Crunchy Thai Salad with Peanut Dressing
Crunchy greens, fresh fruit and vegetables, savory chicken and a luscious, creamy peanut dressing
Prep Time35 minutes mins
Cook Time0 minutes mins
Total Time35 minutes mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, Thai
Keyword: crunchy peanut salad, peanut dressing, peanut salad, thai peanut salad, thai salad
Servings: 4 people
- 4 cups cruciferous crunch blend or similar cabbage blend
- 2 baby bok choy cut into strips
- 1/2 cup shredded carrots
- 1/3 cup cucumbers sliced
- 6-8 scallions chopped
- 1/3 cup cilantro chopped
- 1 large mango sliced
- 1/2 bell pepper deseeded and sliced
- 1/3 cup edamame
- 1 cooked chicken breast shredded
- 1/4 cup roasted peanuts chopped
Peanut Dressing
- 1/3 cup peanut butter
- 2 tbsp soy sauce or coconut aminos
- 1 tsp ginger minced
- 1 clove garlic minced
- 1 1/2 tbsp honey
- 1 tsp sambal
- 1 tbsp rice wine
- 1/2 tsp sesame oil
- 1 tsp lime juice
- 3 tbsp water
Combine all dressing ingredients using food processor, blender or whisk. Set aside.
In a large bowl, toss together cruciferous crunch, bok choy, scallions and cilantro. Top with carrots, cucumber, mango, bell peppers and chicken. Garnish with peanuts and more scallions and cilantro.
When ready to serve, pour over dressing and toss. Store in refrigerator for 2-3 days.