Asian Peanut Salad with Sweet & Spicy Honey Roasted Peanuts

Asian Peanut Salad with Sweet & Spicy Honey Roasted Peanuts

Yesterday, the spell of winter broke, and the mountains of ice that had been erected on either side of our driveway started to melt, turning the street into a winding canal of rivers and lakes.

I was beginning to think spring would never come. That we would be encased in snow, living beneath grey, overcast skies until August, when we would sweat for a few weeks before getting out our fall jackets again.

But today, it feels like spring. Tomorrow it snows again, but today is 50 degrees, and glorious. The smell of that damp, cool air on my shriveled lungs reminded me why, despite the puddles and mud, spring is my favorite season. New beginnings and all that.

Asian Peanut Salad with Sweet & Spicy Honey Roasted Peanuts

Blinded by my early-spring excitement, I dug out a pair of shorts, slipped on my running shoes, and rushed out the door for my first run of the year.

And you know what? I am really out of shape. For the first hundred feet or so, everything was fine. It was so exhilarating just to be outside without a dozen layers of clothing, to feel the wind in my face without the sharp sting of frostbite, to hear birds chirping everywhere…

Then I rounded the first corner and things started to go downhill.  Not literally downhill, though, because that would have been easier. The muscles in my legs began to realize what I was making them do, and my lungs, which haven’t opened themselves up for much more than a yawn in the past few months, rebelled against every gasping breath.

To be honest, I’m not really sure why I thought it was a good idea. I’m pretty sure I pulled a muscle plugging in my laptop the other day.

Still, I pushed through, and managed to run an entire block. Yep. Out the door, down the driveway, around the block, and back. My knees were creaking by the end of it, but I know it was worth it. I’ll be thanking myself for these sore muscles when we’re buried in snow again tomorrow.

Asian Peanut Salad with Sweet & Spicy Honey Roasted Peanuts

In anticipation of the promise of spring, and to help kickstart this whole getting-back-into-shape business, I made a salad. This is no ordinary salad, though. Last I checked, ordinary salads don’t taste this good.

Fresh cabbage, bell pepper, snap peas, and carrots, topped off with the most incredible sesame peanut dressing I’ve ever tasted. But that’s not even the best part — but wait, there’s more! — the best part are the sweet, ever-so-slightly-spicy honey roasted peanuts you throw on top. It’s kind of like adding chunks of fudge to vanilla ice cream. Only it’s a salad, so you can go back for seconds. And thirds.

Just be careful of the peanuts themselves. Those things are addictive beyond words, and if left in easy snacking reach they may try to thwart your getting-into-shapeness. Don’t let them. Don’t let them.

Sweet & Spicy Honey Roasted Peanuts

Okay, let them. After all, you ran a whole block today. Give yourself a pat on the back. Well done, me.

Asian Peanut Salad with Sweet & Spicy Honey Roasted Peanuts
Recipe type: Salad
Serves: 8-10
Sweet & Spicy Honey Roasted Peanuts
  • 2 cups roasted and salted peanuts*
  • ⅓rd cup honey
  • ¾-1 tsp. crushed red pepper flakes
  • ¼ tsp. cayenne pepper
  • ¼ tsp. salt
  • ¼ cup granulated sugar
For the dressing:
  • 1 cup peanut oil
  • ½ cup creamy peanut butter
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 3 TBSP toasted sesame oil
  • 2 TBSP honey
  • 2-3 cloves minced garlic
  • 1 tsp. fresh grated ginger
  • 2 tsp. sriracha, or more to taste
  • ½ tsp. crushed red pepper flakes, or more to taste
  • 4 TBSP toasted sesame seeds, divided
For the salad:
  • 1 napa cabbage, sliced into thin shreds
  • ½ red cabbage, quartered and sliced into thin shreds
  • 1 red bell pepper, thinly sliced
  • 1-2 handfuls sugar snap peas
  • 1-2 carrots, shredded
  • 1-2 green onions, chopped
  • ¼ cup fresh cilantro, chopped
  • Sweet & Spicy Honey Roasted Peanuts (recipe above)
  • Optional: grilled chicken or shrimp
Sweet & Spicy Honey Roasted Peanuts
  1. Preheat the oven to 325 degrees F., and line a rimmed baking sheet with a silpat or strong aluminum foil.
  2. In a bowl, stir together the nuts, honey, pepper flakes, cayenne, and salt. Spread on the prepared baking sheet into an even layer, and bake for 20 minutes, or until the honey turns a deep caramel color, stirring every 3-5 minutes to prevent burning.
  3. Remove from the oven and stir constantly for 1-2 minutes. Sprinkle on the sugar, and continue to stir until cooled, breaking up clumps as they form. Once the nuts are cool enough to handle, you can use your hands to break up any larger clumps that remain. Once completely cooled, store in an airtight container at room temperature for up to a couple of weeks.
For the dressing:
  1. Whisk all the ingredients to combine, except 2 TBSP of the toasted sesame seeds. Save these as a garnish for the salad. Store dressing in an airtight container in the fridge for up to a couple of weeks. Dressing is best made a day in advance to let the flavors come together.
For the salad:
  1. In a bowl, combine both of the cabbages, bell pepper, snap pees, and carrots. Garnish with chopped green onions and cilantro. Salad greens can be prepped in advance, and stored in the fridge for up to a few days in a lidded bowl.
  2. When ready to serve, top with the dressing, reserved sesame seeds, and a handful of honey roasted peanuts. Optionally, add some grilled chicken or shrimp to make the salad a complete meal.
Makes 2 cups of roasted peanuts
*Look for peanuts with no other added ingredients -- just peanuts, oil, and salt




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12 Responses to Asian Peanut Salad with Sweet & Spicy Honey Roasted Peanuts

  1. movita beaucoup March 12, 2014 at 10:12 am #

    I’m not gunna mince my words here: you make me sick. Running? Running a whole block? It makes all of us look bad. Honestly, I don’t think one should run unless one is being chased. And when people run for sport/life/fun? It ruins it for everyone.

    That said, this salad is blowing my mind. We’ve been cobb salad obsessed lately, but oh, how I love an Asian salad! I’m so on this. Heck, I might even RUN to the kitchen…

    • Willow March 18, 2014 at 8:13 pm #

      Don’t worry, this salad is worth running for. ;)

  2. frugalfeeding March 12, 2014 at 1:53 pm #

    Hey Willow, this salad looks incredible – flavoursome, crisp, crunchy – it has everything! :D. I hope you’re well – I’m enjoying your food, as ever.

    • Willow March 18, 2014 at 8:13 pm #


  3. Ariana March 13, 2014 at 2:49 pm #

    Love it!

  4. Karina March 14, 2014 at 1:18 pm #

    Made this laste night with beef tips. It was excellent. The dressing is amazing, and the peanuts, which I did on the stove, are really addictive!

    • Willow March 18, 2014 at 8:13 pm #

      Beef tips sound like a great idea! Glad you liked the salad. :)

  5. Abby March 19, 2014 at 3:59 pm #

    Ohh I want this for lunch! It would be the perfect for those crisp, fresh feeling meals.

  6. Heather April 5, 2014 at 6:59 pm #

    Omg that salad looks crazy good! Haha the way you described your first run of the season is me anytime I ” think” it is a great time to start running….regardless if I am in shape or not :)

    • Willow April 7, 2014 at 7:44 am #

      Haha, yeah, I can relate to that. I used to run a lot more, but then a knee injury stopped me. I need to find some other form of excercise I can handle! :P


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