Pin I threw this together on a Tuesday night when I had a fridge full of vegetables and zero motivation to turn on the stove. The colors alone woke me up, all that purple and orange piling up in the bowl. Then came the peanut dressing, and suddenly I was eating straight from the mixing bowl with a wooden spoon. My partner walked in, grabbed a fork, and we polished off half of it before it even made it to plates.
I started making this salad for potlucks because it travels well and always disappears first. One time, a friend texted me at midnight asking for the recipe after she dreamed about it. I laughed, but I also completely understood. Theres something about the way the lime and ginger wake up your taste buds that stays with you long after the bowl is empty.
Ingredients
- Shredded green cabbage: The backbone of the salad, providing bulk and that essential crunch. Buy pre-shredded to save time, or slice it yourself for a therapeutic few minutes with a sharp knife.
- Shredded purple cabbage: It adds a pop of color and a slightly peppery bite that balances the sweetness of the dressing.
- Shredded carrots: Their natural sweetness plays beautifully against the tangy lime and savory soy sauce.
- Shelled edamame: These little green gems bring protein and a buttery texture that makes the salad feel like a full meal.
- Red bell pepper: Thinly sliced, it contributes a juicy sweetness and even more vibrant color.
- Scallions: Their mild onion flavor adds a fresh, sharp note without overwhelming the other ingredients.
- Fresh cilantro: Love it or hate it, cilantro brings a brightness that ties all the flavors together.
- Creamy peanut butter: The star of the dressing, it creates that rich, nutty base that clings to every vegetable.
- Soy sauce or tamari: This is your umami punch, the salty depth that makes the dressing irresistible.
- Rice vinegar: It brings a gentle acidity that keeps the dressing from feeling too heavy.
- Lime juice: Freshly squeezed is non-negotiable here, the brightness is what makes the dressing sing.
- Maple syrup or honey: Just enough sweetness to round out the tangy and salty notes.
- Toasted sesame oil: A little goes a long way, adding a nutty aroma that deepens the whole dressing.
- Fresh ginger: Grated finely, it adds a warming spice that makes every bite feel alive.
- Garlic: Minced small, it brings a pungent kick that mellows beautifully when mixed with the other dressing ingredients.
- Roasted peanuts: Roughly chopped, they add a final layer of crunch and reinforce that peanut flavor.
- Toasted sesame seeds: Optional but lovely, they add a delicate nutty finish and look gorgeous scattered on top.
Instructions
- Prep the vegetables:
- In a large mixing bowl, toss together the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro. The colors will be so gorgeous you might want to take a picture before you even dress it.
- Make the peanut dressing:
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Add water one tablespoon at a time until it reaches a pourable consistency that will coat the vegetables without pooling at the bottom.
- Toss it all together:
- Pour the dressing over the vegetable mixture and toss well, using your hands or two big spoons to make sure every shred gets coated. The salad should glisten a little, with dressing clinging to every piece.
- Top and serve:
- Transfer to a serving platter or individual bowls, then scatter the roasted peanuts and sesame seeds over the top. Serve with lime wedges on the side so everyone can add an extra squeeze if they want.
Pin The first time I brought this to a backyard barbecue, I watched a kid who claimed to hate vegetables go back for thirds. His mom gave me a look that was half shock, half gratitude. I just shrugged and said it was the peanut butter, but honestly, I think its the way everything comes together, crunchy and creamy and just a little bit addictive.
Making It Your Own
This salad is incredibly forgiving and loves improvisation. If you dont have edamame, swap in chickpeas or even cubed avocado for creaminess. I have added thinly sliced snap peas, diced cucumber, and even julienned jicama when I had them on hand. The dressing works with almost any crunchy vegetable you throw at it, so raid your crisper drawer and see what happens.
Storing and Meal Prep
If you are meal prepping, keep the dressing separate and toss it with the vegetables right before eating. The salad will stay crisp in an airtight container for up to two days, but the magic really happens when everything is freshly dressed. I like to portion it into jars with the dressing at the bottom, then shake it up when Im ready to eat.
Serving Suggestions
This salad shines as a side dish next to grilled tofu, chicken, or fish, but its hearty enough to stand alone as a light dinner. I have also stuffed it into whole wheat wraps with extra peanuts for a packed lunch that actually stays interesting. On hot summer nights, I serve it with chilled sesame noodles and call it dinner.
- Double the dressing recipe and keep extra in the fridge for quick weeknight salads.
- Toast your sesame seeds in a dry skillet for about two minutes to bring out their flavor.
- If you are serving this to kids, go easy on the ginger and garlic in the dressing and let them adjust with lime wedges.
Pin This salad has become my go to whenever I need something fast, fresh, and a little bit special. I hope it finds a spot in your regular rotation too.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately a few hours in advance. Store the dressing in an airtight container in the refrigerator. Toss everything together just before serving to maintain maximum crunchiness. Assembled leftovers can be stored for up to 2 days.
- → What can I substitute for peanut butter?
Almond butter, sunflower butter, or tahini work well as alternatives. Adjust the consistency of the dressing as needed, since different nut butters may vary in thickness. Use the same quantity and whisk in water gradually until you reach the desired consistency.
- → How can I add more protein to this dish?
Top the salad with grilled tofu, shredded rotisserie chicken, edible insects, or crispy chickpeas. You can also add cooked shrimp or hard-boiled eggs. These additions work well with the Thai flavors and peanut dressing.
- → Is this salad suitable for vegan diets?
Yes, this salad is naturally vegan when made with the standard ingredients and using maple syrup instead of honey. The peanut butter and sesame oil provide richness without any animal products. Always verify that your soy sauce is certified vegan if following a strict vegan diet.
- → What vegetables can I add for extra crunch?
Consider adding sliced snap peas, chopped cucumber, diced jicama, or shredded beets. You can also include thinly sliced radishes or water chestnuts for additional texture and freshness. Avoid vegetables that release excess moisture, as they may make the salad soggy.
- → How should I adjust the dressing consistency?
Start with 2 tablespoons of water and gradually add more, one tablespoon at a time, whisking until you reach a pourable consistency. The dressing should coat the vegetables evenly without pooling. Remember that thicker peanut butter will require more water than creamy varieties.