I've been making this Asian Salad Dressing with Almond Butter on top of an Asian inspired salad for a few weeks now. It's a nice change up from the traditional vinaigrette or ranch-like salad dressings. I also love that it is soy-free and vegan. I've been doubling the recipe to have some extra in the fridge. I will take cut up raw carrots, cucumbers and bell peppers and use the dressing as a vegetable dip. Super easy and healthy snack!
A couple notes about Asian Salad Dressing:
Let's talk about red pepper flakes:
If you don't tolerate spice that well, I recommend starting with half the amount of red pepper flakes and work your way up to the recipe amount. I personally love spice and think the red pepper flakes provides the perfect amount of spice when mixed with all the vegetables.
Let's talk nut butters:
I use almond butter as the base for the dressing since I try to steer clear of legumes. If you are not avoiding legumes, peanut butter would taste really good in this recipe. I think sun flower butter, or sun butter would also be a good choice! The salad will still have an Asian flare to it but may taste a bit like a satay sauce if you decide to use peanut butter.
Let's talk about lettuce:
When I'm making salads, I typically will always go for spring mix. I love the variety of dark leafy greens that are rich in vitamin A. Another good option which holds up well to this dressing is romaine lettuce. It offers a great crisp and won't get soggy. Regardless of what you use, the salad will still taste yummy!
Looking for more salad dressing recipes? Try this Spring Green Salad with Honey-Basil Vinaigrette or everyones favorite, creamy dairy-free Ranch Dressing
Asian Salad with Almond Butter Salad Dressing
Ingredients
For the Almond Butter Salad Dressing:
- 2 tbsp smooth almond butter
- 3 tbsp coconut aminos
- 1 tbsp olive oil
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- ½ tsp onion powder
- ½ tsp rice wine vinegar
- ½ tsp ground ginger
- Pinch of salt
For the Asian Salad:
- 1 large handful spring mix lettuce or 2-3 heads chopped romaine lettuce
- 1 large handful sprouts I like radish or broccoli sprouts
- 1 large carrot, peeled and chopped
- ¼ cup cucumber, chopped
- 1 large handful peas
- ¼ cup cashews, toasted
- ½ yellow or red bell pepper, sliced
- ¼ red onion, sliced
- 1 orange, sliced
- Sprinkle of sesame seeds
Instructions
For the Almond Butter Dressing:
- Combine all salad dressing ingredients in a small bowl and mix well. Store in an airtight glass container in the refridgerator for up to five days or use on a salad right away
For the Asian Salad:
- Layer the sald ingredients on top of one another. Pour ½ to the full amount of the almond butter salad dressing on top and toss until the vegetables are well coated. Serve immediately!
SAVE TO PINTEREST!
This salad dressing was so creamy and so delicious. Thanks ❤