Save to Pinterest My cutting board was a rainbow of shreds when I first tried making this salad on a Tuesday after work, hungry and impatient. I had watched a street vendor in Portland toss something similar in under three minutes, and I wanted that same satisfying crunch without turning on the stove. The peanut dressing came together faster than I expected, and by the time I tossed everything, I realized I had been standing at the counter eating straight from the bowl. Sometimes the best recipes are the ones that don't ask much but give everything back.
I brought this to a potluck once, skeptical that anyone would choose salad over lasagna. By the end of the night, my bowl was scraped clean and three people had texted me for the recipe. One friend admitted she ate it for breakfast the next day straight from the fridge. That is when I knew this was more than just a healthy option, it was the dish people actually craved.
Ingredients
- Green cabbage: The backbone of the crunch, shred it thin so it does not overpower the other textures.
- Purple cabbage: Adds color and a slightly peppery bite that balances the sweetness of the dressing.
- Shredded carrots: I buy pre-shredded when I am lazy, but freshly grated carrots taste sweeter and hold their snap longer.
- Edamame: Make sure they are completely cooled before tossing or they will wilt the cabbage.
- Red bell pepper: Slice it as thin as you can, the thinner it is, the better it tangles with everything else.
- Scallions: Use both the white and green parts for a mild onion flavor that does not linger.
- Fresh cilantro: If you are one of those people who thinks cilantro tastes like soap, swap in fresh basil or mint.
- Creamy peanut butter: The kind that is just peanuts and salt works best, the sugary stuff makes the dressing too sweet.
- Soy sauce: I keep tamari on hand for gluten-free friends, it tastes almost identical.
- Rice vinegar: This is what gives the dressing its tang without making it too sharp.
- Lime juice: Freshly squeezed is non-negotiable, bottled lime juice tastes flat and bitter.
- Maple syrup: Honey works too, but maple syrup keeps it vegan and adds a subtle warmth.
- Toasted sesame oil: A little goes a long way, too much and it tastes like you are eating a bottle of perfume.
- Fresh ginger: Grate it on a microplane so it melts into the dressing instead of sitting in chunks.
- Garlic: One clove is enough, raw garlic can be aggressive in a cold dressing.
- Water: Add it slowly until the dressing is just pourable, not watery.
- Roasted peanuts: Chop them rough so you get big crunchy bites.
- Toasted sesame seeds: Optional but worth it for the nutty finish.
- Lime wedges: Always serve them on the side so people can add a 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 bowl. It should look like a farmers market exploded in there.
- Make the dressing:
- Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic in a small bowl. Add water one tablespoon at a time until it is smooth and drizzles off the whisk easily.
- Toss everything together:
- Pour the dressing over the vegetables and use your hands or tongs to toss it thoroughly. Make sure every shred is coated, the dressing should cling to the cabbage without pooling at the bottom.
- Add the toppings:
- Transfer to a platter or bowls and scatter the roasted peanuts and sesame seeds on top. Tuck lime wedges around the edges so people can squeeze them over their portions.
- Serve immediately:
- This salad is best right after you dress it, when everything is still crisp and the flavors are bright. If you need to wait, keep the dressing separate until the last minute.
Save to Pinterest I made this for my mom during one of her kitchen experiments with plant-based eating. She was skeptical of anything labeled salad, but after one bite she admitted it did not taste like she was being punished. She ate two bowls and asked if I could leave the dressing recipe on the counter. That felt like winning.
How to Store Leftovers
If you have leftovers, keep the dressed salad in an airtight container in the fridge for up to two days. The cabbage will soften a bit but it still tastes good, especially if you add a handful of fresh herbs or extra peanuts before serving. I have also stored the vegetables and dressing separately and assembled individual portions as I needed them, which keeps everything crisper longer. Just give the dressing a good stir before using since the peanut butter can settle at the bottom.
Ways to Make It Your Own
This salad is forgiving and adaptable depending on what is in your fridge. I have added snap peas, sliced cucumber, shredded Brussels sprouts, and even diced mango when I wanted something sweeter. For protein, grilled tofu, shredded chicken, or even a soft-boiled egg on top turns it into a full meal. If you cannot do peanuts, almond butter or sunflower seed butter work just as well, though the flavor will be a little earthier. Sometimes I add a pinch of red pepper flakes to the dressing when I want a little heat.
Serving Suggestions
This salad shines at summer barbecues, picnics, or as a side to grilled anything. I have served it alongside teriyaki salmon, coconut curry, and even plain rice bowls when I needed something bright to balance a heavy meal. It also works as a packed lunch since it holds up well in a container, just keep the peanuts separate so they do not get soggy.
- Pair it with spring rolls or dumplings for a Thai-inspired spread.
- Serve it in lettuce cups for a fun, hands-on appetizer.
- Double the dressing and use the extra as a dip for raw vegetables or rice paper rolls.
Save to Pinterest This salad has earned a permanent spot in my weekly rotation, not because it is virtuous, but because it actually makes me excited to eat vegetables. I hope it does the same for you.
Questions & Answers About This Recipe
- → Can I make this salad ahead of time?
Yes, you can prep the vegetables and dressing separately up to a day in advance. Store them in separate containers and combine just before serving to maintain crunchiness. Leftovers keep refrigerated for up to 2 days.
- → What can I substitute for peanut butter?
Almond butter and sunflower butter work well as alternatives. They provide similar creaminess and pair nicely with the Asian-inspired flavors. Adjust the consistency with water as needed.
- → How do I make the dressing less thick?
Gradually add water to the dressing until you reach your desired consistency. Start with 2 tablespoons and add more if needed. The dressing should be pourable but still coat the vegetables.
- → What protein options can I add?
Grilled tofu, shredded rotisserie chicken, crispy chickpeas, or edamame provide excellent protein additions. For a vegan version, stick with extra tofu or chickpeas.
- → Is this salad gluten-free?
Use tamari instead of regular soy sauce to make it gluten-free. Always check ingredient labels for any hidden gluten, especially in pre-made peanut butter or processed toppings.
- → What fresh additions work well?
Snap peas, cucumber, fresh mint, or Thai basil enhance the salad. You can also add thinly sliced red onion for extra bite or shredded apple for sweetness.