Peanut Crunch Salad Recipe
Introduction
This Peanut Crunch Salad is a vibrant and crunchy mix of fresh vegetables, herbs, and a creamy peanut dressing. Perfect for a light lunch or a side dish, it’s packed with flavor and textures that will keep you coming back for more.
Ingredients
- 3 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1/2 large red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 1 cup edamame beans (shelled)
- ½ cup roasted, salted cashews
- 4 green onions (sliced)
- 1/2 cup cilantro leaves (chopped)
- ⅓ cup mint leaves (sliced)
- 1 cup cooked quinoa (optional)
- ¼ cup creamy peanut butter
- 2 tablespoons lime juice
- 1 clove garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons water (plus 1-2 tablespoons more as needed)
- 2 teaspoons granulated sugar
Instructions
- Step 1: Prepare the dressing by combining the peanut butter, lime juice, garlic, ginger, soy sauce, sesame oil, rice vinegar, water, and sugar in a bowl. Mix well until smooth and creamy. If the dressing is too thick, add an extra tablespoon or two of water to reach a pourable consistency.
- Step 2: In a large bowl, combine the red cabbage, green cabbage, red bell pepper, shredded carrots, edamame beans, cashews, green onions, cilantro, mint, and cooked quinoa if using.
- Step 3: Pour half of the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
- Step 4: Serve the salad immediately for the best crunch and freshness.
Tips & Variations
- For extra protein, add grilled chicken or tofu to make it a more filling meal.
- Use almond butter or sunflower seed butter as a peanut butter substitute if you have nut allergies.
- Adding a splash of sriracha or chili flakes can give the salad a nice spicy kick.
- Make the dressing ahead and store it in the fridge for up to 3 days to save time.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days to maintain crispness. When ready to eat, toss the salad with the dressing again. Reheating is not recommended for this fresh, crunchy salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, this salad is naturally vegan as long as you use soy sauce that does not contain fish sauce and avoid any animal-based add-ins.
Can I prepare this salad in advance?
You can prep the vegetables and dressing ahead, but mix them together just before serving to keep the salad crisp.
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Peanut Crunch Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and crunchy Peanut Crunch Salad combining shredded red and green cabbage, bell pepper, carrots, and edamame with a creamy, tangy peanut dressing. Enhanced with cashews, fresh herbs, and optional quinoa, this refreshing salad serves as a perfect light meal or side dish.
Ingredients
Salad Base
- 3 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1/2 large red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup shelled edamame beans
- ½ cup roasted, salted cashews
- 4 green onions, sliced
- ½ cup cilantro leaves, chopped
- ⅓ cup mint leaves, sliced
- 1 cup cooked quinoa (optional)
Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons water (plus 1–2 tablespoons more if needed)
- 2 teaspoons granulated sugar
Instructions
- Prepare the Dressing: In a bowl, combine creamy peanut butter, lime juice, minced garlic, minced ginger, soy sauce, sesame oil, rice vinegar, water, and granulated sugar. Whisk thoroughly until the dressing is smooth and evenly combined. Adjust the consistency by adding an additional tablespoon or two of water if it is too thick, aiming for a thick but pourable creamy texture similar to a salad dressing.
- Assemble the Salad: In a large bowl, place shredded red and green cabbage, thinly sliced red bell pepper, shredded carrots, shelled edamame, roasted salted cashews, sliced green onions, chopped cilantro, sliced mint leaves, and optional cooked quinoa. Pour half of the prepared peanut dressing over the salad ingredients. Toss gently but thoroughly to ensure the salad is evenly coated with the dressing.
- Serve: Serve the dressed salad immediately to maintain its crunch and fresh flavors. Optionally, reserve the remaining dressing for additional serving or as a dip.
Notes
- For added protein, include the optional cooked quinoa or substitute with grilled chicken or tofu.
- The salad is best served fresh; the dressing may soften the vegetables if left to sit for too long.
- Adjust the amount of sugar in the dressing according to taste preference for sweetness.
- Use salted cashews to add a savory crunch, or use unsalted if you prefer less sodium.
- This recipe is vegetarian and can be made vegan by ensuring the peanut butter and soy sauce are vegan-certified.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (optional, for cooking quinoa)
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Keywords: peanut crunch salad, cabbage salad, peanut dressing, crunchy salad, vegetarian salad, healthy salad, quick salad
