Asian Pineapple Salad with Coconut Peanut Dressing is a salad lover’s dream! packed with refreshing pineapple and crunchy peanuts, peppers, carrots, jicama and coconut all doused with the most AMAZING silky Peanut Coconut Dressing that I could drink by itself!
For the last two years in Carlsbad (north San Diego) we virtually haven’t had a winter – I was sporting sandals all year round. This year however, its been beautifully brisk and I am embracing every see-my-breath-air-second. I know our winter is nothing compared to all of you with snow but we will take any winter we can get! Kiwi has also been loving the change because it means she can play ball for longer (she easily overheats otherwise), or at least sleep with her ball without losing it to panting (see nap time HERE). With all this actually-feels-like-winter weather, I’ve been craving (and posting) more comfort creamy, cheesy food but you know what I find equally as comforting and satisfying?….
A hearty salad loaded with texture and doused with multi-dimensional flavored creamy yogurt dressing, AKA Asian Pineapple Salad with Peanut Coconut Dressing!
Every crunchy bite is packed with carrots, jicama, bell peppers, red cabbage and crunchy peanuts all balanced by sweet pineapple (is there anything better than ripe sweet pineapple?!) and lightly toasted coconut.
The already delectable salad components become even more delicious as they are showered with 5 minute blender dressing consisting of a silky coconut Greek yogurt base, whisked with peanut butter, red curry paste, soy sauce, rice vinegar and cilantro – mmmm – so crazy good. So good, in fact, this Peanut Coconut Dressing already earned its own post in September. So if you haven’t made it yet – now is the time – this is the salad because, to me, nothing compliments savory, nutty peanut butter better than sweet, refreshing pineapple (case in point HERE) – aside from chocolate.
Asian Pineapple Salad with Peanut Coconut Dressing – hearty, creamy, crunchy satisfying and refreshing all at the same time = the best kind of comfort food!
| Prep Time | 20 minutes |
| Servings | servings |
- 1 small head romaine lettuce, chopped
- 1/2 red cabbage, thinly sliced
- 2 cups fresh chopped pineapple
- 1 red bell pepper, chopped
- 1 cup Matchstick carrots
- 1 cup julienned jicama
- 5 green onions, thinly sliced
- 3/4 cup roasted peanuts, chopped
- 3/4 cup toasted coconut *
Ingredients 1 recipe Peanut Coconut Dressing Salad
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- Prepare dressing according to directions and chill while you chop ingredients. Dressing is even better prepared and chilled a day in advance.
- Combine salad ingredients together in a large bowl. Toss salad with desired amount of dressing OR if expecting leftovers, drizzle dressing on individual salad servings.
*To toast coconut, spread in an even layer on a baking sheet and bake at 350 F degrees for 5-7 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly.
**All ingredients are guidelines - add more or less according to taste - I love to add more pineapple!
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This salad looks lovely. I have to admit I am super jealous of you California folks. Today was -19C when I woke up to go to work. I’d take your winter anytime haha. I have been making more fresh foods lately which are at least reminiscent of summer, I guess.
Hi Natasha 19 – brrrr! Yes, we are very spoiled here! Eating like its summer when you can’t control the weather is a great way to go! I hope it warms up for you so your fresh eating can match the weather!
Made it. Ate it. LOVED it! Thank you!
YAY! so happy you loved it Suzanne, thank you!!!
SO good! I didn’t have coconut yogurt so I just used plain and then added some finely shredded organic coconut to the salad, along with some avocado. That dressing is amazing and this salad will definitely be a repeat in my house. Thanks!
Hi Amanda, I love your idea of adding finely shredded coconut to the salad and avocados – mmmmm! So happy you you loved enough for a repeat – yay! Thanks so much!!