Crunchy Peanut Carrot Salad with Date Peanut Sauce
I consider myself to be a meal prep expert at this point, and one of my favorite things to prep is a salad. This crunchy carrot salad is bursting with vibrant colors, packed with fresh, crisp veggies, and topped with a creamy, sweet, and nutty sauce that you’ll love. Perfect for sneaking more veggies into your day, this salad holds up in the fridge, making your week a breeze. Whether you’re prepping lunches or looking for a healthy, delicious dinner option, this crunchy peanut carrot salad is sure to be a favorite!
Grilled Corn and Shrimp Summer Salad Ingredient Notes:
Shredded carrots: Crisp and naturally sweet, shredded carrots add bright color and satisfying crunch to the salad. Their firm texture holds up well, even after days in the fridge. They also pair perfectly with the creamy, nutty peanut sauce.
Medjool dates: Soft and sticky, Medjool dates bring natural sweetness that balances the savory and spicy notes of the sauce. They blend into the dressing for a smooth texture and rich depth. Chopped dates in the salad also add little bursts of chewy sweetness.
Peanut butter: This creamy staple gives the sauce its signature rich, nutty flavor and velvety consistency. It complements the carrots and cabbage while delivering plant-based protein. Combined with lime juice and sesame oil, it creates a bold and balanced dressing.
Cilantro: Fresh and herbaceous, cilantro lifts the whole salad with its bright, citrusy flavor. It adds a pop of green and a hint of sharpness that complements the sweetness of the sauce. A generous handful ties together all the vibrant veggies in the bowl.
Crunchy Peanut Carrot Salad with Date Peanut Sauce
4
servings20
minutes0
minutesI consider myself to be a meal prep expert at this point, and one of my favorite things to prep is a salad.This crunchy carrot salad is bursting with vibrant colors, packed with fresh, crisp veggies, and topped with a creamy, sweet, and nutty sauce that you’ll love. Perfect for sneaking more veggies into your day, this salad holds up in the fridge, making your week a breeze. Whether you’re prepping lunches or looking for a healthy, delicious dinner option, this crunchy peanut carrot salad is sure to be a favorite!
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Ingredients
- crunchy peanut carrot salad
12 ounces coleslaw mix or shredded cabbage
10 ounces shredded carrots
3-4 green onions, chopped
3-5 celery ribbed, very thinly sliced
1 cup chopped cilantro leaves
2/3 cup raw or roasted peanuts
4 medjool dates, pitted and finely chopped
- date peanut sauce
2 dates, pitted and chopped + soaked in hot water for 10-15 minutes
1/4 cup sesame oil
2 tablespoons coconut aminos
1/4 cup peanut butter
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon sriracha
juice of 1 lime
3 tablespoons warm water + up to 1/3 cup additional as needed to thin after blending
kosher salt to taste
Directions
- Add the two pitted dates for the peanut sauce to a glass jar or bowl and cover in boiling water. Let sit for 10-15 minutes. Chop up your veggies and set aside.
- Add all of the peanut sauce ingredients to a blender or food processor (including the soaked dates) and blend on high speed until completely smooth. If needed, add additional warm water until the sauce is thinned out but still thick like a peanut sauce.
- Add all of the chopped veggies, cilantro, peanuts, and dates to a large mixing bowl and cover with the peanut sauce. Mix well to combine.
- Enjoy immediately or store in airtight containers in the fridge for up to 4 days. Serve chilled.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Dates: Not a fan of dates? Swap it out for dried cranberries, raisins, or chopped dried apricots for a similar sweetness and chew.
- Celery: Don’t have celery on hand? Swap it out for fresh cucumber for a crisp and hydrating bite to the salad.
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The dressing was LIFE CHANGING. I feel like a born again salad person and my mouth was baptized in this sauce. I didn’t have all the stuff for the normal salad so I did lettuce, cukes, apples, quinoa, and peanuts and *chefs kiss* just might be having this for breakfast tomorrow since I don’t know if I can wait until a “proper” meal to have this again. Thanks for sharing!
Made today for the week and it tastes amazing!
I just made this for lunch and it was great! I made a couple of modifications: forgot to buy limes and used a lemon. 🍋 Still tasted great! I also left the peanuts out to bring the calories down. So good!
I made this today and it is amazing! I made sautéed shrimp to add for protein. Another home run! Thank you, Jenn! I am changing my life with the help of your recipes.
This one is sooo good! Shrimp is a great protein to pair here 🙂
I’m so glad you liked this one + so so happy to have you here ❤️
So good!! That dressing is delicious. Thank you!
I literally dream about this sauce, it is a goood one!
Delicious. I subbed pepitas for peanuts as it was a lot more feasible and still gave a crunch. Definitely will look for an organic pre cut slaw that would have saved me a drastic amount of time instead of shredding it all myself but it was delicious non the less. Thank you
Also store bought shredded carrots are thicker than what I was able to shred at home. That would have been a better crunch for me too. No qualms on your recipe just something to note
The SAUCE!! So good!! I don’t know how I stumbled onto your recipes but I’m so glad I did. Delicious!
Hi Stephanie! So glad you tried out this recipe!! The sauce is a crowd favorite 🙂
Once I made this, I was addicted. I have made it so many times. I brought it to my book club, and everyone loved it and wanted the recipe.
I made this as written and then added grilled chicken for protein. So delicious, I could eat the whole bowl in one sitting!
Excellent sauce and I love the dates for sweet. Also added broccoli and snow peas cause I had them.
Added chicken for protein – very yummy.
So delicious! Made for meal prep and added some air-fried tofu marinated with some tamari, sriracha, rice vinegar, and sesame oil. Amazing! Will definitely make for the next gathering as well.
Delicious! I made this last night as a side and hubby approved even though he doesnt normally eat carrots, celery or cilantro! I brought it for a packed lunch today and added chicken breast and it was still delicious and crispy. I will have ot again tomorrow with edamame added. Yum!