Typical salad bars have a few simple ingredients with one or two really special ingredients or dressings. It goes to prove salads don’t have to be fancy.

This is a basic salad made special with spicy peanuts and avocados served with a creamy tahini sesame dressing.

We found a delightful sesame dressing at a Korean Bibimbop restaurant.

My grandson absolutely loved this dressing so much, he started eating salads!

Obviously I had to recreate the dressing! Here is the Creamy Sesame dressing that goes with this salad. The tang and creaminess of the coconut yogurt combined with the nutty tahini make a great (but easy) combination.

Of course you can make this salad with fewer ingredients than what I list in the recipe. See the photo?

Watching your calories? Omitting the nuts and avocado will lower the fat in the recipe! We can all use a little of that!

Image of a green salad with Chili peanuts and avocado

Korean green salad with chili peanuts

The ingredients for this salad was a combination of what was available at a Korean Bibimbop restaurant. I serve it with the Creamy sesame dressing similar to what they had available. It is light and delicious!

Print Recipe

Prep Time20

Make nuts10

Servings

AuthorSnap Pea Sheep

Ingredients

2 Cups Butter lettuce Sub romaine or iceberg lettuce
1 Serrano or Thai chili Fresno chili if available
1 Carrot
1 Mini red bell pepper
1 Baby or Persian cucumber
1/8 Red onion May sub sweet white or green onions
1/8 Red cabbage
1/8 Green or savoy cabbage
2 Avocado's They didn't have this on the salad bar but I thought it a nice addition. It's optional.
1 Cup Thai spiced nuts Optional

Instructions

Prepare the Thai peanuts. (See notes).
Prepare the ingredients for the salad. Thinly slice the lettuce, cabbages, peppers and the onion.
Use a shredding peeler to create carrot shreds or use a coarse grater.
Slice the cucumber lengthwise into quarters and slice them horizontally into a 1/4" slices.
Toss the salad and arrange into serving bowls.
Slice open the avocado and remove the seeds. Make thin slices in the avocado then scoop it away from the skin with a large spoon. Divide into servings.

Notes

This is a Snap Pea Sheep recipe.

To make the Thai spiced nuts, coat them in a little aquafaba and sprinkle them with Thai spice or Thai red pepper and Himalayan salt. Toast for 5 minutes until lightly toasted.

Make my creamy sesame dressing to accompany this salad.