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Chopped Asian salad with creamy peanut sauce – crunchy, full of plant protein, gluten free and vegan! Complete with a creamy peanut sauce that is easy to make and prepare for the week ahead. |Mealswithmaggie.com #easymealprep #saladmealprep #healthysalads #choppedsalad #asiansalad #peanutsauce #choppedasiansalad #salad #healthydressing #peanutsauce

Chopped Asian Salad {Gluten free + Vegan}

  • Author: Maggie
  • Prep Time: 20
  • Total Time: 20
  • Yield: 5 servings
  • Category: Salad
  • Method: Mix
  • Cuisine: Asian

Description

Chopped Asian Salad is crunchy, full of plant protein, gluten free and vegan! Complete with a creamy peanut sauce that is easy to make and prepare for the week ahead.


Ingredients

4 cups fresh spinach, chopped

1 bag coleslaw mix  (cabbage, shredded carrots) 

1 red onion, diced

1/2 cup cashews, roughly chopped

2 english cucumbers, quartered

3 cups cooked quinoa ( about 1 cup uncooked)

8 oz of brussel sprouts, roasted

1 avocado

Peanut sauce

1/2 cup peanut butter

1/4 cup soy sauce

1/2 tablespoon honey or agave nectar

2 tablespoons of water (or more depending on desire for thickness of sauce)

1/2 tsp sesame oil 

2 tablespoons rice wine vinegar 


Instructions

  1. Combine spinach, coleslaw mix, cashews, cucumbers, red onion, quinoa and brussel sprouts in a large bowl.
  2. Combine all ingredients for peanut sauce in a small bowl or mason jar. Shake jar or whisk to combine.
  3. Add sliced avocado and sauce prior to serving.

Notes

  • Peanut sauce stores well in refrigerator for up to 10 days. It will thicken in the refrigerator, add more water to thin it out as desired.
  • If vegan, sub agave nectar for honey.

Keywords: chopped asian salad

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