I remember the very first time I had a similar salad and started my obsessive love for it. My oldest was in grade school and I was chairing a teacher appreciation luncheon. My friend Kelly brought a similar salad in and after lunch, we all sat down and ate some leftovers before cleaning up. This salad was crunchy, packed with Asian flavors and filled with peanuts. Everything that I love. I’ve obviously adapted this salad over the years removing the chicken as my protein and just focusing on the veggies. I make this salad on the weekends and we have it all week for lunches or sides with dinner. It’s great atop tacos for a crunchy element. It has such depth of flavor and I have yet to meet someone who doesn’t love it. Think of all the summer parties you’ll host or attend… this recipe is perfect!
You can easily chop all veggies prior to making this dish. I make a big batch of the dressing and keep it in a lidded glass jar in my fridge. The dressing works well to marinade tofu or tempeh. It’s obviously great for other salads as well. Super easy to make and the prep is in the chopping. I hope you find this recipe as captivating as I do. Ha.
— Knead to Cook