Thai Crunch Salad

  • Prep Time:
  • Start to Finish:
  • Servings: 6


How can one salad be so crunchy, nutty, and delicious? We’ll show you!

Note: For extra protein, add two cups of cubed rotisserie chicken.

1 pkg Green Giant™ Fresh Broccoli Slaw
1 small English cucumber, sliced and quartered (1 cup)
½ cup chopped red bell pepper
4-5 green onions, thinly sliced
1 cup Green Giant™ Fresh snap peas, roughly chopped
1 cup crispy wonton strips or crushed ramen noodles
1 cup roasted, salted peanuts

1/3 cup peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar*
2 tablespoons fresh lime juice
2 tablespoons honey or maple syrup
2 teaspoons freshly grated ginger
1-2 tablespoons sriracha, to taste
4-6 tablespoons warm water


1. Chop or slice all vegetables.
2. Whisk together all dressing ingredients except water in a small bowl. Add water, a tablespoon at a time, until the dressing can be drizzled.
3. Place all vegetables in a large serving bowl. Drizzle with dressing, using as much as desired (refrigerate any leftovers). Toss and refrigerate salad until ready to serve.
4. To serve, top with wonton strips and peanuts and dig in!

*can substitute apple cider vinegar if you don’t have rice vinegar.