Name: Asian Salad with Almond Butter Salad Dressing
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tbsp smooth almond butter; 3 tbsp coconut aminos; 1 tbsp olive oil; 1 tsp toasted sesame oil; 1/2 tsp red pepper flakes; 1/2 tsp onion powder; 1/2 tsp rice wine vinegar; 1/2 tsp ground ginger; Pinch of salt; 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; 1/4 cup cucumber, chopped; 1 large handful peas; 1/4 cup cashews, toasted; 1/2 yellow or red bell pepper, sliced; 1/4 red onion, sliced; 1 orange, sliced; Sprinkle of sesame seeds

V VEG SF GF GRF

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asian salad with almond butter dressing on top

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

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Asian Salad with Almond Butter Salad Dressing

Asian Salad with a spicy and sweet Almond Butter Dressing makes for a quick and easy lunch or main dish.

Prep Time30 mins

Total Time30 mins

Course: Salad

Cuisine: American

Servings: cup 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!