Go Back
+ servings
Thai crunch salad with peanut dressing in bowl
Print Recipe
5 from 40 votes

Thai Crunch Salad with skinny Thai Peanut Dressing

This slimmed down version of CPK's Thai Crunch Salad is full of fresh vegetables, crunchy texture and a skinny peanut dressing.
Prep Time15 mins
Total Time15 mins
Course: Main Course, Side Dish
Cuisine: American, Thai
Diet: Gluten Free, Low Calorie
Servings: 4 1 ½ cup servings (total yield aproximately: 6 cups)
Calories: 214kcal
Author: Toni Dash


Skinny Thai Peanut Salad dressing

  • ¼ cup creamy natural peanut butter no sugar; not peanut butter spread
  • 1 tablespoon rice vinegar
  • 2 tablespoon soy sauce regular or gluten-free Tamari
  • 1 tablespoon freshly squeezed lime juice
  • 1.5 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1.5 teaspoon granulated sugar
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons water

Thai Crunch Salad

  • 4 cups shredded broccoli slaw
  • 1 cup chopped red bell pepper
  • 1 cup chopped English cucumber
  • ½ cup sliced scallions (green onion) approximately 2 large scallions
  • ¼ cup chopped cilantro
  • ¼ cup salted peanuts chopped



  • In a small bowl combine all the peanut dressing ingredients: peanut butter, rice vinegar, soy sauce, lime juice, garlic, ginger, sugar, red pepper flakes and water.
    Whisk until fully combined and creamy.
  • In a large mixing bowl or serving bowl combine the salad ingredients: broccoli slaw, red bell pepper, cucumber, scallions, cilantro and peanuts. Toss to combine.
  • Drizzle the dressing onto the salad and toss to fully coat. Serve!


Add some protein. Add chopped or shredded chicken breast, or cooked edamame to keep it vegetarian and bump up the protein in the salad.
Try different greens. The salad originally used Napa cabbage. You can substitute some or all of the broccoli slaw with coleslaw mix or thinly sliced Napa cabbage and red cabbage for more color.
Try different fresh herbs. The fresh cilantro gives a classic Asian flavor. But you can add some fresh mint or basil too (Thai basil especially).
Add a dash of sesame seeds. They make a nice garnish and add some sesame flavor with far fewer calories than Asian sesame oil.
Want the dressing sweeter? Instead of a higher calorie sweetened like honey add a splash of orange juice!
How to Store
The salad is best eaten the day it is made or the next day. If the salad has not had the peanut sauce added it can be stored longer; up to 3 days. Once the dressing is added the salad will soften too. Store in an airtight container in the refrigerator.


Calories: 214kcal | Carbohydrates: 18g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 649mg | Potassium: 718mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1877IU | Vitamin C: 158mg | Calcium: 93mg | Iron: 2mg