Easy Make-Ahead Crunchy Peanut Veggie Salad
This refreshing no-cook salad, packed with crisp vegetables and a zesty spicy peanut dressing, is ideal for potlucks, meal prep, or light summer meals.
Step-by-Step Instructions
To make the creamy dressing, add peanut butter, rice vinegar, soy sauce, sesame oil, Sriracha, and ginger paste to a small mixing bowl. Whisk the ingredients vigorously until the mixture is completely smooth and evenly combined, then set the dressing aside while you prep the salad base.
Add shredded cabbage, shelled edamame, carrots, cucumber, and sliced green onions to a large salad bowl. Toss the vegetables lightly to distribute all ingredients evenly.
Pour the full batch of peanut butter dressing over the raw veggie mix, then stir thoroughly to coat every piece of vegetable evenly. Cover the bowl tightly with a lid or plastic wrap, and refrigerate the salad for 1 hour to let the flavors meld and develop.
Right before serving, remove the chilled salad from the fridge and top it with crunchy roasted peanuts and sesame seeds for extra texture and nuttiness.
Recipe Specs
| Metric | Details |
| ------ | ------- |
| Prep Time | 15 mins |
| Chill Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Yield (Servings) | 12 |
Nutrition Facts (per serving)
Calories: 122
Total Fat: 7g
Total Carbohydrates: 12g
Protein: 5g
