• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Wine a Little, Cook a Lot
  • Home
  • About
    • Privacy Policy & Disclosure
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Crunchy Asian Salad with Sesame Peanut Dressing

Yum

February 21, 2019 by Wine a Little Cook A Lot 3 Comments

Jump to Recipe
Share this recipe!
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter

Crunchy Asian Salad with sesame peanut dressing is loaded with chopped veggies for a quick power-packed lunch.  It’s a flavorful and easy meal prep recipe.  (Vegetarian and vegan version in recipe notes)

A white bowl filled with crunchy Asian salad with red peppers, cabbage, almonds, broccoli and lettuce. It’s drizzled with a delicious orange sesame peanut dressing and topped with slivered almonds and sesame seeds. It’s easy, healthy and low carb.

If you eat salad for lunch almost every day, you know the struggle for salad options is real.  It can get prettttyy boring in the salad-eating world.

This healthy, chopped Asian salad is made with grilled chicken, a mixture of shredded Brussels sprouts, cabbage and lettuce and topped with slivered almonds, sesame seeds and an amazing (and easy!) orange sesame peanut dressing.

Red bell peppers, carrots and broccoli are also added to the mix for a boost of vitamins and texture.

A delicious upgrade to your typical salad recipe and it’s loaded with nutrients, crunch and flavor!

A big bowl of crunchy Asian salad with purple cabbage, shredded Brussels sprouts, carrots, lettuce and cucumber. It has slivered almonds and sesame seeds sprinkled on top.

If you read my Thai Meatballs post, you got the gist that Asian inspired foods are my favorite, so that’s why this salad recipe is one of my favorite lunch meal prep recipes…

I can take it to work five days a week and not get sick of eating it, and for me, that’s a hard thing to come by!

Soy sauce + Peanut Butter + Ginger are three ingredients that I’ll never say no to.  They’re the dream team combination.

Because the dressing is the holy grail of any salad, I had to make sure this sesame peanut dressing recipe was on point.  I mean sure, the ingredients in the actual salad are important too, but who can bear to eat a salad if the dressing isn’t delish?!? 

Not this girl…that’s for sure.  If I’m behaving myself by eating salad for lunch it BETTER taste good.

Chopped Asian salad with sesame peanut dressing and grilled chicken. A jar of Asian dressing is next to the bowl with a big bowl of salad in the background.

The orange sesame peanut dressing is made with:

  • Soy Sauce
  • Sesame Oil
  • Fresh Grated Ginger
  • Garlic
  • Peanut Butter
  • Fresh Orange Juice
  • Honey (or agave for Vegan version)

(Even if you don’t care for the salad itself, at least you know the sesame peanut dressing alone is drool-worthy!). 

You can even use the dressing as a marinade for chicken or shrimp!

This crunchy Asian Salad with sesame peanut dressing is not only tasty and easy to make, but loaded with nutrients, fiber and protein for a clean eating lunch recipe you can prep ahead for the week.

See recipe notes for an easy vegetarian or vegan version!

For more easy and healthy lunch recipes try my:

No Mayo Avocado Tuna Salad
Vegetarian Lentil Kale Bowls with Creamy Lemon Dressing
Greek Cauliflower Rice Bowls
Healthy Winter Vegetable Lentil Soup

A big bowl of chopped Asian salad with grilled chicken, purple cabbage, broccoli, cucumber and lettuce. Topped with almonds and sesame seeds. A jar of easy Asian orange sesame peanut dressing is next to the salad bowl.

PS.  Are you obsessed with Pinterest for saving and categorizing recipe ideas?  Have you tried out the Yummly app? 

It’s along the same idea of sharing and storing your favorite recipes…you can even type in specific ingredients you have on hand and it will filter out recipes specifically for those ingredients!  Pretty cool and a HUGE dinner helper :).

Wine a Little Cook a Lot is now a publisher on Yummly so you can easily use the yum button (the orange Y looking one) that’s at the beginning of each of my posts to save your favorite recipes from the blog to your own recipe box on Yummly.

Find Wine a Little, Cook a Lot’s recipe collections by clicking here 

I think you’ll dig it.  Happy recipe searching/saving!!! 

Continue to Content
A white bowl filled with crunchy Asian salad with red peppers, cabbage, almonds, broccoli and lettuce. It’s drizzled with a delicious orange sesame peanut dressing and topped with slivered almonds and sesame seeds. It’s easy, healthy and low carb.

Crunchy Asian Salad with Sesame Peanut Dressing

Yield: 5
Prep Time: 25 minutes
Total Time: 25 minutes

Crunchy Asian Salad with sesame peanut dressing is loaded with chopped veggies for a quick power-packed lunch. It’s a flavorful and easy meal prep recipe. (Vegetarian and vegan version in recipe notes)

Ingredients

Crunchy Asian Salad

  • 8 oz Shredded Brussels Sprouts, about 1 cup
  • 2 cups Shredded Cabbage, purple, green or mix
  • 1 cup Shredded Lettuce
  • 1 cup Shredded Carrots
  • 1 Cucumber, diced
  • 1 Head Broccoli, cut into small florets
  • 1 Bell Pepper, cut into small pieces
  • 4 Green Onions, sliced
  • ½ cup Slivered Almonds
  • ¼ cup Sesame seeds

Orange Sesame Peanut Dressing

  • 2 tbsp Honey
  • 2 tbsp Olive oil
  • 1 tbsp Sesame Oil
  • 1/3 cup Rice Wine Vinegar
  • 3 tbsp Soy Sauce, reduced sodium
  • 2 tbsp Orange Juice, about ½ an orange
  • 1 tbsp Fresh grated Ginger
  • 2 cloves Garlic, minced
  • 3 tbsp Peanut Butter

Instructions

  1. Place salad ingredients in large bowl. Toss to combine.
  2. For Dressing: combine all ingredients in Mason jar or airtight container with lid. Shake vigorously until combined. You can also do this in your food processor or blender for a smoother dressing.

