I used both green and red cabbage. . Any suggestions to thin out? Jenn, this salad was outstanding. It’ll still be very tasty– just a little bit tangier. I might add in some chopped roasted peanuts next time for added texture. Wonderful with grilled chicken. Is there a way to make several batches ahead of time ? Made this salad for New Years Eve and it was a definite hit! I substituted white wine for rice vinegar, omitted the soy sauce and used green onions in place of the cilantro. I eyeballed the dressing ingredients, mostly because I’m too lazy to wash measuring cups and spoons. This was great along with the Grilled Honey, Lime & Sriracha Chicken Skewers. I serve it with crusty bread and fresh fruit and it has always been a winner! This recipe is absolutely delicious. I added a sprinkle of peanuts on top but otherwise didn’t change anything. I made the salad without the cucumber and threw in some spinach. I also like that it’s Asian without a mouthful of ginger. I was craving it today and found this recipe. I was running short on time, and found the shredded carrots, peppers and edamame on the salad bar to save some prep time (obviously not money though ). This has to be one of my all time favorite recipe reviews. I’ve been overpaying for salads out for lunch, and am thrilled to be able to recreate them myself. ( I made it twice , once I added some chopped cherry tomatoes). This is a fantastic salad! Kristine. Not gonna lie, it’s an intimidating recipe. The dressing is very flavorful. You’ve got a fan for life! Served it on the side of grilled pork loin. Hi Lorna, Yes, absolutely — either would be delicious. This salad was absolutely the hit of our barbecue! Paired this with the Honey, Lime & Sriracha Chicken Skewers as suggested and made a perfectly satisfying meal, as good as CPK! Very good, similar flavor to what we’ve had before bit more complexity. This was a huge hit at my weekly family dinner! I used to order this salad all the time at California Pizza Kitchen. The sauce is soooo good. Thank You. I’ve now made this for home, dinner parties, and potlucks. I can’t wait to try it on the crunchy salad. This is a delicious meal. I sadly admit that I have fallen short in this area until I found your site. I feel I need one extra dish. It’s pretty easy to whip together. Thank you for creating wonderful recipes! I used regular cabbage not nappa and couldn’t manage to get edamame where I live in India. I also made the lime chicken as well. by the way, do yourself a favor and at least double the dressing. I made it two nights in a row since my husband loved it so much. I always loved the Chinese chicken salad at CPK, this dressing is so much better, so much more complex. I wanted something a bit hot so increased the pepper flakes. And you can cut back on the sugar a bit too. It was a breeze to whip up and I used my immersion blender to blend everything. Beyond delicious! This is fabulous! I just love that stuff and it’s got a little bit of everything in it. I have a function on Saturday, but would like to make the dressing on Thursday. I’ve tried a number of recipes over time, but this one is UNREAL!! Took it to a pot luck and watched it disappear. My husband said it was by far the best salad I’ve ever made and asked me where I found the recipe for the peanut dressing because it was perfect. Hi Mikki, It would probably last about a week. I do not cook at all, but was craving this salad tonight from CPK. It reminds me of the peanut dressing used on the Southwestern Salad at the Cheesecake Factory. I love that you show pictures of the steps. Made exactly as directed. I used to crave the salad at Sammy’s restaurant but now I can make this salad and be completely satisfied… and spend a lot less money! I made this salad throughout the summer as it is fresh tasting, filling and yet so healthy! We are trying to reduce sugar in our diet. I think it would be great on a noodle dish, as well. Absolutely amazing. This recipe is my go-to for potlucks or anything where I need to bring a side dish. We all love the Thai Crunch salad! This is a go to salad for my family. I was thinking that sounded like a lot of sweetener too. My friend Lynn shared this terrific salad last night. This recipe is heaven in a bite! This recipe will stay in my permanant recipe file. Removed cucumber and red pepper out of preference. What can I use as a substitute for rice wine vinegar? This field is for validation purposes and should be left unchanged. Wonderful recipe full of flavors and textures. I did not not add the white sugar and doubled the vinegar. Usually my husband only likes creamy very traditional cole slaw, but even he loved this and we had it three days in a row. I also didn’t have sugar and used raw blue agave instead. I have made this multiple times and it is so delicious! Rave reviews. honey & 1 Tbsp. The dressing should keep nicely for up to a week. I thought this salad was so tasty! I look forward to your newsletters. I made this for an office party because I’m gluten free and my supervisor is vegan. I cheated by using a prepackaged coleslaw mix which also had carrots in it. First recipie I’ve tried from your website and it was delicious! We usually leave the chicken on the side, because it makes at least 2 meals for us. This salad is delicious! We enjoyed the salad without any modifications as a warm weather entree. I could eat the dressing with a spoon and my 22 month old daughter loves it too. I find that one batch provides roughly five servings, of course that depends on the size of any serving too. I made this salad yesterday and WOW is the word! , So I changed this recipe a bit cause I don’t like peppers. I’ve been asked for the recipe after serving it to guests. Great for taking to picnics and pot lucks but be prepared to share the recipe and Jennifer’s website. I left out the cilantro (because I’m one of THOSE people…) and it’s still great! Here’s a link with a instructions on how to make them: http://www.otakufood.com/restaurant-style-crispy-wonton-strips/. Such a fabulous salad! Excellent flavour and texture, just a touch of heat. I devoured the majority of it! Having it for dinner tonight! i don’t eat processed sugar so just upped the honey a little and it was Perfect, didn’t need that extra sugar (in my opinion!). I made this for a potluck and my host promptly asked me for the recipe, requested by her 7 yr old who said, “its the best salad I’ve ever had!” Love that it has so many colorful veggies and the peanut flavor with a kick of spice is just perfect. Hi Sue, Yes, the dressing is similar, but the kale adds a very distinct flavor to the other salad. Add to salad mixture and toss to coat. In the past two weeks I have primarily made only recipes from your site. This salad is absolutely amazing. Maybe they picked it up from your Huffpost article! Even my picky, picky little girls loved it. wow, this was so tasty and filling! I added some corn to the salad – I think I will often keep a jar of the dressing made up in the refrigerator. Hi Suzie, I’ve left them off to keep it a bit healthier but you could certainly add them. Combine all the ingredients in a deep bowl, pour the peanut dressing over it and toss well. I DO! Thank you. You could also try basil. Preparation Time: 20 mins   Cooking Time: 0 mins Total Time: 20 mins     The peanuts add a nice crunch and flavour, but it is still delicious without it if you’re allergic. I also made one dressing batch substituting cashew butter and eliminating the cilantro. Made it tonight and my husband and I couldn’t get enough! (Been experimenting with dehydrated foods lately…)Turned out a bit tangy because I might not have gotten the proportions just right but delightful nonetheless.