Description
Asian Cabbage Salad with Peanut Dressing is a fresh, colorful, and crunchy dish tossed in a creamy homemade peanut sauce. Made with cabbage, carrots, bell peppers, and green onions, this easy salad is perfect for quick lunches, family dinners, potlucks, or a refreshing side dish.
Ingredients
For the Salad
- 3 cups shredded green cabbage
- 3 cups shredded red cabbage
- 1 cup grated carrots
- 1 cup thinly sliced red bell pepper
- ½ cup thinly sliced green onions
- ¼ cup chopped cilantro (or mint, parsley, or omit)
- ¼ cup toasted peanuts or crushed cashews
- 1 cup edamame (optional)
For the Peanut Dressing
- ½ cup creamy peanut butter
- ⅓ cup reduced-sodium soy sauce
- 3 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 clove garlic, chopped
- 1 teaspoon chopped ginger (optional)
- 2–4 tablespoons water, as needed
Instructions
- Add the peanut butter, soy sauce, lime juice, maple syrup, garlic, and optional ginger to a blender.
- Blend until smooth, then add 2–4 tablespoons of water gradually until the dressing reaches a creamy, pourable consistency.
- Place the green cabbage, red cabbage, grated carrots, red bell pepper, green onions, and cilantro in a large salad bowl.
- Pour about half of the peanut dressing over the vegetables.
- Toss thoroughly until the vegetables are evenly coated.
- Add more dressing as needed, according to your taste.
- Sprinkle the toasted peanuts or cashews over the salad.
- Serve immediately with lime wedges for extra freshness.
- For a more filling meal, add the optional edamame, baked tofu, shredded cooked chicken, or cooked shrimp.
Notes
- Serve fresh: Enjoy the salad immediately after tossing for the best crunchy texture.
- As a side dish: Pair it with grilled chicken, baked tofu, rice, noodles, or your favorite Asian-inspired main course.
- Make it a main meal: Add edamame, crispy tofu, grilled chicken, or shrimp for extra protein.
- Store the dressing separately: Keep the peanut dressing in an airtight container in the refrigerator for up to 5 days.
- Refrigerate leftover salad: Store the undressed vegetables in an airtight container for about 2–3 days. For the best texture, add the dressing just before serving.
- Meal prep: Shred the cabbage, grate the carrots, and slice the bell pepper ahead of time. Store the prepared vegetables separately until ready to assemble.
- Refresh the dressing: If the peanut sauce thickens in the refrigerator, whisk in a little water or lime juice before using.
- Keep toppings crunchy: Add the peanuts or cashews just before serving to prevent them from becoming soft.