Fresh, vibrant, and full of texture, this crunchy peanut cabbage salad is a go-to recipe that’s easy to make and consistently satisfying. Shredded green and red cabbage, crisp carrots, and thinly sliced bell pepper deliver an irresistible crunch, while edamame and roasted peanuts add protein and a nutty bite. A creamy sesame-peanut dressing rounds everything out with savory, tangy, and slightly sweet notes.
The homemade creamy sesame peanut dressing ties the salad together, making it a filling vegetarian option that’s naturally gluten- and dairy-free. It’s ideal for meal prep (add your favorite protein for a complete meal), a colorful side for dinner, or a potluck dish that travels well.
Why this crunchy peanut cabbage salad works
This salad combines ingredients that taste great and support steady energy. Cabbage and carrots supply fiber for digestion and fullness, while edamame contributes plant-based protein. Peanut butter in the dressing offers heart-healthy fats and richness, and lime juice brightens the flavor with vitamin C. Toasted sesame seeds and fresh cilantro add aroma, texture, and a pop of freshness.
Quick, versatile, and perfect for meal prep
This crunchy peanut cabbage salad is highly versatile. Make it ahead for easy weekday lunches, pair it with grilled chicken, tofu, shrimp, or ground turkey for a complete dinner, or bring it to a gathering — it’s popular and holds up well. The dressing stores well in the fridge, and the salad stays crisp for up to five days when stored in an airtight container.
Ingredients you’ll need
For the Dressing:
- Unsweetened, unsalted natural peanut butter
- Toasted sesame oil
- Rice vinegar
- Freshly squeezed lime juice
- Coconut aminos (or low-sodium soy sauce/tamari)
- Garlic cloves, minced
- Freshly grated ginger
- Honey (or maple syrup/agave for vegan)
- Sriracha (optional)
- Kosher salt and freshly ground black pepper
For the Salad:
- Shredded green cabbage
- Shredded red cabbage
- Shredded carrots
- Red bell pepper, thinly sliced
- Frozen shelled edamame, thawed and drained
- Green onions, chopped
- Fresh cilantro, chopped
- Roasted unsalted peanuts, roughly chopped
- Toasted sesame seeds
How to make crunchy peanut cabbage salad
This salad comes together in about 25 minutes. The steps are straightforward and ideal for anyone who wants a quick, healthy, veggie-packed dish.
- Make the dressing. Whisk peanut butter, sesame oil, rice vinegar, lime juice, coconut aminos, garlic, ginger, honey, and sriracha until smooth. Thin with warm water, a tablespoon at a time, until you reach the desired consistency. Season with salt and pepper, then set aside.
- Toss the veggies. In a large bowl, combine the shredded green and red cabbage, carrots, and bell pepper. Add about half the dressing and toss, gently massaging the cabbage to soften it just slightly.
- Finish the salad. Fold in the edamame, green onions, cilantro, peanuts, and sesame seeds. Toss until everything is evenly coated with dressing.
- Serve or store. Serve immediately or refrigerate in an airtight container for up to five days. For maximum crunch, store dressing separately and toss just before serving.
Recipe substitutions & tips
Small swaps allow you to adapt the salad to dietary needs or what’s in your pantry:
- Peanut butter: Use almond, cashew, or sunflower seed butter for a different flavor or to avoid peanuts.
- Sesame oil: Substitute avocado or olive oil for a milder taste.
- Coconut aminos: Use low-sodium soy sauce or tamari if not avoiding soy.
- Honey: Swap for maple syrup or agave to make the dressing vegan.
- Vegetables: Try napa or savoy cabbage, a kale-cabbage mix, or add snap peas or extra bell peppers.
- Edamame: Chickpeas or cooked green beans work well as alternatives.
- Nuts/seeds: Replace peanuts with cashews, almonds, or sunflower seeds for different textures or nut-free versions.
What makes this salad special
The balance of textures and flavors—crisp vegetables, creamy dressing, and crunchy nuts—makes this salad stand out. It’s a satisfying, nutrient-dense option that’s naturally vegetarian and free from gluten and dairy, while offering fiber, plant-based protein, and healthy fats. It stores well, which makes it a reliable choice for meal prep and quick lunches.
How long will this salad stay fresh in the fridge?
Stored in an airtight container, the salad remains crisp and tasty for up to five days. To preserve maximum crunch, either toss the cabbage with dressing right before serving or keep the dressing separate until serving time.
What protein pairs well with this salad?
This salad works well as a side or the base for a protein-packed meal. Try grilled chicken, tofu, shrimp, ground turkey, or ground beef to make it more filling and balanced.
Can I make substitutions?
Yes. Almond or cashew butter can replace peanut butter, maple syrup can replace honey, and avocado or olive oil can replace sesame oil. Swap cabbage varieties, add different veggies, or use alternative nuts and seeds—the core flavors and textures remain great with these changes.
Can I make this salad ahead of time?
Absolutely. It’s an excellent make-ahead option for lunches or quick dinners. Prepare up to a couple of days in advance and refrigerate. For the best texture, store dressing separately and combine just before eating.
How can I make this salad vegan or nut-free?
Make it vegan by swapping honey for maple syrup or agave. For a nut-free version, use sunflower seed or pumpkin seeds instead of peanuts and swap peanut butter for sunflower seed butter. These swaps keep the salad creamy and flavorful.
More healthy salads to try
- Protein-Packed Chicken and Edamame Salad
- Crispy Honey Mustard Kale Salad
- Healthy Green Goddess Chicken Salad with Crispy Chickpeas
- Asian-Inspired Chicken Salad
- Chicken and Broccoli Meal Prep Salad
Crunchy Peanut Cabbage Salad
Ingredients
For the Dressing:
- ⅓ cup unsweetened unsalted natural peanut butter
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons coconut aminos
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons honey
- 1 teaspoon sriracha (optional)
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Salad:
- 4 cups thinly shredded green cabbage
- 4 cups thinly shredded red cabbage
- 2 cups shredded carrots
- 1 large red bell pepper, thinly sliced
- 12 oz. frozen shelled edamame, thawed and drained
- 1 cup chopped green onions
- 1 cup chopped fresh cilantro
- ⅓ cup roasted unsalted peanuts, roughly chopped
- ¼ cup toasted sesame seeds
Instructions
For the Peanut Dressing:
- In a small bowl, combine the peanut butter, sesame oil, rice vinegar, lime juice, coconut aminos, garlic, ginger, honey, sriracha, salt, and pepper. Whisk until smooth. If the dressing is too thick, add warm water in 1 tablespoon increments until you reach the desired consistency. Set aside.
For the Salad & To Store:
- In a large bowl, add the shredded green and red cabbage, carrots, and bell pepper. Toss to combine.
- Add about half of the dressing and toss, massaging it into the cabbage until the leaves soften slightly.
- Fold in the edamame, green onions, cilantro, peanuts, and sesame seeds. Toss until evenly coated.
- Serve with your choice of protein or refrigerate in an airtight container for up to five days.
Notes
Dressing:
- Peanut butter → almond, cashew, or sunflower seed butter
- Sesame oil → avocado or olive oil
- Coconut aminos → soy sauce or tamari
- Honey → maple syrup or agave
- Sriracha → chili garlic sauce, gochujang, or omit
- Lime juice → lemon juice
Salad:
- Cabbage → napa, savoy, or a kale-cabbage mix
- Carrots → julienned zucchini or extra bell pepper
- Red bell pepper → yellow/orange pepper or snap peas
- Edamame → chickpeas, green beans, or shelled peas
- Peanuts → cashews, almonds, or sunflower seeds