Peanut Sauce Salad Recipe

Prepare vegetables

Wash and spin-dry mixed greens. Thinly shred the green cabbage and place in a bowl. Peel and julienne or shred the carrots. Slice the tomato into wedges or thin slices. Thinly slice the cucumber. Combine mixed greens, shredded cabbage, and carrots in a large mixing bowl.

Arrange salad on plates or a serving bowl: place the greens-cabbage-carrot mixture as a base, then nestle tomato slices and cucumber slices on top or around the sides. Hold garnishes (cilantro and chopped toasted peanuts) for finishing after dressing is applied.

Combine base ingredients

In a medium bowl or small mixing pitcher, add 1/2 cup smooth peanut butter, 2 tbsp soy sauce (or tamari for gluten-free), 1 tbsp rice vinegar, 1 tbsp fresh lime juice, and 1 tsp honey or brown sugar.

Flavor and thin

Add 1/2 tsp sesame oil, 1/2 tsp grated fresh ginger, 1 minced garlic clove, and 1/4 tsp red pepper flakes or a squirt (to taste) of sriracha if you want heat. Whisk these together; the mixture will be thick.

Gradually add warm water, 1 tablespoon at a time, whisking after each addition until you reach a pourable but still creamy consistency (about 3 tbsp total). Taste and adjust: add 1/8 tsp salt or additional soy/tamari for saltiness, more lime for brightness, or more honey for sweetness. If the sauce is too thin, stir in a little extra peanut butter; if too thick, add more warm water or lime juice.

Optional finishing: for a glossy finish and toasted aroma, stir in a few drops of toasted sesame oil (extra 1/4 tsp) right before serving.

Right before serving, drizzle the peanut sauce over the arranged salad (about 3–4 tbsp sauce per serving, or serve extra on the side). Toss gently if serving family-style so the sauce lightly coats the greens and cabbage.

Sprinkle chopped toasted peanuts and cilantro leaves over the dressed salad for crunch and freshness. Serve immediately.

Notes: To make the salad gluten-free, use tamari or a certified gluten-free soy sauce. The peanut sauce can be made ahead and refrigerated for up to 3 days; bring to room temperature and whisk before using. If you need a nut-free version, substitute sunflower seed butter and taste/adjust seasonings.