Gluten-Free Asian Peanut Salad

This vibrant and crunchy Gluten-Free Asian Peanut Salad is the ultimate blend of fresh, crisp veggies and bold, zesty flavors. Featuring a colorful medley of Romaine lettuce, red cabbage, carrots, and bell peppers, this nutrient-packed salad is elevated with a creamy, nutty peanut dressing made with gluten-free soy sauce, fresh lime juice, and a hint of ginger and garlic. Topped with roasted peanuts for a satisfying crunch and brightened with fresh cilantro, this quick and easy 20-minute recipe makes a perfect side dish or light main course. Whether you're hosting a summer gathering or need a wholesome meal prep option, this salad is bursting with flavor and texture that’s sure to impress! Perfect for those seeking gluten-free recipes with Asian-inspired flair.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups Romaine lettuce
• 1 cup Red cabbage
• 2 medium Carrots
• 1 medium Red bell pepper
• 1 medium Cucumber
• 3 stalks Green onions
• 0.5 cup Fresh cilantro
• 0.5 cup Roasted peanuts
• 3 tablespoons Gluten-free soy sauce
• 3 tablespoons Peanut butter
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 1 tablespoon Sesame oil
• 1 tablespoon Lime juice
• 2 cloves Garlic
• 1 teaspoon Ginger
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Wash and chop the Romaine lettuce into bite-sized pieces.

Step 2

Thinly slice the red cabbage and place it into a large salad bowl with the lettuce.

Step 3

Peel the carrots and julienne them, adding them to the bowl.

Step 4

Thinly slice the red bell pepper and cucumber, adding them to the salad.

Step 5

Chop the green onions and fresh cilantro, then sprinkle them over the salad.

Step 6

Roughly chop the roasted peanuts and set them aside for topping the salad later.

Step 7

In a separate medium bowl, whisk together the gluten-free soy sauce, peanut butter, rice vinegar, honey, sesame oil, and lime juice to create the dressing.

Step 8

Mince the garlic and grate the ginger, adding them to the dressing along with the red chili flakes. Whisk until well combined and smooth.

Step 9

Pour the dressing over the salad and toss well to ensure all the vegetables are coated.

Step 10

Sprinkle the chopped roasted peanuts over the top of the salad as a garnish.

Step 11

Serve immediately as a fresh, vibrant dish or refrigerate for up to a day, adding the peanuts just before serving to maintain their crunch.

Nutrition Facts

Serving size	(1003.0g)

Amount per serving	% Daily Value*
Calories	1148.0

Total Fat 78.5g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 23.3g
Cholesterol 0mg	0%
Sodium 2949.2mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 22.2g	0%
Total Sugars 44.9g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 296.4mg	0%
Iron 6.8mg	0%
Potassium 2622.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 13.8%

Carbs: 28.8%