Thai Crunch Salad with Peanut Dressing Recipe


For the Salad:

  • 3-4 cups coleslaw mix (green cabbage, red cabbage, shredded carrots)
  • 1 red bell pepper, thinly sliced
  • 1 cup cooked, shredded chicken (or substitute with baked tofu)
  • ½ cup chopped cilantro
  • ½ cup chopped peanuts
  • 3-4 green onions, sliced
  • 1 cup fried wonton strips (store-bought or see notes below)

For the Thai Peanut Dressing:

  • 1/3 cup creamy peanut butter (natural is best)
  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1-inch piece of ginger, peeled and grated
  • 1 large garlic clove, minced
  • ¼ – ½ teaspoon red pepper flakes (adjust to taste)
  • 2-3 tablespoons warm water (to thin dressing)


Make the Peanut Dressing:

  • Combine all dressing ingredients in a jar or bowl. Whisk thoroughly until smooth.
  • Add warm water, one tablespoon at a time, to achieve desired consistency. You want it pourable but still thick enough to coat ingredients.

Prep the Salad:

  • In a large bowl, combine the coleslaw mix, bell pepper, chicken (or tofu), cilantro, peanuts, and green onions.

Assemble and Dress:

  • Add the wonton strips to the salad just before serving to maintain their crunch.
  • Pour a generous amount of dressing over the salad and toss to coat evenly.
  • Serve immediately.


  • Homemade Wonton Strips: Cut wonton wrappers into strips, toss with a bit of oil, and bake at 375°F (190°C) for 5-7 minutes or until golden and crispy.
  • Customize It: Add other veggies like cucumbers, edamame, or snap peas!
  • Make Ahead: Prepare the dressing and salad components ahead of time. Store separately and combine right before serving.
  • Storage: Leftover salad will keep in the refrigerator (without the wonton strips) for a day or two, but the vegetables will lose some crispness.

Enjoy your fresh, flavorful, and satisfying Thai Crunch Salad!


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