Thai Chicken Salad with Peanut Dressing

Thai Chicken Salad with Peanut Dressing. Crunchy Thai salad with cabbage, carrots, cucumber, slivered almonds, tender chicken in a homemade peanut dressing. 

Course Salad, Side or Main Dish
Cuisine Thai
Keyword thai chicken salad
Prep Time 15 minutes
Servings 4
Author Modern Honey


  • 4 cups Cabbage (purple and green, thinly sliced)
  • 1 medium Cucumber (sliced)
  • 1 cup Carrots (shredded or matchstick carrots)
  • 1/2 cup Sliced or Slivered Almonds
  • 3-4 cups Shredded Chicken

Thai Peanut Dressing:

  • 1/4 cup Creamy Peanut Butter
  • 2 Tablespoons Rice Vinegar (or white vinegar)
  • 2 Tablespoons Lime Juice
  • 1/4 cup Oil
  • 2 Tablespoons Honey
  • 3 Tablespoons Sugar
  • 1 Tablespoon Soy Sauce
  • 1 inch Fresh Ginger
  • 2 Garlic Cloves
  • 1/4 cup Cilantro Leaves
  • 1/4 teaspoon Red Pepper Flakes
  • 1 teaspoon Salt


  1. In a large bowl, toss together thinly sliced cabbage, cucumber, carrots, and almonds.  

  2. To make dressing, add peanut butter, vinegar, lime juice, oil, honey, sugar, soy sauce, fresh ginger, garlic, cilantro, red pepper flakes, and salt into a blender. Blend until pureed.  

  3. When ready to serve, toss salad with the peanut butter dressing. Top with fresh cilantro if so desired. 

Recipe Notes

*Thai Peanut Butter Dressing is adapted from Once Upon a Chef