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Thai Crunch Salad with Peanut Ginger Sauce Recipe

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A vibrant and crunchy Thai-inspired salad featuring fresh vegetables, toasted ramen noodles, and a flavorful peanut ginger sauce.

Ingredients

Vegetables

  • 4 cups shredded cabbage or coleslaw mix
  • 1 cup red cabbage or napa cabbage, shredded
  • 1.5 cups carrots, shredded
  • 1 cup cucumbers, large diced
  • 1 cup red pepper, large dice or thinly sliced
  • 3–4 green onions sliced
  • 1 cup edamame, steamed
  • 1.5 cups bean sprouts
  • 1 red serrano pepper finely chopped
  • 1 cup cilantro, Thai basil, and mint, chopped
  • 0.5 cup roasted peanuts and/or sunflower seeds
  • 1 package ramen noodles, roughly broken and toasted
  • 0.5 cup natural peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons maple syrup
  • 2 teaspoons sesame oil (optional)
  • 2 tablespoons sriracha or sambal
  • 2–3 tablespoons soy sauce (tamari)
  • 1 inch piece fresh ginger, grated or minced (more to taste)
  • 1 clove garlic, minced
  • 2–4 tablespoons water, to thin sauce as needed

Instructions 

  • Wash and shred the cabbage, carrots, dice cucumbers and red pepper, slice green onions, and chop herbs. Steam edamame and rinse bean sprouts. Set all aside.
  • Blend peanut butter, rice vinegar, lime juice, maple syrup, sesame oil, sriracha, soy sauce, ginger, and garlic. Add water gradually until smooth and pourable.
  • Toast broken ramen noodles in a dry skillet until golden, then let cool.
  • Combine all vegetables, edamame, bean sprouts, herbs, toasted noodles, and pour the sauce over. Toss gently to coat.
  • Garnish with roasted peanuts or sunflower seeds and serve immediately.

Notes

Adjust seasoning and spice level to taste. For extra crunch, add more seeds or nuts.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Thai
Keyword: Vegetables