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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This is not your average salad… this is loud, crunchy, flavor-packed MAGIC in a bowl. Featuring a dreamy peanut dressing and a fresh, crunchy base, this salad is tangy heaven. Perfect for those who love bold flavors and textures. Toss it all together and enjoy the explosion of taste!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Blend the unsweetened peanut butter, garlic clove, fresh ginger, rice vinegar, and soy sauce until silky smooth.
Stir in the toasted sesame oil and maple syrup. Set the dressing aside.
Thinly slice the Napa cabbage, julienne the English cucumber and carrots, and slice the scallions, Fresno peppers, and sweet onion.
Combine all the vegetables and fresh cilantro in a large bowl.
Toss the Crunch Base with the prepared peanut dressing until evenly coated.
Add optional toppings like chopped peanuts or grilled chicken/tofu for extra crunch and protein, if desired.
For extra crunch, refrigerate the salad for 15 minutes before serving.
If you prefer a spicier kick, leave the seeds in the Fresno peppers.
Use a mandoline slicer for perfectly thin and even vegetable cuts.
Can I make the peanut dressing ahead of time?
Yes, you can prepare the peanut dressing up to 3 days in advance. Store it in an airtight container in the refrigerator.
What can I substitute for Fresno peppers?
You can use red jalapeños or bell peppers for a milder option.
Is this salad vegan?
Yes, the base recipe is vegan. Just ensure the soy sauce and maple syrup you use are vegan-certified.
How do I store leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate for best results.
Can I add other vegetables to the salad?
Absolutely! Feel free to add vegetables like red cabbage, snap peas, or bell peppers for extra variety.
