Thai Crunch Salad
This is probably my favorite salad out of any that I’ve ever made. It is based off of this recipe that I saw on Pinterest. It’s loaded with crisp vegetables and has sweet mango in it to counter the salt and slight spice of the dressing.
You can double the dressing recipe and keep it in the fridge for a week. I use it all week long for other salads or just dip fresh veggies in it.
If you eat peanut butter, this dressing tastes amazing with it instead of the almond butter. We cut it for various reasons though, so almond butter it is for us!
| Ingredients (serves 4) For the Dressing 2 teaspoons minced garlic For the Salad 2 carrots |
Directions
Place all of the dressing ingredients, except for the oil, in your blender. Blend until combined.
Remove the lid, and with the blender running on low, add the oil in a slow and steady stream. Reserve half for the salad, then bottle the rest and store in your refrigerator.
Using the smallest grating blade on your food processor or cheese grater, shred the carrots and the jicama.
Wash the cabbage, then cut it into thin strips using a sharp knife. Discard the bottom root portion.
Divide the cabbage onto four plates, then top each plate with equal amounts of carrots, jicama, snap peas, cucumber, mango, chicken, and nuts.
Drizzle each plate with 1 tablespoon of dressing, then top with fresh cilantro. Alternatively, pile it all into one bowl and serve from there!
Enjoy!
As seen in Easy Eats Magazine
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[...] Thai Crunch Salad [...]
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[...] penny to me. So in celebration of asian food returning to my kitchen, here is a great recipe for Thai Crunch Salad. I made the recipe with a few alterations. I didn’t use jicama and instead of putting the [...]
wow. looks amazing. I can’t wait to make this!
Bob really likes salad so I will have to try this. That dressing looks really good.
I absolutely love all the textures and flavors you have going on here. Definitely bookmarking this!
Thank you Cara! And thank you for spending so much time thumbing through my recipes. I love your site and your photos are stunning. I feel like a celebrity has just stumbled across my little old blog! Just sent you an email by the way!
This is my favorite salad that I have had anywhere, and I eat salads all the time. The flavors, textures, colors are so great. It’s one of those meals that you think about hours, days, and weeks later.
this looks fabulour!
Thank you Erica! I’m so happy you stopped by. Your site was the first one I found when I was diagnosed 5 years ago and you and Elana were the two that inspired me to start my blog! Congratulations on your cookbook by the way! I hope I get there some day!
I was just wondering if 1 Tbs is the correct amount of coconut milk? It looks like way more than that in the picture, and when I made it as written it turned out super thick (more like a dip) and yielded less than a cup. Is this how it’s supposed to be?
Yes 1 TBS is correct. I mentioned in the notes that I double the recipe so I can have extra dressing in the fridge so that is what you see in the blender. Did you add the oil?
Thanks, I did add the oil and ended up adding more oil and milk… Still loved it though, great flavor! Making it again tonight…
So excited to make this!! Do you think I could substitute frozen mangoes in the salad? Or is there another good substitute you would recommend since mangoes are out of season right now?
I’m sooo excited to try this salad. I went paleo almost 2 yrs ago and really, really miss California Pizza Kitchen’s Thai Chicken Salad. It was my favorite! Just rearranged this wks meal plan so I can give a try. Thx for sharing!
Is there a “printer-friendly” link I’m missing?
We’re working on getting it fixed as soon as possible! In the meantime feel free to copy and past it to a word document
Looks delicious! Is there anything I could sub for the coconut aminos or just skip out on them? I can’t seem to tolerate them…
You can use tamari if you can handle fermented soy. Otherwise try a pinch of salt
I waited until my boys were away for dinner (they don’t like salads as a main dish =)) and made this for my husband and me. So good, so filling, and so flavorful!