Craving a salad that’s packed with bold flavors and a delightful mix of textures? This Thai Peanut Chicken Crunch Slaw Salad is the perfect solution. It’s a vibrant dish full of crisp veggies, tender chicken, and an irresistible homemade peanut dressing. Whether you’re looking for a light lunch, a hearty dinner, or a dish to impress at a potluck, this salad offers something for everyone.
The beauty of this salad lies not only in its amazing flavor but also in its versatility. The crunch from the slaw, the creaminess from the peanut dressing, and the slight heat from the chili come together harmoniously, making it a go-to meal for those who enjoy a healthy yet filling salad. It’s also gluten-free, dairy-free, and can easily be made vegan by swapping the chicken with tofu or tempeh.
Ingredients for Thai Peanut Chicken Crunch Slaw Salad
Before diving into the method, let’s first go over the ingredients you’ll need for this flavor-packed salad:
For the Salad:
- 2 cups cooked, shredded chicken (can be grilled, roasted, or rotisserie)
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup edamame (shelled, steamed)
- ½ cup chopped cilantro
- 3 green onions, sliced thin
- 1 cup chopped roasted peanuts (for garnish)
- Optional: 1 jalapeño or red chili, thinly sliced (for extra heat)
For the Peanut Dressing:
- ⅓ cup peanut butter (smooth or crunchy, based on preference)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup (for a vegan option)
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1-2 teaspoons Sriracha or chili paste (optional, for spice)
- Water (to thin the dressing as needed)
How to Make Thai Peanut Chicken Crunch Slaw Salad
Step 1: Prep the Chicken
To save time, you can use leftover chicken or a store-bought rotisserie chicken for this recipe. If you’re starting from scratch, grill or roast boneless, skinless chicken breasts or thighs until they’re cooked through. Shred the chicken using two forks or chop it into bite-sized pieces.
Step 2: Prepare the Vegetables
For the ultimate crunch, it’s crucial to use fresh, crisp veggies in this salad. Start by shredding both the green and red cabbage finely. Use a food processor or a sharp knife for even slices. The combination of cabbages adds a lovely color contrast to the salad.
Shred the carrots using a box grater or a julienne peeler. Thinly slice the red bell pepper and green onions. If you enjoy a little extra heat, include thinly sliced jalapeño or red chili in the salad mix.
Steam the edamame and allow it to cool before adding it to the salad.
Chop a generous handful of fresh cilantro, and set all the veggies aside while you prepare the dressing.
Step 3: Make the Peanut Dressing
In a small mixing bowl, combine the peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey (or maple syrup for a vegan version), minced garlic, and grated ginger. If you like your dressing to have a spicy kick, add Sriracha or chili paste to taste.
Whisk the ingredients together until you have a smooth, creamy consistency. If the dressing is too thick, thin it out by adding a tablespoon of water at a time until it reaches your desired consistency. The dressing should be pourable but still thick enough to cling to the salad.
Step 4: Assemble the Salad
In a large salad bowl, combine the shredded chicken, both types of cabbage, carrots, red bell pepper, edamame, cilantro, and green onions. Toss everything together to ensure even distribution of ingredients.
Drizzle about half of the peanut dressing over the salad and gently toss to coat all the components. You can always add more dressing based on your preference, but starting with half ensures the salad isn’t overdressed.
Step 5: Garnish and Serve
For added texture and flavor, sprinkle the salad with chopped roasted peanuts. The peanuts not only give a lovely crunch but also enhance the peanut flavor in the dressing.
If you’re a fan of spice, garnish the salad with extra chili slices or a drizzle of Sriracha. Serve immediately for the freshest texture, though this salad can also be refrigerated for up to 24 hours. If storing, keep the dressing separate and toss just before serving to maintain the salad’s crunch.
Why You’ll Love This Thai Peanut Chicken Crunch Slaw Salad
A Balance of Flavors
The magic of this salad lies in the balance of sweet, savory, sour, and spicy flavors. The peanut dressing provides a creamy, slightly sweet base, which is beautifully offset by the tanginess of lime and rice vinegar. Meanwhile, the Sriracha adds just the right amount of heat, creating a dish that’s rich but refreshing.
Nutrition-Packed
This salad is not only delicious but also packed with nutrients. The cabbage is rich in fiber and vitamin C, while carrots add beta-carotene and antioxidants. Chicken and edamame contribute lean protein, making this dish filling and wholesome. Plus, peanuts offer healthy fats that help keep you satisfied.
Customizable and Dietary-Friendly
The salad is highly adaptable. For a vegan version, replace the chicken with tofu or tempeh. You can also swap peanut butter for almond butter if you have peanut allergies. And for those who prefer a gluten-free meal, simply use tamari instead of soy sauce.
Perfect for Meal Prep
This Thai Peanut Chicken Crunch Slaw Salad makes an excellent meal-prep option. You can prepare all the components in advance and store them separately in the fridge. When you’re ready to eat, simply combine the ingredients and enjoy! The veggies stay crisp, and the peanut dressing keeps for several days in the refrigerator.
Tips for Success
- Make it Spicy: For those who love spice, don’t hesitate to increase the amount of Sriracha or add an extra chili to the dressing. You can also top the salad with crushed red pepper flakes.
- Peanut Butter Substitutes: If you prefer an alternative to peanut butter, almond or cashew butter works just as well in the dressing.
- Crunch Factor: Ensure the vegetables, especially the cabbage, are fresh and crunchy. You can even store the shredded cabbage in ice water for 10 minutes before assembling the salad to give it extra crispness.
- Leftover Chicken: If you have leftover chicken from another recipe, this salad is a perfect way to repurpose it. Shredded rotisserie chicken also works well.
FAQs
Can I make this salad vegan?
Yes! Simply replace the chicken with grilled tofu or tempeh and use maple syrup instead of honey in the dressing.
How long can I store the salad?
It’s best to consume the salad within 24 hours for optimal freshness. Keep the dressing separate until just before serving.
Is this salad gluten-free?
It can easily be made gluten-free by using tamari instead of soy sauce.
What other proteins can I use?
You can substitute chicken with shrimp, tofu, tempeh, or even thinly sliced beef for a different take on the salad.
Can I add other vegetables?
Absolutely! Feel free to throw in some shredded Brussels sprouts, snap peas, or even cucumber for added crunch.
What pairs well with this salad?
Serve this salad alongside a light soup or some fresh spring rolls for a complete Thai-inspired meal.