Chopped Asian Peanut Salad


This light, crunchy salad is elegant enough for a luncheon, but easy enough for meal prep. Cabbage retains it’s crunch even after sitting in the refrigerator for days — go ahead and toss it with the dressing on day one and continue eating it for up to four days! Almond, cashew, or sunflower butter are perfect in place of peanuts.

5 from 1 vote

Chopped Asian Peanut Salad

Servings 4 people
Prep Time 10 mins
Cook Time 0 mins


  • Mixing bowls
  • Chef’s knife
  • Cutting board


Chopped Asian Peanut Salad

  • 1 head napa cabbage thinly sliced
  • 1 bell pepper thinly sliced
  • 2 large carrots washed and grated
  • 6 scallions thinly sliced
  • 1 bunch cilantro finely chopped
  • 1 honey crisp apple cut into matchsticks (or mango)
  • 2 cups edamame shelled
  • 2 cups shredded rotisserie chicken optional

Peanut Dressing

  • 1/4 cup creamy peanut butter or any nut or seed butter
  • 2 limes, juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ¼ teaspoon ground ginger
  • ¼ teaspoon red pepper flakes
  • water as needed


  • To make the dressing, stir everything but the water together in a large bowl. It'll be hard to combine – stick with it! Add water as needed until you achieve a nice drizzle-able consistency.
  • Add the salad ingredients to the bowl and season them with a big pinch of salt.
  • Toss to combine.

Join the Conversation

  1. 5 stars
    Delicious! Great dressing & the edamame is a good addition.

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