Thai Crunch Salad
Serves: 6
  • For the salad:
  • ½ head Napa cabbage, sliced* (see note next to dressing ingredients)
  • ¼ head of red cabbage, chopped
  • 1 carrot, peeled and julienned or shredded
  • 2 scallions, sliced
  • handful of roasted peanuts
  • handful of cilantro leaves
  • 1 ripe avocado, cubed
  • For the dressing*: (multiply by 1.5 if your cabbage is big or you like a lot of dressing)
  • 2 Tablespoons creamy peanut butter
  • 1 Tablespoon unseasoned rice vinegar
  • ½ Tablespoon honey
  • ½ Tablespoon water
  • ½ Tablespoon shoyu or gluten-free tamari
  • pinch sea salt (or more if you use low-sodium soy sauce)
  • pinch cayenne pepper
  • 1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
  • other add-ins: grilled or roasted chicken, smoked tofu, mango, cucumber, sweet bell pepper, toasted coconut flakes
  1. Combine the salad ingredients in a large bowl.
  2. To make the dressing: whisk together all of the ingredients in a bowl or a glass jar.
  3. Use enough dressing to moisten the salad. Toss and serve. Leftovers stay good in the refrigerator for up to 4 days.
* Salad dressing can be refrigerated for up to 5 days. Bring to room temperature and re-emulsify before using.
For an alternative dressing, use the cilantro vinaigrette from this Jicama-Mango-Avocado Salad
Recipe by Pamela Salzman at