Thai Crunch Salad Recipe
Crisp veggies and fresh cilantro with chicken and the crunch of peanuts, wontons and rice sticks. Tossed in Thai peanut dressing.
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Ingredients
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Salad Base
Crunch Toppings
Thai Peanut Dressing
Method
Prepare Salad Base
In a large bowl, combine shredded green cabbage, red cabbage, shredded carrots, red bell pepper, green onions, and chopped cilantro.
Add the cooked and shredded or chopped chicken breast to the bowl and gently toss to combine.
Make Crunch Toppings
Fry Rice Sticks
Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully add a small amount of dry rice sticks—they will puff up immediately. Remove quickly with a slotted spoon and drain on paper towels. Repeat until all are fried.
Fry Wonton Strips
In the same oil, fry the wonton strips until golden brown and crisp, about 1–2 minutes. Remove and drain on paper towels. Let all toppings cool completely.
Roughly chop the roasted peanuts and set aside.
Prepare Thai Peanut Dressing
In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, minced garlic, and Sriracha until smooth.
Add warm water a tablespoon at a time to reach desired dressing consistency. The dressing should be pourable but not too runny.
Assemble Salad
Pour the Thai peanut dressing over the salad base and toss thoroughly to coat all ingredients evenly.
Top with crispy rice sticks, fried wonton strips, and chopped roasted peanuts just before serving to maintain crunch.
