Let’s start this week of right with a crunchy, flavorful Thai Chopped Salad with Peanut Sauce Dressing!
Isn’t it funny how we start off the new year determined to eat healthier and then February and Super Bowl weekend comes around and it’s straight into all the nachos, chili cheese fries, and creamy dips that we can shove in our mouths?
It’s life though – the ups and downs, the food trends, the celebrating, and being with people we love. This year I feel like I have to be more “into” the Super Bowl since it’s being held here in Minneapolis. By that I really mean I hibernated all weekend and watched the crazies on the street from the comfort of my apartment. I did venture out once, to attempt to watch the game (i.e. watch JT during halftime!), and to eat all the food I wouldn’t normally eat on a typical Sunday evening.
Instead of regretting everything you binged on this weekend (ok, I’m definitely talking to myself here, but can you relate?), focus on getting back on balance this week. What better way than with this Thai Chopped Salad with Peanut Sauce Dressing?!
I really wanted to have peanut sauce rice noodles – a stir fry of sorts. Like, I tried so hard to make them work. But I wasn’t loving them. And I hope you know I’m not posting anything I don’t love. So I threw a bunch of the extra veggies together, tossed them with the leftover peanut sauce, and couldn’t get enough of it.
It seems like we all forget about salads in the winter (understandable) and really, if I’m going to eat a salad it needs to be extra interesting. How about you? Luckily this one’s full of a crazy amount of crunch, lots of texture, and so much flavor!
It has nutrition-packed dino kale, snap peas, red bell pepper, broccoli, carrot ribbons, green onions, and lots of fresh cilantro!
The Peanut Sauce Dressing is super easy to make, too! It’s very similar to this one, but I made a few swaps.
So go on, kick this week off to the right start with a crunchy, flavorful salad you can feel good about!
And if you love peanut sauce – check out this Cilantro Salad with Peanut Sauce Dressing!Print
A crunchy, texture, and flavor filled salad! Perfect for dinner or weekday lunches.
- 2–3 garlic cloves, minced
- 1/4 cup soy sauce
- 1 teaspoon fresh ginger
- 1 Tablespoon honey
- 1 Tablespoon rice vinegar
- 3 Tablespoons peanut butter
- 2 Tablespoons sesame oil
- 2 Tablespoons flavorless oil
- Dash of red pepper flakes (optional)
- 4 cups dino kale, chopped
- 1 cup broccoli, chopped
- 2 medium carrots, ribboned
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, chopped
- 1/2 cup green onions, sliced
- 1/2 cup peanuts
- 1/4 cup cilantro, chopped
- Whisk together garlic, soy sauce, ginger, honey, rice vinegar, peanut butter, sesame oil, flavorless oil, and red pepper flakes.
- Toss together all the vegetables and toss with dressing. I start tossing the salad with about half of the salad dressing and add more according to taste.
Store any leftover dressing in an airtight container in the fridge for up to a week and a half.