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.
Print

Crunchy Asian Salad with Sesame Peanut Dressing

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)
Course Lunch, Salad
Cuisine American, Asian
Keyword healthyrecipes, Lowcarb, lunchrecipes, mealpreprecipes, saladrecipes
Prep Time 25 minutes
Total Time 25 minutes
Servings 5
Author Wine a Little Cook A Lot

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

  • Place salad ingredients in large bowl. Toss to combine.
  • 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.