I just made my Peanut Crunch Salad and the peanut dressing is so addicting it turns every forkful into a crunchy, colorful obsession.

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I am obsessed with Peanut Crunch Salad because it hits every textural note I crave. The crisp romaine lettuce snaps, the shredded carrot adds sweetness, and those roasted peanuts give a salty, addictive crunch that keeps me grabbing forkful after forkful.

I love that bright peanut dressing that clings to everything, messy but worth it. And it looks like a spring bowl stacked with colors, not some boring single-note salad.

Sometimes I eat it for dinner. Sometimes for a snack.

No guilt. Just pure, crunchy, slightly spicy happiness in every bowl.

Totally my go to for March Salad Ideas, always.

Ingredients

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Romaine — crunchy, fresh base that keeps the salad light and not soggy.
Red cabbage — vibrant color and serious crunch, plus extra nutrients.
Carrot — sweet, crisp ribbons that add bright texture and chew.
Cucumber — cool, hydrating bite that tones down the richness.
Red bell pepper — juicy sweetness and a pop of color.
Green onions — sharp, oniony lift without overpowering everything.
Cilantro — herby brightness that makes it taste more alive.
Basically, mint — optional but it adds a fresh, unexpected lift.
Bean sprouts — light, crunchy bulking without adding heaviness.
Roasted peanuts — salty crunch and real peanut power, protein too.
Wonton strips or chow mein noodles — addictive crispy texture, must-have crunch.
Toasted sesame seeds — nutty finish and little sparkle on top.
Peanut butter — creamy backbone for the dressing, rich and comforting.
Soy sauce — salty umami base that grounds the dressing.
Rice vinegar and lime — bright acids that cut through the richness.
Honey — hidden sweetness that balances salty and tangy notes.
Ginger and garlic — sharp aromatics that give the dressing bite.
Sriracha — optional heat to wake it up, adjust how bold you want.

Ingredient Quantities

6 cups romaine lettuce, chopped

2 cups red cabbage, thinly sliced

1 large carrot, julienned or shredded

1 cucumber, seeded and sliced into half moons

1 red bell pepper, thinly sliced

4 green onions, thinly sliced (white and green parts)

1/2 cup fresh cilantro, roughly chopped

1/4 cup fresh mint, chopped (optional but nice)

1 cup bean sprouts (optional)

1 1/2 cups roasted peanuts, roughly chopped

1 cup crispy wonton strips or crunchy chow mein noodles

2 tablespoons toasted sesame seeds

1/2 cup creamy peanut butter (natural or regular)

3 tablespoons soy sauce (or low sodium)

2 tablespoons rice vinegar

2 tablespoons lime juice, about 1 lime

1 to 2 tablespoons honey or brown sugar, to taste

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 small garlic clove, minced

1 teaspoon sriracha or chili paste, or to taste

2 to 4 tablespoons warm water, to thin dressing as needed

Salt and black pepper, to taste

2 tablespoons neutral oil like vegetable or canola, optional for dressing

How to Make this

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1. Prep the veggies: chop the romaine, thinly slice the red cabbage and bell pepper, julienne or shred the carrot, seed and slice the cucumber into half moons, and thinly slice the green onions. Roughly chop cilantro and mint if using, rinse and drain bean sprouts.

2. Roughly chop 1 1/2 cups roasted peanuts and set aside about 1/3 cup for topping. Toss the rest into the salad later so every bite has peanut crunch.

3. Make the peanut dressing: in a bowl whisk together 1/2 cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 to 2 tablespoons honey or brown sugar, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, 1 small minced garlic clove, and 1 teaspoon sriracha or chili paste. If you want it silkier add 2 tablespoons neutral oil like vegetable or canola.

4. Thin the dressing with 2 to 4 tablespoons warm water until it reaches a pourable but creamy consistency. Taste and adjust salt, black pepper, soy or honey as needed.

