Fresh, vibrant, and packed with flavor, this crunchy peanut cabbage salad is one of those recipes I come back to again and again. The combination of shredded green and red cabbage, crisp carrots, and bell pepper gives it an irresistible crunch, peanuts, and a creamy sesame peanut dressing add protein and healthy fats that help keep you full.
The homemade creamy sesame peanut dressing really ties everything together, creating a satisfying salad that’s vegetarian and naturally gluten- and dairy-free. It’s perfect for meal prep (just add your favorite protein!), a colorful dinner side, or a potluck dish that travels well.
Why This Crunchy Peanut Cabbage Salad Works
This salad isn’t just about taste — it’s built with ingredients that actually support your day. Which, as a registered dietitian, certified personal trainer, and mom (the most important job 😊), is something I prioritize in all the recipes I share.
Cabbage and carrots bring fiber to help with steady energy and digestion, while edamame adds plant-based protein and iron. In this healthy cabbage salad, the peanut butter in the dressing provides heart-healthy fats that support brain function and help keep blood sugar steady, while a touch of lime juice brightens everything and adds vitamin C.
Toss in sesame seeds and fresh cilantro, and you’ve got flavor, texture, and a boost of antioxidants all in one bowl. Yum!
Quick, Versatile, and Perfect for Meal Prep
What I love most about this crunchy peanut cabbage salad is how versatile it is. Make it ahead for easy lunches during the week, pair it with your favorite protein (ground beef, turkey, chicken, or tofu) for dinner, or bring it to a gathering, where it’s guaranteed to disappear fast.
The dressing keeps well in the fridge, and the salad maintains its satisfying crunch for up to five days — making it perfect for a healthy, easy-to-prepare, veggie-packed option. It’s also a simple way to sneak in more vegetables and plant-based protein without overthinking it. Give it a try and let me know what you think in the comments below.
Ingredients You’ll Need:
For the Dressing:
- Unsweetened, unsalted, natural peanut butter (I like Santa Cruz)
- Toasted sesame oil
- Rice vinegar
- Freshly squeezed lime juice
- Coconut aminos
- Garlic cloves
- Freshly grated ginger
- Honey
- Sriracha (optional)
- Kosher salt
- Freshly ground black pepper
For the Salad:
- Shredded green cabbage
- Shredded red cabbage
- Shredded carrots
- Red bell pepper
- Frozen shelled edamame
- Green onions
- Fresh cilantro
- Roasted unsalted peanuts
- Toasted sesame seeds
How To Make Crunchy Peanut Cabbage Salad
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This crunchy peanut cabbage salad comes together in just 25 minutes with a creamy sesame peanut dressing and is perfect for meal prep, potlucks, or an easy veggie-packed side.
- Make the dressing. Whisk together the peanut butter, sesame oil, rice vinegar, lime juice, coconut aminos, garlic, ginger, honey, and sriracha until smooth. Add warm water as needed to thin, then set aside.
- Toss the veggies. In a large bowl, combine the shredded cabbage, carrots, and bell pepper. Add half the dressing and toss well, lightly massaging to soften the cabbage just slightly.
- Finish the salad. Fold in the edamame, green onions, cilantro, peanuts, and sesame seeds. Toss again until evenly coated.
- Serve or store. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
Recipe Substitutions & Questions
These simple substitutions and swaps make it easy to customize this crunchy peanut cabbage salad based on what you have on hand or your dietary needs.
Substitutions for the Dressing:
- Peanut butter: Almond butter, cashew butter, or sunflower seed butter for a nut-free or different flavor option.
- Sesame oil: Avocado oil or olive oil for a milder flavor.
- Coconut aminos: Low-sodium soy sauce or tamari if you’re not avoiding soy.
- Honey: Maple syrup or agave nectar for a vegan-friendly alternative.
- Sriracha: Chili garlic sauce, gochujang, or omit for a milder dressing.
- Lime juice: Lemon juice can be used for a slightly different acidic brightness.
Substitutions for the Salad Ingredients:
- Green or red cabbage: Napa cabbage, savoy cabbage, or a mix of shredded kale and cabbage.
- Carrots: Julienned zucchini or additional bell peppers.
- Red bell pepper: Yellow or orange bell peppers, or thinly sliced snap peas.
- Edamame: Chickpeas, cooked green beans, or shelled peas.
- Peanuts: Cashews, almonds, or sunflower seeds for a nut-free option.
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What makes this crunchy peanut cabbage salad so special?
