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Crunchy Asian Chopped Salad Recipe with Creamy Peanut Dressing

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A vibrant and crunchy Asian chopped salad featuring finely chopped cabbage, snap peas, and fresh herbs, tossed in a rich and creamy peanut dressing. Perfect for a quick, healthy, and satisfying meal.

Ingredients

Scale
  • 3 cups green cabbage, finely chopped
  • 1 cup red cabbage, finely chopped
  • 1 large carrot, shredded or julienned
  • 1 cup snap peas, thinly sliced
  • 1 small red bell pepper, diced
  • 3 green onions, thinly sliced
  • Small handful fresh cilantro, chopped
  • Small handful fresh mint leaves, chopped
  • ½ cup toasted peanuts, roughly chopped
  • ¼ cup natural peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • Juice of 1 lime
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 1 teaspoon sesame oil
  • Water, as needed to thin dressing

Instructions

  1. Finely chop 3 cups green cabbage and 1 cup red cabbage. Shred 1 large carrot and thinly slice 1 cup snap peas. Dice 1 small red bell pepper and slice 3 green onions. Chop a small handful of fresh cilantro and mint leaves. Place all in a large mixing bowl.
  2. Toast ½ cup roughly chopped peanuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring constantly. Remove from heat and let cool.
  3. In a medium bowl, whisk together ¼ cup natural peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, juice of 1 lime, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon sesame oil. Add water 1 tablespoon at a time until the dressing is pourable but creamy.
  4. Pour the dressing over the chopped vegetables and toss gently but thoroughly to coat evenly.
  5. Sprinkle the toasted peanuts over the salad and toss lightly again.
  6. Serve immediately for best texture. Store leftovers in an airtight container in the refrigerator for up to 24 hours, keeping dressing and peanuts separate if prepping ahead.

Notes

Toast peanuts just before serving to maintain crunch. Add water gradually to dressing to avoid thinning it too much. Chop vegetables uniformly small for best texture. Keep dressing and peanuts separate if prepping ahead to avoid sogginess. Substitute tamari for soy sauce for gluten-free option and maple syrup for honey to make vegan.

Nutrition

Keywords: Asian salad, chopped salad, peanut dressing, crunchy salad, healthy salad, quick salad, vegetarian salad, gluten-free salad

Find it online: https://dahliadishes.com/crunchy-asian-chopped-salad-recipe-with-creamy-peanut-dressing-easy-and-delicious/