This Asian Chopped Salad with Napa Cabbage and Peanut Dressing, is loaded with healthy, crunchy veggies, peanuts, and edamame. Top it off with this tangy peanut dressing for a nourishing lunch or dinner.
I would have posted this recipe for Crunchy Asian Chopped Salad with Peanut Dressing sooner, but the dog ate the peanuts.
This guy.
Please don’t let him fool you…I know he looks all sweet and innocent, but he’s really sneaky!
By the way, he also ate the chocolate covered macadamia nuts I brought back from Hawaii.
Or, at least he licked the chocolate off, and left a pile of macadamia nuts on my bedroom floor.
Did you know macadamia nut oil stains your rug BRIGHT yellow?
I know now.
Anyways, back to this yummy, super healthy Asian Chopped Salad, that I know you’re going to love!
It was inspired by a salad I had at my in-laws house. One of the guests brought it, and it was so fresh, flavorful, and crunchy, I just knew I had to re-create it with my own twist which included swapping out the green cabbage for Napa cabbage, and adding in some crunchy radishes.
Blue polished nails are a must for tossing!
Speaking of crunchy radishes, did you know that I just found out after 13 years of marriage that Mr. Spicy loves radishes??? I’ve been trying to buy them more since I found out. There’s true love for you 🙂
Ok ,ok…Enough lovey dovey stuff.
Here’s the recipe…
Crunchy Asian Chopped Salad with Peanut Dressing
This Asian Chopped Salad with Napa Cabbage and Peanut Dressing, is loaded with healthy, crunchy veggies, peanuts, and edamame. Top it off with this tangy peanut dressing for a nourishing lunch or dinner.
3/4cuphigh oleic sunflower seed or other neutral tasting oil
1/4rice wine vinegar
Juice from 1/2 of a lime
1tablespoonpeanut butter
1tablespoonmaple syrup or honey
1clovegarlic
1teaspoonfresh minced ginger
1teaspoonsoy sauce or gluten-free tamari, or to taste
Salad
2cupschopped Napa cabbage
2cupschopped red cabbage
1cupthinly sliced carrots
1cupchopped red peppers
1cupchopped cilantro
1/2cupchopped radishes
1cupshelled and cooked organic edamame
1/2cuppeanuts
1/2cuppeanut dressing or more to taste
Instructions
Make the dressing by combining all the ingredients in a high speed blender, and blend until smoothy and creamy. Set aside or refrigerate until ready to use.
Chop/cut the cabbage, carrots, red peppers. cilantro, and radishes, and place them in a large serving bowl. Add the edamame and peanuts, and toss well to combine.
Add 1/2 cup {or more to taste} of the dressing to the salad and mix well before serving, or serve the dressing on the side ~ 2 tablespoons dressing per 2 cups salad. You will probably have dressing left over.
Notes
This Crunchy Asian Chopped Salad is so versatile...
Don't eat soy? Omit edamame and add more peanuts. Oh, yeah!
Don't eat peanuts? Omit peanuts {and peanut butter from dressing} and add more edamame or other nuts.
Don't eat peanut or soy? Add more yummy crunchy veggies!!!
Loaded with antioxidants, phytonutrients, and fiber from all the veggies, this salad will fill you up, without filling you out!
