Description
A vibrant, crunch-packed salad featuring crisp romaine, colorful cabbage, snap peas, bell pepper, and carrots tossed in a tangy tahini‑soy lime dressing, finished with fresh cilantro and roasted peanuts. Bright, flavorful, and irresistibly satisfying.
Ingredients
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1 medium head romaine, chopped
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1½ cups purple cabbage, shredded
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1 cup julienned carrot
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1 cup sugar snap peas, halved
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3 green onions, sliced
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1 red bell pepper, thinly sliced
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⅓ cup chopped cilantro
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⅔ cup roasted peanuts
Dressing:
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¼ cup rice vinegar (unseasoned)
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2 Tbsp tahini
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1 Tbsp tamari or soy sauce
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1 Tbsp fresh lime juice
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1 Tbsp pure maple syrup
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2 tsp white miso
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1 tsp freshly grated ginger
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¼ tsp garlic powder
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1 Tbsp sesame seeds
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Optional: 2 tsp toasted sesame oil, pinch of red pepper flakes
Instructions
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In a small bowl or jar, whisk together dressing ingredients (rice vinegar through sesame seeds), adding sesame oil and red pepper flakes if using. Adjust consistency with a little water if needed.
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In a large mixing bowl, combine romaine, cabbage, carrots, snap peas, green onions, bell pepper, and cilantro.
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Drizzle with the dressing and toss thoroughly to coat.
- Sprinkle roasted peanuts over the top before serving.
Notes
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Dress the salad just before serving to keep it crisp.
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Prep the dressing ahead and store chilled; shake thoroughly before using.
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For a gluten-free version, use tamari and ensure peanut brands are certified gluten-free.
- To add protein, include grilled chicken, tofu, or edamame.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired