Description
These Chopped Rainbow Salad Bowls with Peanut Sauce are vibrant, crunchy, and full of fresh vegetables paired with a creamy, flavorful peanut dressing. Combining shredded cabbage, carrots, bell peppers, cucumber, edamame, and fresh herbs, this healthy, Asian-inspired salad is perfect for quick lunches, meal prep, or a light dinner. The salad offers a delightful mix of textures and bold flavors, ideal for anyone seeking a nutritious and satisfying meal.
Ingredients
For the Salad:
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup shelled edamame, cooked and cooled
- 2 green onions, sliced
- ½ cup fresh cilantro, chopped
- ¼ cup chopped roasted peanuts
- 1 tablespoon sesame seeds
For the Peanut Sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 2–3 tablespoons warm water
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Shred the red and green cabbage and carrots using a grater or food processor. Dice the red bell pepper and cucumber into bite-sized pieces. Slice the green onions thinly for garnish.
- Cook the edamame: Follow package instructions to cook the shelled edamame, usually boiling for a few minutes until tender. Drain and allow to cool completely before adding to the salad to maintain freshness and texture.
- Make the peanut sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, honey or maple syrup, lime juice, sesame oil, freshly grated ginger, and minced garlic until smooth. Gradually add warm water, one tablespoon at a time, whisking continuously until the sauce reaches a smooth and pourable consistency suitable for drizzling.
- Assemble the salad bowls: Evenly divide the shredded red and green cabbage, shredded carrots, diced bell pepper, diced cucumber, and cooled edamame among four serving bowls or plates, creating a vibrant rainbow base.
- Add toppings: Sprinkle the sliced green onions, chopped fresh cilantro, chopped roasted peanuts, and sesame seeds over each salad bowl to add flavor, freshness, and crunch.
- Serve with peanut sauce: Drizzle the prepared peanut sauce over the salad bowls or serve it on the side. Toss everything together just before eating to ensure the salad stays crisp and fresh, then enjoy!
Notes
- Add grilled chicken, shrimp, tofu, or crispy chickpeas for extra protein.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Adjust the peanut sauce thickness with additional warm water to your preferred consistency.
- Add mango or avocado for a touch of sweetness and creaminess.
- Store the salad and peanut sauce separately in airtight containers in the refrigerator for up to 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
