Save I was standing at my kitchen counter one humid July afternoon, staring at a wilting head of cabbage and a jar of peanut butter, when this salad was born. I had just come back from a farmers market with way too many vegetables and zero plan. The crunch of that first bite, cool and sharp with lime, made me forget I was trying to clean out my fridge. It tasted like the kind of thing you order at a restaurant and immediately want to recreate at home.
I brought this salad to a potluck once, tucked between lasagnas and casseroles, and it was gone before I even got a second serving. My friend Kate stood by the table with a fork, scraping the bowl, and asked if I could text her the recipe right then. That was the moment I realized this wasnt just a salad, it was the kind of dish people remember and ask about weeks later.
Ingredients
- Shredded green cabbage: The backbone of the salad, it provides structure and a mild, slightly sweet crunch that holds up beautifully under the dressing.
- Shredded purple cabbage: Adds a pop of color and a slightly earthier flavor that contrasts nicely with the green cabbage.
- Shredded carrots: Sweet and vibrant, they bring natural brightness and a softer texture to the mix.
- Shelled edamame: These little green gems add protein and a buttery bite that makes the salad feel more substantial.
- Red bell pepper: Thinly sliced, it contributes a juicy sweetness and a satisfying snap.
- Scallions: Their mild onion flavor and fresh green tops give the salad a lively, aromatic lift.
- Fresh cilantro: Chopped and scattered throughout, it adds an herbal brightness that ties everything together.
- Creamy peanut butter: The heart of the dressing, it creates a rich, nutty base that clings to every vegetable.
- Soy sauce: Brings the salty, umami depth that balances the sweetness and makes the dressing irresistible.
- Rice vinegar: Adds a gentle tang that cuts through the richness of the peanut butter.
- Lime juice: Freshly squeezed is best, it gives the dressing a zesty, bright finish.
- Maple syrup: A touch of sweetness rounds out the flavors and mellows the sharpness of the vinegar and lime.
- Toasted sesame oil: Just a teaspoon adds a deep, nutty aroma that makes the dressing taste complex.
- Fresh ginger: Grated finely, it provides a warm, spicy note that wakes up the whole dish.
- Garlic: Minced and raw, it adds a pungent kick that mellows slightly when mixed with the other ingredients.
- Water: Used to thin the dressing to the perfect pourable consistency, add it slowly until it feels right.
- Roasted peanuts: Roughly chopped, they give the salad an extra layer of crunch and reinforce the peanut flavor.
- Toasted sesame seeds: Optional but wonderful, they add a delicate nutty finish and look beautiful sprinkled on top.
- Lime wedges: Served on the side, they let everyone add an extra squeeze of brightness if they want it.
Instructions
- Prep the vegetables:
- Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large mixing bowl. The colors alone will make you smile.
- Whisk the dressing:
- In a separate bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic, whisking until smooth. Add water a tablespoon at a time until the dressing is pourable but still creamy.
- Toss everything together:
- Pour the dressing over the vegetables and toss well, making sure every shred of cabbage and carrot gets coated. Use your hands if you need to, it works better than you think.
- Top and serve:
- Transfer the salad to a serving platter or individual bowls, then scatter the roasted peanuts and sesame seeds on top. Tuck lime wedges around the edges and serve immediately.
Save One evening, I made this salad for myself after a long day and ate it straight from the bowl on my couch. The crunch was so loud I had to pause my show, and I laughed at how satisfying it was. That night, I realized comfort food doesnt always have to be warm or heavy, sometimes its just something fresh that makes you feel awake again.
Making It Your Own
This salad is endlessly adaptable, and Ive played with it dozens of times. If you want more protein, grilled tofu or shredded chicken work beautifully. For extra crunch, toss in snap peas or cucumber. I once swapped almond butter for peanut butter when a friend couldnt eat peanuts, and it was just as good, maybe even a little more delicate.
Storing and Serving
This salad is best enjoyed fresh when everything is still crisp and vibrant. If you have leftovers, store them in the fridge for up to two days, but keep in mind the vegetables will soften a bit. I like to refresh leftovers with a squeeze of lime and a handful of fresh cilantro. If youre meal prepping, keep the dressing separate and toss it right before eating.
What to Serve It With
This salad shines as a side dish next to grilled fish, chicken, or tofu, but its hearty enough to stand alone as a light meal. I love pairing it with coconut rice or spring rolls for a casual dinner. It also travels well, so its perfect for picnics, potlucks, or packed lunches.
- Serve it alongside grilled shrimp or salmon for a complete meal.
- Pair it with a bowl of miso soup for a light, balanced dinner.
- Pack it in a mason jar for an easy, portable lunch that looks as good as it tastes.
Save This salad has a way of surprising people who think they dont like cabbage or edamame. It just works, and once you make it, youll find yourself craving it on hot days, busy nights, and anytime you need something that tastes bright and alive.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to 1 day ahead. Store them in airtight containers in the refrigerator. Toss together just before serving to maintain maximum crunchiness. Once dressed, the salad stays fresh for up to 2 days.
- → What can I use instead of peanut butter?
Almond butter, sunflower seed butter, or tahini work great as substitutes. Use the same amount and adjust the water as needed to reach the desired dressing consistency. Each creates a slightly different but equally delicious flavor profile.
- → How do I make the dressing less thick?
Add water gradually, starting with 2 tablespoons and increasing by 1 tablespoon at a time until you reach your preferred consistency. The dressing should be pourable but still coat the vegetables well.
- → Can I add protein to this salad?
Absolutely! Top with grilled tofu, shredded rotisserie chicken, grilled shrimp, or chickpeas for added protein. These additions make the salad more filling as a main course rather than a side dish.
- → Is this salad gluten-free?
Yes, if you use tamari instead of regular soy sauce. Always check ingredient labels on your peanut butter, sesame oil, and other components to ensure they're certified gluten-free.
- → What vegetables can I substitute?
Feel free to customize based on what you have. Snap peas, cucumber, broccoli florets, or bell peppers all work beautifully. The key is maintaining a mix of textures and colors for visual appeal and variety.