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Crunchy Asian salad with Veggies, homemade Peanut Dressing, and Sesame Seeds

This crunchy Asian salad features spinach, cucumbers, red bell pepper, carrots, sugar snap peas, tossed in a delicious homemade peanut dressing, topped with roasted peanuts and sesame seeds. The dressing is sweet, sour, and creamy, making it gluten-free, vegetarian, full of fiber and nutrients.

  • Total Time: 25 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 6 cups baby spinach, washed and dried
  • 1 carrot, shredded
  • 1 red bell pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • ½ pound snap peas
  • 1 cucumber, thinly sliced
  • ½ cup roasted peanuts
  • 1 tablespoon sesame seeds, toasted
  • ¼ cup rice wine vinegar
  • 1 teaspoon fresh ginger, chopped, or ½ teaspoon powdered ginger
  • 2 tablespoons soy sauce (use gluten free Tamari for gluten free)
  • 1 tablespoon honey, or more to taste
  • 3 tablespoons sesame oil
  • ¼ cup vegetable oil
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons sesame seeds, toasted (for dressing)

Instructions

  1. Bring a pot of water to a boil, add the sugar snap peas, and cook for about 5 minutes until crisp tender. Drain, rinse under very cold water to stop cooking, drain again and set aside.
  2. Combine all salad ingredients (spinach, carrot, red bell pepper, red onion, snap peas, cucumber, roasted peanuts) in a large bowl.
  3. Prepare the peanut dressing by whisking together rice wine vinegar, ginger, soy sauce, honey, sesame oil, vegetable oil, creamy peanut butter, and 2 tablespoons toasted sesame seeds until smooth.
  4. Pour the dressing over the salad, just enough to coat (reserve extra if desired). Toss to combine and sprinkle with the remaining 1 tablespoon toasted sesame seeds.

Notes

Use gluten-free Tamari soy sauce for a gluten-free version. The dressing is addicting and can be made ahead; store in the fridge for up to a week. Adjust honey for desired sweetness. Great for meal prep as veggies stay crunchy.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Method: Salad
  • Cuisine: Asian

Nutrition

  • Calories: 350
  • Sugar: 10g
  • Sodium: 450mg
  • Fat: 28g
  • Saturated Fat: 4g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg