Crunchy Asian salad


For the peanut vinaigrette:

  • 4 tablespoons of rice vinegar
  • 1 teaspoon of freshly diced ginger or 1/2 a teaspoon of powdered ginger
  • 2 tablespoon of soy sauce
  • 1 tablespoon of agave nectar
  • 3 tablespoons of roasted sesame oil
  • 4 tablespoons of vegetable oil
  • 3 tablespoons of creamy peanut butter
  • 2 tablespoons of roasted sesame seeds

For the salad:

  • 200g of washed and dried spinach leaves
  • 1 carrot, grated
  • 1 red pepper, minced
  • 1/4 red onion cut into thin slices
  • 200g of sweet peas
  • 1/2 larger cucumber cut into slices, each slice then quartered
  • 80g of roasted peanuts, each halved
  • 1 tablespoon of roasted sesame seeds


For the vinaigrette:

  • In a medium-sized bowl mix and whisk all of the ingredients for the vinaigrette together, except for 1 tablespoon of the sesame seeds.

For the salad:

  • Cook the sweet peas for 5 minutes in boiling water. Drain, rinse under very cold water, drain then set aside.
  • Mix all of the ingredients for the salad in a large bowl. Pour the vinaigrette onto the salad. Sprinkle the remaining tablespoon of roasted sesame seeds over the top.

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