Ingredients
Salad
- 1 pound snap peas, sliced on the diagonal into 1/4-inch-long pieces
- 3 mandarin oranges, peeled and separated into segments
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 3 scallions, thinly sliced
- 1/4 cup chopped peanuts
Dressing
- 1 tablespoon creamy peanut butter
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- Pinch of kosher salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 2 tablespoons low-sodium soy sauce
- 1/4 cup neutral oil (such as canola or vegetable oil)
Instructions
- Prepare the Salad: In a large bowl, combine the snap peas, mandarin orange segments, shredded red cabbage, shredded carrots, thinly sliced scallions, and chopped peanuts. Toss gently to mix all the fresh ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the creamy peanut butter, minced fresh ginger, minced garlic, a pinch of kosher salt, black pepper, fresh lime juice, low-sodium soy sauce, and neutral oil until smooth and well combined. The dressing should be creamy and slightly tangy.
- Toss the Salad: Drizzle the prepared dressing over the salad mixture. Toss everything together thoroughly to ensure all the vegetables and fruit are evenly coated with the flavorful dressing. Serve immediately or chilled.
Notes
- Slice snap peas evenly for consistent texture and presentation.
- You can substitute mandarin oranges with clementines or sweet navel oranges if unavailable.
- For a nuttier flavor, lightly toast the peanuts before chopping.
- If you prefer a thinner dressing, add a small splash of water to adjust consistency.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
