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Fresh Asian Chopped Salad with Creamy Peanut Dressing

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A quick and easy fresh Asian chopped salad featuring crunchy veggies and a creamy, tangy peanut dressing. Perfect for healthy meals, potlucks, or light dinners.

Ingredients

Scale
  • 4 cups green cabbage, finely chopped
  • 2 cups red cabbage, finely chopped
  • 1 cup carrots, shredded
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, diced
  • 3 stalks green onions, thinly sliced
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped
  • ½ cup toasted peanuts, roughly chopped
  • ¼ cup natural peanut butter
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–3 tablespoons warm water

Instructions

  1. Prep the Vegetables (10-15 minutes): Rinse all veggies and herbs under cold water and pat dry. Finely chop green and red cabbage into about ¼-inch dice. Shred carrots. Dice red bell pepper and cucumber into small cubes. Thinly slice green onions. Chop cilantro and mint finely. Toss all veggies and herbs into a large mixing bowl and stir gently to combine.
  2. Make the Creamy Peanut Dressing (5 minutes): In a small bowl, combine peanut butter, soy sauce, honey or maple syrup, lime juice, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until smooth and creamy. Gradually add warm water, one tablespoon at a time, until dressing reaches a pourable consistency. Adjust sweetness or acidity if needed. Optionally add sriracha or red pepper flakes for heat.
  3. Toss Salad and Dressing (2-3 minutes): Pour the dressing over the chopped veggies. Toss gently but thoroughly with spoons or salad tongs until all veggies are coated evenly.
  4. Add Toasted Peanuts and Serve (1 minute): Sprinkle chopped toasted peanuts over the salad. Toss gently to distribute nuts evenly. Serve immediately for best freshness and crunch.

Notes

Make the dressing a day ahead and store in the fridge for convenience. Chop veggies just before serving to keep them crisp. Toast peanuts fresh in a dry skillet for 3-4 minutes to enhance flavor. Use tamari instead of soy sauce for gluten-free needs. Add sriracha or red pepper flakes for heat. Substitute peanut butter with almond or cashew butter for variation. For nut-free version, use tahini and sunflower or pumpkin seeds.

Nutrition

Keywords: Asian salad, chopped salad, peanut dressing, healthy salad, quick salad, creamy peanut dressing, fresh veggies, gluten-free salad, vegan salad

Find it online: https://twinkletaste.com/fresh-asian-chopped-salad-with-creamy-peanut-dressing-easy-recipe-for-healthy-meals/