Crunchy Thai Salad

This Crunchy Thai Salad holds up to its name; it’s full of crunchy goodies and tossed with the most amazing dressing…you’ll keep coming back for more.

Thai Salad 4

Crunchy Thai Salad

I’m keeping it crisp and brief today. After all, it’s almost the weekend, the weather is glorious, and I’m thinking you’d rather be eating this Crispy Thai Salad than reading the screen. amiright?

Plus, our baby bulldog pup is eating up my pretty hostas this very moment and we can’t have that.

So. Top 5 reasons your peeps will gobble up of this Crispy Thai Salad…

Thai Salad 1

Why they (and you) will love this thai salad

Here goes:

  1. It’s a seriously crispy, crunchy, textured plate of yum.
  2. It’s absolutely refreshing, with mint and lime.
  3. It’s clean, healthy, and great for the waistline.
  4. It’s a rainbow of colors. As pretty as it is delish.
  5. The dressing. The dressing. The dressing.

Thai Salad 2

Sweet, Tangy, With bit of kick

The dressing of this Crispy Thai Salad is ridiculously delicious.

The marriage of sweet, tangy, spicy, and salty flavors come together to create a mouthwatering taste sensation. Zero oil, yet 100% flavorful.

You’ll want extra dressing to keep for all the salads.

Thai Salad 3

That wasn’t as brief as I was shooting for, but I’m done now.

Feel free to go crunch away.

Crunchy Thai Salad

Be the first to rate!
Print Pin
This Crunchy Thai Salad holds up to its name; it's full of crunchy goodies and tossed with the most amazing dressing...you'll keep coming back for more.
Prep Time: 20 mins
Servings: 4

Ingredients  

For the Salad:

  • 1 large roma tomato, seeded and chopped
  • 1 large apple, thinly sliced or julienned
  • 1 large cucumber; peeled, seeded, and julienned
  • 1 cup carrots, peeled and julienned
  • 1 ripe mango, julieneed
  • 1 cup bean sprouts
  • ½ cup red cabbage, shredded
  • ½ cup fresh mint, loosely packed
  • ½ cup fresh basil, loosely packed
  • 1 cup honey roasted peanuts or cashews

For the Dressing:

  • 3 whole limes, juiced
  • ¼ cup freshly chopped cilantro
  • 4 TB tightly packed brown sugar
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 TB freshly chopped ginger
  • 1 TB Sriracha
  • 1 TB Asian fish sauce

Instructions

  • Make the Dressing ahead of time: Add all dressing ingredients into a blender (or immersion hand blender) and blend until mixture is mostly liquid (small chunks are fine.) Cover and chill until ready to use.
  • In a large bowl, toss together all salad ingredients except for the nuts. Gently toss in desired amount of prepared dressing. Divide into individual plates and sprinkle nuts over the top. Enjoy immediately.

Notes

Please don't skip the fish sauce, as it lends an amazing "umami" flavor to the dressing - it's not "fishy" tasting at all. Rather, it elevates the rest of the ingredients.
Dressing can be made 1-2 days ahead; I like making extra to use for future salads. It's naturally oil-free and fat free.
If you enjoyed this recipe, please come back and give it a rating 🙂 
Click here to add your own private notes.

Nutrition

Calories: 273kcal | Carbohydrates: 27.2g | Protein: 10.6g | Fat: 17.6g | Saturated Fat: 2.3g | Sodium: 140.1mg | Fiber: 4.2g | Sugar: 6.6g
Course: Salad
Cuisine: Asian American
Diet: Vegetarian
Method: Mixing

