Asian Cabbage Salad Recipe

I’m sharing my Asian Cabbage Salad made with raw cabbage, carrots and toasted almonds and a ginger peanut dressing that hides a surprising secret.

I always keep a batch of this Asian Cabbage Salad around because it’s loud, crunchy and a little rebellious. The thinly shredded green cabbage gives a real snap, and creamy peanut butter in the dressing adds a rich, nutty surprise that you weren’t expecting.

I bring it to Potluck Side Dishes and people start guessing whats in it, which is half the fun, cause they never get it right. It looks simple but something about the texture and that weirdly creamy finish makes you want another forkful, and you keep wondering how something so bright came together.

Ingredients

• Green cabbage: Crunchy base, high in fiber and vitamin C, low calorie.
• Red cabbage: Same nutrients, adds color and antioxidants, looks pretty on plate.
• Carrots: Sweet, crunchy, beta carotene for eyes, adds natural sweetness.
• Almonds: Toasted almonds give crunch, healthy fats and a bit of protein.
• Peanut butter: Creamy binder, adds protein and richness, also a nutty flavor.
• Soy sauce or tamari: Salty umami boost, gives savory depth and balances sweetness.
• Rice vinegar: Tangy, adds bright sourness and lightens the overall flavor.
• Sesame oil: Fragrant toasted oil, strong flavor so use small amount.
• Lime juice: Fresh lime adds citrus brightness and a clean sour pop.
• Ginger and garlic: Sharp aromatics, spicy warmth from ginger and savory garlic punch.

Ingredient Quantities

• 6 cups thinly shredded green cabbage (about 1 small head)
• 2 cups thinly shredded red cabbage, for color (optional)
• 2 cups shredded carrots (about 3 medium carrots)
• 1/2 cup sliced almonds, toasted
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped (optional)
• 2 tablespoons toasted sesame seeds (optional)
• 1/3 cup creamy peanut butter (smooth works best)
• 3 tablespoons soy sauce or tamari
• 3 tablespoons rice vinegar
• 2 tablespoons honey or brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon neutral oil like canola or vegetable oil (optional)
• 1 tablespoon fresh ginger, grated
• 1 clove garlic, minced
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 to 4 tablespoons warm water to thin the dressing, as needed
• 1 teaspoon sriracha or a pinch red pepper flakes (optional)
• Salt and black pepper to taste

How to Make this

1. Toast the almonds and sesame seeds in a dry skillet over medium heat, stirring often, until fragrant and a little golden, about 3 to 5 minutes; remove to a plate to cool so they don’t keep cooking.

2. Thinly shred the green cabbage (about 6 cups) and red cabbage if using (2 cups) and put in a large bowl; shred the carrots (2 cups) and add them too.

3. Slice the green onions thin, chop the cilantro if using, and add both to the bowl with the cabbage and carrots.

4. Make the dressing: in a medium bowl whisk together 1/3 cup creamy peanut butter, 3 tablespoons soy sauce or tamari, 3 tablespoons rice vinegar, 2 tablespoons honey or brown sugar, 1 tablespoon toasted sesame oil, 1 tablespoon neutral oil if using, 1 tablespoon grated fresh ginger, 1 minced garlic clove, 2 tablespoons fresh lime juice and 1 teaspoon sriracha or a pinch of red pepper flakes if you want heat.

5. Thin the dressing with 2 to 4 tablespoons warm water until it’s pourable but still thick enough to coat the veggies; taste and adjust with salt, pepper, more lime, honey, or soy as needed.

6. Pour most of the dressing over the cabbage mixture and toss well with tongs or two forks so everything gets coated; save a little dressing for serving in case it needs more later.

7. Let the salad sit at room temperature for 5 to 10 minutes so the flavors meld and the cabbage softens just a bit, then taste and adjust seasoning again.

8. Toss in most of the toasted almonds and sesame seeds (reserve some to sprinkle on top), give one final toss, and serve immediately or within a few hours; garnish with the reserved almonds and seeds and extra cilantro or green onion if you like.

Equipment Needed

1. Large dry skillet or frying pan for toasting almonds and sesame seeds, and for quick checks so they don’t burn
2. Large mixing bowl to hold the shredded cabbages, carrots, herbs and to toss everything in
3. Chef’s knife and cutting board for shredding, slicing and chopping (work fast so the cabbage stays crisp)
4. Box grater or mandoline to thinly shred cabbage and grate carrots and ginger, whichever you prefer
5. Medium bowl plus a whisk for mixing the peanut dressing until smooth and lump free
6. Measuring cups and spoons for accurate soy, vinegar, peanut butter, oils and sweetener
7. Tongs or two forks to toss the salad well so the dressing coats everything evenly
8. Microplane or fine grater for the fresh ginger, and a citrus juicer or fork to squeeze the lime juice

FAQ

Asian Cabbage Salad Recipe Substitutions and Variations

• Green cabbage (6 cups)
  • Napa cabbage: milder and crisper, use 1:1 for a softer, lighter bite.
  • Savoy cabbage: tender leaves, shred about the same amount, it’s great if you want less crunch.
  • Bagged coleslaw mix: quick shortcut, use equal volume and skip shredding.
  • Shredded kale or thinly sliced Brussels sprouts: heartier, massage with a little salt or lime to soften before dressing.
• Creamy peanut butter (1/3 cup)
  • Tahini: sesame forward and a bit savory, swap 1:1 but add a touch more honey or lime if it tastes flat.
  • Almond or cashew butter: milder, 1:1 swap, gives a richer, nuttier finish.
  • Sunflower seed butter: nut free option, same amount, might need extra lime or soy to boost flavor.
  • Greek yogurt + 1 tbsp sesame paste: for creaminess and tang, use ~1/4 cup yogurt plus sesame paste to taste.
• Soy sauce or tamari (3 tbsp)
  • Coconut aminos: lower sodium and slightly sweeter, use 1:1.
  • Low sodium soy sauce + a splash of fish sauce: keeps umami, use about the same soy and just a few drops fish sauce.
  • Liquid aminos: very similar flavor profile, 1:1 swap.
  • Worcestershire sauce + a pinch of salt: ok in a pinch, use sparingly and taste as you go.
• Sliced almonds, toasted (1/2 cup)
  • Toasted peanuts: classic crunch, same amount, gives a more peanuty vibe.
  • Toasted cashews or chopped pistachios: richer, slightly sweeter crunch, use equal volume.
  • Toasted pumpkin seeds: nut free, same quantity, nice earthy note.
  • Crispy fried shallots or crunchy chow mein noodles: for texture not nuts, use about 1/2 cup and add right before serving.

Pro Tips

– Toast and time it right. Toast the almonds and sesame just until you smell them and they’re a shade darker, then let them cool completely and only add most of them right before serving so they stay crunchy. If you add them too early the nuts go soft, been there.

– Make the peanut dressing silky. Warm the peanut butter a few seconds in the microwave or blitz everything in a blender for 10 to 20 seconds, then add warm water little by little so it emulsifies instead of splitting. Taste as you thin it, a little more lime or honey fixes almost any flatness.

– Play with cabbage texture. If you want softer bites, toss the shredded cabbage with a pinch of salt and a squeeze of lime and let it sit 10 to 20 minutes, or briefly massage it with your hands. If you want extra crunch, skip the resting and serve right away.

– Prep smart and swap if needed. Make the dressing up to 3 days ahead and keep it separate, toss salad just before serving. If someone’s allergic to peanuts, use sunflower seed butter or tahini and bump the lime and a touch of sweetener to balance.