Peanut Crunch Salad

Something about this time of year makes me really excited for salads. No, not the boring romaine lettuce with a not so exciting dressing kind of salad. I mean, the salad that is filling, tasty, and doesn’t make you feel like you are eating a ‘salad’. I think it has to do with the fact that my body doesn’t want anything super heavy right now especially after all the cookies this season (it’s about balance, right??).

How exactly do you build a salad that you’re excited about? Here are some helpful tips:

  • Use some hearty greens. I personally will bounce between spring mix, kale and some winter green mixes. This time of year, things that have kale and shredded brussel sprouts always call my name.
  • Get some spuds, grains and proteins in the mix. I’m a big fan of adding sweet potato, corn, beans/baked tofu and/or quinoa to my bowls. They provide a good steady source of energy and help keep you going without feeling like you’re starving.
  • Don’t forget a nice thick and creamy dressing. The more flavor, the better. You can get a thick and creamy dressing by using healthy fats like oils, nuts, nut butters and avocado blended with other ingredients.

This salad uses a majority of these techniques to help create the perfect texture and flavor balance that will keep you coming back for more.

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Peanut Crunch Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Lunch, Main Course
  • Cuisine: American


Simple salad that can be turned into a full meal or a fun side with a main meal. Crunchy, flavorful and will keep you coming back for more.



Salad Base

  • 1 bag salad mix ((a crunchy mix with cabbage works well)*)
  • 1/4 cup shredded carrots
  • 1/4 shallot, minced
  • Juice of half a lime
  • Pinch salt
  • Handful diced cilantro
  • 1/2 cucumber, sliced
  • 34 servings protein of choice ((I used 1 can rinsed and drained chickpeas))

Peanut Dressing

  • 2 tbsp peanut butter
  • Juice of half a lime
  • 2 tsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 2 tsp maple syrup
  • 2 tsp hot sauce
  • 23 tbsp water


  1. Add contents of bagged salad mix, carrots, shallots, cilantro, salt and lime juice to a bowl and toss together then set aside.
  2. In a separate cup or bowl, combine all dressing ingredients and whisk together until smooth (feel free to add a little more water if you want the dressing thinner).
  3. Pour dressing on top of salad ingredients and with hands "massage" into greens to help break them down and soften them, about 2-3 minutes.
  4. Add in protein and cucumber, then toss together before serving.


  • Any protein choice works really well with this salad. I love adding baked tofu, chickpeas, white beans, lentils and tempeh the most.
  • Feel free to serve or toss in some grains like quinoa, baked sweet potato or have a whole grain roll with it. 
  • You can swap out the peanut butter for any nut or seed butter to accommodate allergies. 
  • I used the Trader Joe’s Cruciferous Crunch bagged salad for this bowl, but use any option that is comparable or just plain kale. 

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats



  1. I love this versatility of this recipe! As a vegan sometimes I am stumped at what to prep for others who aren’t and this is always welcome. I used chili garlic sauce instead of hot sauce. Of course I used what veggies I had on hand, but the crunch of purple cabbage and carrots is essential. I had some swiss chard and radicchio to add with the cucumber. Chickpeas to the rescue whenever I don’t know what’s for dinner.

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