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
Scale
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
