Gluten-Free Asian Peanut Salad
Crunchy, colorful, and packed with bold flavors, this **Gluten-Free Asian Peanut Salad** is a vibrant medley of fresh vegetables tossed in a creamy, nutty dressing that’s bursting with zesty and savory notes. Crisp Romaine lettuce, red cabbage, julienned carrots, and thinly sliced cucumber create a refreshing base, while fresh cilantro, green onions, and a sprinkle of roasted peanuts add layers of flavor and texture. The star of the dish is the irresistibly rich peanut dressing, made with gluten-free soy sauce, peanut butter, sesame oil, lime juice, and a touch of ginger and garlic for a perfect balance of tanginess and spice. Ready in just 20 minutes with no cooking required, this wholesome and satisfying salad is ideal as a light lunch, side, or appetizer. Whether you’re avoiding gluten or simply craving a healthy twist on an Asian-inspired classic, this recipe is a nutrient-rich, flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Red cabbage
- 2 medium Carrots
- 1 medium Red bell pepper
- 1 medium Cucumber
- 3 stalks Green onions
- 0.5 cup Fresh cilantro
- 0.5 cup Roasted peanuts
- 3 tablespoons Gluten-free soy sauce
- 3 tablespoons Peanut butter
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 2 cloves Garlic
- 1 teaspoon Ginger
- 0.5 teaspoon Red chili flakes
Instructions
Wash and chop the Romaine lettuce into bite-sized pieces.
Thinly slice the red cabbage and place it into a large salad bowl with the lettuce.
Peel the carrots and julienne them, adding them to the bowl.
Thinly slice the red bell pepper and cucumber, adding them to the salad.
Chop the green onions and fresh cilantro, then sprinkle them over the salad.
Roughly chop the roasted peanuts and set them aside for topping the salad later.
In a separate medium bowl, whisk together the gluten-free soy sauce, peanut butter, rice vinegar, honey, sesame oil, and lime juice to create the dressing.
Mince the garlic and grate the ginger, adding them to the dressing along with the red chili flakes. Whisk until well combined and smooth.
Pour the dressing over the salad and toss well to ensure all the vegetables are coated.
Sprinkle the chopped roasted peanuts over the top of the salad as a garnish.
Serve immediately as a fresh, vibrant dish or refrigerate for up to a day, adding the peanuts just before serving to maintain their crunch.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 44.9 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
