This CRUNCHY ASIAN SALAD WITH PEANUT DRESSING offers an array of healthy veggies tossed in a zesty peanut dressing. It’s one vegetarian recipe you’re sure to enjoy!
This healthy, vegan salad recipe almost killed my sister Dana. Wait, let me rephrase that: I almost killed my sister Dana when I forgot to tell her this salad contained peanuts. You had to be there: a family dinner and I totally forgot about her allergy. We’re halfway through dinner when she starts wheezing, and the next thing you know she’s jamming an EpiPen in her thigh, tableside!
Needless to say, if you have a peanut allergy, skip this salad or make it without the peanut butter and chopped peanut garnish.
The bottom line for this Asian-inspired salad – it’s one of those vegetarian recipes that tastes as good as it looks. We’re especially happy with the flavour profile of the finished dish. There’s nothing quite like an easy chopped salad with a simple Asian salad dressing. Yum!
The next time you’re looking for amazing salad recipes, give this one a go. Here’s why it works:
VEGETABLES AND FRUIT
We like having a combination of legumes and root, leaf and fruiting plants in this mix. The thin-shaved carrot and cabbage give the salad volume while the pepper, cucumber and snap peas give it crunch. I like the edamame for its shape and the mango for its sweetness.
The bigger picture on this assembly of fruit and veggies – healthy is the way to go. That said, feel free to swap out or add your favourites into this mix. Try making it with bok choy, pea shoots, microgreens, pineapple, and lychee too.
SIMPLE ASIAN DRESSING
There’s something vibrant and wonderful about this dressing. The peanut butter gives it that distinctive Thai taste, but the additional layers of soy, sesame, ginger, and garlic, all sweetened with honey, nicely punch it up. Perhaps double the dressing recipe when you make it – it will keep for up to two weeks.
The chopped, salted peanuts and the cilantro will hopefully be easy to track down since both work well as finishing touches. In calling for Thai basil, we know we may be making things difficult for those of you without an organic or specialty grocer nearby.
Feel free to substitute fresh basil in a pinch, but if you are lucky enough to find the miniature Thai variety, prepare to be impressed. It’s vibrant, sweet, peppery, tangy and well worth trying in this salad.
One final note is a reminder to look at the yield for the recipe – you’ll end up with enough to serve 8 guests at least! I often make it for dinner parties because all of the prep can be done in advance. I also love how keeps well after it’s been dressed, making it perfect for work or school lunch the following day.
Crisp and flavourful, this CRUNCHY ASIAN SALAD WITH PEANUT DRESSING offers dynamite flavours with every bite.
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