Vibrant Peanut Crunch Salad

This colorful peanut crunch salad transforms everyday vegetables into an exciting meal with its creamy peanut dressing and satisfying mix of textures. I've been making variations of this for years, and it remains my go-to when I need something vibrant and nourishing that doesn't require turning on the oven.

This recipe became a staple in my kitchen during a particularly hot summer when I was craving something fresh but substantial. My friends now request it for every potluck, and I've learned to make extra dressing because someone always asks for the recipe.

Ingredients

• Red and green cabbage: The different varieties provide both visual appeal and slightly different flavors and textures
• Red bell pepper: Adds a sweet crunch and vibrant color contrast
• Shredded carrots: Bring natural sweetness and beta carotene
• Edamame beans: Provide plant-based protein and a tender bite among the crunchy vegetables
• Roasted salted cashews: Add richness and a savory crunch that makes each bite interesting
• Green onions: Offer a mild allium flavor without overpowering the other ingredients
• Fresh herbs (cilantro and mint): Brighten the entire dish with their aromatic qualities
• Cooked quinoa (optional): Turns this from a side dish into a complete meal with extra protein
• Creamy peanut butter: Forms the base of our dressing; choose natural varieties for best flavor
• Lime juice, garlic, and ginger: Create a flavor foundation that balances the richness of the peanut butter
• Soy sauce: Adds umami depth and saltiness
• Sesame oil: Brings nutty complexity that complements the peanut butter
• Rice vinegar: Provides the perfect tangy note to cut through the richness

Step-by-Step Instructions

Prepare the Dressing:

In a medium bowl, combine the peanut butter, lime juice, minced garlic, minced ginger, soy sauce, sesame oil, rice vinegar, water, and sugar. Whisk vigorously until completely smooth. The consistency should be pourable but still creamy, similar to a thick salad dressing rather than a dipping sauce. If it seems too thick, add water one tablespoon at a time until you reach the desired consistency. This makes enough for two salads, so you can refrigerate half for later use.

Prepare the Vegetables:

Finely shred both the red and green cabbage using a sharp knife or mandoline for consistency. Julienne the red bell pepper into thin strips. Ensure your carrots are finely shredded for the best texture. Slice the green onions at a slight angle for visual appeal. Roughly chop the cilantro leaves and thinly slice the mint to release their aromatic qualities.

Assemble the Salad:

In your largest mixing bowl, combine all your prepared vegetables, herbs, edamame, cashews, and quinoa if using. Having a spacious bowl makes proper tossing much easier. Gently toss the dry ingredients to distribute everything evenly before adding any dressing.

Dress and Serve:

Pour half of the prepared dressing over the salad mixture. Using tongs or two large spoons, toss thoroughly but gently to ensure even coating without bruising the delicate herbs. The cabbage should be lightly coated but not swimming in dressing. Serve immediately for maximum crunch, or let it sit for 10 minutes if you prefer slightly softened cabbage.

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I particularly love how the peanut dressing transforms over time, mellowing and melding with the vegetables. My husband initially claimed to dislike cabbage until I served this salad. Now he requests it weekly as a side with grilled chicken or as a lunch option.

Make It Ahead

This salad actually improves with a little time, as the dressing softens the cabbage slightly while maintaining a pleasant crunch. You can prepare all components up to two days ahead and store them separately. The dressing will thicken when refrigerated, so you may need to thin it with a tablespoon of warm water before using. For maximum freshness, add the herbs, cashews, and final toss with dressing just before serving.

Wonderful Variations

The foundation of this recipe is incredibly adaptable. Try swapping almond butter for peanut butter for a different flavor profile. Seasonal additions like thinly sliced snow peas in spring, diced mango in summer, or roasted sweet potato cubes in fall create entirely new experiences. For those who enjoy heat, adding a tablespoon of sriracha to the dressing transforms the dish completely. My family enjoys adding sliced grilled chicken or tofu to turn this into a protein-packed main course.

Serving Suggestions

This versatile salad pairs beautifully with so many dishes. Serve it alongside grilled fish or chicken for a complete meal with contrasting textures. It makes an excellent side dish for Asian-inspired meals like stir-fries or noodle dishes. For a standalone lunch, the version with quinoa provides enough substance to keep you satisfied. I love serving this at outdoor gatherings as it holds up well without wilting and contains no mayo, making it food safe for longer periods.

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This salad is the perfect balance of textures and flavors, offering a vibrant and satisfying dish without hours in the kitchen.

Frequently Asked Questions

→ Can I make this peanut salad ahead of time?

You can prepare the components ahead of time, but it's best to assemble just before serving. Store the chopped vegetables and dressing separately in the refrigerator. The dressing will keep for up to 5 days, while the prepped vegetables will stay fresh for 2-3 days.

→ What protein works well with this salad?

This salad pairs beautifully with grilled chicken, shrimp, or tofu. The peanut dressing complements these proteins perfectly, creating a complete meal. You can also add the optional quinoa for a plant-based protein boost.

→ Is there a substitute for peanut butter in the dressing?

Yes, almond butter, sunflower seed butter, or cashew butter make excellent substitutes for those with peanut allergies. Each will provide a slightly different flavor profile but will maintain the creamy texture needed for the dressing.

→ How can I make this salad spicier?

Add 1-2 teaspoons of sriracha, sambal oelek, or a minced Thai chili to the dressing. You could also sprinkle red pepper flakes over the finished salad for an extra kick that won't overwhelm the other flavors.

→ What vegetables can I substitute in this salad?

This salad is versatile - try adding snow peas, thinly sliced cucumber, shredded Brussels sprouts, or mango for sweetness. The key is maintaining a balance of colors and textures while complementing the peanut dressing.

→ Can I use a food processor to shred the vegetables?

Absolutely! A food processor with a shredding attachment makes quick work of the cabbages and carrots. Just be careful not to over-process - you want shreds, not a fine mince, to maintain the characteristic crunch.