This Asian cabbage salad gives you a fast, crunchy, flavor-packed dish with a creamy peanut dressing that turns simple veggies into an irresistible side or easy meal.
For more Asian-inspired recipes, try our Asian cucumber salad, Asian noodle salad, or browse our healthy Asian recipes round up.
Why you’ll love this Asian cabbage salad!
Louise and I made this Asian cabbage salad for lunch, and it instantly became a favorite 🥗. Think of it as our Asian take on classic coleslaw—light, crunchy, and packed with bold flavor from that silky peanut dressing.
As written, it works perfectly as a fresh, vibrant side dish. But if you want to turn it into a full meal, just add a protein—we had it with edamame for lunch, then enjoyed the leftovers with shredded chicken for dinner, and both were so satisfying.
It’s also naturally fiber-rich, nourishing, and great for a balanced diet, making it a versatile recipe you’ll come back to often 💚. This crunchy Asian salad is simple, flexible, and seriously delicious ✨.
P.S. For more peanut-flavored meals, check out our easy tofu rice bowl, peanut noodles, and African peanut stew.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Green cabbage: adds crunch and volume. Substitute Napa cabbage, savoy cabbage, or even shredded Brussels sprouts for a twist.
- Red cabbage: brings color and extra texture. Swap with more green cabbage or thinly sliced kale for a heartier bite.
- Carrots: naturally sweet and crisp. Use julienned zucchini, daikon, or pre-shredded slaw mix for convenience.
- Red bell pepper: adds sweetness and color. Substitute yellow/orange peppers, snap peas, or thinly sliced cucumber.
- Green onions: mild onion flavor. Swap with chives, finely sliced shallots, or skip for a milder easy Asian slaw.
- Cilantro: fresh and bright. Substitute mint, parsley, Thai basil, or leave out if you’re not a fan.
- Peanuts or cashews: for crunch and richness in this peanut cabbage salad. Use almonds, sunflower seeds, or crispy wonton strips.
Dressing
- Peanut butter: best if creamy and 100% natural, is the creamy base for a classic cabbage salad with peanut dressing. Substitute almond butter, cashew butter, or tahini.
- Soy sauce (reduced-sodium): salty umami. Use tamari (gluten-free) or coconut aminos for a milder taste.
- Lime juice: fresh acidity. Swap with rice vinegar or apple cider vinegar.
- Maple syrup: balances flavors. Use honey, brown sugar, or agave.
- Garlic: adds depth. For garlic-sensitive diets, use garlic-infused oil or skip.
- Ginger (optional): adds zing. Substitute a pinch of ground ginger or omit.
- Water: thins the dressing. Adjust for your preferred consistency.
How to Make Asian Cabbage Salad
Step 1: Blend the Peanut Dressing
Add peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger to a blender or tall jar.
Blend until smooth, then add water, a little at a time, until the dressing is creamy and pourable. You can use a standing blender or an immersion blender. This makes the salad taste rich, fresh, and velvety.
Step 2: Prep the Vegetables
Shred the green cabbage and red cabbage, grate the carrots, slice the bell pepper, chop the green onions, and roughly chop the cilantro.
Add everything to a large mixing bowl. This colorful mix is the base of a fresh cabbage carrot slaw with lots of crunch.
Step 3: Toss the Salad
Pour about half of the dressing over the vegetables.
Toss well until the cabbage is evenly coated. Add more dressing as needed, depending on how saucy you like it.
Step 4: Finish and Serve
Top with crushed peanuts or cashews and serve right away for the best crunch.
Add lime wedges on the side, or turn it into a meal with edamame, baked tofu, shredded chicken, or shrimp.
Tips
- Blend the dressing for best texture: It turns ultra-smooth and creamy, coating the veggies evenly without any graininess.
- Slice everything thinly: The thinner the cabbage and veggies, the better the texture and the easier they absorb the dressing.
- Don’t overdress at once: Start with half the dressing, toss, then add more as needed—you want it coated, not soggy.
- Keep it crunchy: Toss the salad just before serving to keep that fresh, crisp bite.
- Make it ahead (the right way): Store veggies and dressing separately to prevent wilting, then combine when ready to eat.
- Adjust the consistency: Add a splash of water to loosen the dressing if it thickens in the fridge.
