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–+ servings
Colorful Asian cabbage salad with crunchy vegetables and creamy peanut dressing served in large bowl.

Asian Cabbage Salad with Peanut Dressing (Crunchy & Easy)

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 3 cups (200 g) green cabbage shredded
  • 3 cups (200 g) red cabbage shredded
  • 1 cup (120 g) carrots grated
  • 1 cup (130 g) red bell pepper thinly sliced
  • ½ cup (50 g) green onions thinly sliced
  • ¼ cup (10 g) cilantro chopped, substitute mint, parsley, or skip
  • ¼ cup (35 g) toasted peanuts or cashews, crushed

Dressing

  • ½ cup (120 g) creamy peanut butter we use 100% natural
  • ⅓ cup (80 ml) soy sauce reduced-sodium
  • 3 tablespoons (45 ml) lime juice
  • 2 tablespoons (30 ml) maple syrup
  • 1 clove garlic chopped
  • 1 teaspoon ginger chopped, optional
  • 2 to 4 tablespoons (30 to 6 ml) water to thin

  • 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.
    Peanut dressing blended until smooth and creamy in a glass jug on marble surface.
  • Prep the vegetables: Add the green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro to a large bowl.
    Shredded cabbage, carrots, and herbs combined in a glass bowl under natural light.
  • 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.
    Fresh vegetables tossed together in a large bowl, showing color and texture contrast.
  • 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.
    Peanut dressing poured over cabbage salad, coating vegetables evenly.
Substitutions
  • 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
 
Tips
  • 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
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