Asian Cabbage Salad with Peanut Dressing
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.
Servings: 6 people
Calories: 155kcal
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.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 58mg | Fiber: 3g | Sugar: 13g