Asian Salad

asian chopped salad with dressing 2


I like to make a large serving of salad to have throughout the week. Lately I have been hooked on Asian salad with Ginger-Peanut Butter Dressing.


Like most recipes, there are so many variations on this salad but this is how I made it:

For the Salad

3 cups of chopped green cabbage

3 cups of chopped purple cabbage

1 head of broccoli, chopped

1 cup of shredded carrots

1 cucumber, julienne


3 tablespoons creamy peanut butter

2 tablespoons unseasoned rice vinegar

1 tablespoon soy sauce ( I used Tamari)

fresh juice from one lime

3 tablespoons?olive oil

1/2 cup?honey

1 large clove garlic

ginger (don’t have an exact amount. I love ginger so I used A LOT)


Combine all the ingredients for the salad in a mixing bowl. Add the ingredients for the dressing into a blender or food processor and blend until creamy. Add dressing to the salad and toss until the salad is fully coated.


Living in Columbia, South Carolina and using this blog as my space to share a little insight into my life in what I'm making on the sewing machine, knitting needles, crochet hooks, in the kitchen, and elsewhere.

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