Take-out Tuesday, Asian Salad Stack with Sesame Peanut Dressing


This could be our new favorite salad



It’s loaded with fresh crunchy vegetables



The peanut dressing is the perfect combo of salty, sweet and tangy,

You can control the amount of heat by adjusting the amount of sriracha you use

I didn’t even use sriracha because I am a heat wimp, so it’s not pictured, but I listed it in the recipe-

The heat is up to you  🌶



I prefer the Japanese or English cucumbers, the long skinny ones that are wrapped in plastic, they have fewer seeds and a thinner skin so you don’t even have to peel them

Slice thinly and place on paper towels and sprinkle with salt to draw out excess water



Cook the bean sprouts for 1 minute in boiling water and drain



Cook snow peas for 1 minute in microwave




Toast sesame seeds in a dry skillet


I used part of a bag of this Sweet Kale Salad for the base greens, but you can use spinach, kale, arugula, romaine, any greens you like



Build salad in a large shallow bowl, begin with a base of chopped greens, then top with layers of vegetables



Sprinkle nuts and sesame seeds over stack and top with reserved carrot peels



Toss with dressing table side for a wow factor



Asian Salad Stack with Sesame Peanut Dressing

  • Servings: 2-4
  • Difficulty: easy
  • Print

1/3 Japanese cucumber {the long plastic wrapped ones}

2 whole carrots

2 cups fresh bean sprouts

1 cup fresh snow peas

2-3 scallions, sliced

2-3 cups chopped or sliced greens, or kale salad in a bag

kosher salt

1/2 cup macadamia nuts, peanuts, or cashews, chopped

3-4 T sesame seeds

Sesame Peanut Dressing

Slice cucumber into thin rounds and lay out on paper towels.  Sprinkle with kosher salt and let drain while you prepare the rest of the salad.

Place sesame seeds in a small dry non stick skillet.  Heat over medium heat for 4-5 minutes, stirring occasionally until they begin to turn golden.  Remove from heat and set aside.

Peel carrots.  Once outer skin has been removed do a few more peels and reserve for garnishing salad.  Slice carrots into thin rounds.

Heat a bowl of water in the microwave until it begins to boil.  Add sprouts and cook 1 more minute.  Drain sprouts.

Trim ends of snow peas, rinse and wrap in clean towel.  Microwave for 1 minute on high.  Cut in half.

Pat cucumber dry and cut rounds in half.

Put greens or kale salad in the bottom of a large shallow bowl.  Make a mound by adding carrots, then cucumbers, snow peas and bean sprouts.  Garnish with nuts, sesame seeds, and reserved carrot peel.  Pour dressing over all.

To serve, toss salad well to coat vegetables with dressing.

Serving option:  Add chicken, tuna or shrimp if desired


Sesame Peanut Dressing

2 T creamy peanut butter

1 T soy sauce

1 T mirin

2 tsp rice vinegar

1 tsp sesame oil

1 tsp shriracha

1/2 tsp light brown sugar

1 tsp fresh lemon juice

Place everything in a jar and shake to combine.  Store in refrigerator.  Dressing will keep 3-4 weeks. Bring to room temperature before serving.


Serve with PF Chang’s frozen mini egg rolls on the side if desired, they even come with a delicious sauce in the package






for another printable version of Asian Salad Stack with Sesame Peanut Dressing click here

🥗   🥒   🥕   🥗   🥒   🥕

I will be joining these fabulous parties and blogs:

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17 Responses to “Take-out Tuesday, Asian Salad Stack with Sesame Peanut Dressing”
  1. Jenna, there is nothing better than a crunchy salad and this one looks perfect. I am also wimpy when it comes to heat in food…I don’t care for my mouth to be on fire! Happy Tuesday!

    Liked by 1 person

  2. That looks delish. Light and crunchy. And the derssing looks really good, too. I don’t mind heat in certain things (like salsa) but not so much in chili or in Asian food. The peanut always adds a nice flavor and texture, too!

    Liked by 1 person

  3. This salad is a winner. Love all the crunchy veggies and the asian peanut dressing with a bit of heat. YUM!

    Johanne Lamarche


    Liked by 1 person

  4. Leslie Anne Tarabella says:

    I don’t like too much heat in my food either, but my family loves it, so I usually make two versions of whatever it is that’s hot-hot-hot. I think we’d all love this salad, and I love anything with peanuts!

    Liked by 1 person

  5. thefrenchhutch says:

    Great recipe Jenna. We love these light yummy salads here. The ease and pretty presentation appeals to me. This has to be delicious!

    Liked by 1 person

  6. Deb Cantales says:

    My kind of meal! Thanks for the recipe Jenna! Can’t wait to make it.

    Liked by 1 person

  7. Mary says:

    Your salad sounds mouthwatering Jenna! I love the fresh crunch factor from the peanuts and the veggies too 🙂


  8. Julie says:

    Oh wow Jenna this looks like such a nice salad! I will have to make this one as we are eating more salads for lunch and at dinner.


  9. Herbsea says:

    Look delicious and easy to make 😛 Thank you! 🙂


  10. anjali says:

    Really good salad


  11. Shirley Milne says:

    This looks good. What is mirin?


    • Mirin is a type of Japanese rice wine. I think you could successfully make the dressing without it, but I happened to have some because I had seen it in a lot of recipes lately and wanted to try it. This dressing is going to be a staple in my kitchen, we loved it!


  12. JESS44903 says:

    This sounds amazing! Pinned! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!


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