Go Back
peanut crunch salad
Print

Peanut Crunch Salad

Prep Time 30 minutes
Total Time 30 minutes
Servings 4

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

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 use 1-2 more tablespoons as needed
  • 2 teaspoons granulated sugar

Instructions

Dressing (yield enough for 2 salads):

  • Mix together the dressing ingredients until evenly combined. The dressing should be thick but pourable (think very creamy dressing not peanut sauce). If the dressing is too thick, add an extra tablespoon or 2 of water until it reaches the desired consistency

Salad:

  • Add all the salad base ingredients into a large bowl. Pour the ½ dressing over top and toss to combine. Serve immediately.