If you’re craving a salad that’s anything but boring, you’ve come to the right place! This recipe is all about the dressing—a luscious, creamy peanut sauce that channels the irresistible flavors of satay. It strikes that perfect, addictive balance of spicy, sweet, and tangy that makes Southeast Asian cuisine so magical. Tossed with a medley of crisp, fresh vegetables, this salad is a textural delight and a flavor explosion in every bite. It’s the perfect light-yet-satisfying meal that will transport your taste buds and become a new staple in your recipe rotation.
Ingredients
• For the Salad
• 2 small cucumbers, peeled and sliced 1/4 inch / 6mm thick
• 2 cups / 200g finely shredded cabbage
• 1 cup / 100g fresh bean sprouts
• 3 radishes, thinly sliced
• 3 scallions, sliced into 1-inch / 2.5cm lengths
• For the Peanut Dressing
• 2/3 cup / 170g crunchy natural peanut butter
• 3 tablespoons / 45ml milk (or unsweetened plant-based milk)
• Juice of 1/2 lemon (about 1-2 tbsp / 15-30ml)
• 1/2 teaspoon / 2g minced fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon / 7g honey (or maple syrup for a vegan option)
• Dash of cayenne pepper, to taste
• Salt, to taste
• 3 to 4 tablespoons / 45-60ml water, as needed
Instructions
1. In a large salad bowl, combine all the salad : sliced cucumbers, shredded cabbage, bean sprouts, most of the radishes, and the scallions. Reserve a few radish slices for garnish. Gently toss to mix everything together.2. To prepare the dressing, combine the crunchy peanut butter and milk in a medium bowl. Use a fork or a small whisk to beat the mixture together until it’s well blended. Don’t worry if it seems very thick at this stage.3. Add the remaining dressing to the peanut butter mixture: lemon juice, minced ginger, minced garlic, honey, cayenne pepper, and salt. Stir vigorously until everything is incorporated. Add the water, one tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust the seasoning if needed—add more salt for savoriness, honey for sweetness, or cayenne for heat.4. Divide the salad among 4 to 6 serving plates. Drizzle a few spoonfuls of the peanut dressing over each portion and garnish with the reserved radish slices. Serve immediately, with the remaining dressing on the side for everyone to add as they please.
Nutritional Information
• (Estimated)
• Serving Size: 1/4 of recipe
• Calories:** 350 kcal
• Protein:** 12g
• Carbohydrates:** 20g
• Fat:** 25g
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• for the Perfect Salad
• Make it Vegan:** Easily make this recipe vegan by swapping the milk for an unsweetened plant-based milk (like almond or soy) and using maple syrup or agave nectar instead of honey.
• Meal Prep Friendly:** The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The vegetables can also be chopped ahead of time; just store them separately and toss everything together right before serving to maintain maximum crunch.
• Boost the Protein:** To make this a more substantial meal, add a cup of cooked edamame, crispy baked tofu, or chickpeas to the salad.
• Adjust the Consistency:** This dressing is versatile! Keep it thick to use as a dip for spring rolls or veggie sticks, or thin it out with a little extra water to create a pourable, drizzle-worthy dressing.
FAQ
Q: How can I make this satay salad vegan
A: To make this recipe completely vegan, simply use maple syrup or agave nectar instead of honey in the dressing, and choose an unsweetened plant-based milk like almond, soy, or oat milk.
Q: Can I add more protein to this vegetarian salad
A: Yes, this salad is a great base for added protein. To make it a more substantial meal, toss in a cup of cooked edamame, crispy baked tofu, or chickpeas for a satisfying protein boost.
Q: Is this peanut salad good for meal prep
A: This salad is perfect for meal prep. Prepare the peanut dressing and store it in an airtight container in the fridge for up to 3 days. Chop all the vegetables and store them separately. Combine the salad and dressing just before serving to keep everything crisp and fresh.
Q: What can I use instead of peanut butter for the dressing
A: If you have a peanut allergy or prefer a different flavor, you can substitute the peanut butter with creamy almond butter or sunflower seed butter. The texture will be similarly rich and creamy, offering a delicious alternative.
