This crunchy Asian Cabbage Salad recipe is dressed with an easy peanut dressing that is bursting with bold flavors. It is full of edamame, peanuts, bell pepper, and more. Serve it as a side or with some protein as a main.
This easy Asian cabbage salad is not your average coleslaw recipe. It is full of different flavors and textures (way better than traditional mayo-based coleslaw in my opinion).
Looking for more salad recipes? Try my Easy Pesto Orzo Salad, Spicy Cucumber Salad, or Lebanese Potato Salad (full of fresh herbs).
Jump to:
Why You’ll Love This Recipe
- Easy recipe - This recipe does not require any cooking so it is perfect for hot summer days. The most time consuming part is just chopping up all the vegetables.
- Crunchy - Between the cabbage, peanuts, and wonton strips, this easy cabbage salad is full of texture.
- No mayo - This cabbage salad or slaw is made without any mayo. It is much lighter and more flavorful than traditional coleslaw.
- Peanut dressing - This dressing is creamy, tangy, sweet, and a little spicy. It is addicting!
- Potluck side dish - This recipe is perfect for summer parties or barbecues.
- Good leftover - This recipe yields a large bowl of salad. The dressed salad holds up well for 1-2 days in the fridge since cabbage is a pretty hearty green.
Ingredients & Substitutions
Dressing
Salad
- Toasted Sesame Oil: Be sure to use the dark colored toasted sesame oil (vs regular sesame oil). It has a much more intense flavor.
- Peanuts: Substitute for chopped almonds, cashews, or even sunflower seeds.
- Edamame: You can usually find shelled edamame in the frozen vegetable section at the grocery store. I usually microwave it according to the package instructions and then cool it to room temperature in the fridge or freezer.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Asian Cabbage Salad
Quick Overview
- Make the dressing.
- Make the salad.
- Toss.
Step by Step Instructions
Do not add the dressing or wonton strips until right before serving so the salad does not get soggy.
Step 1: In a small jar or airtight container, add the peanut butter, honey, rice vinegar, soy sauce, lime juice, sesame oil, ginger, red chili flakes, and garlic. Shake until all of the dressing ingredients are completely combined. You can also use a small food processor or blender.
Step 2: In a large mixing bowl, add the red cabbage, green cabbage, bell pepper, carrot, cucumber, edamame, green onion, cilantro, and peanuts.
Step 3: Add about ⅔ of the dressing. Toss until well combined. Taste and add more if needed.
Step 4: Top with crispy wontons and sesame seeds.
Recipe Serving Suggestions
This crunchy Asian cabbage slaw is a great side dish for potlucks, BBQs, or parties because it is served cold. Here are some recipes to pair it will for a complete meal:
- Oven Baked Shrimp Skewers
- Pan Seared Sea Bass
- Hawaiian Chicken Tacos
- Brown Sugar Garlic Chicken
- Teriyaki Chicken Rice Bowls
- Cast Iron Seared Chicken Breast
Expert Tips & Variations
- Use a vegetable slicer. This will speed up the slicing/chopping process significantly. If you do not have a slicer, grab a sharp knife. While pre-shredded carrots or a bag of coleslaw mix can be used in a pinch, the texture of freshly cut veggies is much better.
- Pat the vegetables dry. After you cut up the veggies, use a paper towel to pat them dry and remove excess water. This will ensure the salad does not get watery.
- Toss right before serving. The veggies and peanut sesame dressing can be prepped in advance, but store them separately in the refrigerator until ready to serve. This ensures the veggies and wonton strips do not get soggy.
Recipe FAQs
I recommend thinly slicing the cabbage for this Asian slaw recipe. You can also slice it thicker and then cut it in the opposite direction to make square pieces of cabbage.
Coleslaw is typically made with sliced or shredded cabbage, carrot, and a mayo vinegar dressing. There is not a typical or traditional cabbage salad. It can be made with a variety of dressings and add-ins.
Yes! Cabbage is a bit chewier so you want to cut it thinner than lettuce.
More Side Dish Recipes
Shop my Amazon Storefront!
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Asian Cabbage Salad with Peanut Dressing
Equipment:
Ingredients:
Dressing
- ¼ cup peanut butter
- 3 Tablespoons honey
- 2 Tablespoons EACH rice wine vinegar & soy sauce
- 1 lime, juiced
- 1 teaspoon toasted sesame oil*
- 1 Tablespoon finely minced fresh ginger
- ¼ teaspoon EACH red chili flakes & granulated garlic
Salad
- 2-3 cups EACH thinly sliced red & green cabbage
- 1 cup EACH thinly sliced bell pepper, carrot, & cucumber
- 1 cup shelled edamame*
- ⅓ cup EACH chopped green onions, cilantro, & salted peanuts*
- crispy wonton strips & sesame seeds, optional for topping
Instructions:
- In a small jar or airtight container, add the peanut butter, honey, rice vinegar, soy sauce, lime juice, sesame oil, ginger, red chili flakes, and garlic. Shake until all of the dressing ingredients are completely combined. You can also use a small food processor or blender.
- In a large mixing bowl, add the red cabbage, green cabbage, bell pepper, carrot, cucumber, edamame, green onion, cilantro, and peanuts.
- Add about ⅔ of the dressing. Toss until well combined. Taste and add more if needed.
- Top with crispy wontons and sesame seeds.
Notes:
- Toasted Sesame Oil: Be sure to use the dark colored toasted sesame oil (vs regular sesame oil). It has a much more intense flavor.
- Peanuts: Substitute for chopped almonds, cashews, or even sunflower seeds.
- Edamame: You can usually find shelled edamame in the frozen vegetable section at the grocery store. I usually microwave it according to the package instructions and then cool it to room temperature in the fridge or freezer.
- Use a vegetable slicer. This will speed up the slicing/chopping process significantly. If you do not have a slicer, grab a sharp knife. While pre-shredded carrots or a bag of coleslaw mix can be used in a pinch, the texture of freshly cut veggies is much better.
- Pat the vegetables dry. After you cut up the veggies, use a paper towel to pat them dry and remove excess water. This will ensure the salad does not get watery.
- Toss right before serving. The veggies and peanut sesame dressing can be prepped in advance, but store them separately in the refrigerator until ready to serve. This ensures the veggies and wonton strips do not get soggy.
Yum! This sounds amazing! Will try it this weekend as a side! Thanks for the yummy recipe!
I really love the peanut dressing! This whole sale is refreshing and satisfying!
How we love a great cabbage salad around here. This salad was full of flavor with an Asian twist that we loved. Certainly going to make this more often.