There’s something about a peanut dressing. It makes everything 100x more delicious.

Peanut dressing has got to be a top 5 dressing for me.

It makes everything SO good. Add it to pasta, salads, or even roasted veggies. It’s always delicious.

I remember a while back I asked people on Instagram for their weird combinations. Someone responded “peanut butter and chicken.”

At the time, I thought it sounded so weird.

Then, someone else kindly reminded me about peanut sauce. Duh.

It may sound strange if you’ve never had it, but it’s delicious on everything. And the dressing itself is almost drinkable. It’s a little sweet and a little savory – so satisfying.

This salad also comes together with plenty of fresh, crunchy veggies and add ons.

It uses a crisp green lettuce as the base (my go to is Little Leaf Farms Baby Crispy Green Leaf Lettuce), plus julienned carrots, crunchy cabbage, edamame, roasted peanuts, and crispy wontons.

I love that this salad offers so many different nutrients. It’s full of protein, fiber, carbs, vitamins, minerals, and antioxidants. Truly everything you need to make it filling and balanced.

Enjoy it as a main course or serve it on the side for a get-together. It’s delicious!

And if you can, make extra peanut dressing to have on hand for other dishes. Trust me.

Prepare the salad

Chop and prepare the lettuce, cabbage and carrots.

Blend the peanut dressing

In a blender, combine all of the ingredients for the peanut dressing. Blend until smooth.

Toss the salad & serve

Add the lettuce, cabbage, carrots, cooled quinoa, edamame, and peanuts to a large bowl. Toss with the peanut dressing.

Top with crispy wontons and garnish with chopped green onion and sesame seeds.

Notes

Lettuce: Make sure to use a crisp lettuce like green leaf, gem, or romaine. You can also use de-stemmed and massaged kale if you prefer.
Hacks: Want to make this quickly? Use frozen quinoa and frozen edamame. You can cook both quickly in the microwave. Just make sure to leave time for both to cool before adding them to the salad.
Make ahead: To make this ahead of time, prepare all of the veggies, quinoa and edamame. Make the dressing. Right before serving or eating, combine the salad ingredients and toss with the salad.
Storage: Once prepared and tossed with dressing, this salad is best eaten immediately. Extra dressing can be stored in airtight container in the fridge for up to 5 days.

Course: Salad