Peanut Crunch Salad
A vibrant and nutritious dish combining crispy vegetables with a creamy peanut dressing, offering a perfect balance of textures and flavors.
Ingredients
Salad Ingredients
- 200 g kale (hard stems removed & finely chopped)
- 150 g edamame beans
- 1 carrot (grated)
- 1 small red onion (finely chopped)
- 1/4 red cabbage (finely chopped)
- 15 g coriander (finely chopped)
- 60 g roasted & salted peanuts (roughly chopped) Save some for topping
Dressing Ingredients
- 1 thumb-sized piece ginger (grated)
- 5 tbsp smooth peanut butter
- 1 tbsp miso paste
- 1 juice of 1 lime
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 tsp cayenne pepper Adjust to taste
- sea salt To taste
Instructions
Preparation
- In a bowl, combine grated ginger, peanut butter, miso paste, lime juice, soy sauce, brown sugar, cayenne pepper, 5 tbsp water, and a pinch of sea salt. Whisk until smooth, adjusting with more water if necessary to achieve a pourable consistency.
- In a large mixing bowl, combine the chopped kale, edamame beans, grated carrot, finely chopped red onion, red cabbage, coriander, and most of the chopped peanuts.
- Pour the prepared dressing over the salad mixture and toss everything well to ensure the vegetables are coated evenly with the dressing.
- Transfer the salad to a serving bowl and sprinkle the remaining peanuts on top for added crunch before enjoying.
Notes
This salad is best served fresh, can be stored in an airtight container in the refrigerator, and is best consumed within 1-2 days.