Crunchy, creamy, spicy, and somehow still healthy! This Spicy Peanut Crunch Salad is my new obsession. It's packed with vibrant veggies, a creamy and flavorful peanut dressing, and the perfect amount of crunch from pumpkin and sesame seeds. You can even add shredded chicken or flaked salmon for extra protein. It's a wholesome, satisfying dish that you'll want to make again and again!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine all salad ingredients in a large bowl.
Whisk dressing ingredients together until creamy and smooth. The consistency should be thick but pourable.
Drizzle the spicy peanut dressing over the salad.
Toss until every piece is coated.
Finish with extra pumpkin seeds, sesame seeds, and a squeeze of lime.
For extra protein, add shredded chicken or flaked salmon to the salad.
Adjust the spiciness of the dressing by adding more or less sriracha.
Toast the sesame seeds for a nuttier flavor.
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing separately in advance. Combine them just before serving to keep the salad fresh and crunchy.
What can I use instead of coconut aminos?
You can substitute coconut aminos with soy sauce or tamari for a similar flavor.
Is this salad vegan?
Yes, this salad is vegan if you omit the honey or replace it with a vegan-friendly sweetener like maple syrup.
Can I use a different nut butter for the dressing?
Yes, almond butter or cashew butter can be used as an alternative to peanut butter.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the salad's crunch.
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