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)
Prep Time 25 minutes
Total Time 25 minutes
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
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.
*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.