5. In a large bowl combine the chopped romaine, sliced red cabbage, carrot, cucumber, red pepper, half the green onions, and bean sprouts if using. Add roughly chopped cilantro and mint.

6. Add 1 cup of the chopped peanuts and 2 tablespoons toasted sesame seeds to the salad mixture, then pour about two thirds of the peanut dressing over the salad.

7. Toss everything gently but thoroughly so the dressing coats the veggies. If it seems dry add more dressing a little at a time. You dont want to drown the salad, just coat it.

8. Just before serving add the crispy wonton strips or crunchy chow mein noodles so they stay crisp. Reserve some crunchy bits for topping.

9. Plate the salad, sprinkle the remaining chopped peanuts, the saved wonton strips or noodles, the rest of the green onions, and extra sesame seeds on top. Serve immediately so the crunch stays.

Equipment Needed

1. Cutting board (big enough to chop lettuce and peanuts)
2. Sharp chef’s knife and a paring knife for smaller stuff
3. Large mixing bowl for tossing the salad
4. Small bowl or jar plus a whisk or fork for the peanut dressing
5. Measuring cups and spoons
6. Vegetable peeler or julienne peeler and a box grater for the carrot
7. Colander or salad spinner to rinse and drain sprouts and herbs
8. Salad tongs or two large spoons for tossing and serving

FAQ

Q: Can I make the peanut dressing ahead of time?

A: Yes, you can. The dressing keeps well in an airtight jar in the fridge for up to 5 days. If it gets too thick, stir in a little warm water or lime juice to loosen it before serving. Note the peanuts may darken the color a bit but flavor stays great.

Q: I dont have wonton strips, what can I use instead?

A: Crunch is the point so try crushed tortilla chips, toasted pumpkin seeds, or even crushed fried onions. If you want more peanut flavor, roast some extra peanuts and chop them up. Add them just before serving so they dont get soggy.

Q: How can I make this dressing thinner or creamier?

A: For thinner, whisk in warm water 1 tablespoon at a time until you get the texture you like. For creamier, use a thicker peanut butter or add a little yogurt or mayonnaise. A tiny bit of neutral oil blended in will also smooth it out.

Q: Is this salad vegetarian or vegan?

A: It's vegetarian as written. To make it vegan swap honey for maple syrup or brown sugar and check your peanut butter for any dairy. Soy sauce is usually vegan but double check the brand if thats a concern.

Q: How do I keep the salad from getting soggy?

A: Toss only what youll eat right away. Keep crunchy toppings like wonton strips and peanuts separate until serving. Dress the lettuce and cabbage lightly, or serve the dressing on the side so people can add their own amount.

Q: Can I add protein to make it a full meal?

A: Totally. Grilled chicken, shrimp, tofu or tempeh all work really well. For a quick no-cook add, use canned chickpeas or edamame. If you add hot protein, let it cool slightly so it doesnt wilt the greens too fast.

Peanut Crunch Salad Recipe Substitutions and Variations

Romaine lettuce: mixed salad greens (use same volume), shredded napa cabbage (crisp, little stronger flavor), thinly sliced kale (massage with a pinch of salt and lemon to soften), or iceberg lettuce (less nutrient dense but very crunchy).
Roasted peanuts: chopped almonds or toasted cashews for a milder, buttery crunch, shelled sunflower seeds if someone has a tree nut allergy, or pepitas (pumpkin seeds) for extra bite and color.
Creamy peanut butter: almond butter or cashew butter for similar texture, tahini for a sesame forward flavor, sunflower seed butter for a nut free swap, or a blend of plain Greek yogurt plus 1 tablespoon tahini if you want it tangier and thinner.
Crispy wonton strips or crunchy chow mein noodles: toasted tortilla strips or crushed baked pita chips for big crunch, roasted chickpeas for protein and crunch, or thinly sliced, toasted coconut flakes for a sweet tropical note.

Pro Tips

1) Warm the peanut butter and liquids a little before whisking, it’ll loosen up faster and make a smoother dressing. If it looks a bit grainy, keep whisking and a splash more warm water will fix it, dont panic.

