Asian chopped salad with a spicy peanut dressing

asian chopped salad with a spicy peanut dressing

This chopped asian salad is full of fresh ingredients that add flavour, texture, colour and so quick to make.

White and red cabbage mixed with carrots, red bell peppers and edamame are tossed in a spicy peanut dressing and mixed with toasted cashew nuts and sesame seeds for extra texture.

If you prefer less spicy, leave out or reduce the sriracha sauce

My other Asian chopped salad, I used a coarse grater on the cabbages, this time i decided to just to finely dice the white and red cabbage, seems easier to me and it feels like a better bite when all mixed together.

Other than the style of chopping and the dressing, the ingredients could be the same, I had some edamame beans so they went in. but you could use chopped sugar snap peas, yellow peppers or even beansprouts. Just use your eye for colours, keep the amounts fairly evenly spread.

Boil the frozen edamame for 2 mins, refresh in cold water and drain, allow to cool. do not leave this step out, the back of the packet says ‘do not eat raw’

At the same time toast the cashew nuts in a dry frying pan turning until browned – remove from pan and allow to cool

Make Dressing

Combine all the dressing ingredients in a food processor and puree until smooth. reserve until ready to use.

Prepare the salad

finely dice the red pepper, the red and white cabbage and place in the salad bowl

coarsely grate the carrot and place inthe salad bowl

chopped the spring onions and coriander and place in the bowl.

put the cooled edamame beans and cooled cashew nuts into the bowl alon with the sesame seeds.

Mix the salad and pour over the dressing and continue to mix gently until everything is coated.

Serve immediately.

asian chopped salad with a spicy peanut dressing
Print Recipe
5 from 1 vote

Asian chopped salad with a spicy peanut dressing

This chopped asian salad is full of fresh ingredients that add flavour, texture, colour and so quick to make.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Asian
Servings: 6 people
Calories: 246kcal

Ingredients

The dressing

  • 3 tbsp smooth peanut butter
  • 2 tbsp water
  • tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp groundnut oil
  • 1 tbsp rice wine vinegar
  • 1 lime juice
  • 1 clove garlic – crush/mince before adding to the dressing
  • 1 tbsp agave
  • 1 tsp Sriracha sauce

The Salad

  • 200 g red cabbage
  • 200 g white cabbage
  • 2 medium carrots
  • 2 red bell peppers
  • 30 g fresh coriander
  • 155 g edamame
  • 2 spring onions
  • 65 g cashew nuts
  • 1 tbsp sesame seeds

Method

  • If you prefer less spicy, leave out or reduce the sriracha sauce
  • Boil the frozen edamame for 2 mins, refresh in cold water and drain, allow to cool. do not leave this step out, the back of the packet says ‘do not eat raw’
  • At the same time toast the cashew nuts in a dry frying pan turning until browned – remove from pan and allow to cool

Make the Dressing

  • Combine all the dressing ingredients in a food processor and puree until smooth. reserve until ready to use.

Prepare the salad

  • finely dice the red pepper, the red and white cabbage and place in the salad bowl
  • coarsely grate the carrot and place in the salad bowl
  • chop the spring onions and coriander and place in the bowl.
  • Put the cooled edamame beans and cooled cashew nuts into the bowl along with the sesame seeds.
  • Mix the salad and pour over the dressing and continue to mix gently until everything is coated.
  • Serve immediately.

Nutrition

Calories: 246kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 345mg | Potassium: 578mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5425IU | Vitamin C: 90mg | Calcium: 84mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top