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Source: Chew Out Loud

Clean & Crispy…

  1. Strawberry Asparagus Farro Salad

strawberry asparagus farro salad 3

  1. Asian Rice Salad with Ginger Sesame Dressing

asian rice salad 4

  1. Southwestern Chopped Salad with Cilantro Lime Dressing

Southwestern Chopped Salad with Cilantro Lime

  1. Amazing Caesar Salad with Creamy Dressing

Creamy Caesar Salad 2

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week

Instagram
  • Cheesecake lover? Try this easy and delicious white chocolate raspberry cheesecake bites. It is creamy, smooth, rich, and decadent morsels worthy of any occasion.❤️✨ Save this post: Ingredients List 👇🏼 For the Crust: 1 ½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies) 6 TB salted butter, melted For the Custard: 6 oz white chocolate chips ¼ cup half and half, dairy creamer 12 oz cream cheese, plain, full-fat, softened to almost melted ¼ cup sugar 2 large eggs 1 tsp vanilla extract For the Raspberry Sauce: 5 oz frozen or fresh raspberries 1 TB granulated sugar 1 ½ tsp cornstarch, fully mixed and dissolved in 3 TB water (For printable recipe cards and notes, click on today's story.... or simply google "chewoutloud raspberry cheesecake bites") ✨For more delicious recipes FOLLOW 👉"@chewoutloud" #cheesecake #cheesecakebites #raspberrycheesecake #cakestagram #baking #cakelover #pastry #desserts #easybaking #bakinglove #sweets #eatwell #fromscratch #recipeoftheday #easyrecipes #tasty #delicious #huffposttaste #buzzfeast #eater #foodstagram #foodblogger #feedfeed #todayfood #cookinglight #f52grams #foodblogfeed #thefeedfeed
  • Searching for a weeknight recipe? Look no further! This baked ravioli is cheesy, full of flavor, and perfect for meal prep! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/cheesy-baked-ravioli-casserole/) Ingredients: 2 lbs ground beef, or ground turkey 25 oz cheese ravioli, refrigerated or frozen 26 oz pasta sauce 28 oz diced tomatoes, plain, with juices 2 cups mozzarella cheese, shredded 2 cups Colby Jack cheese, shredded 2 tsp dried oregano 1 TB black pepper, freshly ground 1 TB garlic powder 1 TB onion powder 1 TB white sugar Freshly grated Parmesan for topping Instructions: Cook ground meat in large heavy pot over medium high heat. Stir and break up pieces until cooked through. Drain any excess grease. Turn heat off. Add pasta sauce and diced tomatoes with juices to the pot. Add oregano, black pepper, garlic powder, onion powder, and sugar. Stir to incorporate well. Spread 1/3 of the meat sauce evenly onto the bottom of a 9×11 baking dish. Arrange 1/2 of the frozen ravioli over the sauce. Spread 1/2 of mozzarella and 1/2 of Colby cheeses over the ravioli. Repeat layers. You should end with last 1/3 of the sauce on top. Sprinkle top evenly with Parmesan. If using right away: cover loosely with aluminum foil and bake at 450F for 30 minutes, or until ravioli is tender. If not using right away: cover tightly with foil and place in fridge. When ready to use, loosen foil and bake at 450F for 50-60 minutes. Follow @chewoutloud for more delicious recipes! #recipeoftheday #americastestkitchen #buzzfeedfood #cooksillustrated #feedfeedathome #huffposttaste #todayfood #food52grams #onthetable #shareyourtable #foodgawker #bareaders #foodblogfeed #droolclub #whatweeat #newrecipe #inmykitchen #easyrecipe #instaeats #makemore #foodblogeats #vscofood #nytcooking
  • Tag a friend, for these ultimate salted caramel cookies!! ❤ These cookies are chewy, soft, rich with browned butter, and dripping with golden caramel🍪. Save this post: Ingredients List 👇🏼 14 TB salted butter 1 cup light brown sugar, tightly packed 2 cups all purpose flour, plus 2 TB extra ½ tsp baking soda ½ tsp baking powder ½ tsp table salt, fine salt 1 large egg , plus 1 egg yolk 1 ½ TB vanilla extract 40 Caramel Kisses or ROLO candies flaky sea salt, kosher salt can work, too for sprinkling 1 recipe for homemade caramel sauce Instructions: Preheat oven to 350F and line baking sheets with parchment paper. In a heavy skillet, heat butter over medium until melted. Constantly swirl or stir the butter until it turns into a lightly golden brown color. Take care to continue swirling/stirring, to prevent burning. Once butter is browned, remove from heat and set aside. