Author: Allie, Customer Happiness Manager 

Prep Time: 15 minutes

Cook Time: N/A

Makes: 2+ Servings

This colorful, flavorful & nutritious Asian chopped salad with homemade spicy peanut dressing might become your new addiction! It is easy & fast to assemble, full of powerhouse veggies, and a nice change up to your salad routine. The spicy peanut compliments all of the salad ingredients perfectly! 

• 1 head of romaine lettuce, chopped
• 1 ½ cups red cabbage, chopped
• ½ cup fresh arugula, roughly chopped
• ½ of a red bell pepper, diced
• ¾ cup matchstick carrots (or 1 carrot, julienne)
• 1 green onion, chopped
• ¼ cup broccoli, roughly chopped
• ½ avocado, diced
• ¼ cup fresh cilantro, chopped
• ½ cup edamame, shelled
• ⅓ cup almonds or cashews, toasted and chopped (I used salt & vinegar roasted almonds for added zing)
• Veggie burger, diced (I like Hilary’s spicy thai veggie burger for this recipe). Can sub for tofu, tempeh, chicken or protein of choice. As a side salad, you can skip the protein!
• Handful of your favorite Hamama Microgreens
• Sprinkling of sesame seeds, optional

Peanut Dressing:

• ¼ cup peanut butter, room temperature
• 2 ½ tbsp rice wine vinegar
• Juice of 1 lime
• 2 tbsp low sodium tamari or soy sauce
• 2 cloves garlic, finely minced
• 1 tsp fresh ginger, grated
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 2 tbsp olive oil
• 1 tsp sriracha or pinch of red pepper flakes - optional, for heat

1. Prep all of the greens & veggies and place them in a large salad bowl.
2. Top the salad with chopped cilantro, sesame seeds and nuts.
3. For the peanut dressing, combine the ingredients together in a jar and whisk well. Add a bit of water to reach desired consistency if needed.
4. Pour the dressing over the salad just before serving and toss to combine. Season with salt and pepper to taste.
5. Top with your favorite Hamama microgreens (Radish, Cilantro & Cabbage are my favorite for this salad!), avocado and your protein.
6. Serve immediately & enjoy!*

*If preferred, you can prep the salad & dressing a day or 2 in advance and store in the refrigerator, separately. Dress the salad right before serving!