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 2 votes

Chopped Asian Peanut Salad

Servings 4 people

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Equipment

• Mixing bowls
• Chef’s knife
• Cutting board

Ingredients

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

Instructions

• 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.

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