Save My sister brought this salad to a potluck last summer, and I watched people circle back to the table three times. The crunch was audible across the patio. She finally admitted it took her less time to make than it did to shower that morning, and I made her text me the recipe before dessert was even served. Now it's my go-to whenever I need something that looks impressive but doesn't require turning on the stove.
I made this for a friend who claimed she didn't like salads, and she scraped her bowl clean before looking up sheepishly. She said it was the dressing that did it, that creamy-tangy balance with just enough sweetness to keep things interesting. I've since learned that this salad converts people who think vegetables are boring, especially when they hear that crunch on the first bite. It's become my secret weapon for skeptical eaters.
Ingredients
- Green cabbage: Provides the sturdy base that holds up to the dressing without wilting, and shredding it thin makes all the difference in texture.
- Purple cabbage: Adds a pop of color and a slightly earthier flavor that balances the sweetness of the carrots.
- Carrots: Their natural sweetness plays beautifully against the tangy dressing, and pre-shredded works just fine if you're short on time.
- Edamame: Gives the salad a protein boost and a buttery bite that makes it feel more like a meal.
- Red bell pepper: Adds a juicy crunch and a hint of sweetness that brightens every mouthful.
- Scallions: Their mild onion flavor weaves through the salad without overpowering the other ingredients.
- Cilantro: Brings that fresh, herbal note that makes the whole thing taste alive and vibrant.
- Creamy peanut butter: The backbone of the dressing, it creates that luscious texture that coats every vegetable perfectly.
- Soy sauce: Adds umami depth and saltiness, use tamari if you need it gluten-free.
- Rice vinegar: Provides the gentle tang that keeps the dressing from feeling too rich.
- Lime juice: Freshly squeezed is key here, it adds brightness that bottled juice just can't match.
- Maple syrup: Balances the savory and tangy elements with just enough sweetness, honey works too if that's what you have.
- Toasted sesame oil: A little goes a long way, it adds a nutty aroma that makes the dressing smell as good as it tastes.
- Fresh ginger: Grated fine, it gives the dressing a warm, slightly spicy kick that wakes everything up.
- Garlic: Minced small so it blends smoothly, it adds a savory punch without being harsh.
- Roasted peanuts: Chopped roughly for topping, they add an extra layer of crunch and richness.
- Sesame seeds: Optional but lovely, they give a delicate nutty finish and look pretty scattered on top.
Instructions
- Prep the vegetables:
- Toss the green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro into a large mixing bowl. The colors should look like a rainbow landed in your kitchen.
- Whisk the dressing:
- In a smaller bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Add water a tablespoon at a time, whisking until it's thin enough to drizzle but still creamy.
- Toss it all together:
- Pour the dressing over the vegetables and use tongs or clean hands to toss everything until every shred is coated. Don't be shy, really get in there and mix it well.
- Top and serve:
- Transfer to a platter or individual bowls, then scatter the roasted peanuts and sesame seeds over the top. Tuck lime wedges around the edges so people can squeeze extra juice if they want.
Save I brought this to a picnic once and forgot serving spoons, so everyone just dug in with their hands. It turned into this communal, laughing mess where we all ended up with peanut dressing on our fingers and nobody cared. That's when I realized this salad doesn't just feed people, it brings them together in the best, messiest way possible.
Making It Your Own
You can swap the edamame for grilled tofu if you want something heartier, or toss in shredded rotisserie chicken if you're not keeping it vegan. I've also added snap peas and cucumber when I had them sitting in the crisper, and they added even more crunch without changing the flavor balance. This salad is forgiving and loves whatever extra vegetables you throw its way.
Storage and Leftovers
Leftovers will keep in the fridge for up to two days, though the cabbage will soften a bit as it sits in the dressing. I actually don't mind it that way, it turns into more of a slaw texture that's still delicious. If you know you'll have leftovers, consider dressing only the portion you plan to eat right away and keeping the rest separate.
Serving Suggestions
This salad shines as a side dish next to grilled fish or chicken, but it's hearty enough to stand alone as a light lunch. I've packed it in jars for work lunches, layering the dressing on the bottom so everything stays crisp until I'm ready to shake it up and eat. It's also perfect for potlucks because it travels well and looks vibrant on any table.
- Serve it alongside spring rolls or dumplings for a full Thai-inspired spread.
- Pack it in mason jars with the dressing at the bottom for easy grab-and-go lunches.
- Double the dressing recipe and keep extra in the fridge for drizzling over grain bowls all week.
Save This salad has earned its spot in my regular rotation because it never fails to impress and never demands much from me. I hope it brings as much color and crunch to your table as it does to mine.
Recipe FAQ
- → Can I prepare this salad ahead of time?
You can prep the vegetables and dressing separately up to 24 hours in advance. Combine them just before serving to maintain maximum crunchiness, though leftovers keep well in the fridge for up to 2 days.
- → What can I substitute for peanut butter?
Almond butter or sunflower seed butter work excellently as replacements. Use the same amount and adjust the water as needed for desired dressing consistency.
- → How do I make the dressing less thick?
Gradually add water one tablespoon at a time while whisking until you reach your preferred pourable consistency. Start with 2 tablespoons and adjust based on how thick your peanut butter is.
- → What proteins pair well with this salad?
Grilled tofu, shredded rotisserie chicken, crispy tempeh, or chickpeas all complement the peanut dressing beautifully. Add them after tossing for best results.
- → Is this salad gluten-free?
Use tamari or coconut aminos instead of regular soy sauce to make it gluten-free. Always check ingredient labels to ensure no hidden gluten in peanut butter or other components.
- → What variations can I try?
Add snap peas, cucumber, or shredded mango for extra crunch and sweetness. Try adding mint or basil for different herb flavors, or top with crispy fried shallots and crushed cashews.