Save The crunch of this salad was what got me first. I was standing in my friends tiny kitchen on a hot July afternoon, and she handed me a bowl of something so colorful I thought it was too pretty to eat. But then I took a bite and heard that satisfying snap of raw cabbage and bell pepper, followed by the creamy, tangy punch of peanut dressing. I asked for the recipe before I even finished chewing.
I started making this salad for summer potlucks because it travels well and never fails to disappear fast. One time, I brought it to a backyard barbecue and watched three people go back for seconds before the burgers were even off the grill. A guy I barely knew asked if I had a food blog, which I didnt, but it made me realize how much people crave something fresh and vibrant when everything else on the table is heavy and grilled.
Ingredients
- Green cabbage: The backbone of the salad, providing that essential crunch and mild sweetness that balances the rich dressing.
- Purple cabbage: Adds a pop of color and a slightly peppery bite that makes the salad feel more complex.
- Shredded carrots: Their natural sweetness plays beautifully against the tangy lime and salty soy sauce.
- Edamame: These little green gems bring plant based protein and a tender contrast to all the crisp vegetables.
- Red bell pepper: Thinly sliced for maximum crunch and a hint of fruity sweetness.
- Scallions: Their sharp, oniony flavor cuts through the richness of the peanut butter without overpowering the dish.
- Fresh cilantro: Bright, herbal, and essential for that authentic Thai inspired flavor.
- Creamy peanut butter: The heart of the dressing, giving it body and a nutty depth that coats every vegetable perfectly.
- Soy sauce: Adds umami and saltiness, use tamari if you need it gluten free.
- Rice vinegar: Brings a gentle acidity that lifts the whole dressing without being harsh.
- Lime juice: Freshly squeezed is key, it adds brightness and a citrusy zing that bottled juice just cant match.
- Maple syrup: A touch of sweetness balances the salty and tangy elements, honey works too if you are not keeping it vegan.
- Toasted sesame oil: Just a teaspoon gives a deep, nutty aroma that makes the dressing taste more sophisticated.
- Fresh ginger: Grated finely, it adds warmth and a subtle spice that wakes up your palate.
- Garlic: Minced small so it blends smoothly into the dressing and adds savory punch.
- Roasted peanuts: Roughly chopped for topping, they add extra crunch and make every bite feel indulgent.
- Toasted sesame seeds: Optional but worth it for a nutty finish and a little visual flair.
Instructions
- Prep the vegetables:
- In a large mixing bowl, toss together the green cabbage, purple cabbage, shredded carrots, edamame, red bell pepper, scallions, and cilantro. The mix should look like a rainbow, and the different textures will give you that satisfying crunch in every forkful.
- Make the peanut dressing:
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic until smooth. Add water one tablespoon at a time, whisking after each addition, until the dressing is thin enough to drizzle but still clings to the vegetables.
- Toss it all together:
- Pour the peanut dressing over the vegetable mixture and use tongs or your hands to toss everything until every shred of cabbage and carrot is coated. The dressing should hug the vegetables without pooling at the bottom of the bowl.
- Add the toppings:
- Transfer the salad to a serving platter or individual bowls, then sprinkle with chopped roasted peanuts and toasted sesame seeds. Tuck a few lime wedges on the side so everyone can add an extra squeeze if they want.
- Serve immediately:
- This salad is best enjoyed fresh when the vegetables are at their crunchiest. If you have leftovers, store them in an airtight container in the fridge for up to two days, but expect the cabbage to soften a bit.
Save I remember packing this salad for a picnic and realizing halfway through eating it that I had forgotten forks. We ended up scooping it with crackers and it was somehow even better that way, crunchy on crunchy with all that creamy peanut sauce. It became one of those happy accidents that turned into a tradition.
How to Store and Prep Ahead
You can chop all the vegetables and store them in an airtight container in the fridge up to a day in advance, which makes throwing this together on a busy weeknight incredibly easy. Keep the dressing separate until you are ready to serve, otherwise the cabbage will start to wilt and lose its crunch. I learned this the hard way after bringing a pre dressed salad to a picnic and finding it sad and soggy by lunchtime.
Swaps and Add Ins
If peanuts are not your thing or someone has an allergy, almond butter or sunflower seed butter work just as well in the dressing. I have also added snap peas, thinly sliced cucumbers, and even julienned jicama for extra crunch. For more protein, grilled tofu or shredded rotisserie chicken turn this into a full meal, though the chicken obviously makes it not vegan anymore.
Serving Suggestions
This salad shines as a side dish next to grilled chicken, fish tacos, or even a simple bowl of jasmine rice. I have also served it as a main course with some crispy spring rolls on the side, and it felt like a complete, restaurant worthy meal. On really hot days, I skip cooking entirely and just eat a big bowl of this with extra peanuts on top.
- Serve it in lettuce cups for a fun, hand held appetizer at parties.
- Add crispy wonton strips on top for an extra layer of texture and crunch.
- Pair it with a cold beer or iced green tea to balance the richness of the peanut dressing.
Save This salad has become my go to whenever I need something that feels fresh, bright, and satisfying without any fuss. I hope it brings as much color and crunch to your table as it has to mine.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to 2 days ahead. Store them in airtight containers in the refrigerator. Toss the salad with dressing just before serving to maintain the vegetables' crunch.
- → How do I adjust the dressing consistency?
The dressing thickness depends on water amount. Add water gradually while whisking until you reach your preferred consistency. For a thicker dressing, use less water; for thinner, add more tablespoon by tablespoon.
- → What protein options work well with this salad?
Grilled tofu, shredded rotisserie chicken, or chickpeas are excellent protein additions. For a vegan version, top with extra tofu or add more edamame. The peanut dressing complements all these proteins beautifully.
- → Are there peanut-free alternatives?
Absolutely. Substitute almond butter, sunflower seed butter, or tahini for peanut butter in the dressing. Adjust seasonings to taste since different butters have varying flavor profiles. Skip the peanut topping and use toasted seeds instead.
- → How can I add more crunch to the salad?
Include sliced snap peas, chopped cucumber, or water chestnuts for extra texture. Toasted sesame seeds, crushed cashews, or almonds also add satisfying crunch. Add crunchy toppings just before serving to prevent them from softening.
- → Can I customize the vegetables?
Yes, feel free to mix and match. Try adding shredded beets, kohlrabi, jicama, or daikon radish. Fresh herbs like mint or basil work great too. Use whatever colorful vegetables you have on hand to create your preferred flavor and texture combination.