Chopped Asian Salad with Ginger Peanut Dressing

How do you feel about salads?

I really do like salads, but they’re definitely something I have to be in the mood for. Does that make sense? Like, I couldn’t just eat a salad everyday and be content. I need to be craving it. And the salad can’t just be boring old iceberg lettuce with some red onion and un-ripe tomatoes thrown in (I think that’s where salads got their bad rep). It need to be colorful. It needs to be crunchy. It needs to have the perfect balance of sweet and savory and tang. And it must have a delicious dressing. That’s a must.

Chopped Asian Salad with Ginger Peanut Dressing

So I’ve prepared for you a salad that totally passes the test. You have that perfect crunch from the carrots, cashews, and romaine lettuce. You get a protein punch from the oh-so-healthy edamame (and the cashews too!). You get that bite of freshness from the cilantro, green onion, and quickly steamed bell pepper. And to top it off, I created this magical ginger peanut dressing that blends all those flavors together into a tangy, yet savory bite! Now this is a real salad. 

Chopped Asian Salad with Ginger Peanut Dressing

Chopped Asian Salad with Ginger Peanut Dressing

Best part, it takes a wopping 20 minutes to prepare— and you barely even have to touch the stove! It’s such a simple and refreshing weeknight dinner, or an easy make-ahead week day lunch. I don’t know about you, but I’m always looking for those kind of meals. And with the nutritional value in this salad, you just can’t beat it. I think I’ve convinced myself to prep my lunch for tomorrow 🙂

Chopped Asian Salad with Ginger Peanut Dressing

Chopped Asian Salad with Ginger Peanut Dressing {vegan, gluten-free}

yield:  2-4 servings         total time: 20 minutes

ingredients:

for the salad

2 romaine hearts, chopped
1 small carrots, chopped into match sticks
1 small red pepper, chopped into match sticks
¼ cup cashews (I used cashew halves)
½ cup of shelled and steamed edamame
2 green onions, sliced into ½ inch pieces
handful of cilantro leaves

for the dressing

2 tablespoons olive oil
2 tbsp rice wine vinegar (I used brown rice wine vinegar)
1 tbsp peanut butter
1 tbsp low sodium soy sauce (or tamari if you are gluten free)
1 tsp fresh minced ginger
1 tsp toasted sesame oil
1 tsp sriracha
1 tsp agave
pinch of salt

directions:

Prepare the dressing by adding all the ingredients into a jar. Close the lid tightly and shake until combined. Set aside.

Place chopped romaine in a large bowl. Layer all the salad ingredients onto the romaine in whatever pattern or style you like. When you are ready to eat, top with the ginger peanut dressing and toss!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

7 Comments

  1. I would love to stir-fry this and use this as filling in my corn tortilla for a yummy brunch 😛

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