This crunchy Asian Veggie salad has TWO kinds of cabbage, sliced bok choy, carrots, peppers, bean sprouts and green onions, tossed with sesame seeds, peanuts and drizzled with a deliciously amazing honey ginger peanut dressing! This recipe makes a big salad so it's great for parties, gatherings or for a weeks worth of salad for lunch!
Course easy
Cuisine Asian
Keyword asian salad, bok choy, ginger, napa cabbage, peanut, salad dressing, vegetables
Prep Time 25 minutesmins
Total Time 25 minutesmins
Servings 6generous portions
Calories 231
Author Laurie McNamara
Ingredients
FOR THE HONEY GINGER PEANUT DRESSING:
1½tablespoonscreamy peanut butter
1½tablespoonsminced fresh ginger root
1clovegarlicgrated fine
1/4cuphoney
1/4cuppeanut oil
1/4cupunseasoned rice vinegar
1tablespoonlow-sodium tamari or low-sodium soy sauce
1teaspoontoasted sesame oil
1/2teaspoonkosher saltmore or less to taste
FOR THE SALAD:
1head Napa cabbagesliced
1/3head purple cabbagesliced (about 1 to 2 cups)
1poundabout 3 baby bok choy, sliced
1medium red bell peppersliced thin
1 to 2carrotsgrated
2 to 3green onionssliced
1cupbean sproutsrinsed and drained
1tablespoontoasted sesame seedsplus more for garnish
1cupcoarsely chopped peanutsplus more for garnish
1/2cupchopped cilantroplus more for garnish (optional)
In a small bowl measure and add in the peanut butter, ginger, garlic, honey, peanut oil, rice vinegar, tamari, sesame oil and salt. Whisk until smooth and all of the ingredients are incorporated. Set off to the side so the ingredients can gel.
MAKE THE SALAD:
In a large mixing bowl combine the cabbage, baby bok choy, bell pepper, carrots, green onions, bean sprouts and toasted sesame seeds. Add in 3/4 cup of the peanuts and the chopped cilantro (if using). Toss more to combine, before divvying up the salad among plates (or bowls) and drizzling with the honey ginger peanut dressing.
Serve with extra peanuts, sesame seeds, green onions and cilantro as garnish.