunchy base! You can buy pre-shredded to save time.
1 cup red cabbage or napa cabbage shredded; Adds beautiful color and a slightly different crunch.
1.5 cups carrots shredded; Sweetness and color!
1 cup cucumbers large diced; Cool and refreshing contrast.
1 cup red pepper large dice or thinly sliced; Bell peppers bring sweetness and crunch.
3 green onions 3-4, sliced; Mild onion flavor throughout.
1 cup edamame steamed; A little protein boost and great texture.
1.5 cups bean sprouts That classic Thai crunch!
1 red serrano pepper finely chopped; For a little kick! Omit or use less if you're sensitive to heat.

Spicy Peanut Ginger Dressing

0.5 cup natural peanut butter Creamy, nutty goodness is the star. Make sure it's natural, runny peanut butter.
3 tablespoons rice vinegar Adds acidity and brightness.
2 tablespoons fresh lime juice A little zest and tang.
2 tablespoons maple syrup Sweetness to balance the flavors (you can use honey too).
2 teaspoons sesame oil optional; Deepens the nutty flavor, totally worth adding if you have it!
2 tablespoons sriracha or sambal Bring on the heat! Adjust to your liking.
2 tablespoons soy sauce or tamari for gluten-free; Salty, umami depth.
1 inch piece fresh ginger peeled; Zesty, warm flavor. Don't skip this!
1 clove garlic Essential aromatic.
2 tablespoons water 2-4 tablespoons or more, to reach desired consistency; Thins the dressing to pourable perfection.

Garnish

1 cup chopped fresh herbs cilantro, Thai basil, and/or mint; Fresh herbs take this over the top. Use your favorites or a mix!
0.5 cup roasted peanuts and/or sunflower seeds chopped; Extra crunch and nutty flavor.
1 package ramen noodles roughly broken and toasted; Okay, this is the secret weapon for next-level crunch!

Instructions

First things first, get all your beautiful veggies ready. Combine the shredded cabbage, red cabbage, carrots, cucumbers, red pepper, green onions, steamed edamame, bean sprouts, and chopped serrano pepper (if using) in the largest bowl you own. Seriously, you'll need space to toss!
Now, let's make that magical dressing. Grab your blender, food processor, or immersion blender. Add the peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha or sambal, soy sauce or tamari, your peeled fresh ginger, the garlic clove, and start with 2 tablespoons of water. Blend it all up until it's silky smooth. If it's too thick to pour easily, add water one tablespoon at a time until it reaches your desired consistency. Taste it and adjust if needed – maybe a little more lime, a touch more sweetness, or extra sriracha if you're feeling bold!
Time for the garnish prep! Chop up your fresh herbs – cilantro, basil, mint, whatever you love. Chop your roasted peanuts and/or sunflower seeds. Now, for the ramen crunch: break up a block of plain ramen noodles (discard the seasoning packet!) into small pieces. You can toast them in a dry pan over medium heat for a few minutes, stirring often, until they're golden brown and fragrant, or even spread them on a baking sheet and pop them in a moderate oven (around 350°F / 175°C) for 5-10 minutes. Keep a close eye on them so they don't burn! Let them cool completely.
Hold off on dressing the salad until you're ready to eat! When it's serving time, pour the creamy peanut dressing over the big bowl of chopped veggies. Use tongs or salad servers to gently toss everything together, making sure every single piece gets coated in that delicious sauce.
Divide the dressed salad among plates or serve it directly from the bowl. Just before serving, generously sprinkle the chopped herbs, nuts/seeds, and those glorious toasted ramen pieces over the top. Get ready for that amazing crunch!

Notes

This salad is Fast and Easy, with minimal prep and lightning-fast assembly. It's Crowd-Pleasing due to the creamy peanut dressing and healthy, packed with fresh veggies.

Customization is easy:
- Protein: Add grilled chicken, shrimp, pan-fried tofu, or leftover cooked edamame.
- Nut-Free: Swap peanut butter for sunbutter or tahini and omit peanuts in garnish. Check other ingredients for nut-free certification.
- Veggie Swaps: Use broccoli slaw mix, thinly sliced red onion, snap peas, or diced avocado.
- Spice Level: Adjust serrano pepper and sriracha/sambal to control heat.
- Sweetness: Add diced mango or mandarin oranges.

Tips for Success:
- Wash and Dry: Ensure veggies are well-drained and dry to prevent watering down the dressing.
- Don't Dress Too Soon: Dress right before serving to keep veggies crunchy.
- Toast the Ramen: Toasting the ramen noodles is crucial for texture and flavor.
- Make Ahead: Chop veggies and make dressing a day in advance, storing separately.
- Dressing Consistency: Adjust with water (to thin) or peanut butter (to thicken).

Storage: Store the chopped salad undressed in an airtight container in the fridge for 3-4 days. Store the dressing separately in the fridge for 5-7 days. Keep garnishes (herbs, nuts, toasted ramen) in separate containers at room temperature or pantry to maintain crunch.