Meatless Monday: Thai Crunch Salad with Peanut Dressing

This Thai-inspired salad is packed with crunchy vegetables and drizzled with a creamy peanut dressing.  It’s refreshing, nutritious, and delicious!


Peanut based salad dressings and dipping sauces are very common in Southeast Asian cuisine.  My mom and my grandmother would make an Indonesian salad called gado gado, which is basically bean sprouts, cucumber, fried tofu, and hard boiled eggs, all mixed together with a dressing made with fried peanuts and lots of aromatic spices.  The crunch factor makes it so satisfying to eat.  Needless to say, my favorite type of salad usually involves something crunchy!

The heat wave is maxing out over here and I’m doing everything I can to cool down.  Here’s a Thai-inspired salad that combines cooling, crunchy vegetables with creamy, sweet-n-spicy peanut dressing.  It’s such a delicious and refreshing combination!


Not to mention, this recipe used up all of the miscellaneous vegetables I had in my fridge – red cabbage, carrots, scallions, and cucumber (leftover from making infused water last week).  Feel free to use your favorite crunchy vegetables!  Red peppers, sugar snap peas, and radishes would be perfect in here as well.  Note that this salad can be served in smaller portions as a side dish, or you can top it with a protein (such as chicken, tofu or hard-boiled eggs, if you’re vegetarian) and you’ve got a fresh, nutritious main course.

Meatless Monday: Thai Crunch Salad with Peanut Dressing

Serves: 4

Meatless Monday: Thai Crunch Salad with Peanut Dressing

This Thai-inspired salad is packed with crunchy vegetables and drizzled with a creamy peanut dressing. It's refreshing, nutritious, and delicious!


For the dressing:
3 tbsps creamy peanut butter
1 tbsp vegetable oil
1 tbsps reduced-sodium soy sauce
2 tbsps rice vinegar
1 tsp palm or brown sugar
¼ tsp red pepper flakes
Hot water
For the salad:
1 small head red cabbage, shredded
2 medium carrots, peeled and shredded
1 cucumber, halved lengthwise, seeded and sliced
2 scallions, thinly sliced
½ cup roasted cashews

To make the dressing: In a bowl, whisk together peanut butter, oil, soy sauce, rice vinegar, sugar, and red pepper flakes. Slowly whisk in hot water until you achieve desired consistency.

To make the salad: Arrange cabbage, carrots, cucumber, scallions, and cashews on a platter. Drizzle peanut dressing generously over vegetables and serve.


*If you can take the heat, you can substitute the red pepper flakes with a small bird’s eye chili.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Raspberry Prosecco Punch


This elegant, refreshing raspberry punch is sure to be a hit at those summertime happy hours. Happy Friday Day all!  Not only is today the last day of work before the weekend, it’s also my last … Continue reading...

Lightened-Up Asian Hoisin Meatballs


These Asian-inspired meatballs are flavorful, saucy, and easy to make!  Serve them as a main dish over rice or as an appetizer for your next get-together with friends. My sister recently shared … Continue reading...

5 Reasons for Meatless Monday


Happy Monday!  If you’ve been following TTB, you're probably aware that every Monday I dish out a vegetarian recipe as part of the Meatless Monday movement.  Today, I’m going to share with you five … Continue reading...

Fresh Cherry Limeade


Cool down with a pitcher of refreshing limeade made with fresh sweet cherries! What a week!  It’s been hot and humid one day, cloudy and stormy the next.  And now that it’s finally Friday, I … Continue reading...