This crunchy Asian salad with peanut dressing is amazingly tasty, colorful and refreshing, with a lot of crunch and flavor! Lots of vegetables: spinach, cucumbers, red bell pepper, carrots, sugar snap peas – all tossed in a delicious, homemade peanut dressing, and topped with toasted peanuts and sesame seeds. The salad dressing is both sweet and sour, and very creamy!
What I love about this salad is that it makes use of so many good ingredients, vegetables, and the dressing is quite addicting! Gluten free, vegetarian, healthy recipe, full of fiber and nutrients!
1 tablespoon honey (or more, if you like it sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
3 tablespoons creamy peanut butter
2 tablespoons sesame seeds, toasted
6 cups baby spinach leaves or other greens, washed, and dried
1 large carrot, shredded
1 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
1/2 pound sugar snap peas
1/2 large cucumber or 1 small cucumber, thinly sliced
1/2 cup roasted peanuts, chopped in half
1 tablespoon sesame seeds toasted
To make salad dressing:
In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.
Bring a pot of water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
Combine all salad ingredients in a large bowl. Pour the dressing over the salad, just enough to coat (you don't have to use all of the dressing, unless you want to). Sprinkle the salad with the remaining tablespoon of toasted sesame seeds.