Bright, fresh, and bursting with bold flavors, this Crunchy Thai Salad is the perfect mix of textures and spice. With a zesty Thai-inspired dressing and plenty of crisp veggies, it’s as satisfying as it is refreshing. Whether you’re channeling a luxe lunch vibe or just craving something light and vibrant, this salad delivers!
When it comes to salads, I’m all about texture, flavor, and that satisfying crunch. My Crunchy Thai Salad, is a bowl of vibrant veggies, perfectly cooked chicken (or rotisserie chicken, if you’re feeling low-key), and a Thai-inspired dressing that brings the heat and the zest. It’s fresh, bold, and feels just a little fancy—perfect for a solo lunch or to impress your guests. Inspired by the iconic Neiman Marcus salad, this version is my tribute to that luxurious shopping-lunch vibe, minus the hefty price tag.
The magic here is the dressing. Lime juice, sesame oil, soy sauce, and a kick of chili come together with fresh herbs like cilantro and basil for a punchy, spicy-sweet flavor that ties everything together. The salad itself is a rainbow of fresh ingredients: crisp sugar snap peas, crunchy Napa cabbage, and those delicate, twirl-worthy cellophane noodles. It’s the kind of salad that doesn’t feel like you’re eating a salad (if you know, you know).
Why This Recipe Works
• Crunch Factor: The mix of sugar snap peas, bean sprouts, and toasted cashews creates an irresistible crunch in every bite.
• Thai-Inspired Dressing: Fresh lime juice, a hint of sesame oil, and a touch of heat from chili peppers make the dressing bold and addictive.
• Rotisserie Chicken Option: Skip cooking chicken altogether by grabbing a store-bought rotisserie chicken for ultimate convenience.
• Nutritional Powerhouse: Packed with fresh veggies, protein, and herbs, it’s a light yet filling dish perfect for any meal.
This salad brings me back to imagining myself lounging at Neiman Marcus, pretending I’ve just dropped a fortune on designer shoes. The reality? I’m at home, pairing this salad with my favorite comfy socks. Whether you’re channeling those luxe vibes or just looking for a fresh, zesty meal, this Crunchy Thai Salad delivers.
What Are Glass Noodles and How to Choose the Best Ones
Glass noodles, also known as glass noodles or bean thread noodles, are a popular ingredient in many Asian cuisines. Made from starches like mung beans, sweet potatoes, or peas, these translucent noodles are known for their delicate, chewy texture and ability to soak up the flavors of sauces and dressings.
How to Choose the Best Glass Noodles:
• Look for Transparency: High-quality glass noodles should be clear and shiny when cooked, not cloudy or brittle.
• Check the Ingredients: Opt for noodles made with mung bean starch for an authentic and springy texture.
• Avoid Additives: Steer clear of products with added preservatives or artificial colors.
• Cooking Time: Choose noodles with clear cooking instructions on the packaging, as some varieties may require different soaking or boiling times.
• Brands to Consider: Explore trusted brands like Dangmyeon (Korean glass noodles) or Longkou Vermicelli, which are widely available in Asian grocery stores and online.
Whether you’re adding them to salads, stir-fries, or soups, these noodles are versatile and perfect for dishes like this Crunchy Thai Salad. Their ability to absorb the tangy, spicy dressing makes them a star ingredient!
Tips for Making Crunchy Thai Chicken Salad
• Prep Ahead: You can make the dressing and chop the veggies ahead of time. Just keep them separate until you’re ready to toss.
• Customize the Heat: Adjust the chili pepper in the dressing to suit your spice tolerance.
• Switch It Up: No chicken? Try grilled shrimp or tofu for a different protein option.
• Serving Note: Serve the salad immediately after dressing for maximum crunch and freshness.