- Balance the flavors: Taste and tweak—add more lime for brightness or a touch more maple for sweetness.
- If you are cooking for mixed diets: Serve the salad as a base and let everyone add their own protein (tofu, edamame, chicken, shrimp) so it works for both plant-based and omnivore eaters.
- Toast the nuts: Lightly toasting peanuts or cashews brings out more flavor and adds extra crunch.
- Use what you have: This salad is flexible—swap veggies based on what’s in your fridge and it will still taste great.
Frequently Asked Questions
Yes, but for best texture, store the veggies and dressing separately and toss just before serving to keep it crisp and fresh.
Keep the chopped vegetables in an airtight container in the fridge for up to 3 days. Store the dressing separately and mix only when ready to eat.
It can easily be vegan—just use maple syrup (not honey) and pair it with plant-based proteins like tofu or edamame.
Yes, it’s a great shortcut and works perfectly for a quick Asian slaw recipe.
Avoid adding the dressing too early and keep everything chilled until serving.
Yes, but make sure to finely grate the garlic and ginger and use smooth peanut butter for the best result.
Absolutely. Add protein like chicken, shrimp, tofu, or beans to transform this into a satisfying meal.
You can swap it with almond butter, cashew butter, or tahini for a different flavor profile.
More slaws, cabbage salads, and fresh sides
- Greek yogurt coleslaw
- Creamy cucumber salad
- Greek yogurt broccoli salad
- Healthy broccoli cauliflower salad
- Pineapple cucumber salad
- Coleslaw
- Vinegar coleslaw
- Chopped lentil salad
For more ideas, browse our best summer salad recipes round-up.
If you try this Asian Cabbage Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Asian Cabbage Salad with Peanut Dressing (Crunchy & Easy)
Video
Ingredients
- 3 cups green cabbage shredded
- 3 cups red cabbage shredded
- 1 cup carrots grated
- 1 cup red bell pepper thinly sliced
- ½ cup green onions thinly sliced
- ¼ cup cilantro chopped, substitute mint, parsley, or skip
- ¼ cup toasted peanuts or cashews, crushed
Dressing
- ½ cup creamy peanut butter we use 100% natural
- ⅓ cup soy sauce reduced-sodium
- 3 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 clove garlic chopped
- 1 teaspoon ginger chopped, optional
- 2 to 4 tablespoons water to thin
Instructions
- Make the dressing: Blend 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 the dressing is creamy and pourable.You can use an immersion blender or standing blender.
- Prep the vegetables: Add the green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro to a large bowl.
- Toss the salad: Pour about half of the dressing over the salad. Toss well until everything is evenly coated. Add more dressing as you like.
- Finish and serve: Top with chopped peanuts. Serve right away for the best crunch. Add lime wedges on the side for extra freshness. Make it a meal with 1 cup edamame, baked tofu, shredded cooked chicken, or shrimp.
Notes
- Green cabbage → Napa cabbage, savoy cabbage, shredded Brussels sprouts
- Red cabbage → More green cabbage, thinly sliced kale
- Carrots → Julienned zucchini, daikon, pre-shredded slaw mix
- Red bell pepper → Yellow or orange peppers, snap peas, thinly sliced cucumber
- Green onions → Chives, finely sliced shallots, or skip
- Cilantro → Mint, parsley, Thai basil, or leave out
- Peanuts or cashews → Almonds, sunflower seeds, crispy wonton strips
- Blend the dressing → ultra-smooth and creamy, coats everything perfectly
- Slice thin → better texture and flavor absorption
- Start with less dressing → add more as needed, avoid soggy salad
- Toss last minute → keeps it fresh and crunchy
- Store smart → keep veggies and dressing separate until serving
- Loosen if needed → add water if dressing thickens in the fridge
- Taste and tweak → adjust lime or maple to balance
- Mixed diets → serve as a base, add protein as needed
- Toast the nuts → more flavor and crunch
- Use what you have → swap veggies freely
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
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Yummy
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Am I seeing edamame in the photos?
Thanks!
Jim
Hi Jim,
Yes you are. As we recommend in the recipe box: “Make it a meal with 1 cup edamame, baked tofu” 💪
I hope this helps.