Crunchy Asian Salad with Veggies and Peanut Dressing
Amazingly tasty, colorful and refreshing salad, with crunch and flavor! Lots of vegetables: spinach, cucumbers, red bell pepper, carrots, sugar snap peas - all tossed in a delicious, homemade peanut dressing, and topped with roasted peanuts and sesame seeds. The sweet and sour dressing is very creamy!
Ingredients
- •DRESSING
- •¼ cup rice wine vinegar
- •1 tsp. fresh ginger
- •2 T. soy sauce (use gluten free Tamari soy sauce for gluten free version)
- •1 T. honey (or more to taste)
- •3 T. sesame oil
- •¼ cup vegetable oil
- •3 T. creamy peanut butter
- •1 T. sesame seeds (toasted)
- •SALAD
- •6 cups baby spinach (washed)
- •1 carrot (shredded)
- •1 red bell pepper (thinly sliced)
- •¼ red onion (thinly sliced)
- •½ lb. snap peas
- •1 cucumber (thinly sliced)
- •½ cup roasted peanuts
- •1 T. sesame seeds (toasted)
Instructions
- In a medium bowl, combine and whisk together all dressing ingredients.
- Bring a pot of water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
- Combine all salad ingredients in a large bowl. Pour the dressing over the salad, just enough to coat. Sprinkle the salad with the remaining tablespoon of toasted sesame seeds.
