Name: Thai Crunch Salad with Peanut Dressing (Vegan!) Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 4 Cups shredded Cabbage (green, purple, or napa); 1 Cup shredded (or matchstick) Carrots; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1-2 Cups assorted veggies such as cucumber, radish, kohlrabi, jicama, snap peas, turnips, green papaya, or mango; 1 cup chopped fresh herbs (mint, basil, or cilantro); ½ cup-¾ cup sliced scallions (or chives); ½ cup crushed roasted peanuts or cashews; 1 orange (zest and juice); 1 lime (juice); 3 tablespoons honey, maple syrup, agave, or brown sugar; 2 garlic cloves; 3 thin sliced disks of ginger; ¼ cup olive oil; 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce or Braggs Liquid Amino Acids; 1 tablespoon rice vinegar; 1/2-1 teaspoon sambal or sriracha sauce; 1/2 teaspoon salt, more to taste; 1/4 cup peanut butter or roasted peanuts

Jump to Recipe

If you’re looking for a showstopping salad that’s just as beautiful as it is delicious, you are about to fall in love with this Thai Crunch Salad with Peanut Dressing (Vegan!). It’s a riot of colors and flavors, loaded with crisp veggies, crunchy peanuts, and a bold, creamy peanut dressing that brings everything together in the most irresistible way. This salad isn’t just nourishing and fresh; it bursts with sweet, tangy, salty, and spicy notes, making every bite a flavor adventure. Plus, it’s completely plant-based, so everyone at your table can dig in with delight!

Thai Crunch Salad with Peanut Dressing (Vegan!) Recipe - Recipe Image

Ingredients You’ll Need

What makes this salad magical is the harmony of simple, fresh ingredients that each play a key role. Bright veggies, fragrant herbs, and a zippy dressing ensure every bite is vivid, crunchy, and totally addictive.

Shredded Cabbage (green, purple, or napa): The crunchy, hearty backbone of the salad, offering both texture and heft.
Shredded or matchstick carrots: Add a gentle sweetness, vibrant color, and just the right snap.
Red bell pepper, thinly sliced: Offers an appealing pop of color and a subtle sweetness.
Yellow bell pepper, thinly sliced: Brings sunny brightness and another layer of crunch.
Veggies of your choice: Pick from sliced cucumber, radish, kohlrabi, jicama, snap peas, grated turnips, shredded green papaya, or sliced mango for extra flavor and color.
Chopped fresh herbs (mint, basil, cilantro): Fresh herbs give incredible fragrance and lift, with a blend making the flavors even more dimensional.
Sliced scallions or chives (diagonal cut): Bring mild oniony sharpness; you can use thinly sliced red onion as well for a touch more bite.
Crushed roasted peanuts or cashews: These add the signature satisfying crunch and deep, toasty nuttiness.
Orange (zest and juice): Provides a sweet-tart citrusy backbone to the peanut dressing.
Lime juice: Offers tangy brightness and lifts the flavors beautifully.
Honey, maple syrup, agave, or brown sugar: Choose your favorite sweetener—each brings a slightly different nuance, but you can’t go wrong.
Garlic cloves: Lends a savory punch and warmth to the dressing.
Fresh ginger: Adds spicy aromatics and a little zing that wakes up the tastebuds.
Olive oil: Provides smooth body and helps the flavors meld together.
Toasted sesame oil: Infuses the dressing with a deep, nutty aroma—just a little goes a long way.
Soy sauce or Braggs Liquid Amino Acids: Delivers essential salty umami (go for GF if needed).
Rice vinegar: A tart, floral note that keeps the dressing bright.
Sambal (red chile paste) or sriracha sauce: Brings heat and complexity—add as much as you like.
Salt: For rounding out and enhancing every flavor, to taste.
Peanut butter (or roasted peanuts): The backbone of the dressing, making it creamy, thick, and ultra craveable.

How to Make Thai Crunch Salad with Peanut Dressing (Vegan!)

Step 1: Build the Salad Base

Start by grabbing your biggest salad bowl—trust me, you’ll want the room! Toss in all the shredded cabbage, carrots, both colors of bell pepper, plus your choice of extra veggies. Add the sliced scallions and all those fresh herbs, saving a small handful for garnish later. Finally, sprinkle in the majority of your crushed peanuts or cashews, setting aside a bit for the final touch. This stunning mix is already gorgeous, but just wait until the dressing comes in.

Step 2: Blend Up the Peanut Dressing

The peanut dressing is truly the heart of Thai Crunch Salad with Peanut Dressing (Vegan!). Zest your orange directly into a blender, then squeeze in the juice. Add lime juice, sweetener of choice, garlic, sliced ginger, olive oil, sesame oil, soy sauce, rice vinegar, sambal (or sriracha), and salt. Blend it all until smooth and creamy. Next, add peanut butter (or roasted peanuts) and blend again, adjusting the creaminess and thickness as you prefer. Taste and tweak the salt or spice until it’s absolutely irresistible—it’s hard not to sneak a spoonful!