2) Add most of the dressing, then toss and taste, add more in small amounts. It’s easy to overdress a salad so go slow, you can always add but you cant take it away.

3) Keep the crispy stuff and extra peanuts separate until the last minute. Tossing them in too early makes them soggy, and that crunch is what makes this salad sing.

4) If you need to make it ahead, store the dressing and greens separately, and add chopped herbs, sprouts and crunchy bits right before serving. Greens will wilt less and flavors stay brighter.

Peanut Crunch Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made my Peanut Crunch Salad and the peanut dressing is so addicting it turns every forkful into a crunchy, colorful obsession.

Servings

servings

Calories

498

kcal

Equipment: 1. Cutting board (big enough to chop lettuce and peanuts)
2. Sharp chef’s knife and a paring knife for smaller stuff
3. Large mixing bowl for tossing the salad
4. Small bowl or jar plus a whisk or fork for the peanut dressing
5. Measuring cups and spoons
6. Vegetable peeler or julienne peeler and a box grater for the carrot
7. Colander or salad spinner to rinse and drain sprouts and herbs
8. Salad tongs or two large spoons for tossing and serving

Ingredients

6 cups romaine lettuce, chopped
2 cups red cabbage, thinly sliced
1 large carrot, julienned or shredded
1 cucumber, seeded and sliced into half moons
1 red bell pepper, thinly sliced
4 green onions, thinly sliced (white and green parts)
1/2 cup fresh cilantro, roughly chopped
1/4 cup fresh mint, chopped (optional but nice)
1 cup bean sprouts (optional)
1 1/2 cups roasted peanuts, roughly chopped
1 cup crispy wonton strips or crunchy chow mein noodles
2 tablespoons toasted sesame seeds
1/2 cup creamy peanut butter (natural or regular)
3 tablespoons soy sauce (or low sodium)
2 tablespoons rice vinegar
2 tablespoons lime juice, about 1 lime
1 to 2 tablespoons honey or brown sugar, to taste
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1 teaspoon sriracha or chili paste, or to taste
2 to 4 tablespoons warm water, to thin dressing as needed
Salt and black pepper, to taste
2 tablespoons neutral oil like vegetable or canola, optional for dressing

Directions

Prep the veggies: chop the romaine, thinly slice the red cabbage and bell pepper, julienne or shred the carrot, seed and slice the cucumber into half moons, and thinly slice the green onions. Roughly chop cilantro and mint if using, rinse and drain bean sprouts.
Roughly chop 1 1/2 cups roasted peanuts and set aside about 1/3 cup for topping. Toss the rest into the salad later so every bite has peanut crunch.
Make the peanut dressing: in a bowl whisk together 1/2 cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 to 2 tablespoons honey or brown sugar, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, 1 small minced garlic clove, and 1 teaspoon sriracha or chili paste. If you want it silkier add 2 tablespoons neutral oil like vegetable or canola.
Thin the dressing with 2 to 4 tablespoons warm water until it reaches a pourable but creamy consistency. Taste and adjust salt, black pepper, soy or honey as needed.
In a large bowl combine the chopped romaine, sliced red cabbage, carrot, cucumber, red pepper, half the green onions, and bean sprouts if using. Add roughly chopped cilantro and mint.
Add 1 cup of the chopped peanuts and 2 tablespoons toasted sesame seeds to the salad mixture, then pour about two thirds of the peanut dressing over the salad.
Toss everything gently but thoroughly so the dressing coats the veggies. If it seems dry add more dressing a little at a time. You dont want to drown the salad, just coat it.
Just before serving add the crispy wonton strips or crunchy chow mein noodles so they stay crisp. Reserve some crunchy bits for topping.
Plate the salad, sprinkle the remaining chopped peanuts, the saved wonton strips or noodles, the rest of the green onions, and extra sesame seeds on top. Serve immediately so the crunch stays.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.