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  • Crunchy Asian Salad With Peanut Dressing
  • Crunchy Asian Salad With Peanut Dressing
  • Crunchy Asian Salad With Peanut Dressing
  • Crunchy Asian Salad With Peanut Dressing
  • Crunchy Asian Salad With Peanut Dressing

Crunchy Asian Salad With Peanut Dressing

Food | January 03, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

This CRUNCHY ASIAN SALAD WITH PEANUT DRESSING offers an array of healthy veggies tossed in a zesty peanut dressing. It’s one vegetarian recipe you’re sure to enjoy!

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!

The next time you’re looking for amazing salad recipes, give this one a go. Here’s why it works:


VEGETABLES AND FRUITCrunchy 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 DRESSINGCrunchy 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.  






GARNISHESCrunchy 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.

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.

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 WITH PEANUT DRESSING offers dynamite flavours with every bite.


2 Responses to “Crunchy Asian Salad With Peanut Dressing”

  1. […] satisfying main, perfect for lunch, brunch or dinner, how about some additional suggestions? Our CRUNCHY ASIAN SLAW tastes really delish next to it, as does our classic COTTAGE SALAD. For dessert, let’s put that […]

  2. […] the cottage, we know it’s best to keep the sides equally simple. Try these FRIDGE RIBS with our CRUNCHY ASIAN SALAD and these GARLIC SMASHED POTATOES. For dessert, how about some of ANNA OLSON’S […]


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, thinly sliced
  • 1 cup of shelled edamame, blanched
  • 1 cup of sugar snap peas, blanched
  • 1 mango, thinly 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 cilantro, basil and chopped peanuts.

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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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