I have been harvesting a lot of snow peas and snap peas in the last few weeks. When I was digging through the fridge trying to come up with ideas for a quick meal, I thought of those thai crunch salads you see all over pinterest. Well, mine isn’t exactly thai, but it is a delicious crunchy asian chopped salad with peanut dressing!
The peanut dressing is really what makes this salad! The peanut butter is creamy, the tamari is salty, and the lime juice is bright. However, my favorite part is the spicy Sriracha!
I used a rainbow of vegetables that makes this salad really eye appealing. You could do the same with so many different veggies, so use what you have and like. Try red pepper strips, roasted sweet potato, sweet corn, spinach, beets, etc.
Variations to the Crunchy Asian Chopped Salad with Peanut Dressing recipe:
- Nut Free: Use sunflower seed butter or tahini to make the dressing nut free, and swap in pepitas or sunflower seeds for the peanuts.
- Double the recipe: The red cabbage will “bleed” color into the salad, so I did not write the recipe to make leftovers. If you want to serve more than one person, simply multiple the recipe by the number of servings!
- Add more crunch: Try adding roasted chickpeas in place of the edamame and tossing in some fried wonton strips!
- ½ cup each: chopped snow peas, sliced red cabbage, shredded carrots, and edamame
- ¼ cup Peanuts
- 2 TBS Peanut butter
- 1 TBS each: reduced sodium tamari or soy sauce and fresh lime juice
- 1 tsp ginger, minced
- 1 tsp sriracha (or to taste)
- Toss together all the chopped vegetables and peanuts.
- Mix together all the ingredients for the sauce. You can heat the peanut butter in the microwave to make it soft and easy to stir in if necessary.
- Drizzle the sauce over the salad and serve!
Sounds delicious!
Thank you, Sylvia!