Nom, nom, nom.
If you like veggies, then you will really like this salad.
Cuz it’s chock full of them.
Here are some ideas to serve and eat this uhh-mazing salad, which I have slightly adapted from the lovely Jennifer Segal at Once Upon a Chef:
1. Serve it as a special side dish alongside grilled chicken or shrimp for a healthy dinner.
You could also make it an entree salad by adding in some poached and shredded chicken.
2. Make it for your next potluck.
I think it’s a great idea to always bring something healthy to a potluck as a general rule of thumb — that way you can guarantee you’ll have something delicious and nutritious to eat!
This salad travels really well to boot.
3. Portion it out into individual containers and eat it for lunch all week long.
Since the vegetables are mostly cruciferous, they will sit well in the dressing (and actually get tastier the longer they marinate).
Try to use organic ingredients as much as possible, set aside some time to hang out with your knife and cutting board, and chomp, chomp, chomp!
Asian Salad with Ginger-Peanut Dressing
Adapted from Jennifer Segal at Once Upon a Chef
Serves 8 as a side dish
*Try to use organic ingredients as much as possible.
For the Dressing
3 Tbsp. honey (you could also use agave nectar)
2 Tbsp. vegetable oil
½ cup unseasoned rice vinegar* (Make sure it’s unseasoned. Seasoned rice vinegar is too salty and sweet.)
3 tablespoons low-sodium soy sauce
1 ½ teaspoons Asian sesame oil
1 Tbsp. peanut butter (I prefer Skippy Natural No Need to Stir)
¼ teaspoon Kosher salt
1 Tbsp. minced fresh ginger
2 large garlic cloves, minced
(Optional: You can also add ½ teaspoon Sriracha sauce if desired. I suggest you leave it out if serving a crowd and then add it separately to your own dish).
For the Salad
5 cups green and purple cabbage mix, sliced by hand or shredded in a food processor (about 1/3 or ½ of a head of purple cabbage and 2/3 of a head of green cabbage), or 5 cups prepared coleslaw
2 cups shredded carrots (about 3 carrots), grated in food processor or bagged pre-cut
2 red bell peppers, very thinly sliced
1 cup pre-cooked, shelled edamame (I use frozen and cook it in the microwave for 5 minutes.)
3 scallions, finely sliced on an angle
½ cup chopped salted peanuts
½ cup fresh cilantro loosely packed, then chopped
1. Make the dressing by combining all ingredients in medium bowl. Stir with a fork or a whisk until peanut butter is dissolved. Set aside.
2. Combine all of the salad ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes or up to overnight before serving to allow vegetables to soak up the dressing. Taste and adjust seasoning as necessary.