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.
Course
Salad
Cuisine
Asian
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4servings
Calories506kcal
AuthorJulia
Ingredients
Peanut salad dressing:
1/4cuprice wine vinegar
1teaspoonfresh ginger, chopped, or 1/2 teaspoon powdered ginger
In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.
Salad:
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.
Nutrition Facts
Crunchy Asian Salad with Veggies and Peanut Dressing
Amount Per Serving
Calories 506Calories 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.