Description
This vibrant and crunchy Thai Peanut Cabbage Salad brings together colorful cabbage, fresh veggies, and a lusciously creamy peanut dressing. It’s a delicious, healthy, and satisfying main or side dish that’s ready in just 20 minutes—perfect for a quick lunch or an impressive potluck addition. Packed with plant-based protein and a rainbow of nutrients, this salad offers bold Asian-inspired flavors in every bite.
Ingredients
Units
Scale
For the Salad
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas, sliced
- 3 green onions, sliced
- 1/3 cup chopped cilantro
- 1/2 cup roasted peanuts, roughly chopped
For the Peanut Dressing
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 to 3 tablespoons warm water (to thin as needed)
Instructions
- Prepare the Vegetables: Shred the green and red cabbage using a sharp knife or mandoline. Place in a large salad bowl. Add the shredded carrots, sliced bell pepper, sugar snap peas, green onions, and chopped cilantro. Toss the vegetables together so they are evenly distributed.
- Make the Peanut Dressing: In a medium mixing bowl, whisk together the peanut butter, soy sauce, maple syrup or honey, lime juice, sesame oil, grated ginger, and minced garlic. Gradually whisk in water, one tablespoon at a time, until the dressing is smooth and pourable.
- Assemble the Salad: Pour the peanut dressing over the combined vegetables. Toss well to coat everything thoroughly.
- Add Peanuts and Serve: Sprinkle the chopped roasted peanuts over the salad. Give it one final toss and garnish with extra cilantro or green onions if desired. Serve immediately for maximum crunch.
Notes
- For a vegan version, use maple syrup rather than honey in the dressing.
- Customize with other crunchy vegetables like cucumbers or shredded radish.
- If prepping ahead, store the dressing and salad separately, combining just before serving.
- Add grilled tofu, chicken, or shrimp to make it a heartier main dish.
- Leftovers stay crisp in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 8g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
