With the festive season finally over I have been desperately in need of some salads and healthy options to sink my teeth into and this Asian style salad with peanut dressing is the perfect stepping stone back into my healthy ways.
I made this the other day using some poached chicken we already had in the fridge, but I love that the recipe can so easily be made vegetarian and vegan by using tofu, or you can have it totally raw and just add some extra peanuts or chopped almonds.
If you are having it with chicken or tofu, it is extra yummy if you have the time to marinate it for a few hours beforehand. As I mentioned above, I used chicken that was already poached so didn’t bother with this step and it was still delicious.
If you make this salad, or any of my other recipes, I would absolutely love to see your pictures on Instagram, Facebook or Twitter. Just tag me @frankiesfeast or use the hashtag #frankiesfeast.
Asian Salad with Peanut Dressing
Dietary Information: Dairy free, Egg Free, Gluten Free, Paleo, Raw (option), Refined Sugar Free, Vegan (option), Vegetarian (option), Wheat Free
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients and Method
For the peanut sauce
- 1 cup natural peanut butter
- 1 cup chicken or vegetable stock
- 2 tablespoons gluten free soy sauce
- 1 tablespoon chilli paste
- 2 cloves garlic, crushed
- 2-3 tablespoons grated ginger
Stir all ingredients together in a mixing bowl, taste and adjust/season to your liking.
I like to add extra ginger and chilli, and sometimes need to add extra water or stock to thin the mixture out.
Set aside while you prepare the rest of the salad.
Note: This make about 2 cups of peanut sauce. You can store leftovers in the fridge for a few days, or halve the recipe.
For the salad
- 3 carrots, julienned
- 1 zucchini, julienned
- 1/4 of a Chinese cabbage, shredded
- 1.5 cups beanshoots
- 3 spring onions, green part only, diced
- 2 tablespoons crushed peanuts
I used the coarse grating attachment on my food processor for the carrot and zuchinni, grating them lengthways to keep the vegetables noodle sized. You could also use a spiralizer, julienner or simply use a vegetable peeler to produce wider ribbons.
Chop the cabbage finely, and combine with the carrots, zuchinni and bean shoots in a large salad bowl.
Reserve the spring onions and crushed peanuts to add to the salad after adding the cooked chicken/tofu.
For the chicken/tofu
- 400 grams chicken or tofu (I used 2 chicken breasts)
- 3 spring onions, white part only, diced
- 5 tablespoons gluten free soy sauce
- juice of 1 lime
- 1 tablespoon chilli paste
- 2 cloves of garlic, crushed
- 3 tablespoons grated ginger
- 1 tablespoon coconut oil
Combine the soy sauce, lime juice, garlic and ginger to create the stir fry sauce.
Cut chicken or tofu into stir fry strips. Heat coconut oil in wok and add the spring onions and chicken/tofu and allow to seal before adding the stir fry sauce. Cook for a couple of minutes (or until chicken is cooked through) and remove from the heat.
Add the chicken to the salad and top with crushed peanuts, spring onions and peanut sauce.
Hint: If you have leftover chicken or tofu in the fridge that is already cooked, you can just throw it in the wok for 30 seconds with the sauce.