Pin This My neighbor brought this salad to a potluck last spring, and I watched people go back for thirds. The bowl was scraped clean within minutes. She scribbled the recipe on a napkin for me, and I've been making it ever since, tweaking the dressing until it tasted just right. Now it's my go-to whenever I need something bright, fast, and satisfying.
I made this for a backyard dinner once, and my friend who claims to hate cabbage asked for the recipe halfway through her second serving. She couldn't believe something so simple could taste this good. I've learned that a great dressing can turn anyone into a salad person, even the skeptics.
Ingredients
- Shredded green cabbage: The base of the salad, providing crisp texture and a mild, slightly sweet flavor that balances the rich dressing.
- Shredded purple cabbage: Adds a pop of color and a slightly peppery bite that contrasts beautifully with the creamy peanut sauce.
- Shredded carrots: Bring natural sweetness and extra crunch, plus they soak up the dressing like little flavor sponges.
- Shelled edamame: Cooked and cooled, these add plant-based protein and a buttery texture that makes the salad more filling.
- Red bell pepper: Thinly sliced for sweetness and a juicy snap that lightens up the heavier ingredients.
- Scallions: Thinly sliced, they add a mild onion flavor without overpowering the other vegetables.
- Fresh cilantro: Chopped and sprinkled throughout, it brings a fresh, herbaceous note that brightens the whole dish.
- Creamy peanut butter: The heart of the dressing, providing richness and body that coats every strand of cabbage.
- Soy sauce or tamari: Adds salty, umami depth and ties all the flavors together with a savory backbone.
- Rice vinegar: Brings tanginess and a subtle sweetness that cuts through the richness of the peanut butter.
- Lime juice: Freshly squeezed is key here, adding bright acidity that wakes up the whole salad.
- Maple syrup or honey: Balances the salty and tangy elements with just enough sweetness to round out the dressing.
- Toasted sesame oil: A little goes a long way, adding a nutty, aromatic finish that smells incredible.
- Fresh ginger: Grated finely, it adds a warm, spicy kick that gives the dressing complexity.
- Garlic: Minced and raw, it brings a sharp, pungent note that mellows beautifully when mixed with the other ingredients.
- Water: Used to thin the dressing to a pourable consistency, making it easy to toss and coat evenly.
- Roasted peanuts: Roughly chopped and scattered on top for extra crunch and a toasty, salty finish.
- Toasted sesame seeds: Optional but highly recommended, they add a delicate crunch and visual appeal.
- Lime wedges: Served on the side for an extra squeeze of brightness right before eating.
Instructions
- Prep the vegetables:
- In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro. Toss gently with your hands to mix everything evenly and create a colorful base.
- Make the peanut dressing:
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Add water one tablespoon at a time, whisking after each addition, until the dressing is thin enough to drizzle but still creamy.
- Toss the salad:
- Pour the peanut dressing over the vegetables and toss well, using tongs or your hands, until every strand is coated. The dressing should cling to the cabbage and carrots without pooling at the bottom.
- Add the toppings:
- Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts and sesame seeds on top, and garnish with extra cilantro if you like.
- Serve immediately:
- Place lime wedges on the side for guests to squeeze over their portions. The salad is best enjoyed fresh, when the vegetables are still crunchy and the dressing is at its most flavorful.
Pin This I brought this salad to a summer cookout, and it sat next to platters of ribs and burgers. By the end of the night, the salad bowl was empty and people were asking if there was more. It reminded me that vegetables don't have to play second fiddle when they're dressed this well.
How to Store and Serve
This salad is at its best within the first few hours of being dressed, when everything is still crisp and bright. If you have leftovers, store them in an airtight container in the fridge for up to two days, though the cabbage will soften slightly. To revive it, toss in a handful of fresh shredded vegetables and a drizzle more dressing. For meal prep, keep the vegetables and dressing in separate containers and combine them just before eating.
Customizing Your Salad
This recipe is incredibly flexible and welcomes all kinds of additions. I've stirred in thinly sliced snap peas, diced cucumber, and even shredded Brussels sprouts when I had them on hand. For extra protein, top it with grilled tofu, shredded rotisserie chicken, or a soft-boiled egg. If you're avoiding peanuts, almond butter or sunflower seed butter work beautifully in the dressing without losing any of that creamy richness.
What to Serve It With
This salad shines on its own as a light lunch, but it also pairs wonderfully with grilled meats, fish tacos, or spring rolls. I've served it alongside Thai curry and sticky rice, and it balances the richness perfectly. It's also a fantastic option for potlucks, picnics, or any gathering where you want something colorful and crowd-pleasing.
- Serve it in individual bowls for a composed, restaurant-style presentation.
- Double the dressing recipe if you like your salads extra saucy or want leftovers for grain bowls.
- Keep a stash of roasted peanuts and sesame seeds on hand, they make every bite better.
Pin This This salad has become my answer to almost every occasion, from quick weeknight dinners to last-minute potluck invitations. It's proof that the best recipes are the ones you can make with your eyes closed and still have everyone ask for seconds.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to one day in advance. Toss them together just before serving to maintain the crunch of the vegetables. Stored leftovers keep for up to 2 days in the refrigerator.
- → What can I use if I'm allergic to peanuts?
Substitute almond butter, sunflower butter, or tahini for the peanut butter in the dressing. Omit the peanut topping or replace with chopped almonds or sunflower seeds for the same crunch.
- → How do I make the dressing thinner or thicker?
Add water gradually to reach your desired consistency. For a thinner dressing, add more water or additional lime juice. For a thicker consistency, use less water and let it sit for a few minutes.
- → Is this suitable for meal prep?
Keep the dressing separate from the vegetables and store both in airtight containers. Assemble within a few hours of serving to keep vegetables crisp and crunchy.
- → How can I add protein to this dish?
Top with grilled tofu for a vegan option, or add shredded rotisserie chicken, grilled shrimp, or edamame for extra protein. You can also serve alongside grilled tempeh or legumes.
- → What vegetables can I add or substitute?
Snap peas, cucumber, mushrooms, and fresh mango work wonderfully. Feel free to customize based on what's available and your preferences while maintaining the fresh, crunchy texture.