The only kitchen skills you need for this Chopped Asian Peanut Salad are chopping ingredients and shaking salad dressing!
For the Dressing
- 1/4 cup creamy peanut butter (natural works great)
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 small clove garlic, finely minced
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes, more or less to taste
- 1 teaspoon ground ginger
For the Salad
- 6 cups finely shredded cabbage (red, green, or a mix)
- 1 cup grated carrots
- 1/2 cup chopped salted peanuts
- 1/2 cup chopped sweet bell pepper
- 3 green onions, chopped
- (Chow Mein noodles, mandarin oranges, and mushrooms would also be fabulous in this)
- For the salad: Add all of your ingredients to a bowl and toss to combine. Or you can add the cabbage to a shallow bowl and then line the toppings on top (this is what I did), toss before serving.
- For the dressing: Add everything to a mason jar, add the lid, shake to combine. Shake well before using. Adjust salt, pepper, and vinegar to taste, adding more as you like.
- You can dress the salad right before serving (the recipe makes more than you will need) or you can let everyone dress their own, pouring the dressing right out of your mason jar. I like to let everyone add their own dressing.
- For peanut allergies, you can substitute cashews or almonds and use nut butter instead of the peanut butter.
- This would be a great main dish too with the addition of some shredded cooked chicken, fried tofu, or grilled shrimp.
- You could double the dressing and use it as a marinade for chicken or shrimp, that would be really good!
- Prep Time: 20 Minutes
- Category: Salad
- Cuisine: American
- Calories: 496
- Sugar: 15.2g
- Sodium: 664.8mg
- Fat: 39.6g
- Carbohydrates: 29g
- Protein: 14.4g
Keywords: Salad, Chopped salad, Crowd Favorite