Thai Crunch Salad (Vegan) Recipe

Introduction

Thai Crunch Salad is a vibrant and refreshing vegan dish packed with crisp vegetables and a flavorful peanut dressing. It’s perfect as a light meal or a colorful side that bursts with texture and taste.

Ingredients

• 2 cups shredded cabbage
• 1 cup grated carrots
• 1 cup thinly sliced bell pepper
• 1/4 cup peanut dressing
• 2 tablespoons chopped peanuts (for topping)

Instructions

1. Step 1: In a large bowl, combine the shredded cabbage, grated carrots, and sliced bell pepper.
2. Step 2: Pour the peanut dressing over the vegetables and toss well until everything is evenly coated.
3. Step 3: Transfer the salad to a serving dish and sprinkle the chopped peanuts on top for added crunch.

Tips & Variations

• For extra freshness, add chopped cilantro or mint leaves to the salad.
• Substitute the peanut dressing with a tahini or almond butter dressing for a different nutty flavor.
• Add sliced cucumbers or bean sprouts to boost crunch and nutrition.

Storage

Store the salad separately from the dressing in an airtight container in the refrigerator for up to 2 days. Toss with dressing just before serving to keep the vegetables crisp. Leftovers can be reheated slightly, but it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of peanuts?

Yes, cashews or almonds can be used as a topping for a similar crunchy texture and nutty flavor.

Is this salad suitable for meal prep?

This salad is great for meal prep if you keep the dressing separate and add it just before eating to maintain crispness.

Thai Crunch Salad (Vegan) Recipe

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★★★★★

4.7 from 139 reviews

A vibrant and crunchy Thai Crunch Salad that’s perfect for a light, refreshing vegan meal or side dish. Packed with crisp cabbage, sweet carrots, and colorful bell peppers, all tossed in a creamy peanut dressing and topped with crunchy peanuts for extra texture and flavor.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad

• 2 cups green cabbage, thinly sliced
• 1 cup carrots, shredded
• 1 cup red bell pepper, thinly sliced

Peanut Dressing

• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced
• 2–3 tablespoons warm water (to thin dressing if needed)

Topping

• 1/4 cup roasted peanuts, chopped

Instructions

1. Prepare the Vegetables: Wash and thinly slice the cabbage and red bell pepper, then shred the carrots finely to ensure all the vegetables mix well and offer a variety of textures in every bite.
2. Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and minced garlic. Gradually add warm water to reach a smooth, pourable consistency that’s rich and flavorful.
3. Toss the Salad: In a large mixing bowl, combine the sliced cabbage, shredded carrots, and bell pepper. Pour the peanut dressing over the vegetables and toss thoroughly to coat all the ingredients evenly.
4. Add the Crunch: Just before serving, sprinkle the chopped roasted peanuts over the top for extra texture and a nutty flavor complementing the creamy dressing.

Notes

• For a gluten-free option, use tamari in place of soy sauce.
• The salad is best served fresh to maintain the crunch of the vegetables and peanuts.
• You can add fresh herbs like cilantro or mint for additional flavor.
• Adjust the sweetness and acidity in the dressing to taste by adding more maple syrup or lime juice.
• This salad can be prepared a few hours in advance but keep the peanuts separate until ready to serve.

Keywords: Thai salad, vegan salad, peanut dressing, crunchy salad, healthy vegan recipe, no-cook salad