Notes

*For shredded Brussels sprouts, either use food processor until shredded or you can use a sharp knife and finely chop.

*This salad can be made ahead and stored in an airtight container for meal prep. Keep the dressing on the side in a separate container.

*For a vegetarian option, omit the chicken.

*For a vegan option, omit the chicken and replace the honey with agave.

Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag @winealittlecookalot on Instagram and hashtag it #winealittlecookalot

© Wine a Little Cook A Lot
Cuisine: American / Category: Lunch
Share this recipe!
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter

Filed Under: Healthy, Lunch, Vegetarian & Vegan Tagged With: easyrecipes, healthyrecipes, Lowcarb, mealpreprecipes, saladrecipes

Previous Post: « Ribollita Soup (Tuscan Vegetable Soup)
Next Post: Crockpot Corned Beef and Cabbage Dinner »

Reader Interactions

Comments

  1. Alexandra @ It's Not Complicated Recipes

    February 22, 2019 at 6:44 am

    5 stars
    That dressing sounds incredible! Yum!
    I love the combination of flavours so much.

    Reply
    • Wine a Little Cook A Lot

      February 22, 2019 at 12:29 pm

      Thank you Alexandra, yes the dressing is my favorite part 🙂

      Reply
  2. Christina

    February 21, 2019 at 6:05 pm

    5 stars
    Can’t wait to try this!!

    Reply

Did you Make this Recipe? Comment below! Cancel reply

Primary Sidebar

Hey Foodie!

Wine a Little Cook A Lot

Hi there! I’m Alyssa…a Rhode Island native and proud born foodie. Thanks for visiting my food blog aka my sanity and safe haven :). I’m super excited to share my recipes with you and hope to keep you coming back for more! Read More…

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Social Menu Bar

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
  • YouTube
  • Home
  • About
    • Privacy Policy & Disclosure
  • Recipes
  • Contact

Footer

winealittlecookalot

Alyssa|Food Blogger
Staying in this Valentine’s Day? Treat your hun Staying in this Valentine’s Day?  Treat your hunny, husband, girlfriend, best friend, dog friend or even just yourself to these homemade chocolate & red wine cupcakes 😍:
🍷chocolate cupcakes
🍷red wine infused ganache 
🍷raspberry whipped cream frosting 
Get the recipe by clicking the link in my profile @winealittlecookalot or DM me for it 🥰
.
.
#winealittlecookalot #cupcakesofinstagram #valentinesdaytreats #redwine🍷 #chocoholic #buzzfeast #buzzfeedfood #feedfeedbaking #foodblogfeed #foodgawker #thekitchn
What’s better than a crockpot Sunday dinner? Po What’s better than a crockpot Sunday dinner?  Pork tenderloin is stuffed with spinach, pepperoni & mozzarella and slow cooked in a hearty tomato sauce with potatoes, cannellini beans & carrots 😋. Get the recipe by clicking the link in my profile @winealittlecookalot ❤️.
.
.
#slowcookermeals #sundaydinner #crockpotmeals #porktenderloin #yummy #winealittlecookalot #foodstagram #deliciousness #eatnowthinklater
Made this for dinner tonight. Forgot how darn goo Made this for dinner tonight.  Forgot how darn good it is (shoulder pat, shoulder pat). BBQ Bacon wrapped meatloaf stuffed with caramelized onions, mushrooms and cheddar 🤤👌🏼. Get the full recipe by clicking the link in my profile @winealittlecookalot 
.
.
#winealittlecookalot #meatloaf #baconwrapped #foodbeast #foodblogfeed #foodgawker #food52grams #forkyeah #nomnom #instayum #foodiesofinstagram
Blueberry muffins get a fancy(ish) upgrade with th Blueberry muffins get a fancy(ish) upgrade with the help of Mr. Earl grey 💁🏻‍♀️. They’re topped with a crumble topping and drizzled with a yummy glaze 🤩. Usually I like my muffins for breakfast but these babies are so darn good I’d eat them for dessert too 😋. Get the recipe by clicking the link in my profile @winealittlecookalot 
.
.
#winealittlecookalot #buzzfeast #buzzfeedfood #foodblogfeed #tasteofhome #food52 #foodgawker #thekitchn #breakfastofchampions #muffinsofinstagram #eatingfortheinsta #foodiegram #butfirstcoffee☕️
Load More... Follow on Instagram

About Alyssa

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Thanks for visiting my blog! My recipes will hopefully inspire you to whip up something delicious and dance a little in your own kitchen :) Read More…

My Favorites

Air fried apple fritters on top of a cooling rack with parchment paper. They're dripping with brown butter glaze. There's a cup of coffee and red apple in the background with two whole cinnamon sticks.
A platter with crockpot corned beef, that’s tender and falling apart. Chunky potatoes, onions and carrots are on one side and fried green cabbage is on the other side. An easy and traditional St. Paddy’s day recipe.
A white bowl of homemade cauliflower gnocchi that have been pan fried and golden. They’re a copy cat version of Trader Joe’s

Copyright © 2021 Wine a Little, Cook a Lot on the Foodie Pro Theme