This cabbage crunch salad takes just 20 minutes and features crispy, crunchy vegetables with a creamy peanut butter dressing, sliced green onions, cilantro, and chopped peanuts.
The combination of the crunchy vegetables coated in the creamy savory peanut dressing make this one of my new favorite creations.
I make a lot of salad and there is something about a peanut sauce that brings comforting vibes to this wholesome recipe.
Crisp napa cabbage and purple cabbage bring a great crunchy texture to this salad recipe.
The carrots and romaine lettuce add a softer bite and the dressing is sweet, spicy, tangy, and savory – all the right things.
Ingredients
See the recipe card for exact amounts.
salad ingredients
- cabbage: I like a blend of napa cabbage and purple cabbage. You can also use green cabbage instead of the napa cabbage.
- lettuce: a bit of lettuce for a different texture added to the base of the salad. I use romaine lettuce.
- kale: I use curly kale, but lacinato kale would work here too.
- carrot: you can buy carrot matchsticks or cut them yourself. I use a mandoline but it doesn’t have to be perfect. It’s a cold salad so we’re not depending on cooking time.
- garnish: some sliced green onion and fresh cilantro leaves add freshness to the salad. Chopped peanuts add crunch.
peanut dressing ingredients
- peanut butter: for the creamy savory base
- soy sauce: for flavor and salt
- rice vinegar: for acidity
- brown sugar: to sweeten the sauce
- sesame oil: toasted sesame oil for a savory nutty flavor
- Sriracha: for some spice
- garlic & ginger: fresh garlic and fresh ginger for a bit of bite
Substitutions
- romaine lettuce: try green leaf or iceberg lettuce instead.
- rice vinegar: try lime juice, apple cider vinegar, or white vinegar.
- peanut butter: try almond butter instead for something different.
- peanuts: try chopped almonds or cashews instead.
Substitute similar ingredients to make this salad with what you have on hand. Add protein with chickpeas, grilled shrimp, or sliced grilled chicken.
Instructions
Prep Tips
To make the salad, prep the vegetables. I use a mandoline to get thinly sliced cabbage and julienned carrots. Be careful if you use a mandoline, they are very sharp. Always use the guard. You can also shred these ingredients with a knife for similar results, it’s just a bit more effort.
Use a knife to roughly chop or slice the kale.
- Add all of the dressing ingredients to a small bowl and whisk until smooth. Or use a mini blender or food processor to make the dressing super smooth. Add water as needed to thin the dressing to your preferred consistency.
- Add the prepared vegetables to a large bowl. This is both types of shredded cabbage, the shredded romaine lettuce, and carrots.
- Use tongs to mix well.
- Add half of the dressing.
- Mix to coat. Taste the salad and add more dressing if needed.
- Add most of the green onions, cilantro, and chopped peanuts, reserving some for garnish. Mix well.
The reason I add these ingredients now is that I don’t want the delicate fresh cilantro leaves and green onions to get too coated in the sauce and become too soft right away.
This also keeps the peanuts crunchier.
To serve, scoop the salad into a serving bowl and garnish with the green onions, cilantro, and sesame seeds. Drizzle more of the creamy peanut dressing or serve some on the side.
Tips for making a crunchy cabbage salad
- For extra crunch, add pumpkin seeds or sunflower seeds to the salad.
- Fresh herbs like cilantro bring fresh flavor to the salad. Try parsley if you’re not a fan of cilantro.
- The salad dressing is great for meal prep and will last a week or so in the fridge in an airtight container like a small jar with a lid.
What to serve with cabbage salad
To serve this salad as a side, try pairing it with similar flavors. Grilled chicken in a soy sauce-based marinade would go well. You could also serve this with air fryer salmon bites, air fryer chicken katsu, or crispy chicken burgers. For vegetarian options on the side, pair this crunchy salad with roasted lemon potatoes, baked chickpea patties, or garlic noodles.
Storage
The prepped vegetables and the salad dressing will keep well stored separately in the fridge. Once combined, the salad is best within a day before the vegetables start emitting moisture and becoming soft.
FAQs
Yes, this salad is good for meal prep as long as you pack the salad and the dressing separately and mix them when you’re about to eat. This keeps the vegetables crisp for maximum crunch.
Cabbage Crunch Salad
Ingredients
For the Salad
- 2 cups chopped romaine lettuce
- 3 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 2 cups chopped kale
- 1 carrot cut into matchsticks
- 2 green onions sliced
- ½ cup cilantro leaves
- ½ cup chopped peanuts
- salt and pepper
For the Dressing
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon ginger fresh
- 2 cloves garlic
- ¼ cup peanut butter
- 2 teaspoons sriracha
- water to thin the dressing
Instructions
- Make the dressing by combining all of the dressing ingredients in a small bowl. Whisk until smooth. You can also add the ingredients to a small blender cup or mini food processor and blend until smooth.
- Shred both types of cabbage. I use a mandoline for this (use the guard! Be careful!). Shred the lettuce and chop the kale with a knife.
- Cut the carrots into matchsticks and slice the green onions.
- Combine the lettuce, both types of cabbage, kale, and carrots in a large bowl.
- Add half of the dressing and mix to combine. Add more dressing as needed.
- Add most of the green onions, cilantro, and chopped peanuts. Mix well.
- To serve, garnish with the rest of the green onions, cilantro, and chopped peanuts.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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