Crunchy Chopped Thai Salad with Peanut Sauce




  • juice of 1 lime
  • 4 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. sugar
  • 1 tsp. ginger, peeled and minced (or ½ tsp. ground ginger)
  • 2 Tbsp. cilantro, minced
  • pinch of crushed red pepper flakes
  • ¼ tsp. ground sea salt
  • 1/3 cup creamy peanut butter
  • 45 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • If too thick: Add either 1 Tbsp. water or 1 Tbsp. coconut milk; continue to add to desired consistency


  • 3 cups mixed baby salad greens
  • 2 cups snap peas
  • 1 cup purple cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small cucumber, cut in half, seeded and sliced
  • 12 cups matchstick carrots
  • 1 cups green onions, sliced on the diagonal
  • 1 cup fresh bean sprouts
  • 1/2 cup cilantro leaves, diced
  • 2 Tbsp. mint, diced
  • 1 cup cashews or crushed peanuts (use Trader Joe’s “Thai Lime and Chili Cashews” if you can get them)

OPTIONAL, but great to add in

  • cooked chicken, diced or cut into thin strips
  • 1 cup cubed mango or papaya


Prepare the dressing

  1. Add all ingredients into a blender and thoroughly blend until creamy.
  2. Taste to see if you need to add more of an ingredient to suit your taste preferences.
  3. Refrigerate until time to serve the salad. I make this a day ahead.

Prepare the salad

  1. After prepping all of the ingredients, mix them well in a very large bowl.
  2. Serve the salad with the peanut dressing so that guests can dress their own salads.