Crunchy Fusion Salad

Try a new dish like you’ve never tasted before by mixing Asian flavours, local produce and Cajun-style dressing in this fusion feast. Taste the hot red pepper before adding to check the heat; for an extra kick, leave in the seeds.

  • Prep time: 20 minutes
  • Makes: 4 servings



3 cups (750 mL) very thinly sliced Napa cabbage
1 celery stalk, thinly sliced diagonally
1½ cups (375 mL) ½-inch (1-cm) balls or pieces watermelon
1 mini cucumber, cut into ½-inch (1-cm) pieces
2 green onions, thinly sliced diagonally
3 tbsp (45 mL) each fresh cilantro and mint, barely chopped
1 small hot red pepper, seeds removed, very thinly sliced


¼ cup (60 mL) lime juice
2½ tbsp (40 mL) peanut butter
½ tsp (2 mL) honey
1 garlic clove, minced
¼ tsp (1 mL) each dried thyme, oregano leaves and cayenne pepper
Pinches of salt
2 tbsp (30 mL) chopped spicy or lightly salted peanuts


Toss together all salad ingredients in a large salad bowl.

In a small bowl or measuring cup, whisk lime juice, peanut butter and honey until well combined. Whisk in garlic, spices and salt. Pour over salad and toss. Sprinkle with peanuts.


Per serving: 130 calories, 7 g fat (1.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 170 mg sodium, 15 g carbohydrate, 3 g fibre, 7 g sugars, 5 g protein