This Asian Cabbage Salad with Ginger Peanut Dressing is a delicious and healthy Thai inspired side dish! It’s easy to make with a simple ingredients and it makes a delicious lunch or side dish alongside any of your other favourite healthy Asian dishes!
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It’s officially and unofficially spring where I live (officially, because there’s no more snow and unofficially, because according to the calendar it’s not actually spring yet) and I am loving every minute of this mild weather! When we lived in Canada our winters seemed to drag on forever and ever…I’m talking 5 straight months of snow and bitter cold. I’m happy to say that our first winter in Romania has been mild and MUCH shorter than we’re used to! The funny thing is everyone here is relieved to be done with what they’re calling a long, cold winter with lots of snow, and we just chuckle to ourselves.
For the first time in my whole life I was actually surprised by the arrival of spring. The snow melted almost overnight and mild temperatures just sort of appeared – it was a welcome change and one that will, for us at least, mean a lot more fresh produce in our diets again!
Looking for more delicious salads? My readers love this Thai Chicken and Spiralized Zucchini Salad and this Healthy Greek Yogurt Caesar Salad!
For some reason I always find it easier to eat a healthy diet in the Spring and Summer. Maybe because there’s more fresh produce available and the prices of it always go down during the warm seasons. Or maybe it’s because subliminally I know bathing suit season is coming. Or maybe it’s because there’s something about having your windows open and feeling the cool breeze from outside that makes you want to eat vegetables…I don’t know! But whatever it is, I welcome it every year and this year is no different.
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All winter long we enjoy homemade soups for lunch, like this Butternut Squash Red Lentil Soup with Honey Curry Roasted Chickpeas, or this Crock Pot Potato Bacon Leek Soup, but these days I’m putting away my soup pot and falling back in love with salads. And since it’s not quite as easy to find fresh greens here in Romania as it is to find cabbage (that’s putting it mildly…), this Asian Cabbage Salad with Ginger Peanut Dressing is my salad of choice right now!
This Asian Cabbage Salad with Ginger Peanut Dressing is truly one of the most delicious salads I’ve ever had. I love to enjoy it in these Thai Peanut Salad Wonton Cups, but it’s just as delicious all on it’s own. It’s such a simple recipe and a simple dressing but it’s SO filling and flavourful that it eats like a meal for lunch. We often serve it as a side dish as well on nights when we’re enjoying other delicious Asian-style fare, like this Easy One Pan Kung Pao Chicken Pasta, or this Easy Sticky Asian Chicken.
And if you want to make it an even heartier salad, throw some grilled chicken on top or even some grilled tofu if you’re looking for a vegetarian option. I just know you’re going to LOVE this salad!
Looking for more delicious salads? My readers love this Thai Chicken and Spiralized Zucchini Salad and this Healthy Greek Yogurt Caesar Salad!
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I hope you enjoy this Asian Cabbage Salad with Ginger Peanut Dressing recipe! Let me know in the comments below, what’s YOUR favourite salad recipe lately! Share it with me!
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- Thai Peanut Salad Cups
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Recipe Video
Watch the video below to see exactly how I make this healthy recipe. You can find more delicious recipe videos on my YouTube channel.
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Asian Cabbage Salad with Ginger Peanut Dressing
Recipe: Ingredients
- 1/4 cup natural peanut butter
- 3 tablespoons liquid honey or other vegan honey substitute
- 2 cloves minced or pressed garlic
- 1 tablespoon grated ginger
- a pinch sea salt
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 4 teaspoons vegetable oil coconut oil also works
- 1 teaspoon sesame oil
- a dash sriracha
- 1 small green cabbage shredded
- 1/2 small red cabbage shredded
- 3 large carrots peeled and shredded
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
Recipe: Instructions
- Add the peanut butter, honey, garlic, ginger, sea salt, soy sauce, rice vinegar, lime juice, oils, and sriracha to a medium bowl and whisk well until combined.
- Add the shredded green and red cabbage to a large bowl, along with the shredded carrots.
- Pour the dressing over the shredded veggies and toss well to coat.
- Serve with the chopped green onions and chopped peanuts on top for garnish.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This looks great. How many cups of shredded cabbage do you get from one ‘small’ cabbage?
Thanks
It’s delicious! And it’s about 4-6 loosely packed cups of cabbage, approximately 🙂
Yum! I made this for supper tonight! I was incredibly limited in my ingredients, so I used half a small green cabbage, one grated kohlrabi bulb (similar effect to broccoli slaw), and 2 grated carrots. I used about 1/2 a cup of the dressing that I made, and I threw in pumpkin seeds and slivered almonds! I also added a swirl of mayo just so my kids would think it was a “creamy” dressing haha! The flavours are amazing in this! Nice and strong. I’m glad this made more dressing than I had greens for, cause now I’ll be using it all week on other salads! 🙂
So glad you enjoyed it! 🙂
This was an excellent salad! I added marinated baked tofu to make it a complete meal. Dressing is amazing!👍👍👍
So glad you enjoyed it! 🙂
Hello, thank you soooo much for this recipe, the dressing is fantastic. Just a quick question, can it only be stored for three days or would I get away with 5-7? The reason I’m asking is because I would like to make a larger quantity so I can add to salads that I take to work. Thanks
Thank you! We love it too. I’d recommend if you make the salad with the dressing on it to store it no longer than 3 days. However, if you keep them separate you can definitely get away with 5-7 days.
Yum!! This will be a go to salad for me now – loved it. Added kale from the garden as well and that worked nicely.
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