Ingredients & Substitutions
Here I explain the best ingredients for Thai peanut salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Sweet Chili Dressing Ingredients:
Honey – I used zero sugar honey for this Thai salad dressing, but any kind works. Crushed Red Pepper Flakes – Adds a spicy kick and balances out the sweetness. You can substitute with cayenne pepper or chili powder for a similar effect. Rice Vinegar – You can substitute white wine vinegar, apple cider vinegar, or even lime juice if you like. Garlic – I used fresh minced garlic cloves, but you could also use 1/2 teaspoon jarred minced garlic for convenience.
I didn’t include any oil in the dressing, but you can add a tablespoon of sesame oil if you like.
Thai Salad Ingredients:
Mixed Greens – You could use arugula, spinach, or other leafy greens. Pineapple – For the same tropical flavor, try mango or papaya instead. Veggies – I used carrots, cucumbers, bell peppers, and red cabbage for a variety of fresh flavors and textures. You can also add or swap out other crunchy veggies here, like jicama, daikon radish, or snap peas. Peanuts – I used roasted peanuts and crushed them, but you can leave them whole if you prefer. Feel free to use other nuts, such as cashews or almonds, replace with sunflower seeds or pepitas for a nut-free option, or omit altogether.
Optional Garnishes:
Sesame Seeds Green Onions – Scallions or chives can be a great substitute. Fresh Herbs – I like to garnish this salad with fresh cilantro and mint, but you could use Thai basil for a more traditional flavor.
How To Make Thai Salad
This section shows how to make Thai crunch salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Thai peanut dressing – Simply whisk or blend together 1/4 cup of peanut butter, 3 cloves of crushed garlic, 1 tablespoon of coconut aminos (or low sodium soy sauce or tamari), 1/2 tablespoon of honey (or my natural sugar-free honey), 1/2 tablespoon of rice vinegar, and 2 tablespoons of water. Adjust the amount of water as needed to thin the creamy peanut dressing to your desired consistency. This is basically a scaled down version of my peanut sauce recipe! General Asian inspired – I’ve found that my Asian salad dressing actually works really well on this Thai salad, too.
Storage Instructions
Thai peanut salad tastes best fresh, but you can chop the veggies and make the dressing ahead of time. Store them separately in the fridge for up to 3-4 days. If you have leftover salad, you can store it in the fridge for 1 day with the dressing or 2 days without the dressing.
What To Serve With Thai Salad
Thai salad recipes are packed with bold flavors and refreshing ingredients, but choosing the right side dish can take your meal to the next level. Here are some ideas:
Rice – Rice is a classic Thai accompaniment. Go for steamed jasmine rice, sticky rice, or classic fried rice. For lighter options, try cauliflower rice or cauliflower fried rice. Beef – Pair this salad with Asian cuisines like Hunan beef, or slice a grilled sirloin steak and serve over the salad to make it a meal. Chicken – Serve pan seared chicken breast or air fryer chicken breast mixed into the salad, or make pan fried chicken thighs on the side. For Asian flavors, try coconut chicken curry or chicken satay. Stir Fry – For a quick and easy pairing, make a chicken stir fry, tender beef and broccoli, or even a simple vegetable stir fry.
More Asian Salad Recipes
If you love the fresh and vibrant flavors of Thai cuisine, you’ll love these delicious and easy-to-make Asian-inspired salad recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info uses sugar-free honey, and does not include optional garnishes.
