Posted on

Asian Peanut Salad

A tried and true lunch or dinner that can easily be prepped in advance or made on the spot.  As is the recipe qualifies as plant based/vegetarian/vegan and with some easy substitutions can go to low carb and grain free.  To keep the recipe simple store brought salad dressing is used. Feel free to upgrade to homemade dressing.


  • 2 cups of lettuce/greens
  • 1/2 of one carrot grated
  • 1/2 cup of finely chopped red cabbage
  • 1-2 green onions finely sliced
  • 1/4 cup cucumber slices
  • 1 garlic clove
  • 1/4 cup cilantro

*** A simple eyeball of the above ingredients is fine but please measure the ingredients below.

  • 3/4 cooked quinoa
  • 1 tbsp peanuts
  • 2 tbsp hemp hearts
  • 1 tbsp roasted sesame seeds
  • 2 tbsp Kraft Asian Sesame Dressing


  1. Cook Quinoa per packaging
  2. Wash and chop veggies, cilantro and smash garlic
  3. In a large bowl combine all the ingredients, toss and serve

If peanut allergy substitute for more hemp hearts or sesame seeds.

As Is Nutritional Info

Calories 486: 18% protein, 54% carbs, 29% fat

Low Carb Option

To make this recipe low carb we will trade out the major carbs; quinoa and store brought salad dressing.  As a grain the quinoa is the largest contributor to the recipes carbohydrates.  The store brought salad dressing

  • 2 hard boiled eggs chopped
  • 2 tbsp olive oil
  • 2 tbsp fresh squeezed lime juice or to taste

Low Carb Nutritional Info

Calories 477: 30% protein, 19% carbs, 51% fat