Description
This crunchy Asian cabbage salad is packed with colorful vegetables and tossed in a creamy peanut dressing. It is fresh, easy to make, and perfect as a light meal or side dish.
Ingredients
- 3 cups green cabbage, shredded
- 3 cups red cabbage, shredded
- 1 cup carrots, grated
- 1 cup red bell pepper, thinly sliced
- 1/2 cup green onions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup toasted peanuts or cashews, crushed
- 1/2 cup creamy peanut butter
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 clove garlic, chopped
- 1 teaspoon ginger, chopped (optional)
- 2 to 4 tablespoons water, to thin dressing
Instructions
- 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, bell pepper, green onions, and cilantro to a large bowl.
- Pour about half of the dressing over the salad and toss until evenly coated. Add more dressing as desired.
- Top with crushed peanuts or cashews and serve immediately for the best crunch. Serve with lime wedges if desired.
Notes
- Substitute cilantro with mint or parsley if preferred.
- Add edamame, tofu, chicken, or shrimp to make it a complete meal.
- Store leftover dressing in the refrigerator for up to 5 days.
- For extra crunch, add the peanuts just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 0 mg
