Crunchy chopped salad loaded with veggies and crispy chow mein noodles, tossed in a seriously addictive spicy peanut dressing. Perfect for lunch, dinner, or meal prep!
- 3 cup shredded cabbage (about 1/4 head cabbage)
- 1/2 bell pepper, chopped
- 1/4 cup green onions, sliced
- 1 cup chopped cucumber
- 1/3 cup torn cilantro leaves
- 1/2 cups chopped cashews
- 1 1/2 cups chow mein noodles
- 1/2 cup peanut butter
- 1/3 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons chili pasta (I use the Rooster brand chili garlic sauce)
- 2 tablespoons sugar
- 1 clove garlic, peeled
- 1 piece fresh ginger, about 1/4 inch long (roughly the size of the tip of your index finger)
Once your veggies are prepped, add a bit of everything you’d like to a bowl with a spoonful or two of the dressing. Toss to combine, and add more dressing if you’d like. Probably have seconds.
For meal prep, I keep the veggies and noodles/nuts in separate containers, then combine right before eating. To take for lunch at an office situation, I add all the veggies I’d like to one container, then morning of add crunchy stuff + a scoop of dressing to the container, then toss together right before eating.
For the dressing, add all ingredients to a blender. Blend on HIGH to combine. Taste and adjust the seasonings to your preference.
There are measurements here for veggies, but honestly use as much of anything as you’d like!
Other veggies I love with this dressing are: halved cherry tomatoes, torn kale, shredded carrots, and cubed avocado.
This dressing recipe will yield extra, you could chop up about three times the quantity of veggies and have plenty of dressing, or check out my original post for other ideas on how to use the peanut sauce.
If you aren’t feeling chow mein noodles, sub other cooked pasta or zoodles.
Peanut dressing is adapted from Pinch of Yum.