Thai Crunch Salad With Spicy Peanut Dressing (vegan) Recipe

I created a make-ahead Thai Crunch Salad with a spicy peanut ginger sauce that recreates CPK’s copycat favorite and works perfectly for summer parties or a light vegan lunch in 20 minutes.

I never thought a bowl of crunchy leaves could feel like a shortcut to summer, but this Thai Crunch Salad surprised me. Bright, crisp shredded green cabbage gives it that addictive snap, while a bold spicy peanut dressing built around creamy peanut butter keeps me reaching for another forkful.

It’s light yet oddly filling, the kind of side that vanishes at a party and leaves people asking for the recipe. I kept finding little flavor moments that made me curious what else it would pair with.

Try it, and if you hate it I owe you a snack.

Ingredients

• Crunchy base, high in fiber and vitamin C, great for bulk and texture.
• Same crunch, adds color, antioxidants and slightly sweeter bite.
• Sweet, crunchy, full of beta carotene and fiber, kids usually love it.
• Bright, juicy, loads of vitamin C, adds a fresh sweet pop.
• Cooling crunch, mostly water so lightens the salad and refreshes.
• Herbaceous, lively, brings citrusy green notes, polarizing but so good.
• Adds irresistible crunch, makes it fun and texturally balanced.
• Earthy, protein rich, healthy fats, salty crunch that complements dressing.
• Creamy, nutty, sweet spicy, boosts plant protein and umami depth.
• Adds bright sour tang, balances richness, keeps flavors lively.

Ingredient Quantities

• 4 cups shredded green cabbage packed (about 1/2 small head)
• 2 cups shredded purple cabbage packed
• 2 cups shredded carrots (about 2 large carrots)
• 1 red bell pepper thinly sliced
• 1 English cucumber seeded and thinly sliced
• 4 scallions thinly sliced
• 1/2 cup cilantro leaves roughly chopped
• 1/4 cup fresh mint leaves roughly chopped optional
• 1 cup crispy rice noodles or crispy chow mein noodles
• 1/2 cup roasted unsalted peanuts roughly chopped
• 2 tablespoons toasted sesame seeds optional
• 1/2 cup creamy peanut butter natural or smooth
• 3 tablespoons low sodium soy sauce or tamari
• 3 tablespoons rice vinegar
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons pure maple syrup or agave nectar
• 1 tablespoon toasted sesame oil
• 1 to 2 teaspoons freshly grated ginger (about 1/2 inch piece)
• 1 garlic clove minced
• 1 to 2 teaspoons Sriracha or other chili paste to taste
• 2 to 4 tablespoons warm water to thin the dressing as needed
• Salt and freshly ground black pepper to taste

How to Make this

1. Prep the veggies and herbs: shred 4 cups packed green cabbage and 2 cups packed purple cabbage, shred 2 cups carrots, thinly slice 1 red bell pepper and 1 seeded English cucumber, slice 4 scallions, roughly chop 1/2 cup cilantro and 1/4 cup mint if using. Toss everything in a big bowl so it’s ready.

2. Make the peanut dressing: in a jar or blender combine 1/2 cup creamy peanut butter, 3 tablespoons low sodium soy sauce or tamari, 3 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 2 tablespoons maple syrup or agave, 1 tablespoon toasted sesame oil, 1 to 2 teaspoons grated ginger, 1 minced garlic clove and 1 to 2 teaspoons Sriracha to taste.

3. Thin and emulsify the dressing with 2 to 4 tablespoons warm water until smooth and pourable. If you used natural peanut butter you might need the hotter water to loosen it up. Give it a good whisk or pulse in the blender.

4. Taste and adjust: add more lime if it needs brightness, more soy if it needs salt, or more Sriracha if you want heat. Season with a little salt and freshly ground black pepper.

5. Combine the salad base: put the shredded cabbages, carrots, bell pepper, cucumber, scallions, cilantro and mint into the big bowl, sprinkle in 2 tablespoons toasted sesame seeds if using.

6. Dress the salad: start by pouring about half the dressing over the veggies and toss well, then add more dressing until everything is evenly coated but not swimming. You can always add more later so go easy at first.

7. Keep crunch alive: just before serving fold in 1 cup crispy rice noodles or crispy chow mein noodles and 1/2 cup roughly chopped roasted unsalted peanuts so they stay crunchy.

8. Garnish and serve: finish with extra chopped peanuts, a few extra sesame seeds, and lime wedges on the side. Serve chilled or at room temp.

9. Make ahead hacks: store the dressing in a sealed jar in the fridge up to 5 days, prep and refrigerate the veggies separately up to 1-2 days, and keep the noodles and peanuts in a separate bag until right before serving so nothing gets soggy.

Equipment Needed

1. Large mixing bowl, big enough to toss all the cabbage and veggies in
2. Chef knife, sharp for shredding and slicing (or a santoku if you prefer)
3. Cutting board, sturdy and easy to clean
4. Box grater or mandoline, for shredding cabbage and carrots fast
5. Measuring cups and spoons, for the peanut butter, vinegars, lime etc
6. Jar with tight lid or blender, to combine and emulsify the dressing
7. Whisk or fork, to thin and smooth the dressing by hand
8. Salad tongs or large spoon, for tossing and serving; plus a small bowl to hold crispy noodles and peanuts until just before serving

FAQ

Thai Crunch Salad With Spicy Peanut Dressing (vegan) Recipe Substitutions and Variations

• Peanut butter: swap 1 to 1 with almond butter, cashew butter, or sunflower seed butter if you need nut free. Tahini works too but add a little maple syrup or extra lime so it doesnt taste flat. Itll still be creamy, just a different flavor.
• Soy sauce or tamari: use coconut aminos for a gluten free, milder salty note, or liquid aminos for similar umami. You can also mix 1 tablespoon white miso with 1 tablespoon warm water for a deeper savory hit. Use same amount then taste and adjust.
• Crispy rice noodles or chow mein noodles: swap for crushed wonton strips, crushed tortilla chips, or roasted salted chickpeas for crunch and extra protein. Add these right before serving so they stay crisp.
• Green cabbage or shredded carrots: try napa cabbage, shredded savoy, or a bagged coleslaw mix for a softer, milder bite. For carrots try shredded jicama, daikon, or thin apple slices for a sweet snap. If you use apples, toss just before serving so they dont get soggy.

Pro Tips

1) Don’t add the crispy noodles or peanuts until the last minute. If you do they go soggy fast and then the whole salad loses its crunch. Pack them separately if you’re bringing the salad anywhere.

2) If you use natural peanut butter warm water helps it blend into a smooth dressing. You can also pulse everything in a blender to emulsify it better, but don’t add too much water at first. Start with less, taste, then thin it more if needed.

3) Brightness fixes a lot. If the dressing tastes flat add a splash more lime or rice vinegar, a pinch of salt, or a little extra sweetener if it needs rounding. Small tweaks make a huge difference.

4) Save time when shredding: a food processor with the shred disk is a life saver for cabbage and carrots. Or use a sharp chef’s knife and don’t over-fuss about perfect strips, rustic is fine and it mixes better.