Save My neighbor brought this salad to a backyard potluck last summer, and I watched everyone go back for seconds before I even got my first scoop. The bowl was practically empty by the time I reached it, so I asked her for the recipe right there on the spot. She laughed and said it was the easiest thing she'd made all week. I tried it the next day and understood why it disappeared so fast.
I started bringing this to picnics because it travels well and never gets soggy like leafy greens do. One time, a friend who claimed she hated cabbage asked for the recipe after finishing her entire serving. She texted me later that week saying she'd made it twice already. It's become my go-to when I need something that looks impressive but doesn't require turning on the stove.
Ingredients
- Green cabbage: The sturdy base that holds up to the creamy dressing without wilting, and slicing it thin makes all the difference in texture.
- Purple cabbage: Adds a pop of color and a slightly peppery bite that balances the sweetness of the dressing.
- Carrots: Shred them fresh for the best crunch, pre-shredded ones tend to dry out and lose their snap.
- Edamame: Brings protein and a mild, nutty flavor that makes this salad feel more like a meal.
- Red bell pepper: Sweet and juicy, it brightens every forkful and adds another layer of crunch.
- Scallions: A sharp, fresh bite that cuts through the richness of the peanut dressing.
- Cilantro: Essential for that fresh, herbaceous note, but you can skip it if you're in the cilantro-tastes-like-soap camp.
- Peanut butter: Use creamy, not natural, or the dressing will separate and refuse to emulsify no matter how much you whisk.
- Soy sauce: The salty backbone of the dressing, swap for tamari if you need it gluten-free.
- Rice vinegar: Adds tang without the harshness of white vinegar, keeping the dressing mellow and balanced.
- Lime juice: Freshly squeezed is non-negotiable here, bottled lime juice tastes flat and artificial.
- Maple syrup: Balances the salty and tangy flavors, honey works too if that's what you have.
- Toasted sesame oil: A little goes a long way, this is what gives the dressing that warm, nutty depth.
- Fresh ginger: Grate it fine so it blends into the dressing without chunky surprises.
- Garlic: One clove is enough, more will overpower the delicate peanut flavor.
- Roasted peanuts: Chop them roughly for bursts of toasty crunch on top.
- Sesame seeds: Optional but worth it for the extra nuttiness and visual appeal.
Instructions
- Prep the vegetables:
- Toss all your shredded cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large bowl. The colors alone will make you want to dig in immediately.
- Whisk the dressing:
- Combine peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic in a smaller bowl, then add water a tablespoon at a time until it's smooth and pourable. It should coat the back of a spoon without being gloopy.
- Toss it all together:
- Pour the dressing over the vegetables and use tongs or your hands to mix everything until every shred is coated. Don't be shy, really get in there and massage it through.
- Top and serve:
- Transfer to a serving dish, sprinkle with chopped peanuts and sesame seeds, and tuck lime wedges around the edges. Serve right away while everything is still crisp and vibrant.
Save The first time I served this at a family dinner, my uncle, who usually skips salads entirely, asked if there was more in the kitchen. My aunt gave me a look that said she'd be asking for the recipe later. It's funny how a simple mix of vegetables and peanut sauce can turn skeptics into fans.
Make It Your Own
I've added grilled tofu when I want more protein, and once I threw in some leftover rotisserie chicken for a friend who doesn't eat plant-based. Snap peas and cucumber add even more crunch if you have them on hand. One time I was out of peanut butter and used almond butter instead, it was different but still delicious.
Storing and Serving
This salad is best eaten fresh, but I've kept leftovers in the fridge for up to two days and they were still pretty good. The cabbage softens a bit and the dressing thickens, so I usually add a splash of water and toss it again before serving. If I'm meal prepping, I keep the dressing separate and pour it on right before eating.
What to Serve It With
I love pairing this with grilled shrimp skewers or teriyaki salmon for a light but filling dinner. It also works as a side for barbecue or any weeknight protein you have going. Once I served it alongside spring rolls and it felt like a mini Thai feast without any of the fuss.
- Keep extra lime wedges on the table so everyone can add a squeeze if they want more brightness.
- Double the dressing recipe and save half in the fridge, it's amazing on grain bowls and roasted vegetables.
- If you're taking this to a potluck, bring the peanuts and sesame seeds in a separate bag and sprinkle them on right before serving.
Save This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that simple ingredients and a great dressing can turn into something you'll crave all week long.
Recipe FAQs
- → Can I make the dressing ahead of time?
Yes, prepare the peanut dressing up to 24 hours in advance and store it in an airtight container in the refrigerator. Thin it with a bit of water before tossing with vegetables, as it may thicken when chilled.
- → What can I use instead of peanut butter?
Almond butter and sunflower seed butter are excellent substitutes. You can also use tahini for a different flavor profile. Adjust the consistency with water as needed to achieve a pourable dressing.
- → How long does this stay fresh?
Best enjoyed immediately after assembly to maintain maximum crunchiness. Leftovers keep in an airtight container for up to 2 days in the refrigerator. Store the dressing separately if possible to prevent the vegetables from becoming too soft.
- → How do I add more protein to this dish?
Top with grilled tofu, chickpeas, shredded rotisserie chicken, or hard-boiled eggs. You can also stir in cooked quinoa or brown rice for a heartier, grain-based version.
- → Is this gluten-free?
Use tamari or gluten-free soy sauce instead of regular soy sauce to make it completely gluten-free. Always check ingredient labels on all components, especially peanut butter and other packaged items.
- → Can I prepare this ahead of time?
Prep all vegetables the night before and store them separately in containers. Assemble and dress just before serving to preserve the salad's signature crunch and prevent wilting.