Pin It The crunch hit me first. I was at a friend's backyard potluck, halfway through a forgettable pasta salad, when someone passed me a bowl of this. The colors alone stopped me, vivid purple and green and orange, but it was that first bite that made me lean back and ask for the recipe on the spot. She laughed and said it was just what she threw together when her fridge was too full of vegetables. I made it the next day and haven't stopped since.
I brought this to a family gathering once, skeptical that anyone would go for a salad when there was barbecue on the table. My uncle, who usually skips anything green, came back for seconds and asked if I could make it for his birthday. That is when I knew this recipe had something special. It is bright and satisfying in a way that makes people forget they are eating healthy.
Ingredients
- Shredded green cabbage: The backbone of the salad, it holds up to the dressing without getting soggy and adds that essential crunch.
- Shredded purple cabbage: Beyond the gorgeous color, it brings a slightly peppery bite that balances the sweetness of the dressing.
- Shredded carrots: Use the pre-shredded kind if you are short on time, but freshly grated carrots taste sweeter and more vibrant.
- Shelled edamame: These little guys add protein and a buttery texture that makes the salad feel like a real meal.
- Red bell pepper: Slice it thin so every bite gets a little sweetness and a pop of red.
- Scallions: They add a mild oniony sharpness without overpowering the other flavors.
- Fresh cilantro: If you are one of those people who tastes soap, swap in fresh basil or mint instead.
- Creamy peanut butter: The star of the dressing, it should be the kind that is smooth and stirs easily, not the natural separated stuff.
- Soy sauce: Use tamari if you need it gluten free, and go low sodium if you are watching salt.
- Rice vinegar: It is milder than white vinegar and adds just the right tang without being harsh.
- Lime juice: Freshly squeezed is key here, bottled lime juice tastes flat and bitter.
- Maple syrup: A little sweetness rounds out the dressing, honey works too if you are not keeping it vegan.
- Toasted sesame oil: Just a teaspoon goes a long way, it smells nutty and warm and ties everything together.
- Fresh ginger: Grate it on a microplane for the best texture, and do not skip it or the dressing will taste one dimensional.
- Garlic: One clove is enough, you want a hint of sharpness not a punch in the face.
- Roasted peanuts: Roughly chop them so you get some in every bite, they add a toasty contrast to the creamy dressing.
- Toasted sesame seeds: Optional but worth it for that extra nutty crunch and visual appeal.
Instructions
- Prep the Vegetables:
- Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large mixing bowl. Use your hands to fluff everything together so the colors are evenly distributed.
- Make the Peanut Dressing:
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Add water a tablespoon at a time, whisking between additions, until the dressing is pourable but still clings to a spoon.
- Toss It All Together:
- Pour the dressing over the vegetables and use tongs or your hands to toss everything until every strand of cabbage is coated. Do not be shy, really get in there and mix it well.
- Add the Finishing Touches:
- Transfer the salad to a serving platter or individual bowls and scatter the roasted peanuts and sesame seeds over the top. Tuck a few lime wedges around the edges for squeezing.
- Serve and Enjoy:
- Serve immediately while everything is still crisp and vibrant. If you are making it ahead, keep the dressing separate and toss just before serving.
Pin It There was a night last summer when I made this for myself after a long day, ate it straight from the bowl on my back porch, and felt like I had just given myself the best gift. It was not fancy or complicated, just fresh and bright and exactly what I needed. That is the magic of this salad, it is generous without asking much of you.
How to Store and Keep It Fresh
This salad is at its best within a few hours of making it, but leftovers can be stored in an airtight container in the fridge for up to two days. The cabbage will soften slightly and the dressing will soak in, which some people actually prefer. If you know you will have leftovers, keep the peanuts and sesame seeds separate and sprinkle them on just before serving so they stay crunchy. The dressing can be made up to five days ahead and stored in a jar in the fridge, just shake it well before using.
Ways to Make It Your Own
I have added grilled tofu, shredded chicken, and even cold rice noodles to this salad depending on what I had around. Snap peas, cucumbers, and thinly sliced radishes are all great additions if you want more crunch. If you are not a fan of cilantro, fresh mint or basil bring a completely different but equally delicious vibe. For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.
What to Serve It With
This salad is versatile enough to stand alone as a light lunch, but it also shines as a side dish at cookouts, alongside grilled fish, or next to a big bowl of coconut curry. I have served it with spring rolls, rice bowls, and even as a topping for tacos. It is one of those recipes that plays well with others and never feels out of place.
- Pair it with grilled shrimp or salmon for a complete meal.
- Serve it alongside Thai basil chicken or a simple stir fry.
- Use it as a topping for grain bowls or stuff it into lettuce wraps.
Pin It This salad has earned a permanent spot in my rotation, the kind of recipe I turn to when I want something that feels good to eat and easy to love. I hope it becomes that for you too.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to one day in advance. Combine them just before serving to maintain the salad's crunch. Assembled salad keeps in the refrigerator for up to two days.
- → What can I use instead of peanut butter?
Almond butter or sunflower butter work well as substitutes. Use the same amount and adjust water as needed to reach the desired consistency. These alternatives are ideal if you have a peanut allergy.
- → How do I add protein to this salad?
Top with grilled tofu cubes, shredded rotisserie chicken, or crispy chickpeas for added protein. For a vegan option, stick with the edamame already included or add marinated tofu.
- → Can I make the dressing gluten-free?
Yes, simply substitute regular soy sauce with tamari, which is naturally gluten-free. All other dressing ingredients are naturally gluten-free. Always check ingredient labels to confirm.
- → What vegetables can I add for extra crunch?
Consider adding sliced snap peas, chopped cucumber, shredded jicama, or sliced radishes. These additions enhance texture without overwhelming the peanut dressing's flavor.
- → How thin should the dressing be?
The dressing should pour easily over vegetables but coat them well. Start with 2 tablespoons water and add more gradually until you reach the desired consistency, similar to salad dressing thickness.