Peanut Crunch Salad: A Delicious, Nutritious Delight!
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Peanut Crunch Salad is a delicious and nutritious dish packed with fresh vegetables and a creamy peanut dressing.
- Author: Sabrina Hermes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup snap peas, trimmed and halved
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/2 cup roasted unsalted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1–2 tablespoons water (to thin, if needed)
- In a large bowl, combine the green cabbage, red cabbage, carrots, snap peas, red bell pepper, green onions, peanuts, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until smooth.
- If the dressing is too thick, add water a tablespoon at a time until desired consistency is reached.
- Pour the dressing over the salad and toss until everything is well coated.
- Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.
Notes
- For added crunch, consider topping the salad with crispy wonton strips.
- For creaminess, add sliced avocado.
- Substitute peanuts with sunflower seeds for a nut-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg