Thai Style Peanut Cabbage Salad
Bright, colorful, and bursting with flavor, this Thai Style Peanut Cabbage Salad is a vibrant medley of crisp green and red cabbage, sweet carrots, and crunchy red bell peppers, all tossed in a creamy peanut dressing that's perfectly savory, tangy, and slightly sweet. Enhanced with fresh cilantro, green onions, and toasted peanuts for extra texture and zest, this easy-to-make, no-cook recipe is ready in just 20 minutes and makes a refreshing, healthy side dish or light main course. Packed with protein-rich peanut butter, zesty lime juice, and aromatic sesame oil, this salad brings bold Thai-inspired flavors to your table while staying gluten-free with simple pantry staples. Serve it immediately or let it chill to deepen the flavors—either way, it's a guaranteed crowd-pleaser you'll keep coming back to!
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 large Carrot
- 1 medium Red bell pepper
- 0.5 cup Fresh cilantro
- 2 stalks Green onions
- 0.25 cup Peanuts
- 0.25 cup Creamy peanut butter
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 clove Garlic
- 1 teaspoon Fresh ginger
- 2 tablespoons Water
- 0.5 Lime
Instructions
Shred the green cabbage and red cabbage into thin strips and place them into a large mixing bowl.
Peel and shred the carrot using a box grater or julienne slicer. Add it to the bowl with the cabbages.
Slice the red bell pepper into thin strips and chop the fresh cilantro. Add them to the bowl.
Thinly slice the green onions and add them to the vegetable mixture.
In a small skillet, toast the peanuts over medium heat for 2-3 minutes until golden and fragrant. Remove and set aside for garnishing later.
Prepare the dressing by combining the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and water in a small bowl. Whisk until smooth and creamy. Squeeze lime juice into the dressing and mix well.
Pour the dressing over the salad and toss thoroughly to combine, ensuring all the vegetables are evenly coated.
Transfer the salad to a platter or serving bowl and garnish with toasted peanuts and additional cilantro if desired.
Serve immediately or refrigerate for up to 2 hours before serving for a more chilled and marinated flavor.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 44.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
