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Indonesian Salad with Spicy Peanut Dressing – vegetarian recipe
Stav Kogan

Indonesian Salad with Spicy Peanut Dressing

A vibrant, crunchy salad featuring a luscious, creamy peanut sauce inspired by satay. This recipe strikes the perfect balance of spicy, sweet, and tangy, making for a light-yet-satisfying meal that's a flavor explosion in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • 2 small cucumbers, peeled and sliced 1/4 inch / 6mm thick
  • 2 cups (200 g / 7.1 oz) finely shredded cabbage
  • 1 cup (100 g / 3.5 oz) fresh bean sprouts
  • 3 radishes, thinly sliced
  • 3 scallions, sliced into 1-inch / 2.5cm lengths
  • For the Peanut Dressing
  • 2/3 cup (170 g / 6 oz) crunchy natural peanut butter
  • 3 tablespoons (45 ml / 1.5 fl oz) milk (or unsweetened plant-based milk)
  • Juice of 1/2 lemon (about 1-2 tbsp / 15-30ml)
  • 1/2 teaspoon (2 g / 0.07 oz) minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (7 g / 0.25 oz) honey (or maple syrup for a vegan option)
  • Dash of cayenne pepper, to taste
  • Salt, to taste
  • 3 to 4 tablespoons (45-60 ml / 2 fl oz) water, as needed
  • 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.

Method
 

  1. In a large salad bowl, combine all the salad : sliced cucumbers, shredded cabbage, bean sprouts, most of the radishes, and the scallions.
  2. 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.
  3. Don't worry if it seems very thick at this stage. 3.
  4. Add the remaining dressing to the peanut butter mixture: lemon juice, minced ginger, minced garlic, honey, cayenne pepper, and salt.
  5. Stir vigorously until everything is incorporated.
  6. Add the water, one tablespoon at a time, until the dressing reaches your desired consistency.
  7. Taste and adjust the seasoning if needed—add more salt for savoriness, honey for sweetness, or cayenne for heat. 4.
  8. Divide the salad among 4 to 6 serving plates.
  9. Drizzle a few spoonfuls of the peanut dressing over each portion and garnish with the reserved radish slices.
  10. Serve immediately, with the remaining dressing on the side for everyone to add as they please.
  11. Adjust the Consistency:** This dressing is versatile!
  12. 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.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25g

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