Salads are a big part of my diet, so I have many favorites on a constant rotation. This Thai crunch salad recipe is definitely is one of my top 3 favorites. I find myself craving it often and it’s usually when I am in a fitness class and about to run out of steam. In those last few minutes of class, I start running through the list of ingredients I either have, or don’t have, at home. Then I start plotting my escape for a grocery store run. I really love this salad because it is clean, light, and has a crunchy texture that always leaves me satisfied. Also, I can eat a lot of this salad without feeling any guilt.
In fact, it’s sounding good right now as I write this post, and I’m already wondering if I have all the ingredients in the fridge? Looks, like it may be dinner tonight.
In this photo, I added pan-fried tofu for a more hearty salad.
So let’s get to it.
This recipe is:
- a little sweet
thai crunch salad
Yield 4-6 servings
- 1 medium napa cabbage, finely chopped
- 2 cups carrots, shredded
- 2 cups purple cabbage, thinly chopped
- 1 cup daikon radish, grated
- 2 large green onions, chopped
- 1 cup loosely packed cilantro, chopped
- 4 tablespoons PB2 PB2 powdered peanut butter
- 2 tablespoons almond butter
- 4 tablespoons rice wine vinegar
- 4 tablespoons lime juice
- 1 1/2 tablespoon coconut aminos organic raw coconut aminos
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon grated ginger or paste
- 1 teaspoon garlic chili paste
- 1/3 cup water, as needed
- toasted black sesame seeds black roasted sesame seeds
- extra cilantro
- extra green onion
- CHOP. Chop all ingredients for the salad and put into a large bowl. Toss well to mix all of the ingredients, then set aside to make dressing.
- BLEND. Combine all ingredients for the dressing in a blender or mason jar and blend or shake until smooth.
- SERVE. Plate the salad and drizzle dressing on top for each serving (to avoid sogginess). I do not dress the entire salad, only per serving.
- GARNISH. Garnish with black sesame seeds, extra cilantro, and green onions.
- SERVING SIZE. This recipe makes a very large salad that will make 4-6 servings. For this reason, I do not pre-dress the salad, as there are usually leftovers. For a smaller salad cut recipe in half.
- STORE. I keep leftovers salad in a zip lock freezer bag for up to three days in the fridge. The dressing stores well for up to 1 week in a tightly closed mason jar.
- OTHER INGREDIENTS. This salad also pairs well with the addition of cucumbers and red pepper. I also often add dry pan-fried tofu to this recipe, like I did in the photo. You can find the recipe for dry pan-fried tofu here ( insert link)