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Crunchy Asian Salad

Ingredients

Directions

  1. Prepare the dressing: Place all the ingredients in a blender or use an immersion 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 cilantro, basil and chopped peanuts.
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Crunchy Asian Salad

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Assorted seasonal fresh veggies, bean sprouts, mango and tofu in a tangy Asian peanut dressing…

  • clock icon
    25 MIN
  • 6 SERVINGS
Crunchy Asian Salad

A round of applause please for this CRUNCHY ASIAN SALAD! Sure is amazing!

This healthy, vegan 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 contained peanuts. You had to be there: a family dinner and I totally forgot about her allergy. We’re halfway through dinner when 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 or make it without the peanut butter and chopped peanut garnish.

The bottom line for this Asian-inspired salad – it’s one of those vegetarian recipes that tastes as good as it looks. We’re especially happy with the flavour profile of the finished dish. There’s nothing quite like an easy chopped salad with a simple Asian salad dressing. Yum!

Here’s why this CRUNCHY ASIAN SALAD works:

VEGETABLES AND FRUIT

Crunchy Asian Salad With Peanut Dressing

We 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.

The bigger picture on this assembly of fruit and veggies – healthy is the way to go. That said, feel free to swap out or add your favourites into this mix. Try making it with bok choy, pea shoots, microgreens, pineapple, and lychee too.

SIMPLE ASIAN DRESSING

Crunchy Asian Salad With Peanut Dressing

There’s something vibrant and wonderful about this dressing. The peanut butter gives it that distinctive Thai taste, but the additional layers of soy, sesame, ginger, and garlic, all sweetened with honey, nicely punch it up. Perhaps double the dressing recipe when you make it – it will keep for up to two weeks. 

Although we love this dressing you can also try the recipe with others. It’s also tasty with our SWEET & SOUR SALAD DRESSING and our most requested ASIAN DRESSING. Let your tastes be your guide.

GARNISHES

Crunchy Asian Salad With Peanut Dressing

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, we know we may be making things difficult for those of you without an organic or specialty grocer nearby.

Chopped ingredients in the Crunchy Asian Salad

Feel free to substitute fresh basil in a pinch, but if you are lucky enough to find the miniature Thai variety, prepare to be impressed. It’s vibrant, sweet, peppery, tangy and well worth trying in this salad.
 

Crunchy Asian Salad

One final note is a reminder to look at the yield for the recipe – you’ll end up with enough to serve 8 guests at least! I often make it for dinner parties because all of the prep can be done in advance. I also love how keeps well after it’s been dressed, making it perfect for work or school lunch the following day.

Crisp and flavourful, this CRUNCHY ASIAN SALAD offers dynamite flavours with every bite.

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Crunchy Asian Salad

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Crunchy Asian Salad

Ingredients

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

Directions

  1. Prepare the dressing: Place all the ingredients in a blender or use an immersion 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 cilantro, basil and chopped peanuts.

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