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This Thai Crunch Salad With Creamy Sesame Dressing is a healthy chopped salad loaded with rainbow vegetables. Not only does it look beautiful but it also high in fibre and protein and always a crowd pleaser!
Recipe Highlights
- 20 minutes: ready in just 20 minutes so it’s quick and easy.
- Customize it: this truly works with any crunchy veggies you have on hand and love.
- High in protein and fibre: 9 grams of protein and 6 grams of fibre per serving.
- Crowd pleasing: this ones always a hit with a crowd!
There’s nothing better than enjoying fresh and easy healthy salad recipes during the summer months. I always love to have salads on hand like this cold soba noodle salad, my viral kale pasta caesar salad and this mediterranean chickpea salad.
This Thai Crunch Salad has now joined the rotation. I’ve made this salad countless times and it’s so simple and so versatile. I most recently made it for my mom’s birthday party and swapped out the kale (there was none left at the grocery store) for nappa cabbage which turned out delicious! Just goes to show how easy this salad is to customize.
If you want to make this salad into more of a complete meal, you can always serve it topped off with your favourite protein, or serve it alongside some Thai Satay Tofu Skewers.
The salad was spectacular. I doubled the recipe for a dinner of 10 people!
How To Make A Thai Crunch Salad
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Chop or shred all your ingredients and add them to a large mixing bowl. Then prep the salad dressing in a jar or a small bowl.
Step 2: Dress the salad and toss everything together. If you like it lightly dressed, start with a little dressing and then add more if needed. If you’re making this Thai Crunch Salad in advance, then store the salad and dressing separately.
How To Store
For longer storage, store the dressing and the salad separately in the fridge for up to 4 days. Toss together right before serving.
Jess’s Tips
- Use pre-shredded veggies to save time: Bagged shredded carrots and red cabbage are totally fine here and cut the prep down significantly.
- Don’t skip the tahini in the dressing: It’s what makes the dressing creamy. If you don’t have tahini on hand, a natural almond butter or sunflower seed butter will work as a substitute.
- Always dress to taste: This dressing is flavourful and a little goes a long way. Start with about half the dressing, toss well, then add more as needed. You may not use it all which is fine. Leftover dressing keeps in the fridge for up to a week and is great on my Thai Peanut Noodle Salad or Peanut Tofu Bowls.
- Make it a full meal: This salad is satisfying as a side, but it’s easy to bulk it up. Adding cooked quinoa or chickpeas works really well, or top it with grilled chicken, shrimp, or crispy baked tofu for a complete dinner.
Frequently Asked Questions
Yes, just store the salad and dressing separately in the fridge for up to 4 days. Dress it right before serving so the vegetables stay crisp.
Absolutely! My peanut dressing I use on my Thai Peanut Quinoa Salad would also be delicious on this salad!
If you tried this Thai Crunch Salad With Sesame Dressing or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Try These Salads Next!
Pasta & Noodles
Cold Soba Noodle Salad with Peanut Sauce
Salads
Moroccan Quinoa Salad
Gluten Free
Quinoa Tabbouleh Salad
Thai Crunch Salad With Creamt Sesame Dressing
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Mix
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai Crunch Salad with creamy sesame dressing is always a crowd pleaser and can be customized with any veggies you love!
Ingredients
Salad
- 2 cups lettuce, shredded
- 1 cup kale, finely chopped
- 1/4 cup Thai basil (can sub regular basil)
- 1/2 cup red cabbage, shredded
- 1 large carrot, peeled or shredded
- 1/2 red pepper, chopped
- 1/3 cup broccoli florets
- 1/2 cup edamame, cooked according to package directions
- 1 mango, chopped into cubes
- 3 tbsp toasted cashews
- 2 tbsp toasted sesame seeds
Sesame Dressing
- 2 tbsp avocado oil (or any neutral-tasting vegetable oil)
- 2 tbsp tahini
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp tamari (can sub gluten-free soy sauce)
- 2 tsp ginger, grated
- 1 tbsp honey or agave
- salt & pepper to taste
Instructions
- Add all the salad ingredients to a large mixing bowl.
- Make the salad dressing by mixing all the dressing ingredients together in a jar until combined. Taste and adjust seasoning to taste.
- Dress the salad and serve.
Notes
- Use bagged shredded carrots and red cabbage to save on prep time.
- No tahini? A natural almond butter or sunflower seed butter works as a substitute.
- Start with half the dressing and add more to taste. Leftover dressing keeps in the fridge for up to a week.
- To make it a full meal, add cooked quinoa, chickpeas, grilled chicken, shrimp, or crispy tofu.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 306
- Sugar: 15g
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
The salad was spectacular. I doubled the recipe for the dressing for a dinner of 10 people. It reminds me of a restaurant salad topped with grilled ahi. I might do that next time.
Hi Marian, So happy you enjoyed the recipe! And what a fantastic idea to pair this with grilled ahi, sounds delicious!
I love the Asian cuisine – all varieties of it. This salad is absolutely perfect for satisfying the Asian taste craving! Going to be my go-to for lunch from now on!
Hi Elisa, thank you! Happy to hear you enjoyed the recipe!