Crunchy Asian salad with Veggies and Peanut Dressing

This crunchy Asian salad with veggies and 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 roasted 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 recipe, full of fiber and nutrients!

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Crunchy Asian Salad with Veggies, Chicken, and Peanut dressing

5 from 2 votes

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Crunchy Asian Salad with Veggies and Peanut Dressing

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

This crunchy Asian salad with veggies and peanut dressing has lots of vegetables: spinach, cucumbers, red bell pepper, carrots, sugar snap peas. The salad dressing is super creamy, both sweet and sour.

Course: Salad

Cuisine: Asian

Servings: 4 servings

Calories: 506 kcal

Author: Julia

Ingredients

Peanut salad dressing:

• 1/4 cup rice wine vinegar
• 1 teaspoon fresh ginger , chopped, or 1/2 teaspoon powdered ginger
• 2 tablespoons soy sauce (use gluten free Tamari soy sauce for gluten free version)
• 1 tablespoon honey or more, if you like it sweeter
• 3 tablespoons sesame oil
• 1/4 cup vegetable oil
• 3 tablespoons creamy peanut butter
• 2 tablespoons sesame seeds , toasted

Salad:

• 6 cups baby spinach , washed, and dried
• 1 carrot , shredded
• 1 red bell pepper , thinly sliced
• 1/4 red onion , thinly sliced
• 1/2 pound snap peas
• 1 cucumber , thinly sliced
• 1/2 cup roasted peanuts
• 1 tablespoon sesame seeds , toasted

Instructions

How to make peanut salad dressing:

1. In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.

Salad:

1. 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.
2. 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.

Nutrition Facts

Crunchy Asian Salad with Veggies and Peanut Dressing

Amount Per Serving

Calories 506 Calories from Fat 378

% Daily Value*

Total Fat 42g 65%

Saturated Fat 15g 75%

Sodium 689mg 29%

Potassium 854mg 24%

Total Carbohydrates 23g 8%

Dietary Fiber 7g 28%

Sugars 11g

Protein 13g 26%

Vitamin A 167.4%

Vitamin C 107.2%

Calcium 16.6%

Iron 24.8%

* Percent Daily Values are based on a 2000 calorie diet.