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  • Chopped Salad With Asian Peanut Dressing
  • Chopped Salad With Asian Peanut Dressing
  • Chopped Salad With Asian Peanut Dressing
  • Chopped Salad With Asian Peanut Dressing
  • Chopped Salad With Asian Peanut Dressing

Chopped Salad With Asian Peanut Dressing

Food | January 26, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

This CHOPPED SALAD WITH ASIAN PEANUT DRESSING offers an array of veggies tossed in a zesty Asian-inspired ginger and garlic dressing. This is one vegetarian recipe you’re sure to enjoy!

This salad recipe almost killed my sister Dana. Wait, let me rephrase that: I almost killed my sister Dana when I forgot to tell her this salad contains peanuts. You had to be there – a family dinner and I totally forgot about Dana’s peanut allergy. We’re halfway through dinner, she starts wheezing and the next thing you know she’s jamming an EpiPen in her thigh, tableside!

Needless to say, if you have a peanut allergy, skip this salad.

For those of us who don’t have a peanut allergy, this recipe’s for you. Here’s why:

1) VEGETABLES (AND FRUIT) – I like having a combination of legumes and root, leaf and fruiting plants in this mix. The thin-shaved carrot and cabbage give the salad volume while the pepper, cucumber and snap peas give it crunch. I like the edamame for its shape and the mango for its sweetness.

2) PEANUT DRESSING – I can’t say enough about this vibrant-tasting dressing. The peanut butter gives it that distinctive Thai taste, but the additional layers of soy, sesame, ginger and garlic, all sweetened with honey, punch it up really nicely. Perhaps double the dressing recipe when you make it – it’ll keep for up to two weeks.

3) GARNISHES – The chopped, salted peanuts and the cilantro will hopefully be easy to track down since both work well as finishing touches. In calling for Thai basil, I know I may be making things difficult for those of you without an organic or specialty grocer nearby. You can substitute fresh basil in a pinch, but if you are lucky enough to find the miniature Thai variety, expect to be impressed. It’s vibrant, sweet, peppery, tangy and well worth trying in this salad.

One final note is a reminder to look at the yield for the recipe – you’ll end up with lots. I often serve it at dinner parties because all of the prep can be done in advance. I also love the fact that keeps well after it’s been dressed, making it perfect for a work or school lunch the following day.

Crunchy and flavourful, this CHOPPED SALAD WITH ASIAN PEANUT DRESSING offers dynamite flavours with every bite.


Ingredients & Amounts

  • For the salad:
  • 1 large carrot, julienned
  • ¼ head of cabbage, shaved like slaw
  • 1 English cucumber, sliced and quartered
  • 1 yellow bell pepper, thin-sliced
  • 1 cup of shelled edamame, blanched
  • 1 cup of sugar snap peas, blanched
  • 1 mango, thin-sliced
  • 1 cup of extra firm tofu, cubed
  • 2 scallions, chopped
  • 1 tablespoon of cilantro, chopped
  • 1 tablespoon of Thai basil, chopped
  • 1 cup of roasted, salted peanuts, chopped
  • For the Dressing:
  • 1 clove of garlic, chopped
  • 1 knob of ginger, approx. 1-inch, peeled and chopped
  • 1 tablespoon of soy sauce
  • 1 tablespoon of toasted sesame oil
  • 2 tablespoons of honey
  • 1 teaspoon of Sriracha sauce
  • ¼ cup of vegetable oil
  • ¼ cup of warm water
  • juice of half a lime
  • ¼ cup of organic peanut butter


  1. Prepare the dressing - Place all the ingredients in a blender and blend on high until puréed, about 3 minutes. Set aside.
  2. Prepare the salad – Place all of the prepared vegetables into a large salad bowl. Pour on half the dressing and toss. Pour on remaining dressing and toss again. Adjust taste with salt and pepper. Serve with additional sprinkle of cilanto, basil and chopped peanuts.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Here’s a wonderful Asian flavoured collection of music from the talented folks who produce the Buddha Bar series. Hope you enjoy BUDDHA-BAR XV. Head to iTunes to download this album to your collection.


Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.


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