Pin it
This vibrant rainbow crunch salad has become my go-to meal when I want something fresh, satisfying, and packed with flavor. The combination of crisp vegetables, crunchy nuts, and creamy peanut dressing creates a symphony of textures and tastes that never disappoints.
I first created this recipe during a summer heatwave when turning on the stove felt impossible. My family was skeptical of a main dish salad but ended up fighting over the last serving. Now it's requested at every potluck and barbecue we attend.
Ingredients
- Shredded red cabbage: Provides beautiful color and hearty crunch that holds up well to dressing
- Shredded green cabbage: Adds milder flavor and additional crisp texture
- Red bell pepper: Introduces sweet notes and vibrant color, select peppers that feel heavy for their size
- Shredded carrots: Contribute natural sweetness and brilliant orange color
- Edamame beans: Offer protein and a satisfying tender bite, look for frozen shelled varieties to save time
- Roasted salted cashews: Deliver rich buttery crunch and protein, choose unsalted if watching sodium
- Green onions: Provide mild onion flavor without overpowering the dish
- Cilantro leaves: Bring fresh herbaceous notes, select bunches with bright green leaves
- Mint leaves: Add surprising freshness and complexity, choose leaves without any brown spots
- Cooked quinoa: Transforms this from side to main dish with additional protein, choose any color variety
Step-by-Step Instructions
- Prepare the Dressing:
- Combine peanut butter, lime juice, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, water, and sugar in a medium bowl. Whisk ingredients thoroughly until completely smooth and homogeneous. The consistency should be pourable but still creamy, similar to a thick salad dressing rather than a dipping sauce. Add additional water one tablespoon at a time if needed to thin the mixture. This makes enough for two large salads, so you can refrigerate half for later use.
- Prep the Vegetables:
- Wash all produce thoroughly under cool running water. Slice cabbages into thin ribbons using a sharp knife or mandoline for consistent pieces. Julienne the bell pepper into matchstick sized pieces. If using pre shredded carrots, fluff them with a fork to separate. If using whole carrots, peel and grate them using the large holes of a box grater. Thaw edamame completely if using frozen. Slice green onions thinly on a bias for maximum surface area. Roughly chop cilantro leaves and slice mint leaves into thin ribbons.
- Assemble the Salad:
- Combine all prepared vegetables, herbs, edamame, cashews, and optional quinoa in an extra large mixing bowl. Pour approximately half the dressing over the ingredients. Using tongs or two large spoons, gently toss all components together until every piece is lightly coated with dressing. Continue mixing for about 30 seconds to ensure even distribution of ingredients and dressing.
Pin it
The star of this recipe is definitely the peanut dressing. I discovered it years ago while traveling through Thailand where peanut sauces reign supreme. The combination of creamy peanut butter with zingy lime juice creates magic that transforms ordinary vegetables into something extraordinary. My children now request this dressing on everything from salads to spring rolls.
Make Ahead Tips
This salad actually improves with time as the vegetables soften slightly and absorb the flavors of the dressing. You can prepare all components up to three days in advance and store them separately in airtight containers in the refrigerator. The dressing will thicken when chilled, so allow it to come to room temperature before using or thin with an additional splash of water. If making the complete salad ahead, consider adding the cashews just before serving to maintain their crunch.
Substitution Ideas
The beauty of this recipe lies in its flexibility. Swap peanut butter for almond or sunflower seed butter if allergies are a concern. Replace cashews with peanuts, almonds, or pepitas for different flavor profiles. Not a fan of cilantro? Double the mint or add Thai basil instead. Edamame can be replaced with chickpeas or diced tofu for protein. Any cooked grain works well in place of quinoa including brown rice, farro, or even cooled rice noodles.
Serving Suggestions
Serve this vibrant salad as a light main course with a side of warm pita bread or as a colorful side dish alongside grilled teriyaki chicken or salmon. For an impressive presentation, arrange the salad in a large shallow bowl and garnish with additional herbs, lime wedges, and a sprinkle of sesame seeds. This salad shines at potlucks and picnics since it contains no mayonnaise and travels beautifully.
Pin it
Enjoy this fresh and vibrant salad that’s as delicious as it is nutritious!
Frequently Asked Questions
- → Can I make this peanut crunch salad ahead of time?
Yes! This salad holds up well when prepared in advance. For best results, store the dressing separately and combine with the vegetables just before serving. The chopped vegetables will stay fresh in the refrigerator for 3-4 days.
- → What protein would pair well with this salad?
This salad pairs beautifully with grilled chicken, seared tofu, or shrimp. The peanut dressing complements these proteins perfectly. You can also add the optional quinoa as noted in the ingredients for a plant-based protein boost.
- → Can I substitute the peanut butter in the dressing?
Absolutely! If you have peanut allergies or prefer a different flavor, almond butter, cashew butter, or sunbutter (sunflower seed butter) work well as substitutes. Each will provide a slightly different taste profile while maintaining the creamy texture.
- → How can I make this salad more filling?
Add the optional cup of cooked quinoa mentioned in the ingredients for a more substantial meal. You could also incorporate additional protein like grilled chicken, tofu, or chickpeas. Avocado makes another excellent addition for healthy fats and added creaminess.
- → Is this salad gluten-free?
The salad can be gluten-free if you use tamari or certified gluten-free soy sauce in the dressing. Regular soy sauce typically contains wheat, so be sure to check labels if gluten sensitivity is a concern.
- → What can I substitute for edamame?
Green peas, snap peas, or chickpeas make excellent substitutes for edamame. Each provides a different texture but maintains the protein content and color contrast in the salad.