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asian crunch salad

Asian Crunch Salad

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  • Author: Katherine | Love In My Oven
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x


Who doesn’t like their salad with a little extra crunch? This Asian crunch salad has so many colours and textures, eating it is an experience! You’ll love the simple peanut dressing that goes along with it.


  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 red pepper, diced
  • 2 large carrots, julienned
  • 1 cup cooked edamame
  • 1/4 cup diced green onions
  • 1 cup roasted, salted peanuts
  • 1/2 cup roasted pistachios
  • 1 cup chow mein noodles
  • 1/4 cup fresh cilantro, finely diced

Peanut Dressing

  • 1/3 cup natural, creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp fresh, grated ginger
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1/4 cup water, plus more as needed


  1. In a large salad bowl, combine together both cabbages, the red pepper, julienned carrots, edamame, green onions, peanuts, pistachios, chow main noodles and cilantro.
  2. Using an immersion blender or other blender, mix together all of the salad dressing ingredients. If the dressing is not smooth enough, add more water slowly, a few tablespoons at a time, blending it each time until the dressing is smooth and runny enough to mix into the salad.
  3. Mix the salad together with the dressing and serve immediately.

Salad will keep in the fridge, in an airtight container, for 1-2 days. The ingredients may soften, particularly the chow main noodles, but it will still be crunchy and delicious!


Substitute any ingredients for any other vegetables, keeping the quantities the same.

  • Prep Time: 20 minutes
  • Category: salads
  • Method: no cook
  • Cuisine: Asian
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