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. Mix brown sugar together with warm browned butter until no lumps remain, about 30 seconds with electric mixer. Add egg, yolk, and vanilla to butter mixture, whisking until smooth. Slowly add in flour mixture to the butter mixture on medium-low just until fully incorporated. If dough is sticky, cover tightly in plastic wrap and chill in fridge 30 minutes or more. Make dough balls about 1 inch round, and place dough balls on lined baking sheet 2 inches apart. Bake about 7 minutes (do not overbake; cookies will be very soft upon removal, but will set as they cool.) Immediately upon removing warm cookies from oven, press a caramel kiss into the center of each. Drizzle with warm caramel sauce. (For printable recipe cards and notes, click on today's story.... or simply google "chewoutloud caramel cookies") ✨For more delicious recipes FOLLOW 👉"@chewoutloud" #caramelcookies #saltedcaramel #cookies #cookieofinstagram #dessert #easybaking #bakinglove #sweets #eatwell #fromscratch #recipeoftheday #easyrecipes #tasty #delicious #huffposttaste #buzzfeast #eater #foodblogger #feedfeed #todayfood #cookinglight #f52grams #foodblogfeed #thefeedfeed
  • Share this post with a soup lover! 🥣 Create the perfect cozy weeknight soup, homemade with delicious butternut squash! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/curry-butternut-squash-soup/) Ingredients: 1 medium butternut squash, halved lengthwise and seeded (about 3 cups cooked) Olive oil 2 small onions, chopped 2 medium carrots, chopped 1 apple, peeled and chopped 2 tsp yellow curry powder 32 oz low sodium chicken broth, more if needed 2 bay leaves ¼ cup heavy cream or half and half 2 TB honey 1 large, whole roasted garlic (see link for directions*) kosher salt fresh ground black pepper Optional chopped cilantro, chives, or fried onions for garnish Instructions: Preheat oven to 375F, with rack on center. Brush cut sides of squash generously with olive oil. Place squash, cut sides down, on a foil-lined baking sheet. Roast 1 to 1 1/2 hours, or until very tender. Scoop flesh out into large bowl, and measure 3 cups worth to use. Heat 2 TB olive oil in a large heavy pot, over medium high heat. Saute onion, carrots, and apple for 5 minutes. Add curry powder and stir another minute. Add chicken broth, bay leaves, and squash. Bring to a boil and then reduce to a simmer/low boil for 1 hour, uncovered. The soup will be reducing and thickening. Remove bay leaves. Add roasted garlic cloves. Using a hand blender directly into the pot (or work in batches with a blender), puree soup until completely smooth. If needed, add bit more broth to reach desired consistency. Stir in cream and honey, and season with additional salt and pepper to taste. Keep warm in pot, until ready to serve. Garnish with cilantro, chives, or fried onions, if desired. Follow @chewoutloud for more delicious recipes! #fallrecipe #fallrecipes #fallflavors #easyentertaining #fallfood #autumnrecipe #fallentertaining #pumpkinspice #appleseason #bhgfood #imsomartha #mywilliamsonoma #surlatable #bhgcelebrate #onthetable #beautifulcuisines #tastesoftheseason #bhgfood #bhghowiholiday #imsomartha #f52grams #food52 #eatseasonal #foodnetwork #bhg
  • Save this post for the holidays! 🎄 Serve your desserts with confidence! This stabilized whipped cream is perfect for pies, cakes and anything else you desire! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/stabilized-whipped-cream-7/) Ingredients: 2 cups heavy whipping cream, very cold 4 TB powdered sugar 2 TB vanilla extract, or Kahlua or other flavored extract 2 tsp unflavored gelatin powder, Knox 2 TB water Instructions: Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric hand mixer in fridge for 5-10 minutes to make everything cold. Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp. Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set aside and check the gelatin mixture; it should be a warm liquid. If it has coagulated, microwave a few seconds at a time until it turns liquid again. If it's too hot, stir until it cools down to a warm liquid. Resume beating whipped cream, while slowly drizzling liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated. Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine. Follow @chewoutloud for more delicious recipes! #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats