Crunchy Asian Cabbage Salad with Peanut Sesame Dressing
Crunchy Asian Cabbage Salad with Peanut Sesame Dressing — a fresh, healthy, and vibrant Asian slaw packed with crisp vegetables, bold flavor, and the perfect crunchy texture.
Equipment
- 1 Large mixing bowl (for tossing the crunchy Asian cabbage salad)
- 1 Sharp chef’s knife (for slicing cabbage and vegetables finely)
- 1 Cutting board (for safe and easy prep)
- 1 Small bowl or glass jar with lid (for shaking or whisking the peanut sesame dressing)
- 1 Whisk or fork (to blend the dressing until smooth and glossy)
- 1 Measuring cups and spoons (for accurate dressing and ingredient measurements)
- 1 Salad tongs or large spoon (for serving and tossing the Asian slaw)
Ingredients
Salad Ingredients
- 4 cups green cabbage thinly shredded
- 2 cups purple cabbage thinly shredded
- 1 ½ cups carrots julienned or shredded
- 3 green onions thinly sliced
- 1 cup cilantro leaves fresh
- ½ cup peanuts roasted
- 1 tbsp sesame seeds
Optional add-ins
- shredded chicken
- edamame
- sliced red bell pepper
Peanut Sesame Soy Dressing
- ¼ cup rice vinegar
- 3 tbsp soy sauce or tamari
- 2 tbsp honey or maple syrup
- 2 tbsp toasted sesame oil
- 2 tbsp neutral oil avocado, canola, vegetable
- 1 tbsp lime juice
- 1 tbsp smooth peanut butter
- 1 tsp ginger fresh & grated
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tbsp sesame seeds
Optional
- 1 tsp fish sauce
Instructions
Prepare the Cabbage Salad
- Place the shredded green cabbage, purple cabbage, carrots, green onions and cilantro in a large mixing bowl. Toss gently to distribute the vegetables evenly.
Make the Peanut Sesame Dressing
- In a small bowl, whisk together the rice vinegar, soy sauce or tamari, honey or maple syrup, toasted sesame oil, neutral oil, lime juice, peanut butter, ginger, garlic and Dijon mustard until smooth.
- Stir in the dressing’s 1 tablespoon sesame seeds and the fish sauce, if using. If the dressing is too thick to pour, add water one teaspoon at a time until it lightly coats a spoon.
Add Optional Extras
- If using, add cooked shredded chicken, cooked and cooled shelled edamame or sliced red bell pepper to the cabbage mixture.
Dress and Toss
- Pour about three-quarters of the peanut sesame dressing over the salad. Toss thoroughly with tongs until the vegetables are lightly coated. Add more dressing as needed.
Finish with Crunch
- Sprinkle the roasted peanuts and the salad’s 1 tablespoon sesame seeds over the top. Toss lightly, leaving some of the crunchy toppings on the surface.
Serve or Chill Briefly
- Serve immediately for the crispest texture, or refrigerate for 10–15 minutes to let the flavours blend. Toss again before serving.
- If preparing ahead, keep the dressing, peanuts and sesame topping separate until shortly before serving.
Notes
- This Crunchy Asian Cabbage Salad with Peanut Sesame Dressing is best enjoyed fresh for maximum crisp texture and vibrant flavor.
- The salad can be served with or without dressing, but the peanut sesame dressing enhances the flavor with bold, sweet, tangy, and savory notes.
- For best results, use freshly shredded cabbage and carrots to achieve the ultimate crunchy Asian slaw texture.
- This recipe is highly versatile and works as a healthy side dish, light lunch, or meal prep salad.
- Store dressing separately for longer-lasting freshness and crunch.
- Easily adaptable for dietary needs — make it gluten-free with tamari or add protein for a complete meal.
- Perfect for BBQs, potlucks, picnics, and quick weeknight dinners.
Nutrition
Serving: 1250 gramsCalories: 252kcalCarbohydrates: 28gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 969mgPotassium: 654mgFiber: 7gSugar: 16gVitamin A: 8947IUVitamin C: 58mgCalcium: 141mgIron: 3mg
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