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

For the salad:

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!

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).

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:

A rainbow of veggies tossed with peanut dressing, topped with cashews and green onion.

Scale

Vegetable Salad:

Peanut Dressing:

Toppings:

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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).

Storage Tip: Store salad in an airtight container in the fridge for up to 3 days.

Keywords: healthy, easy, vegetarian, dressing, peanut sauce, no cook, simple