Asian peanut salad dressing with a chopped Asian salad that’s perfect for a raw food lunch. Taken to work or eaten at home, this hugely satisfying salad will hit the spot.
This chopped asian salad is the lunch recipe for our 1 Day Raw Food Diet Meal Plan. Breakfast was this Ambrosia Breakfast Bowl. After these two meals, you’re going to be getting an idea of how it feels to eat raw for a day.
Remember, make sure you drink plenty of water and herbal tea if you like too.
What really make this recipe is the peanut salad dressing. It’s zingy and creamy and can be used to turn even the most ordinary salad into a delightful raw lunch.
Let’s check it out…
Chopped Asian Salad with Peanut Dressing
Nutrition (For one serving)
Asian Peanut Dressing
- 1/4 cup peanut butter
- 2 tsp ginger
- 1 1/2 tbsp lime juice
- 1 tbsp tamari
- 1 tsp maple syrup
- Pinch salt
- 2 tbsp water (start with 1 tbsp and adjust based on your peanut butter)
- 1 spring onion (scallion)
- 2 tbsp coriander (cilantro)
Chopped Asian Salad
- 5 baby corn
- 1 spring onion
- 1 avocado
- 1 Thai chili
- 1 lime
- ¼ radicchio
- 5 shiitake (6 large or 12 small ones)
- 2 tbsp tamari
- 3 tbsp apple cider vinegar
- 2 tsp olive oil
- 5 ozs spinach
- ½ tsp salt
- 1 tbsp sesame seed
Asian Peanut Dressing
- Blend all ingredients except spring onion and coriander until smooth, adding enough water to get the consistency you want. How much water you add will depend on how loose the peanut butter you use is.
- Add in the spring onion and coriander and blend on a slower speed for a few seconds, so to not completely blend them smooth; we want some texture to them still.
- Chopped Asian Salad
- Slice the baby corn, spring onion, avocado and chilli thinly, then set aside.
- Cut the lime into wedges.
- Separate out the radicchio leaves.
- Whisk the tamari, apple cider vinegar and olive oil in a bowl.
- Remove the stalks from the shiitake and cut into strips.
- Place the shiitake in the bowl with the marinade and move around by hand until the liquid has been soaked up. You can also throw in a little of the chilli and spring onion from the previous step here to if you wish.
- Massage the spinach with the salt until it’s slightly wilted.
- Mix in some of the peanut sauce mixture by hand.
- Serve the wilted spinach and sauce with the chopped vegetables and marinated mushrooms.
- Add a small squeeze of lime over the top and sprinkle the sesame seeds.
For more raw food recipes like this, visit our Raw Vegan Recipes index page.
This is exactly the type of recipe you’ll find in our Weekday Raw online course. Weekday Raw is all about simple raw food recipes that are easy enough for week days. Click here to find out more.
4 thoughts on “Asian Chopped Salad with Peanut Sauce”
Sodium: 2314 mg is way too high in one serving
It actually doesn’t end up being that much because a lot of the salt is from the tamari in the marinade, which doesn’t soak up into the mushrooms and is left in the bowl at the end.
I’ve adjusted the recipe accordingly.
I’m allergic to peanut butter can I substitute almond butter
Hey, Pauline. Yes that will work.