This Asian Cabbage Salad served with a warm spicy peanut dressing is full of delicious flavors and ready in just 25 minutes. If eating lighter and healthier is a part of your game plan for the new year, then definitely consider giving this recipe a try.
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Asian Cabbage Salad
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
I feel like cabbage is often an overlooked vegetable for salads, and only finds its way into coleslaw.
However, this crunchy vegetable works really well in salads, and when paired with the ingredients in this Asian Cabbage Salad, it is the star of the show!
This recipe is full of red and green cabbage, bell peppers, carrots, and mandarin oranges, and is served with a warm spicy peanut dressing made with ingredients including peanut butter, sriracha, and rice vinegar. The added chopped peanuts sprinkled on top tie everything together perfectly! *chef’s kiss*
Enjoy the cabbage salad as a meal on its own, or as a side salad. You could even serve it up for a Chinese New Year lunch or dinner!
Ingredients & Equipment Used In This Recipe
You may already have some of the basic ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
- All-Natural Peanut Butter – you want the good stuff to make this recipe.
- Rice Vinegar
- Sesame Oil
- Sriracha Sauce
- Honey – buy locally produced honey when possible
- Fresh Produce – lime juice, ginger, garlic, green/white cabbage, red cabbage, carrots, red bell pepper, scallions (green/spring onions), cilantro (fresh coriander)
- Canned Mandarin Oranges – sugar-free, packed in juice, reserving the juice to use in the dressing.
- Peanuts – chopped to go on top of the salad.
- White Sesame Seeds – to sprinkle on the salad.
Depending on your dietary requirements you will want to use one of the following in this recipe:
- Soy Sauce – the regular stuff made from fermented soybeans and roasted grains.
- Tamari – a gluten-free soy sauce (but always check the label) if this is a concern for you.
- Coconut Aminos – a soy-free, soy sauce made with coconut tree sap and salt, and popular in Paleo, Keto, and Whole 30 communities.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Cabbage
One of the hero ingredients in this recipe is cabbage, so here are some more recipes using the same:
More Salad Recipes
Looking for more salad inspo? Check these recipes out next:
- Greek Orzo Salad with Feta
- Loaded Broccoli and Bacon Salad
- Greek Steak Salad with Feta & Kalamata Olives
How Do I Make Asian Cabbage Salad?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink).
For the Dressing
- ½ cup all-natural peanut butter
- 3 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 tsp sriracha sauce
- Sea salt and black pepper, to taste
- 3 Tbsp soy sauce or tamari or coconut aminos
- 1½ Tbsp honey
- 2 Tbsp fresh lime juice
- 1 Tbsp fresh ginger, finely minced
- 1-2 cloves garlic, finely minced
- ¼ cup liquid from Mandarin oranges
For the Salad
- 4 cup green cabbage, shredded
- 2 cup red cabbage, shredded
- 2 large carrots, shredded
- 1 medium red bell pepper, sliced thin
- 2 scallions (spring onions), green parts only, sliced
- ¼ cup fresh cilantro (fresh coriander) leaves, chopped
- Sea salt and black pepper, to taste
- ¼ cup toasted peanuts, chopped
- 1 (10 oz / 298g) can sugar-free Mandarin oranges (packed in juice)
- 1 Tbsp white sesame seeds
- To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium pan over medium heat. Season with salt and black pepper, to taste, and heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
- Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.
- Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine.
- Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges segments, and sesame seeds. Serve immediately with remaining peanut dressing on the side. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 451Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 1356mgCarbohydrates: 47gFiber: 11gSugar: 26gProtein: 17g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
This dish could be served as a main or side, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Cantonese Spring Rolls with Pork & Shrimp
- Main Dish: Spicy Chicken Satay Recipe with a Peanut Dipping Sauce
- Beverage: Sparkling Apple Ginger Punch
- Dessert: Hawaiian Pineapple Coconut Cake with Cream Cheese Frosting
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!