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# Peanut Crunch Salad
- URL: https://svsabado.com/peanut-crunch-salad/
- Published: 2026-09-11T22:20:49.000Z
- Updated: 2026-09-11T22:20:49.000Z
- Description: A customizable, filling salad we make all the time. It’s delicious with seared tuna, shredded chicken, or shelled edamame for protein. Adding a carb and a handful of nuts make it extra satisfying and keeps you fueled for hours
- Author: Holly Hendricks
- Tags: Recipes

A customizable, filling salad we make all the time. It’s delicious with seared tuna, shredded chicken, or shelled edamame for protein. Adding a carb and a handful of nuts make it extra satisfying and keeps you fueled for hours.

Cooked inGentle RollUnderway with easy motion. One pot, lids on, the gimbal doing its job.

Prep

15 min

Total

15 min

### Ingredients

#### Dressing

- 1/4 cup smooth peanut butter
- 1 tbsp honey, optional (recommended if using natural peanut butter)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1-inch piece fresh ginger, grated
- 1 clove garlic, grated
- Juice of 1 lime

#### Salad

- 1/4 cup cilantro, chopped
- 1/3 cup roasted, salted peanuts
- 1 cup purple cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1 large carrot, grated
- 1 cup other crunchy vegetables you have or like! I used 1/2 cucumber and 1/2 red bell pepper here, but chopped sugar snap peas are also great.
- 1 cup protein (shredded chicken, seared tuna, or shelled edamame)
- 1 cup carb (fried wonton strips, crispy noodles, or cooked and cooled quinoa)

### Method

1. Cook your protein and carb, if needed, ahead of time and let them cool while you prepare the other ingredients. If you’re heading out sailing, you can also make the dressing ahead of time and store it in the fridge. Since this is a cabbage-based salad, it won’t get soggy, so you can also toss everything together in advance and keep it chilled until you’re ready to eat.

#### Make the dressing

1. Combine the peanut butter, soy sauce, rice vinegar, lime juice, and honey (if using) in a jar. Seal and shake until well combined. Grate in the ginger and fresh garlic, then shake again until smooth. Taste and adjust as desired. You can add hot water to thin it out if necessary.

#### Assemble the salad

1. Chop all the vegetables and add them to a large mixing bowl along with the cilantro, protein, nuts, and carb. Pour over the dressing and toss well to combine. Serve and enjoy!

![](https://storage.ghost.io/c/43/0b/430bbca4-113f-4e23-b72d-96a7c0bcf98d/content/images/2026/09/IMG_0970-2.jpg)

#### Notes from the galley

If you’ve never tried quinoa in a salad, go for it here! It’s pretty much the only way we eat quinoa on board. It soaks up the delicious dressing and adds a satisfying texture while helping to keep you full for longer.

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