Chopped Vegetable Salad with Peanut Dressing
Today is the day for chopped vegetable salad with peanut dressing.
It’s a rainbow of veggies tossed with peanut dressing, topped with cashews and green onion.
Prep a big bowl and enjoy the most flavorful salad several days in a row!
How to make chopped vegetable salad with peanut dressing
Featured Ingredients
For the salad:
- Carrots – shaved, shredded or chopped, however you like to cut them
- Edamame – the frozen shelled kind, just allow it to thaw and toss it in
- Bell peppers – of any color
- Purple cabbage – I buy the bag of pre-shredded stuff and just stir it in
- Cilantro and green onion – for garnish
For the dressing:
- Peanut butter – I use creamy natural (not the oil on the top kind)
- Soy sauce – go for low sodium (or use tamari for gluten free)
- Dark brown sugar – it balances it out and gives that amazing molasses flavor
- Sesame oil – Literally does not get better than sesame oil, you need it in this dressing! (And make sure it’s toasted sesame oil.)
- Lime juice – Zest and squeeze it straight from the fruit
- Ginger – No reasoning needed, it’s ginger
- Sriracha – for that heat, sis!
Step-by-Step Instructions
- Place carrots, edamame, bell pepper, cabbage, half of the green onion and cilantro in a large bowl.
- In a separate bowl, whisk together peanut butter, brown sugar, soy sauce, sesame oil, Sriracha, lime zest and juice and ginger.
- If the sauce is thick, add a little hot water and whisk until desired consistency is reached. Pour dressing into the veggie bowl and stir to combine.
- Serve with remaining green onions, cashews and Sriracha (if desired).
Nutrition Considerations
- To make this gluten free: Use gluten free tamari or coconut aminos instead of soy sauce. Be sure all packaged ingredients are gluten free.
- To make this dairy free: This recipe does not contain dairy.
- To make this vegan: This recipe is vegan.
- To make this nut free: Use sunflower or another seed butter instead of peanut butter for the dressing. Be sure all packaged ingredients are nut free. (Note: this recipe does contain sesame.)
- To make this egg free: This recipe does not contain egg.
Salad recipes you’ll love:
- Carrot, Chickpea and Raisin Salad
- Broccoli Salad with Sweet Lemon Dressing
- Greek Salad with Feta Vinaigrette
- Apple Walnut Chicken Salad
- Strawberry Cucumber Salad
- Italian Tortellini Salad
Chopped Vegetable Salad with Peanut Dressing
A rainbow of veggies tossed with peanut dressing, topped with cashews and green onion.
- Prep Time: 10-15 mins
- Cook Time: 0 mins
- Total Time: 10-15 mins
- Yield: Serves 6
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Vegetable Salad:
- 2 cups shaved carrots
- 2 cups shelled edamame
- 1 medium red bell pepper, sliced
- 1 cup shredded red cabbage
- ¼ cup sliced green onion, divided
- ¼ cup chopped fresh cilantro
Peanut Dressing:
- 5 tablespoons creamy peanut butter
- 3 tablespoons brown sugar
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons toasted sesame oil
- 2 teaspoons Sriracha or chili garlic sauce
- Zest and juice of 2 medium limes
- 1-inch piece fresh ginger, peeled and minced
Toppings:
- ½ cup chopped cashews
- 2 green onions, thinly sliced
Instructions
- Place carrots, edamame, bell pepper, cabbage, half of the green onion and cilantro in a large bowl.
- In a separate bowl, whisk together peanut butter, brown sugar, soy sauce, sesame oil, Sriracha, lime zest and juice and ginger. If thick, add a little hot water and whisk until desired consistency is reached. Pour dressing into the veggie bowl and stir to combine.
- Serve with remaining green onions, cashews and Sriracha (if desired).
Notes
Storage Tip: Store salad in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 351
- Sugar: 14g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg