Thai Crunch Salad

Thai Crunch Salad

Serves: 8 people
Prep Time: 10 minutes
Thai Crunch Salad


  • ¼ cup of creamy peanut butter
  • 1 tablespoon Fresh Vintage Farms Pure Cold Pressed Almond Oil
  • ¼ cup of water
  • 2 garlic cloves, minced
  • 1 teaspoon of minced ginger
  • 2 teaspoons of soy sauce
  • 2 ½ teaspoons of apple cider vinegar
  • 1 teaspoon of agave or brown sugar or maple syrup
  • 2 cups of shredded romaine lettuce
  • 2 cups of shredded purple cabbage
  • 2 carrots, shredded
  • ½ cup of chopped cilantro
  • Chopped peanuts, optional for garnish
  • Shelled edamame, for garnish


Print This Recipe
  1. In a standard bowl, whisk together the peanut butter, Fresh Vintage Farms Pure Cold Pressed Almond Oil, water, garlic, ginger, soy sauce, vinegar, and sweetener, until thoroughly combined.
  2. In a large bowl, add the romaine, cabbage, carrots, and cilantro.
  3. Pour in the dressing and toss together. Sprinkle on the peanuts and edamame.