Thai Crunch Salad is not only low carb, but it is also hearty with the added bonus of being very delicious! It's a perfect light lunch and great to eat on its own, or you can pair it with some chicken for a hearty meal.
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Why you'll love this recipe
✔️ Easy to customize to suit your own taste buds.
✔️ The peanut salad dressing is a great source of flavor and fat for your keto lifestyle.
✔️ There's not a long list of ingredients - it's simple to prepare!
You're going to love this delicious recipe! My favorite topping is the creamy Thai peanut dressing in the recipe card below!
Ingredients
For the exact measurements for the salad ingredients, please refer to the printable recipe card at the bottom of this post.
- pre-shredded broccoli slaw - broccoli florets, green cabbage or red cabbage would be a great addition. Frankly, I appreciate the shortcut ingredient of pre-shedded slaw!
- cucumber
- green onions
- salted peanuts - substitute with cashews, sunflower seeds
- thinly sliced red bell pepper
For the salad dressing - you can use a low carb peanut sauce or poppy seed dressing. To make your own, see the recipe card for a homemade peanut salad dressing recipe.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Slice and dice the vegetables.
- Add the slaw, cucumber, green onions, red pepper and peanuts to a large bowl.
- In a small mixing bowl, whisk together the ingredients for the salad dressing.
- Pour dressing over the salad and toss to combine.
- Serve immediately.
Equipment
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- Knife
- Cutting board
- Large salad bowl
FAQ's
Yes, you can shred your own broccoli and carrots for this recipe.
Yes, almonds or cashew are great substitutes. You can even sub out peanuts for sesame seeds.
The homemade Thai Peanut Dressing will last in the fridge for about a week in a tightly sealed container.
Tips
- If you're making your own dressing, mix it ahead to save some prep work at dinner time.
- Add rotisserie chicken or shrimp to the recipe for additional protein.
- You can assemble this salad ahead, however, I don't recommend dressing the salad until you are ready to serve.
- This mayo-free salad is a great side for barbecues and summer parties!
Variations
- For a peanut-free salad, use a poppy seed dressing, and leave out the nuts in the salad.
- If you enjoy spice, double the red pepper flakes in your dressing.
- Not a fan of spicy foods? Leave out or reduce the red pepper flakes in the dressing.
- Use coleslaw mix instead of broccoli slaw if you already have it on hand.
Storage
This salad is best eaten immediately, the next day, the salad will be wilted.
The dressing can be stored in the fridge in an airtight container for up to one week.
Related recipes
If you are looking for more low-carb and filling recipes then check out this Deviled Ham Salad or Easy Egg Roll in a Bowl recipe. Your family will enjoy these tasty meals.
More of my favorite salads are:
- This amazing Kale Superfood Salad - so much delicious crunch!
- An Outback Wedge this is a delicious salad and a great make-ahead side dish as well.
- The Shaved Brussel Sprout Salad Recipe is packed crunchy greens and tangy brussels and is topped with bright fresh fruit.
Serve with
If you want to top this salad with chicken give these Juicy Pressure Cooker Chicken, Teriyaki Chicken Kabobs, or Grilled Chili Lime Chicken recipes a try.
This recipe for Teriyaki Meatballs would be delicious served alongside this salad.
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Low Carb Thai Crunch Salad
Ingredients
- 16 ounce bag of pre-shredded broccoli slaw
- ½ cup cucumber peeled and diced
- ⅓ cup green onions sliced
- ½ cup salted peanuts
- ½ cup red bell pepper diced
- ½ cup low carb Thai peanut salad dressing
- Optional: chopped cilantro to garnish
Instructions
- Place broccoli slaw in a large mixing bowl.
- Dice cucumber and red bell pepper, slice green onions.
- Add cucumber, green onions, red pepper and peanuts to bowl with the slaw.
- In a small mixing bowl, whisk together the ingredients for the salad dressing.
- Pour dressing over the salad and toss to combine. Serve immediately.
- Garnish with freshly chopped cilantro if desired.
Notes
- ⅓ cup creamy peanut butter (can substitute almond butter)
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar substitute
- ½ teaspoon minced garlic
- ¼ teaspoon crushed red pepper
- ¼ teaspoon black pepper
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