Why You’ll Love Asian Cabbage Salad with Peanut Dressing Recipe
This salad is quick, fresh, and packed with texture. The cabbage stays crisp, the peanut dressing is rich and flavorful, and the whole recipe works as a light lunch, side dish, or easy meal with added protein. It is also great for meal prep because the vegetables hold up well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage, shredded
red cabbage, shredded
carrots, grated
red bell pepper, thinly sliced
green onions, thinly sliced
cilantro, chopped
toasted peanuts or cashews, crushed
creamy peanut butter
reduced-sodium soy sauce
lime juice
maple syrup
garlic
ginger, optional
water, to thin the dressing
Directions
Make the dressing by blending the peanut butter, soy sauce, lime juice, maple syrup, garlic, and optional ginger until smooth. Add 2 to 4 tablespoons of water and blend again until creamy and pourable.
Add the green cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro to a large mixing bowl.
Pour about half of the peanut dressing over the vegetables and toss well until everything is evenly coated. Add more dressing as needed.
Top the salad with chopped toasted peanuts and serve right away for the best crunch. Add lime wedges on the side for extra freshness.
Servings and timing
Servings: 4
Prep time: 20 minutes
Total time: 20 minutes
Variations
Add edamame, baked tofu, shredded cooked chicken, or shrimp to turn this salad into a full meal.
Swap cilantro with mint, parsley, or leave it out if preferred.
Use cashews instead of peanuts for a slightly sweeter crunch.
Add sliced cucumber, snap peas, or shredded romaine for extra freshness.
For a spicy version, add a little sriracha, chili garlic sauce, or red pepper flakes to the dressing.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the dressing separate from the vegetables until ready to serve.
The peanut dressing can be stored separately in the refrigerator for up to 5 days. Stir or blend it again before using, adding a splash of water if it thickens.
This salad is served cold and does not need reheating.
FAQs
Can I make this salad ahead of time?
Yes, you can prep the vegetables and dressing ahead of time. Store them separately and toss together before serving.
How do I keep the salad crunchy?
Add the dressing shortly before serving and top with peanuts at the end.
Can I use bagged coleslaw mix?
Yes, bagged coleslaw mix works well and makes the recipe even faster.
Can I make this salad gluten-free?
Yes, use gluten-free tamari instead of soy sauce.
Can I make the dressing spicy?
Yes, add sriracha, chili garlic sauce, or red pepper flakes to the peanut dressing.
What can I use instead of peanut butter?
You can use almond butter, cashew butter, or sunflower seed butter.
Can I skip the cilantro?
Yes, you can replace it with mint, parsley, or leave it out completely.
Is this salad good for meal prep?
Yes, especially if you store the dressing separately until serving.
What protein goes well with this salad?
Edamame, tofu, chicken, shrimp, or grilled salmon all work well.
Can I use lemon juice instead of lime juice?
Yes, lemon juice can be used, though lime gives the dressing a brighter flavor.
Conclusion
Asian Cabbage Salad with Peanut Dressing is a simple, crunchy, and flavorful recipe that comes together quickly with fresh vegetables and a creamy homemade dressing. It is perfect as a side dish, light lunch, or satisfying meal with added protein.
