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:

• simple
• fast
• savory
• a little sweet
• filling

Enjoy!

thai crunch salad

Patty malcolm | Chickfoodtv

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Prep Time 20 mins

Total Time 20 mins

Course Lunch

Cuisine thai

Servings 4 servings

Ingredients

  

1x2x3x

• SALAD
• 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
• DRESSING
• 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
• GARNISH
• toasted black sesame seeds  black roasted sesame seeds
• extra cilantro
• extra green onion 

Instructions

 

• 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. 
• ENJOY!

Notes

• 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)

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