Step 3: Toss It All Together

Drizzle some or half of the peanut dressing over your bowl of veggies, then gently toss everything to evenly coat. Go slow—it’s easier to add more dressing than to take it away. You want everything glazed but not drowned. Add more dressing until the salad is crisp, coated, and bursting with bright aromas.

Step 4: Chill and Let Flavors Meld

The magic really happens when you give the Thai Crunch Salad with Peanut Dressing (Vegan!) a little time in the fridge. Cover your bowl and let it chill for at least 20–30 minutes. This not only keeps the salad crisp but also lets every flavor blossom, soak in, and become even more craveable.

Step 5: Garnish and Serve

Right before serving, give your salad a quick toss, then scatter the reserved herbs and crushed peanuts over the top. The contrast in color and texture makes this dish look like a celebration on a plate—get ready to wow every guest!

How to Serve Thai Crunch Salad with Peanut Dressing (Vegan!)

Garnishes

The perfect finishing touches make a big difference here. Top with extra fresh herbs (I love a mix of mint and cilantro) and another flurry of crushed peanuts or cashews. If you like heat, a whisper of extra sambal or sriracha can sparkle over the top, too. And if you want a final pop of freshness, a few lime wedges on the side are never out of place.

Side Dishes

This salad is hearty enough to be a main, but it’s also a show-stealing side. It pairs beautifully with simple rice, baked tofu, or even your favorite grilled protein (try vegan satay skewers). For a light lunch, enjoy it with fresh summer rolls or a warm bowl of coconut soup.

Creative Ways to Present

If you’re entertaining, serve Thai Crunch Salad with Peanut Dressing (Vegan!) in individual bowls, mason jars, or lettuce cups for a fun twist. You can also pile it high on a large platter for a family-style meal, or tuck it into wraps for an utterly satisfying lunch on the go.

Make Ahead and Storage

Storing Leftovers

This salad keeps surprisingly well! Store any leftovers in an airtight container in the refrigerator. The crunch will last for up to two days, and the flavors actually deepen overnight, making it perfect for make-ahead lunches or meal preps.

Freezing

Freezing isn’t recommended for Thai Crunch Salad with Peanut Dressing (Vegan!) because the fresh veggies tend to get soggy and lose their snap. However, you can freeze extra peanut dressing in a small jar or container and simply thaw it in the fridge whenever you crave a quick splash of flavor.

Reheating

This salad is served cold or at room temperature, so there’s no reheating required. In fact, it’s at its best when chilly! If your dressing has thickened in the fridge, just whisk in a splash of water or citrus juice to loosen it up before tossing.

FAQs

Can I make Thai Crunch Salad with Peanut Dressing (Vegan!) nut-free?

Absolutely! Swap out the peanuts and peanut butter for sunflower seeds and sunflower seed butter. You’ll still get that creamy, nutty flavor and the salad will be just as crunchy and delicious, but totally nut-free for anyone with allergies.

How far ahead can I prep this salad?

You can shred your veggies and mix the dressing up to two days ahead. Store them separately, and toss them together about 30 minutes before you’re ready to serve. The salad stays beautifully crisp and the flavors truly pop.

Is this salad spicy?

The heat is entirely up to you! The recipe calls for a modest amount of chili paste or sriracha, but you can adjust to your own heat preference. For a milder salad, just use a tiny amount, or skip it and add extra at the table for the spice seekers.

What protein would work well with this salad?

For a complete meal, try topping with baked ginger-sesame tofu, crispy tempeh, or even vegan chick’n strips. Each pairs fabulously with the flavors of Thai Crunch Salad with Peanut Dressing (Vegan!) and turns it into an even heartier dish.

Can I use pre-made coleslaw mix instead of shredding cabbage?

Definitely—store-bought coleslaw mix is a fantastic time-saver! It’s a great base for Thai Crunch Salad with Peanut Dressing (Vegan!) and lets you get this salad on the table even faster on busy days.

Final Thoughts

Vibrant, satisfying, and packed to the brim with bold flavors, Thai Crunch Salad with Peanut Dressing (Vegan!) is a dish you’ll want to return to again and again. There’s just something joyful about the fresh crunch, rainbow color, and luscious, creamy dressing! Grab your veggies and give this a try—I promise that every bite will leave you grinning.

Thai Crunch Salad with Peanut Dressing (Vegan!) Recipe

★★★★★

5 from 13 reviews

Author: Mariam
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A vibrant and flavorful Thai Crunch Salad with a creamy Peanut Dressing that is both vegan and delicious. This colorful salad is packed with a variety of fresh vegetables, herbs, and crunchy peanuts, all tossed in a zesty and nutty dressing.

Instructions

Prepare Salad: Combine cabbage, veggies, scallions, herbs, and peanuts in a large bowl.
Make Dressing: Blend orange zest, orange juice, lime juice, honey, garlic, ginger, olive oil, sesame oil, soy sauce, rice vinegar, sambal, salt, and peanuts in a blender until smooth. Adjust seasoning to taste.
Dress Salad: Toss salad with desired amount of dressing, refrigerate.
Garnish: Top with remaining herbs and peanuts before serving.