How To Make Crunchy Thai Chicken Salad
What you will need:
Thai Dressing
- ¼ cup fresh lime juice
- 3 tbs olive oil
- 1 tbs sesame oil
- 1 tbs soy sauce
- 1 large pinch brown sugar
- ½ clove garlic, minced
- 1 red chile pepper, seeded and thinly sliced
- 1 tbs ginger, finely chopped
- 1 large handful cilantro, finely chopped
- 1 large handful basil, finely chopped
The Salad
- 1 package glass noodles
- 3 cups baby spinach
- 1 bunch arugala
- 1 head Napa cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red chile pepper, seeded and thinly sliced
- 1 English cucumber, thinly sliced and seeded
- 1 lb sugar snap peas
- 1 lb bean sprouts
- 2 8oz boneless, skinless chicken breasts, or 16 oz chicken tenderloins
- 1 cup cashews, lightly toasted
- 1 tbs fresh mint, finely chopped
- 1 tbs fresh basil, finely chopped
- 1 tbs fresh cilantro, finely chopped
Make the Dressing
1. In a bowl or jar, combine lime juice, olive oil, sesame oil, and soy sauce. Add brown sugar, garlic, chili pepper, ginger, and mix in cilantro and basil.
Prepare the Salad
1. Cook the cellophane noodles according to package instructions. Rinse under cold water and set aside.
2. Combine spinach, arugula, and Napa cabbage in a large salad bowl. Toss to mix.
Assemble the Salad
1. Add sliced bell peppers, chili pepper, cucumber, snap peas, and bean sprouts over the greens.
2. Twirl small portions of noodles and place them on the salad.
Cook the Chicken
- Season chicken with salt and pepper. Grill for 3-4 minutes per side until cooked through
2. Slice the chicken into strips and arrange on top of the salad.
Garnish and Serve
- Sprinkle the salad with toasted cashews, mint, basil, and cilantro.
Drizzle with Thai dressing and serve immediately.
A Crunch Worth Every Bite!
This Crunchy Thai Salad isn’t just a meal; it’s an experience—bursting with bold flavors, fresh textures, and a little zing from that chili-lime dressing. Whether you’re serving it for lunch, dinner, or a light gathering, it’s guaranteed to impress. So, why not channel your inner Neiman Marcus vibe and whip this up? And if you do, don’t forget to share your masterpiece on Instagram and tag me!
If you’re ready to crunch into something spectacular, try this recipe today. Let me know your favorite part in the comments below!
Crunchy Thai Salad
Ingredients
Thai Dressing
- ¼ cup fresh lime juice
- 3 tbs olive oil
- 1 tbs sesame oil
- 1 tbs soy sauce
- 1 large pinch brown sugar
- ½ clove garlic, minced
- 1 red chile pepper, seeded and thinly sliced
- 1 tbs ginger, finely chopped
- 1 large handful cilantro, finely chopped
- 1 large handful basil, finely chopped
The Salad
- 1 package cellophane noodles
- 3 cups baby spinach
- 1 bunch arugala
- 1 head Napa cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red chile pepper, seeded and thinly sliced
- 1 English cucumber, thinly sliced and seeded
- 1 lb sugar snap peas
- 1 lb bean sprouts
- 2 8oz boneless, skinless chicken breasts, or 16 oz chicken tenderloins
- 1 cup cashews, lightly toasted
- 1 tbs fresh mint, finely chopped
- 1 tbs fresh basil, finely chopped
- 1 tbs fresh cilantro, finely chopped
Instructions
Make the Dressing
- Combine the lime juice, olive oil, sesame oil and soy sauce in a bowl or jar and mix well. Add brown sugar, garlic, chile pepper, ginger and mixture of cilantro and basil and mix well.
Make the Salad
- Cook the noodles per package instructions.
- Combine the spinach, arugula and Napa cabbage in a salad bowl and toss to mix. Spoon onto 4 serving plates. Sprinkle the bell peppers, chile pepper, cucumber and snap peas over the greens.
- Twirl a small amount of noodles at a time around a fork, and place over the salads. Top with the bean sprouts.
- Season the chicken with salt and pepper. Cut the chicken into strips and grill for 3 to 4 minutes on each side or until cooked through.
- Arrange on the salads. Sprinkle with cashews and chopped mint, basil, and cilantro. Drizzle with the dressing.
Nutrition
