Nutty Green Veggie Crunch Salad
Overview
- Yield: 4 servings
- Prep Time: 30 mins
- Total Time: 30 mins
Ingredients
Salad
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1/2 large head romaine, washed, patted dry, and shredded
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1/2 to 3/4 large head green cabbage, cored and shredded
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2–3 mini cucumbers, thinly sliced
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1 bunch scallions, ends trimmed and thinly sliced
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1/2 to 1 bunch cilantro, stemmed and finely chopped
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1 cup shelled edamame*
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1/2 cup chopped peanuts, almonds, or sunflower seeds (or a mix of all three—my favorite), plus more for topping
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2 tablespoons sesame seeds (optional)
Nutty Sesame Dressing
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3 tablespoons creamy peanut butter, almond butter, or sunflower butter
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1 1/2 tablespoons pure maple syrup
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1 1/2 tablespoons tamari**
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1 1/2 tablespoons rice vinegar
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1 1/2 tablespoons toasted sesame oil
Method
- For the salad: Add all salad ingredients to a large serving bowl.
- For the dressing: In a medium mixing bowl, vigorously whisk together all dressing ingredients until completely smooth and emulsified.
- Pour as much of the dressing over the salad as desired, and toss to coat.
- Serve immediately and top with more nuts and seeds, if desired.
Notes
*Use frozen shelled edamame. If you do this too, just be sure to thaw it before adding!
**Use regular Tamari. If you use reduced-sodium, you'll want to increase the amount (maybe to 2 tablespoons or so). Also, if you don't need to keep this salad gluten-free, you can substitute soy sauce for the tamari.