What can be more exotic than Thai cuisine? If you are a big fan of Thai meals and would not mind tasting something new, here is what we’ve got on offer. Thai crunch salad is a great mix of absolutely delicious ingredients that will all make your dinnertime an enjoyable time for your whole family. Here you can find many tasteful components that all add new flavors to this fantastic composition. Thai crunch salad can be served together with chicken or other similar options to make your meals a bit more nourishing. However, it also goes well all on its own being an appetizing dinner option for every fan of Thai cuisine.
Ingredients
- creamy peanut butter: 0.25 cup
- unseasoned rice vinegar: 2 Tbsp
- lime juice: 2 Tbsp (fresh; from one lime)
- vegetable oil: 3 Tbsp
- soy sauce: 1 Tbsp (use gluten-free if needed)
- honey: 2 Tbsp
- sugar: 2.5 Tbsp
- garlic: 2 clove (roughly chopped)
- salt: 1 tsp
- red pepper flakes: 0.25 tsp (crushed)
- cilantro leaves: 2 Tbsp (fresh; + 1-inch square piece fresh ginger, peeled and roughly chopped)
- Napa cabbage or shredded coleslaw mix: 4 cup (chopped)
- prepared shredded carrots: 1 cup
- red bell pepper: 1 piece (thinly sliced into bite-sized pieces)
- small English cucumber: 1 piece (halved lengthwise, seeded and thinly sliced)
- and shelled edamame: 1 cup (cooked)
- medium scallions: 2 piece (thinly sliced)
- loosely packed chopped fresh cilantro: 0.5 cup
Metric Conversion
Stages of cooking
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This is one of those recipes with a long list of ingredients but don’t let that deter you.
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You can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender.
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Begin by making the dressing. Simply combine all of the ingredients except for the cilantro in a blender and process until completely smooth. It’s best to roughly chop the garlic and ginger beforehand, as most blenders aren’t able to process large pieces.
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Add the cilantro and process for a few seconds until the cilantro is finely chopped. (If you add it in the beginning, it will completely blend into the dressing and give it a greenish hue.)
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It will look like this.
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Next, make the salad. I typically use a blend of Napa cabbage, cucumbers, red bell peppers, shredded carrots, shredded purple cabbage and edamame, but you can use any crunchy vegetables that you like.
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If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.
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Combine all of the vegetables in a bowl along with the chopped spring onions and cilantro, and toss to combine.
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If you’re serving the salad right away, drizzle the peanut dressing overtop and toss; otherwise serve the dressing on the side so the salad doesn’t get soggy.
