Crunchy Asian Veggie Salad with Honey Ginger Peanut Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of shredded cabbage, bok choy, peppers, and carrots topped with peanuts and sesame seeds, dressed in a vibrant honey-ginger peanut sauce. Crunchy and substantial enough for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ tablespoons creamy peanut butter
- 1½ tablespoons minced fresh ginger root
- 1 clove garlic (grated fine)
- 1/4 cup honey
- 1/4 cup peanut oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon low-sodium tamari or low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt (more or less to taste)
- 1 head Napa cabbage (sliced)
- 1/3 head purple cabbage (sliced (about 1 to 2 cups))
- 1 pound about 3 baby bok choy, sliced
- 1 medium red bell pepper (sliced thin)
- 1 to 2 carrots (grated)
- 2 to 3 green onions (sliced)
- 1 cup bean sprouts (rinsed and drained)
- 1 tablespoon toasted sesame seeds (plus more for garnish)
- 1 cup coarsely chopped peanuts (plus more for garnish)
- 1/2 cup chopped cilantro (plus more for garnish (optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 307mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 131mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.