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Crunchy Asian Salad with Veggies and Peanut Dressing
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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 506 kcal
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:
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In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.
Salad:
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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.
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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*
Fat 42g65%
Saturated Fat 15g94%
Sodium 689mg30%
Potassium 854mg24%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 11g12%
Protein 13g26%
Vitamin A 8370IU167%
Vitamin C 88.4mg107%
Calcium 166mg17%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.