This crunchy peanut cabbage salad stands out for its mix of textures and flavors — crisp cabbage, carrots, and bell pepper combined with edamame, peanuts, and a creamy sesame peanut dressing. It’s naturally gluten- and dairy-free, vegetarian, and packed with fiber, plant-based protein, and healthy fats that help keep you satisfied. Plus, it stores well, making it perfect for meal prep or a quick lunch.
How long will this salad stay fresh in the fridge?
When stored in an airtight container, this salad stays crisp and flavorful for up to 5 days. To maintain the crunch, toss the cabbage with the dressing right before serving, or store the dressing separately until you’re ready to eat.
What protein pairs well with this salad?
This salad works great on its own or as a base for protein. Depending on your protein and dietary preferences, I recommend to pair it with grilled chicken, tofu, shrimp, or even ground turkey. or ground beef. Adding protein makes it a more balanced meal that’s satisfying and nutrient-dense.
Can I make substitutions for the dressing or salad ingredients?
Yes! For the dressing, almond or cashew butter can replace peanut butter, and maple syrup or agave can replace honey. You can swap sesame oil for avocado or olive oil, and coconut aminos for soy sauce or tamari. For the salad, try napa cabbage, savoy cabbage, or a kale-cabbage mix, snap peas or extra bell peppers, and cashews or sunflower seeds instead of peanuts. These swaps keep the flavor and texture just right.
Can I make this salad ahead of time?
Absolutely. It’s a great make-ahead option for lunches or weeknight dinners. Prepare it a day or two in advance and store in the fridge. For maximum crunch, toss the salad with the dressing just before serving, or keep the dressing separate until you’re ready to eat.
How can I make this salad vegan or nut-free?
To make it vegan, swap honey for maple syrup or agave. For a nut-free version, replace peanuts with sunflower or pumpkin seeds, and use sunflower seed or cashew butter instead of peanut butter. The salad stays creamy, flavorful, and satisfying with these swaps.
More Healthy Salads to Try
- Protein-Packed Chicken and Edamame Salad
- Crispy Honey Mustard Kale Salad
- Healthy Green Goddess Chicken Salad with Crispy Chickpeas and Fresh Herb Dressing
- Asian-Inspired Chicken Salad
- Chicken and Broccoli Meal Prep Salad
Crunchy Peanut Cabbage Salad
Ingredients
For the Dressing:
- ⅓ cup unsweetened unsalted natural peanut butter, (I like Santa Cruz)
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice, (about ½ a lime)
- 2 tablespoons coconut aminos
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons honey
- 1 teaspoon sriracha, (optional)
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Salad:
- 4 cups thinly shredded green cabbage
- 4 cups thinly shredded red cabbage
- 2 cups shredded carrots, (about 3 large carrots)
- 1 large red bell pepper, thinly sliced
- 12 oz. frozen shelled edamame, thawed and drained
- 1 cup chopped green onions, (about 6 green onions)
- 1 cup chopped fresh cilantro
- ⅓ cup roasted unsalted peanuts, roughly chopped
- ¼ cup toasted sesame seeds
Instructions
For the Peanut Dressing:
- In a small bowl, add the peanut butter, sesame oil, rice vinegar, lime juice, coconut aminos, garlic, ginger, honey, sriracha, salt, and pepper. Whisk to combine until smooth.
- If the dressing is too thick, add warm tablespoons in 1 tablespoon increments until you’ve reached your desired consistency. Set aside.
For the Salad & To Store:
- In a large bowl, add the cabbage, carrots, and bell pepper. Toss to combine, massaging the dressing into the veggies until the cabbage softens just slightly.
- Add ½ of the dressing and toss again to combine.
- Add the edamame, green onions, cilantro, peanuts, and sesame seeds. Toss once more to combine.
- Serve alongside the protein of your choice! This will last in the fridge for up to 5 days.
Notes
- Peanut butter → almond, cashew, or sunflower seed butter
- Sesame oil → avocado or olive oil
- Coconut aminos → soy sauce or tamari
- Honey → maple syrup or agave
- Sriracha → chili garlic sauce, gochujang, or omit
- Lime juice → lemon juice
- Cabbage → napa, savoy, or kale mix
- Carrots → julienned zucchini or extra bell pepper
- Red bell pepper → yellow/orange pepper or snap peas
- Edamame → chickpeas, green beans, or shelled peas
- Peanuts → cashews, almonds, or sunflower seeds
