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4.89 from 9 votes

Nutty Green Veggie Crunch Salad

This nutty green veggie crunch salad ranks among my all-time favorite recipes. It's chock-full of nutritious green vegetables and so, so fun to eat. The best of both worlds wrapped up in one crisp, refreshing salad!
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Keyword: gluten-free, grain-free, plant-based, vegan
Servings: 4



  • 1/2 large head romaine, washed, patted dry, and shredded
  • 1/2 to 3/4 large head green cabbage, cored and shredded
  • 2–3 mini cucumbers, thinly sliced
  • 1 bunch scallions, ends trimmed and thinly sliced
  • 1/2 to 1 bunch cilantro, stemmed and finely chopped
  • 1 cup shelled edamame*
  • 1/2 cup chopped peanuts, almonds, or sunflower seeds (or a mix of all three—my favorite), plus more for topping
  • 2 tablespoons sesame seeds (optional)

Nutty Sesame Dressing

  • 3 tablespoons creamy peanut butter, almond butter, or sunflower butter
  • 1 1/2 tablespoons pure maple syrup
  • 1 1/2 tablespoons tamari**
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons toasted sesame oil


  • For the salad: Add all salad ingredients to a large serving bowl.
  • For the dressing: In a medium mixing bowl, vigorously whisk together all dressing ingredients until completely smooth and emulsified.
  • Pour as much of the dressing over the salad as desired, and toss to coat.
  • Serve immediately and top with more nuts and seeds, if desired.


*I use frozen shelled edamame. If you do this too, just be sure to thaw it before adding!
**I used regular Tamari. If you use reduced-sodium, you'll want to increase the amount (maybe to 2 tablespoons or so). Also, if you don't need to keep this salad gluten-free, you can substitute soy sauce for the tamari.