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Overhead shot of a Crunchy Thai Salad in a black bowl with a fork

Crunchy Thai Salad

This Crunchy Thai Salad is a flavorful Thai-inspired chopped salad recipe that's easy to make with shredded mixed cabbage, broccoli slaw, nuts, fresh herbs all tossed in a creamy  dressing. It makes the perfect light and refreshing salad for spring and summer potlucks, barbecues and parties. Gluten-free, low carb, paleo, vegan, keto and Whole30 compliant.

Course Side Dish
Cuisine American, Asian
Keyword asian cabbage slaw, cabbage salad, cabbage slaw, crunchy salad, salad healthy, salads green, thai chopped salad, thai crunchy salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 149 kcal
Author Kelly

Ingredients

  • 2 cups shredded tri-color coleslaw mix
  • 2 cups broccoli slaw mix
  • 1/3 cup sugar snap peas trimmed and cut into halves
  • 1 red bell pepper thinly sliced
  • 4 green onions thinly sliced + plus more for garnish
  • 1/3 cup cilantro roughly chopped + plus more for garnish
  • 1/3 cup dry roasted cashews roughly chopped + more for topping
  • 2 tsp sesame seeds
  • Lime wedges

Dressing:

  • 1/4 cup creamy cashew butter or sub peanut butter
  • 3 tablespoons coconut aminos or sub gluten-free tamari
  • 2 tbsp fresh lime juice
  • 1 tsp coconut vinegar or rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp grated or minced fresh ginger
  • 1 clove garlic minced
  • ½ tsp red pepper chili flakes
  • ½ tsp fine sea salt
  • Warm water if needed to thin out the consistency

Instructions

  1. In a large bowl combine the cabbage mix, broccoli slaw, snap peas, red bell pepper, green onion, cilantro, cashews and sesame seeds.
  2. In a medium bowl or jar, whisk or shake together the dressing ingredients. Add warm water as needed, about 1 teaspoon at a time to achieve a smooth dressing like consistency.
    45 degree view of blended sesame dressing in a glass jar with a spoon

  3. Pour the dressing over the salad and stir gently to combine.

  4. Top with chopped cashews, more green onions, cilantro, and a squeeze of lime juice.

Recipe Notes

Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.

Nutrition Facts
Crunchy Thai Salad
Amount Per Serving (1 serving)
Calories 149 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.