Spicy Rainbow Chopped Salad with Peanuts
Spicy Rainbow Chopped Salad with Peanuts is a vibrant and creative twist on the classic chopped salad. It combines bold flavors, fresh textures, and a colorful palette that instantly brightens up any meal. This dish delivers an exciting balance between heat, crunch, and freshness, making every bite a flavor-packed experience.
Equipment
- Large knife or mandoline For finely chopping vegetables uniformly
- Large Bowl For tossing the salad
- Dry skillet For toasting peanuts
- whisk For mixing the dressing
Ingredients
- 1 cup carrots finely chopped
- 1 cup red cabbage finely chopped
- 1 cup bell peppers finely chopped
- 1 cup cucumbers finely chopped
- 1 cup tomatoes finely chopped
- ½ cup roasted peanuts toasted, for topping
- ¼ cup cilantro chopped fresh herbs
- ¼ cup mint chopped fresh herbs
- ¼ cup basil chopped fresh herbs
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil or fresh chopped chilies adjust to desired spice level
- 1 tablespoon honey or agave for sweetness
- 1 tablespoon soy sauce or fish sauce for umami richness
- 1 teaspoon neutral or toasted sesame oil adds depth
Instructions
- Wash and finely chop carrots, red cabbage, bell peppers, cucumbers, and tomatoes into uniform, bite-sized pieces.
- Heat peanuts in a dry skillet over medium heat until golden and fragrant, then set aside.
- Whisk together lime juice, rice vinegar, chili oil or fresh chopped chilies, honey or agave, soy or fish sauce, and a splash of sesame oil to make the dressing.
- In a large bowl, gently toss the chopped vegetables with the dressing to coat evenly. Avoid overdressing to keep vegetables crisp.
- Fold in chopped cilantro, mint, and basil for brightness.
- Sprinkle the toasted peanuts on top just before serving to preserve their crunch.
- Serve immediately or chill briefly to enhance refreshing qualities.
Notes
- Use a sharp knife or mandoline to chop vegetables uniformly for best texture and appearance.
- Adjust chili oil or fresh chilies according to preferred spice level.
- Toast peanuts lightly for enhanced flavor and crunch.
- This salad is suitable for vegan, gluten-free, and paleo diets; use tamari instead of soy sauce and omit fish sauce for vegan option.
- Best served fresh, but leftovers can be stored with dressing separate to maintain crunch.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!