Easy Peanut Crunch Salad Recipe

Oh, you guys, let me tell you about my absolute go-to salad – the one that disappears at every potluck and that the kids actually cheer for: my Peanut Crunch Salad. This isn’t just any salad; it’s a symphony of textures and flavors. Sweet, savory, crunchy, creamy… it has it all! I still remember the first time I tried to make something even remotely similar to it, it was a crunchy cabbage salad recipe I found online. It was a DISASTER. The dressing was watery, the cabbage was soggy, and the whole thing just lacked that “oomph.”

But, being as stubborn as I am, I was determined to crack the code, and years later, with plenty of tweaking and taste-testing (mostly by my very patient family), this Peanut Crunch Salad was born. It’s become a staple for our busy weeknights. I often make it on Sunday so we can enjoy throughout the week. It’s perfect on its own, but even better with grilled chicken or fish, making it a lifesaver when time is short! I’m excited to share this crunchy delight with you all! I promise, it’s much easier than you think, and you’ll be hooked from the very first bite. Are you ready to get started?

INGREDIENTS:

• 1 medium head of green cabbage, shredded (about 6 cups)
• 1 cup shredded carrots
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/2 cup roasted peanuts, roughly chopped
• 1 (5-ounce) package ramen noodles, crushed (reserve seasoning packet for another use)
• 1/2 cup vegetable oil
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon peanut butter (smooth or chunky, your preference!)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)

Okay, let’s talk ingredients. I always use fresh green cabbage for my Peanut Crunch Salad because it has the best crunch. Pre-shredded cabbage is a time-saver, but it tends to get soggy faster. When making Peanut Crunch Salad, you can find good quality rice vinegar in the Asian section of most grocery stores. I prefer using roasted peanuts in this Peanut Crunch Salad. It adds a deeper flavor.

Here’s a Peanut Crunch Salad trick I learned from my mom: toast the peanuts in a dry skillet for a few minutes to really bring out their nutty flavor. For busy families making Peanut Crunch Salad, I recommend prepping all the veggies ahead of time and storing them in airtight containers in the fridge. That way, when you’re ready to assemble the salad, everything is ready to go! For cost-saving tips, watch for sales on cabbage and carrots – they’re usually pretty affordable. For leftover Peanut Crunch Salad dressing, store it in an airtight container in the refrigerator for up to a week.

This reminds me of another great salad recipe, this sesame chicken cabbage crunch salad.

HOW TO MAKE – STEP-BY-STEP:

1. Prepare the Cabbage Mixture: In a large bowl, combine the shredded cabbage, shredded carrots, red bell pepper, green onions, cilantro, peanuts, and crushed ramen noodles. Don’t worry if your Peanut Crunch Salad seems like a lot of cabbage at first; it will wilt down slightly once the dressing is added.
2. Make the Peanut Dressing: In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, peanut butter, sesame oil, ground ginger, and red pepper flakes (if using). I learned the hard way with Peanut Crunch Salad that it’s best to add the oil slowly while whisking to ensure the dressing emulsifies properly. A smooth and emulsified dressing ensures an even coating and prevents a greasy salad.
3. Combine and Toss: Pour the peanut dressing recipe over the cabbage mixture and toss well to coat everything evenly. In my kitchen, Peanut Crunch Salad usually takes about 2-3 minutes of tossing to make sure all the ingredients are well combined. The key to a great salad is ensuring every piece is coated in that delicious dressing!
4. Chill (Optional): For the best flavor, let the Peanut Crunch Salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly. If you’re short on time, you can skip this step, but I highly recommend it for the best taste!
5. Serve and Enjoy: Give the Peanut Crunch Salad one final toss before serving. Your Peanut Crunch Salad should smell like a nutty, sweet, and savory delight. It is this perfect combination of aromas that makes this salad so irresistible!

While the Peanut Crunch Salad is chilling, I usually get the rest of dinner ready or just relax with a good book! This process is so simple, so take the time to enjoy it. If you want some extra tips on making similar styles of salads, Crunchy Cabbage Salad with Peanut Dressing [21 Day Fix] has some helpful info!

SERVING:

My family enjoys this Peanut Crunch Salad when I serve it alongside grilled chicken or salmon. It’s also fantastic as a side dish with burgers or sandwiches. The kids love our Peanut Crunch Salad when I pack it in their lunchboxes – the crunch stays surprisingly well! This Peanut Crunch Salad is perfect for potlucks, picnics, and summer barbecues. It’s always a crowd-pleaser!

