If you’re looking for an Asian Chopped Salad without oil or sugar, I’ve got a surprise for you!
I’ve been on a quest to eat more raw vegetables, but I’ve been struggling with my salad options. I’m committed to zero added sugar and making an effort for minimal oils as well. I’m not completely opposed to oils, but there are so many other ways to get your healthy fats in. The whole nut itself has more to offer.
I decided to tinker around with this one. I was just sure I could come up with something to fit the bill. And I have to say this may be my new favorite salad. Now, I’m up to two salads that I could eat every day. I’m going to keep at this until I have lots of go-to-make-ahead salad options.
I thought I could use whole peanuts instead of oil and mango instead of sugar. It worked!
I made this one in a mason jar layering the dressing on the bottom, salad over the dressing, and then topped it with pumpkin seeds. This was so good! And there’s zero added sugar and no added oil!
I plan to pack this in my lunch as a regular staple.
I have two recipes I’ve shared below. One for the peanut mango dressing and one for the chopped salad. Let me know what you think.
Peanut Mango Dressing
Ingredients
- 1/2 cup diced mango
- 1/2 cup peanuts
- 1 tsp ginger
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp lime juice
- 1 to 1 1/2 cups water
Instructions
- Take 1/2 cup of peanuts and soak them in enough water to cover peanuts for at least 2 hours.
- Peel and chop mango.
- Drain the peanuts and add them along with the mangos into a blender.
- Add spices, soy sauce, rice wine vinegar, and lime juice to the blender.
- Add 1 cup to 1 1/2 cups of water. Use more water for thinner dressing, less for thicker dressing.
- Blend thoroughly.
Asian Chopped Salad
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 3 large carrots shredded
- 1 medium onion chopped
- 1 cup chopped snap peas
- 1/2 cup cilantro
- 3 cups of leaf lettuce (your choice)
Instructions
- Shred the green and purple cabbage along with 2 large carrots in a food processor.
- Chop the onions and lightly chop the snap peas.
- Add 1/4 cup to 1/2 cup cilantro. I love cilantro, but if you’re not a fan use less or omit it.
- Add 1 cup of leaf lettuce lightly shredded. I used romaine lettuce, but any lettuce will work.
- Top with pumpkin or sunflower seeds.
- If using a mason jar, layer peanut mango dressing on the bottom, layer chopped salad next, and then top with pumpkin or sunflower seeds.
2 thoughts on “Asian Chopped Salad with Peanut Mango Dressing Recipe”
What??? Peanut and mango dressing? I must make this! It sounds delicious.
I used the leftovers for stir fry, the salad and the dressing. I am not sure now which I like better, but I will definitely be using this one a lot.