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.
Servings: 4 main servings or 8 side servings
Calories: 598kcal
Equipment
- 1 Blender
Ingredients
Peanut Dressing
- 3/4 cup avocado oil
- 1/4 rice wine vinegar
- Juice from 1/2 of a lime
- 1 tablespoon peanut butter
- 1 tablespoon maple syrup
- 1 clove garlic see recipe note for low FODMAP option.
- 1 teaspoon fresh minced ginger
- 1 teaspoon gluten-free tamari or to taste
Salad
- 2 cups chopped Napa cabbage
- 2 cups chopped red cabbage
- 1 cup thinly sliced carrots
- 1 cup chopped red bell pepper
- 1 cup chopped cilantro
- 1/2 cup chopped radishes
- 1 cup shelled and cooked organic edamame
- 1/2 cup peanuts
- Ginger Peanut Dressing 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.
- Toss with dressing (to taste) right before serving, or serve it on the side. You will probably have dressing left over.
Notes
Low FODMAP Option: Omit garlic in the dressing or add 1 teaspoon of garlic-infused oil to the ginger peanut dressing.
Dressing Ingredient Swaps (not all are low FODMAP)
- Oil. Avocado oil provides a nice, neutral flavor, but any heart-healthy monounsaturated oil, like extra-virgin olive oil, will do!
- Acid. I use a combination of rice vinegar and lime juice. Other options include white balsamic vinegar, lemon juice, or even orange juice.
- Nut Butter. Peanut butter is my go-to. But you can also use almond butter or cashew butter and swap the peanuts in the salad for almonds or cashews.
- Sweetener. A little maple syrup adds a hint of sweetness. Feel free to omit or substitute honey (not vegan).
- Seasonings. Garlic (omit or use garlic-infused oil for a low FODMAP option), fresh ginger, and gluten-free Tamari soy sauce.
- Fresh Cabbage. Red Cabbage and Napa Cabbage, aka Chinese Cabbage, are my go-tos in this Asian Chopped Salad. No cabbage? Make this with chopped leafy green veggies like kale or romaine lettuce.
- Chopped Vegetables. Use any raw crunchy vegetables you have on hand.
- Fresh Herbs. I love this with lots of fresh cilantro, but feel free to omit it if that's not your thing, and add other Asian-inspired herbs like Thai basil, chives, or mint.
- Protein. Want more? Add extra edamame and peanuts; add tofu, tempeh, or chickpeas; for omnivores, add rotisserie chicken.
- Optional. Chopped green onions, sesame seeds, snow peas, snap peas, avocado, or a drizzle of sesame oil.
Nutrition
Serving: 2cups | Calories: 598kcal | Carbohydrates: 22g | Protein: 12g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 0.003g | Sodium: 154mg | Potassium: 781mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7401IU | Vitamin C: 91mg | Calcium: 122mg | Iron: 3mg