For Peanut Crunch Salad presentation tips, I like to garnish it with extra chopped peanuts and a sprinkle of sesame seeds. If you have extra Peanut Crunch Salad, it’s delicious the next day, too! Just store it in an airtight container in the refrigerator. For a seasonal **Peanut Crunch Salad** variation, try adding mandarin oranges or dried cranberries in the fall and winter. My friends always ask for this Peanut Crunch Salad recipe whenever I bring it to gatherings!

If you love a hearty salad, you might also like this Greek salad with meat.

FAQs:

• Can I make this Peanut Crunch Salad ahead of time? You know what I do when my Peanut Crunch Salad needs to be made ahead of time? I prep all the ingredients separately and store them in airtight containers in the fridge. Then, just before serving, I toss everything together with the dressing. This prevents the cabbage from getting soggy.
• Is this Peanut Crunch Salad vegan? Yes, this Peanut Crunch Salad can easily be made vegan by using maple syrup instead of honey in the dressing. My family actually prefers it with maple syrup sometimes!
• Can I use different types of nuts in this Peanut Crunch Salad? Absolutely! I’ve made this Peanut Crunch Salad with almonds, cashews, and even walnuts. Each type of nut adds a unique flavor and crunch.
• What can I substitute for the ramen noodles? You can substitute the ramen noodles with wonton strips or even toasted sesame seeds for a similar crunch. I sometimes use rice noodles for a gluten-free version of this Peanut Crunch Salad.
• How long does this Peanut Crunch Salad last in the fridge? This Peanut Crunch Salad will last for up to 3 days in the fridge, but the cabbage and noodles will soften over time. It’s best enjoyed within the first 24 hours.
• Can I add protein to this Peanut Crunch Salad to make it a complete meal? Yes, you can definitely add protein! Grilled chicken, shrimp, or tofu are all great options. I often make a chicken peanut salad using leftover grilled chicken.
• Is this Peanut Crunch Salad spicy? The red pepper flakes add a touch of heat, but you can easily adjust the amount to your liking. I sometimes add a drizzle of sriracha for extra spice! I learned that the hard way when my guests didn’t like heat and I did. Always consider your audience’s preferences!

While you are looking for salad ideas, check out Viral Crunchy Thai Peanut Salad | Munching with Mariyah as well for other delicious ideas.

My Final Thoughts:

This Peanut Crunch Salad recipe holds a special place in my heart because it’s a dish that my whole family enjoys – even the picky eaters! It’s also incredibly versatile and easy to customize to your liking. Plus, it is a Asian peanut salad that everyone will want. It’s also just plain fun to make and I love salads that come together in minutes.

My Peanut Crunch Salad Pro Tips:

• Toast your peanuts for extra flavor!
• Don’t overdress the salad – add the dressing gradually until everything is lightly coated.
• Prep your ingredients ahead of time to save time during the week.

Here are a few Peanut Crunch Salad variations we’ve tried with our family:

• Tropical Peanut Crunch Salad: Add diced mango, pineapple, and coconut flakes.
• Spicy Peanut Crunch Salad: Add a drizzle of sriracha or a pinch of cayenne pepper to the dressing.
• Edamame Peanut Crunch Salad: Add shelled edamame for extra protein and nutrients. Try this Edamame Peanut Crunch Salad – Eat With Clarity for the recipe.

My kids love the tropical version, while my husband prefers the spicy version. I encourage you to make this Peanut Crunch Salad your own – experiment with different ingredients and flavors until you find your perfect combination! I hope that you have a blast making this Peanut Crunch Salad and that it becomes a new family favorite in your home, too. I know you will enjoy making it. Give this grilled corn salad recipe a try, too, while you’re at it!

Peanut Crunch Salad

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This Peanut Crunch Salad is a delightful combination of fresh vegetables, crunchy peanuts, and a tangy dressing. It’s a quick and easy salad perfect as a light lunch or a side dish.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 4 cups chopped romaine lettuce
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/2 cup chopped celery
• 1/4 cup chopped green onions
• 1/2 cup roasted peanuts, coarsely chopped
• 2 tablespoons sesame seeds
• For the Dressing:
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon peanut butter
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger

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Instructions

1. In a large bowl, combine the romaine lettuce, red cabbage, carrots, celery, and green onions.
2. In a separate small bowl, whisk together the rice vinegar, soy sauce, honey, peanut butter, sesame oil, and ginger until well combined and smooth.
3. Pour the dressing over the salad and toss gently to coat.
4. Add the chopped peanuts and sesame seeds to the salad and toss again.
5. Serve immediately.

Notes

For an extra protein boost, add grilled chicken or tofu to the salad.