Save My sister brought this salad to a potluck last spring, and I watched people return to the table three times. The crunch was loud enough to hear across the room, and the peanut dressing clung to every ribbon of cabbage like it had been waiting for that moment. I asked her for the recipe before dessert even came out. She laughed and said it took her longer to find a bowl than to make it. I've been hooked ever since.
I made this for a friend who claimed she didnt like salads, and she scraped her bowl clean without saying a word. Then she looked up and asked if I had more cilantro because she wanted to taste it again with extra herbs. That was the moment I realized this wasnt just a side dish. It was the kind of recipe that could change minds and fill people up without feeling heavy.
Ingredients
- Shredded green cabbage: The backbone of the salad, giving structure and that clean, crisp snap with every forkful.
- Shredded purple cabbage: Adds a pop of color and a slightly peppery edge that balances the sweetness of the dressing.
- Shredded carrots: These bring natural sweetness and a softer crunch that plays nicely with the firmer cabbage.
- Shelled edamame: A protein boost that makes this salad feel like a real meal, not just a pile of vegetables.
- Red bell pepper: Thinly sliced for a juicy sweetness and a bright contrast to all the green.
- Scallions: Their sharp, oniony bite cuts through the richness of the peanut dressing.
- Fresh cilantro: This herb is the secret to making the whole dish taste alive and vibrant.
- Creamy peanut butter: The base of the dressing, turning into liquid gold when whisked with the right companions.
- Soy sauce or tamari: Adds that deep, salty umami that makes your taste buds pay attention.
- Rice vinegar: A gentle acidity that brightens without overpowering the other flavors.
- Lime juice: Freshly squeezed is the only way to get that zingy, sunny flavor.
- Maple syrup or honey: Just enough sweetness to round out the tangy and salty notes.
- Toasted sesame oil: A few drops deliver a nutty aroma that smells like a warm kitchen.
- Fresh ginger: Grated fine, it adds a spicy warmth that wakes up the whole dressing.
- Garlic: Minced small so it blends in but still whispers its presence in every bite.
- Water: Thins the dressing to a silky, pourable consistency that coats without clumping.
- Roasted peanuts: Chopped roughly for an extra layer of crunch and a toasted, savory finish.
- Toasted sesame seeds: Optional, but they add a delicate nuttiness and a look that says you care.
- Lime wedges: Served on the side so everyone can add an extra squeeze if they want more brightness.
Instructions
- Prep the vegetables:
- Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large mixing bowl. The colors should look like a garden exploded in the best possible way.
- Make the peanut dressing:
- In a smaller 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 after each addition, until the dressing is thin enough to drizzle but still clings to a spoon.
- Dress the salad:
- Pour the peanut dressing over the vegetables and toss everything with your hands or two big spoons until every piece is glossy and coated. You want to see the dressing in every crevice.
- Add the toppings:
- Transfer the salad to a serving platter or divide it into bowls. Scatter the roasted peanuts and sesame seeds over the top, and tuck a few lime wedges around the edges.
- Serve immediately:
- This salad is at its best when the vegetables are still crisp and the dressing hasnt had time to soften them. Pass it around and watch it disappear.
Save I brought this to a picnic once, and a little kid asked if it was candy because it looked so colorful. Her mom laughed and let her try a bite, and she ended up eating a full bowl while sitting cross legged on the blanket. That day, I realized this salad had a magic trick built in. It made healthy food feel like a treat, not a compromise.
How to Store and Reheat
Store the undressed salad and the peanut dressing separately in airtight containers in the fridge for up to two days. When youre ready to eat, toss them together just before serving so the vegetables stay crisp. If the dressing thickens in the fridge, whisk in a teaspoon or two of water to bring it back to life. This salad doesnt need reheating, and honestly, it tastes best cold and crunchy.
Swaps and Substitutions
If peanuts arent your thing or someone has an allergy, swap the peanut butter for almond or sunflower seed butter without changing anything else. You can also use coconut aminos instead of soy sauce for a soy free version, though the flavor will be slightly sweeter. If you want more crunch, throw in snap peas, cucumber, or even jicama. I once added chopped apple because I had one sitting on the counter, and it turned out surprisingly good.
Serving Suggestions
This salad shines as a side dish next to grilled chicken, fish, or tofu, but it also holds its own as a light lunch. I like to serve it in wide, shallow bowls so you can see all the colors and textures piled up together. If youre feeding a crowd, double the recipe and serve it family style on a big platter. It disappears fast, so make more than you think you need.
- Top with grilled shrimp or sesame crusted tuna for a heartier meal.
- Serve alongside spring rolls or dumplings for a Thai inspired spread.
- Pack it in a mason jar with the dressing on the bottom for a portable lunch that stays fresh.
Save This salad has become my go to whenever I need something fast, fresh, and foolproof. It never lets me down, and it always makes people ask for seconds.
Recipe Questions
- → Can I make this salad ahead of time?
The components can be prepped in advance, but assemble the salad just before serving to maintain maximum crunchiness. You can store prepared vegetables and dressing separately in the refrigerator for up to 2 days.
- → What can I use if I have a peanut allergy?
Substitute peanut butter with almond butter or sunflower butter in equal amounts. Simply use the same quantity of alternative nut or seed butter in the dressing, adjusting water content as needed for consistency.
- → How do I add protein to this dish?
Top the finished salad with grilled tofu, baked tempeh, or shredded rotisserie chicken for additional protein. You can also add cooked chickpeas or white beans mixed into the salad itself.
- → Is this salad gluten-free?
Yes, if you use tamari instead of regular soy sauce, which contains gluten. Always verify ingredient labels for cross-contamination, as some brands may process products in shared facilities with gluten-containing items.
- → What vegetables work well as substitutes?
Add snap peas, cucumber, shredded beets, or sliced radishes for variety. You can also include julienned zucchini or broccoli florets. Feel free to adjust vegetables based on seasonal availability and personal preferences.
- → How should I store leftover dressing?
Keep the peanut dressing in an airtight container in the refrigerator for up to 5 days. If it thickens, thin it with additional water or rice vinegar to reach your desired consistency before serving.