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Drizzling sesame peanut dressing over crunchy peanut cabbage salad
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Crunchy Peanut Cabbage Salad

This crunchy peanut cabbage salad comes together in just 25minutes with shredded green and red cabbage, crisp carrots, edamame, and a creamy sesame peanut dressing. Naturally vegetarian, gluten- and dairy-free, it’s perfect for meal prep (add your favorite protein!), a colorful dinner side, or a potluck dish that travels well.
Total Time 25 minutes
Servings 4 - 6
Author Rachael DeVaux

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

Swaps & Substitutions:
Dressing:
  • 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
Salad:
  • 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