Chopped Peanut Salad

Jun 28, 2022

Chopped peanut salad featuring an assortment of colorful vegetables and a flavourful peanut dressing.

There are no rules when it comes to making this colorful, chopped peanut salad! Add a variety of vegetables, grains, protein, and even additional nuts and seeds to make it your own! Let's dive into some variations:

  • Vegetables: We used bell peppers, bean sprouts, carrots, cabbage, and frozen edamame. Other options might include kale, spinach, or cucumber!
  • Carb: we obtain some carbs from the edamame and vegetables but you could add boost the carbs in the salad by tossing in cooked quinoa, rice noodles, or soba noodles.
  • Fats: the dressing is flexible and can be made with your nut butter of choice such as almond butter, tahini, or cashew butter instead of peanut butter. You can even top the salad with slivered almonds, sesame seeds, or cashews instead of peanuts!
  • Protein: there is some protein from the edamame but we recommend adding a source of protein like salmon, chicken, or shrimp if you are enjoying it as a meal rather than a side dish!





Click here for a more detailed nutrition breakdown. Nutrition information does not include the optional peanuts for garnish!


DRESSING: you can sub in almond butter, tahini, or cashew butter to meet your personal preferences. The dressing is flexible so play around with the proportions to suit your preferences!

  • 3 tablespoons (45g) natural peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoon water
  • 1 teaspoon siriacha
  • ½ tablespoon honey
  • 2 cloves garlic, grated or minced

SALAD BASE: any veggies will work in this recipe so feel free to add or subtract based on what you have on hand or enjoy!

  • 3 cups purple cabbage (~½ small head of cabbage)
  • 1 bell pepper, thinly sliced
  • 2 cups bean sprouts
  • 1 cup frozen edamame, thawed
  • 1 cup carrots, grated or cut into matchsticks
  • 2 green onions, thinly chopped
  • optional: peanuts, cashews, or slivered almonds for crunch, garnish, and a boost of healthy fats!


  1. Make the dressing by either whisking the ingredients together or adding them into a small blender and blending until smooth. Let the dressing chill in the fridge while you prep the vegetables!
  2. Wash, chop, and slice the vegetables and defrost the frozen edamame.
  3. Combine the vegetables and edamame with the dressing and top with optional peanuts for garnish and crunch!



Enjoy this salad as a side dish or top with a protein source like chicken, shrimp, or salmon for a complete meal. We love this recipe with our Maple Glazed Salmon!



Try our blueberry salad or beet salad!

Ready to bring the evidence-based nutrition support of our Registered Dietitians into your kitchen? 

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