Why you’ll love this Asian cabbage salad!
Louise and I made this Asian cabbage salad for lunch, and it instantly became a favorite 🥗. Think of it as our Asian take on classic coleslaw—light, crunchy, and packed with bold flavor from that silky peanut dressing.
As written, it works perfectly as a fresh, vibrant side dish. But if you want to turn it into a full meal, just add a protein—we had it with edamame for lunch, then enjoyed the leftovers with shredded chicken for dinner, and both were so satisfying.
It’s also naturally fiber-rich, nourishing, and great for a balanced diet, making it a versatile recipe you’ll come back to often 💚. This crunchy Asian salad is simple, flexible, and seriously delicious ✨.
P.S. For more peanut-flavored meals, check out our easy tofu rice bowl, peanut noodles, and African peanut stew.
Ingredients
Full ingredients and substitutions are in the recipe box below.
Fresh cabbage, carrots, bell pepper, herbs, peanut butter, lime, and soy sauce on marble.
Green cabbage: adds crunch and volume. Substitute Napa cabbage, savoy cabbage, or even shredded Brussels sprouts for a twist.
Red cabbage: brings color and extra texture. Swap with more green cabbage or thinly sliced kale for a heartier bite.
Carrots: naturally sweet and crisp. Use julienned zucchini, daikon, or pre-shredded slaw mix for convenience.
Red bell pepper: adds sweetness and color. Substitute yellow/orange peppers, snap peas, or thinly sliced cucumber.
Green onions: mild onion flavor. Swap with chives, finely sliced shallots, or skip for a milder easy Asian slaw.
Cilantro: fresh and bright. Substitute mint, parsley, Thai basil, or leave out if you’re not a fan.
Peanuts or cashews: for crunch and richness in this peanut cabbage salad. Use almonds, sunflower seeds, or crispy wonton strips.
Dressing
Peanut butter: best if creamy and 100% natural, is the creamy base for a classic cabbage salad with peanut dressing. Substitute almond butter, cashew butter, or tahini.
Soy sauce (reduced-sodium): salty umami. Use tamari (gluten-free) or coconut aminos for a milder taste.
Lime juice: fresh acidity. Swap with rice vinegar or apple cider vinegar.
Maple syrup: balances flavors. Use honey, brown sugar, or agave.
Garlic: adds depth. For garlic-sensitive diets, use garlic-infused oil or skip.
Ginger (optional): adds zing. Substitute a pinch of ground ginger or omit.
Water: thins the dressing. Adjust for your preferred consistency.
Asian cabbage salad with edamame, carrots, and peanut dressing on marble in natural light.
How to Make Asian Cabbage Salad
Step 1: Blend the Peanut Dressing
Add peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger to a blender or tall jar.
Blend until smooth, then add water, a little at a time, until the dressing is creamy and pourable. You can use a standing blender or an immersion blender. This makes the salad taste rich, fresh, and velvety.
Peanut dressing blended until smooth and creamy in a glass jug on marble surface.
Step 2: Prep the Vegetables
Shred the green cabbage and red cabbage, grate the carrots, slice the bell pepper, chop the green onions, and roughly chop the cilantro.
Add everything to a large mixing bowl. This colorful mix is the base of a fresh cabbage carrot slaw with lots of crunch.
Shredded cabbage, carrots, and herbs combined in a glass bowl under natural light.
Step 3: Toss the Salad
Pour about half of the dressing over the vegetables.
Toss well until the cabbage is evenly coated. Add more dressing as needed, depending on how saucy you like it.
Fresh vegetables tossed together in a large bowl, showing color and texture contrast.
Step 4: Finish and Serve
Top with crushed peanuts or cashews and serve right away for the best crunch.
Add lime wedges on the side, or turn it into a meal with edamame, baked tofu, shredded chicken, or shrimp.
Peanut dressing poured over cabbage salad, coating vegetables evenly.
Tips
Blend the dressing for best texture: It turns ultra-smooth and creamy, coating the veggies evenly without any graininess.
Slice everything thinly: The thinner the cabbage and veggies, the better the texture and the easier they absorb the dressing.
Don’t overdress at once: Start with half the dressing, toss, then add more as needed—you want it coated, not soggy.
Keep it crunchy: Toss the salad just before serving to keep that fresh, crisp bite.
Make it ahead (the right way): Store veggies and dressing separately to prevent wilting, then combine when ready to eat.
Adjust the consistency: Add a splash of water to loosen the dressing if it thickens in the fridge.
Balance the flavors: Taste and tweak—add more lime for brightness or a touch more maple for sweetness.
If you are cooking for mixed diets: Serve the salad as a base and let everyone add their own protein (tofu, edamame, chicken, shrimp) so it works for both plant-based and omnivore eaters.
Toast the nuts: Lightly toasting peanuts or cashews brings out more flavor and adds extra crunch.
Use what you have: This salad is flexible—swap veggies based on what’s in your fridge and it will still taste great.
Frequently Asked Questions
Can I make this Asian cabbage salad ahead of time?
Yes, but for best texture, store the veggies and dressing separately and toss just before serving to keep it crisp and fresh.
How to store this Asian cabbage salad?
Is this a vegan Asian salad?
Can I use pre-shredded cabbage or slaw mix?
How do I keep my crunchy Asian salad from getting soggy?
Can I make the dressing without a blender?
Can I turn this into a main dish?
What can I use instead of peanut butter?
More slaws, cabbage salads, and fresh sides
Greek yogurt coleslaw
Creamy cucumber salad
Greek yogurt broccoli salad
Healthy broccoli cauliflower salad
Pineapple cucumber salad
Coleslaw
Vinegar coleslaw
Chopped lentil salad
For more ideas, browse our best summer salad recipes round-up.
If you try this Asian Cabbage Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
