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Crunchy Asian-Inspired Cabbage Salad with Peanut-Sesame Dressing

Updated on 5 min read

A vibrant, crisp, and flavor-packed salad loaded with fresh vegetables and tossed in a bold, savory-sweet dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Dietary Badges: Dairy-Free, Vegetarian, High-Fiber

Ingredients (with measurements)

For the Salad

  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumbers
  • 1/2 cup sliced green onions
  • 1/2 cup roasted peanuts, chopped
  • 1 cup bean sprouts (optional)
  • 1/2 cup thinly sliced bell peppers (any color)

For the Peanut-Sesame Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1–2 tablespoons water to thin (as needed)
  • Optional: 1/2 teaspoon chili flakes for heat

Instructions

  1. Place all chopped vegetables (green cabbage, purple cabbage, carrots, cucumbers, bell peppers, green onions, bean sprouts) in a large mixing bowl.
  2. In a separate bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, lime juice, garlic, and ginger. Add water as needed until smooth and pourable.
  3. Pour the dressing over the vegetables.
  4. Add chopped peanuts.
  5. Toss thoroughly until everything is evenly coated.
  6. Taste and adjust seasoning: add more lime for acidity, more soy for saltiness, or a little honey for sweetness.
  7. Serve immediately or chill for 10 minutes for flavors to develop.

Quick Notes

  • Toss the salad right before serving if you prefer maximum crunch.
  • Dressing thickens as it sits; thin with water as needed.

Introduction

This crunchy Asian-inspired cabbage salad is a refreshing and colorful dish that comes together fast yet delivers big flavors. It’s built from fresh, crisp vegetables and finished with a bold peanut-sesame dressing that coats every bite. It’s the perfect balance of sweet, salty, tangy, and nutty, making it a satisfying meal or side dish that works for any season.

Step-by-Step Cooking Guide

1. Prepare the Vegetables

Shred or slice all the vegetables into thin, uniform pieces.
Tip: Use a mandoline for super-thin cucumbers and cabbage.

2. Make the Dressing

Whisk peanut butter with soy sauce, sesame oil, vinegar, honey, lime juice, garlic, and ginger.
If it becomes too thick, stir in water a little at a time.

3. Combine and Toss

Pour the dressing over the vegetables and add peanuts. Toss until everything is coated evenly.
Tip: Mix from the bottom up to ensure the dressing reaches all ingredients.

Ingredient Details and Substitutions

Cabbage (Green and Purple)

Provides crunch and color.
Substitutes: Napa cabbage or finely shredded romaine.

Carrots

Add sweetness.
Substitutes: Spiralized carrots or matchstick-cut sweet potatoes.

Cucumbers

Give fresh, cool bite.
Substitutes: Zucchini or thinly sliced celery.

Peanut Butter

Creates a creamy, flavorful dressing base.
Substitutes: Almond butter or sunflower seed butter (nut-free).

Soy Sauce

Adds salty umami.
Substitutes: Tamari (gluten-free), coconut aminos (soy-free).

Rice Vinegar

Adds mild acidity.
Substitutes: Apple cider vinegar or white vinegar.

Sesame Oil

Provides deep roasted aroma.
Substitutes: Omit if unavailable; use a neutral oil (flavor will differ).

Equipment Alternatives

  • No whisk? Use a fork to mix dressing.
  • No salad bowl? Mix in a large pot or food-safe container.

Recipe Variations and Serving Suggestions

Flavor Variations

  • Add 1 cup cooked shredded chicken for protein.
  • Add 1/2 cup edamame for extra plant protein.
  • Add fresh herbs like cilantro or basil.

Dietary Variations

  • Vegan: Use maple syrup instead of honey.
  • Gluten-free: Replace soy sauce with tamari.

Serving Suggestions

  • Serve as a meal with grilled chicken or tofu.
  • Pair with rice, noodles, or dumplings.
  • Use as a topping for grain bowls.

Pairing Ideas

  • Matches well with iced green tea or ginger-infused water.

Storage & Make-Ahead Information

Storage

  • Store salad and dressing separately for best results.
  • Vegetables stay crisp for 2–3 days in the refrigerator.

Reheating

  • This dish is served cold; no reheating needed.

Make-Ahead

  • Prepare vegetables and dressing ahead of time, but don’t toss until ready to serve.

Texture Notes

  • Once mixed, the salad softens slightly after a few hours due to the dressing.

Nutrition Facts (Per Serving)

Estimated based on 4 servings:

  • Calories: ~260
  • Protein: 7 g
  • Carbohydrates: 21 g
  • Fat: 16 g
  • Fiber: 5 g
    Allergens: Contains peanuts and soy.

Frequently Asked Questions

Q: Can I use a store-bought dressing?
A: Yes, but homemade peanut dressing adds the best flavor and freshness.

Q: Can I make this spicy?
A: Add chili flakes, sriracha, or a tablespoon of chili crisp.

Q: Can I use pre-shredded coleslaw mix?
A: Absolutely. It saves time and works perfectly.

Q: Can I use a different nut instead of peanuts?
A: Yes, almonds, cashews, or sunflower seeds all work.

Optional Story

This salad was inspired by a need for something crisp and refreshing during a busy week. After tossing together leftover vegetables and a quick peanut-based dressing, the result was so flavorful and satisfying that it became a regular in the meal prep rotation. It’s customizable, fast, and never boring.

Call to Action

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