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Spinach Salad With Peanut Dressing

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salads•american•vegetarian, contains peanuts, contains soy
20 minutes•4 servings•

Ingredients

  • 1/2 cup creamy peanut butter
  • 7 tbsp water – warm
  • 2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tbsp honey (32g)
  • 1 clove garlic – finely grated
  • 1 tsp ginger – finely grated
  • 1 tsp toasted sesame oil
  • 1/2 tsp chili-garlic sauce
  • 8 cups baby spinach
  • 1 1/2 cups red bell pepper – thinly sliced (~1.5 medium red bell peppers)
  • 1 1/2 cups cucumber – thinly sliced (~0.5 medium cucumbers)
  • 1 1/2 cups carrots – shredded
  • 1/2 cup scallions – thinly sliced (~2.5 n/a green onions)
  • 1/2 cup cilantro – coarsely chopped
  • 1/2 cup roasted unsalted peanuts – roughly chopped
Spinach Salad With Peanut Dressing

Instructions

  1. 1.

    Make the dressing: In a medium bowl, whisk the creamy peanut butter with 5 tbsp warm water until smooth. Whisk in the soy sauce, rice vinegar, honey, garlic, ginger, toasted sesame oil, and chili-garlic sauce. Whisk in up to 2 tbsp more warm water until the dressing is pourable and creamy.

  2. 2.

    Place the baby spinach in a large mixing bowl.

  3. 3.

    Add the red bell pepper (thinly sliced), cucumber (thinly sliced), carrots (shredded), scallions (thinly sliced), and cilantro (coarsely chopped).

  4. 4.

    Drizzle with about half the peanut dressing and toss gently to coat; add more to taste until the leaves are glossy and lightly dressed.

  5. 5.

    Sprinkle the roasted unsalted peanuts (roughly chopped) over the top and serve immediately with any remaining dressing on the side.

Spinach Salad With Peanut Dressing pairs tender greens with a creamy, savory-sweet dressing that leans nutty, tangy, and just a little spicy. Crisp vegetables like bell pepper, cucumber, and carrots bring crunch and freshness, while herbs lift the flavors. A final shower of chopped peanuts adds texture and reinforces the dressing’s roasted peanut aroma.

Though peanut dressings are often associated with Southeast Asian flavors, this salad format is very much a product of American salad culture. It borrows the salty-sour-sweet-heat balance seen in sauces for satay while adapting it to a raw vegetable context. Over the late 20th century, peanut dressings became a staple in U.S. delis and home kitchens, often served over mixed greens or slaws; using spinach is a popular, mild base that keeps the focus on the dressing.