Pin It My neighbor handed me a container of this salad over the fence one Saturday afternoon, insisting I try it before asking what was in it. One bite and I was hooked on the way the creamy peanut dressing clung to every shred of cabbage. The crunch was so satisfying I found myself eating it straight from the bowl with chopsticks, standing at the counter. I got the recipe that same day and have been making it ever since, tweaking the dressing to my taste.
I brought this to a potluck once and watched people go back for seconds, then thirds, scraping the bowl clean. A friend who claimed she did not like cabbage asked for the recipe before she even finished her plate. It has become my go to whenever I need something that looks impressive but requires almost no effort. The purple cabbage always gets compliments because it turns the whole salad into a rainbow.
Ingredients
- Shredded green cabbage: The base that gives this salad its crunch, and it holds up beautifully without wilting even after being dressed.
- Shredded purple cabbage: Adds a pop of color and a slightly peppery bite that balances the creamy dressing.
- Shredded carrots: They bring a touch of sweetness and make every forkful feel more complete.
- Shelled edamame: These little green gems add plant based protein and a buttery texture that contrasts with the crisp vegetables.
- Red bell pepper: Thinly sliced, it contributes a mild sweetness and a satisfying snap.
- Scallions: Their sharp, fresh bite cuts through the richness of the peanut dressing.
- Fresh cilantro: A handful of chopped leaves brings brightness and a hint of citrusy flavor.
- Creamy peanut butter: The heart of the dressing, it creates that luscious, cling to everything texture.
- Soy sauce: Use tamari if you need it gluten free, it adds the salty umami depth that makes the dressing irresistible.
- Rice vinegar: A gentle acidity that keeps the dressing from feeling too heavy.
- Lime juice: Freshly squeezed is worth it, the brightness wakes up every other flavor.
- Maple syrup: Just enough sweetness to balance the tang and salt, honey works too if that is what you have.
- Toasted sesame oil: A few drops add a nutty aroma that makes the whole salad smell amazing.
- Fresh ginger: Grated finely, it adds a warm, spicy note that feels authentic.
- Garlic: One minced clove gives the dressing a subtle kick without overpowering.
- Water: Thin the dressing gradually until it drizzles smoothly over the vegetables.
- Roasted peanuts: Chopped roughly, they add an extra layer of crunch on top.
- Toasted sesame seeds: Optional but lovely for a final nutty garnish.
- Lime wedges: Serving them on the side lets everyone add an extra squeeze if they want more brightness.
Instructions
- Prep the Vegetables:
- Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large mixing bowl. The colors should look like a garden exploded in the best way possible.
- Make the Peanut Dressing:
- Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic in a separate bowl. Add water a tablespoon at a time, whisking until the dressing is smooth and pourable.
- Dress the Salad:
- Pour the peanut dressing over the vegetables and toss everything together with tongs or your hands until every shred is coated. Do not be shy, the dressing should cling to everything.
- Add the Toppings:
- Transfer the salad to a serving platter or divide it into individual bowls, then sprinkle the roasted peanuts and sesame seeds over the top. Tuck a few lime wedges around the edges for squeezing.
- Serve Immediately:
- This salad is best enjoyed right away when the vegetables are at their crunchiest. Pass it around and watch it disappear.
Pin It The first time I packed this for lunch, a coworker leaned over and asked if I was eating dessert because it smelled like peanut butter cookies. We laughed, but after I offered her a taste, she admitted it was better than any salad she had ever brought from home. Now she asks me to make extra whenever I mention it, and I always do because it is just as easy to double.
Customizing Your Salad
This recipe is endlessly adaptable depending on what is in your fridge or what you are craving. I have added snap peas for extra crunch, swapped in sunflower butter when a friend had a peanut allergy, and even stirred in some cooked rice noodles to make it more filling. If you want protein, grilled tofu or shredded chicken work beautifully, just toss them in with the vegetables. The key is keeping the base crunchy and the dressing generous.
Storing and Serving Tips
If you know you will have leftovers, store the undressed vegetables and the dressing separately in airtight containers. That way, the salad stays crisp and you can toss it fresh whenever you are ready to eat. Dressed leftovers will keep for up to two days in the fridge, but the cabbage will soften and the crunch will fade. I have also found that adding a handful of fresh cilantro and a squeeze of lime right before serving perks up day old salad surprisingly well.
Pairing Suggestions
This salad shines as a side dish next to grilled salmon, teriyaki chicken, or even a simple bowl of jasmine rice. I have served it at summer barbecues where it held up better than any mayo based slaw, and it pairs beautifully with spring rolls or dumplings if you are going for a full Thai inspired spread. It is light enough to eat on its own for lunch but hearty enough to feel satisfying.
- Serve it alongside coconut curry for a contrast of creamy and crunchy.
- Pack it in mason jars with the dressing at the bottom and the toppings on top for a portable lunch.
- Double the dressing recipe and keep extra in the fridge for quick weeknight salads or grain bowls.
Pin It Every time I make this salad, I am reminded that simple ingredients can create something truly special when they are combined with care. It is the kind of recipe that makes you feel like a better cook, even though it barely requires any cooking at all.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to a day in advance. Store them in separate containers in the refrigerator. Combine them just before serving to maintain maximum crunchiness. Once tossed, the salad is best enjoyed fresh, though leftovers keep for up to 2 days refrigerated.
- → What can I use if I'm allergic to peanuts?
Substitute creamy almond butter or sunflower seed butter in place of peanut butter for the dressing. Use the same quantity and adjust water as needed for the right consistency. You can also top with roasted almonds or sunflower seeds instead of peanuts for a similar crunchy texture.
- → How do I get the dressing to the right consistency?
Start by whisking the peanut butter with soy sauce, vinegar, lime juice, and other seasonings. Add water one tablespoon at a time, whisking thoroughly after each addition, until you reach a pourable consistency that coats the vegetables without pooling at the bottom of the bowl.
- → Can I add protein to make this a complete meal?
Absolutely! Top with grilled tofu cubes, shredded rotisserie chicken, or baked tempeh for added protein. You can also add cooked chickpeas or white beans. These additions complement the peanut dressing beautifully while making the dish more substantial.
- → Is this salad gluten-free?
The salad is naturally gluten-free, but regular soy sauce contains gluten. To keep it gluten-free, use tamari or coconut aminos instead of soy sauce. Always check ingredient labels on condiments and peanut butter to ensure they're certified gluten-free if needed.
- → What vegetables can I add or substitute?
Feel free to customize with snap peas, cucumber, shredded daikon radish, or sliced mushrooms for extra crunch and nutrition. You can also use different colored bell peppers or add shredded beets for sweetness. Avoid vegetables that release excess moisture to prevent the dressing from becoming diluted.