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.

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.

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Caroline Chambers © Copyright 2020. All rights reserved.