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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.
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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.