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Spring Vegetable Salad With Hot Peanut Dressing

Spring Vegetable Salad With Hot Peanut Dressing

Added to fresh seasonal vegetables , this hot peanut dressing kicks up the flavor and makes this salad anything but ordinary. Vegan, gluten free, dairy free
Course Salad
Cuisine American
Keyword dairyfree, dressing, glutenfree, peanutdressing, salad, vegan, vegetables,, vegetarian, zucchini
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 276kcal
Author Alkaline Recipes


Hot Peanut Dressing

  • cup peanut butter
  • 3 tablespoon coconut aminos
  • 4 cloves garlic
  • 2 tablespoon chili sauce
  • 1 knob fresh ginger/or 1 tsp
  • ½ teaspoon red pepper flakes
  • ½ cup water
  • 3 tablespoon sesame oil


  • 2 cups shredded zucchini
  • 1 cup chopped leeks
  • 1 red pepper, sliced
  • 2 cups mango
  • 2 tomatoes, sliced
  • 5 cups mixed greens
  • 2 tablespoon roasted peanuts for garnish
  • 1 tablespoon parsley for garnish


Hot Peanut Sauce

  • Blend all ingredients in small blender until smooth.


  • Slice and chop all vegetables as directed above.  Spread lettuce on large platter, and place vegetables across greens.  Drizzle hot peanut dressing. This allows each to use as much dressing as they want.  Or, if you prefer your vegetables with dressing, add all vegetables to bowl, add dressing and then place on the bed of greens.
  • OPTIONAL:  If it isn't summer, and you want your vegetables roasted, place vegetables on large baking sheet lined with silicon or parchment paper. Drizzle with olive oil, salt, pepper and granulated garlic.
    Bake for 30 minutes at 375 degrees, flipping at 15 minutes.
  • When vegetables are cool, add to bowl or platter of greens, and mix well.  Top with peanuts and parsley.


Calories: 276kcal