Simply Homemade: Thai Crunch Salad

Sooo does anyone else have cucumbers in mass quantity? My mini garden has max cucumber output and it seems my neighbor’s and family’s gardens have the same delicious problem. I love raw cucumbers dipped in some low sodium soy sauce or homemade ranch. I love the good ‘ol fashioned cucumber salad with the sour cream and dill base. I love cucumber slices on my lunchmeat sandwiches and on top of my side salads. I don’t love having gone through all those options multiple times and still having cucumbers staring at me just begging me to come up with new ideas to enjoy them.

That cucumber guilt, my friends, is what leads me to try new recipes such as this Thai Crunch Salad. You still use up some excess cucumber but you transform the flavor by surrounding it with some unexpected Thai influences like the shelled edamame and the peanut butter/soy sauce/ginger dressing. And, oh, how sweet the transformation is!!! Not too sweet, not spicy, just crunchy and fresh 🙂 Please don’t shy away from trying this recipe based on the number of ingredients, just meal plan accordingly so you can use the extras throughout the rest of your week. Edamame and peppers = stir fry! Cilantro and cabbage=fish tacos with southwest slaw! Peanut butter=no meal planning needed, I expect/hope that you are purchasing your peanut butter in bulk by now because you’re addicted to making and enjoying Simply the BEST: Mom’s Legendary Monster Cookies! 😉

Honestly for all the ingredients listed, this recipe is not much work. Dump bags of coleslaw and broccoli slaw into a bowl with some rough chopped cucumbers and peppers (appearance isn’t everything, tastes is what counts!). And you can buy the edamame already out of shell to steam in the microwave and dump in too. Disclaimer: it’s apparently quite confusing when you put ‘shelled edamame’ on the grocery list and send you husband to the store. Said husband may or may not come back with multiple varieties of questionable veggie steamers and fresh veggies and a scowl on his face… oops! There is a definite learning curve to grocery store shopping when you start experimenting with new recipes.

Thankfully, my husband (almost always) ends up finding the right ingredient or something close enough that I can make do (see picture below of edamame in the pods rather than shelled which resulted in me popping each one out and them scattering across the kitchen counter and floor). And, even more amazing, my faithful hubby usually always humors me by trying the new ingredients and I get the pleasure of his incredibly blunt opinions on them. Example: his first impression of edamame resulted in him declaring them as weird furry little bean pods 😀 Side story, my parents accidentally purchased edamame instead of green beans one time and my daughter insisted on them making them when we came to their house because she is borderline obsessed with edamame. My dad diplomatically explained to my daughter that it’s fine if she loves this but that he likes green beans way better. I find it so funny that this is a vegetable I’d never had until I was an adult yet my daughter has loved it since early childhood – oh how times and trends change!!!

To recap: if you are looking for ways to use excess cucumbers, looking to try a new ingredient such as edamame or new recipe, loving peanut butter and wishing you could enjoy it in salad form, or just intrigued by the pictures please give this recipe a try!

Thai Crunch Salad

  • Servings: Approximately 8
  • Print

This is delicious as a side or you can add grilled chicken to make it a meal, perfect for using summer's fresh produce in a new way!


-10 ounce bag fresh broccoli slaw

-14 ounce bag classic coleslaw

-1/2 cucumber, some seeds removed and chopped

-1 cup edamame (out of the shell)

-3 green onions, sliced

-1 red pepper, chopped

-1/2 cup fresh cilantro, chopped

-1/4 cup peanut butter

-1 tablespoon rice vinegar

-3 tablespoons vegetable oil

-1/2 lime juiced

-1/2 tablespoon soy sauce

-1 tablespoon honey

-1 tablespoon white sugar

-2 teaspoons minced garlic

-1/4 teaspoon granulated ginger

-3/4 teaspoon salt

-1/2 teaspoon pepper

-1/4 teaspoon red pepper flakes


  1. In large mixing bowl, combine bag of broccoli slaw, bag of coleslaw, chopped cucumbers, shelled edamame, sliced green onions, chopped red pepper, chopped cilantro. Mix well.
  2. In separate smaller bowl, combine remaining ingredients and mix well until combined
  3. Pour dressing mix from smaller bowl into larger bowl and mix well then refrigerate (preferably) for a short time before serving so dressing is absorbed slightly into mix.

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