Thai Cabbage Salad with Spicy Peanut Dressing

This Thai Cabbage Salad with Spicy Peanut Dressing is a satisfyingly crunchy cabbage salad loaded with a warm and spicy peanut dressing.

If you’re looking for a fresh, flavour-packed salad that actually satisfies, this Thai Cabbage Salad with Spicy Peanut Dressing delivers. Crisp green and red cabbage, sweet mandarin oranges, crunchy peanuts, and a creamy peanut dressing with just the right kick of heat come together in every bite.

It’s colourful, quick to make, and perfect as a light main or vibrant side dish. Whether you’re serving it alongside grilled chicken, packing it for lunch, or bringing it to a potluck, this easy Thai-inspired cabbage salad always stands out.

Tips for Best Results

• Shred finely for the best texture: Thinly sliced cabbage and carrots absorb the dressing better and give you that classic slaw-style crunch. A mandoline makes this quick and even.
• Warm the dressing gently: Heat just until smooth and combined. Overheating can cause the peanut butter to separate or become oily.
• Taste and adjust: Like it spicier? Add more sriracha. Prefer it sweeter? A drizzle more honey balances the heat. Adjust before tossing with the salad.
• Dress just before serving: For maximum crunch, toss with dressing right before serving. If prepping ahead, store the dressing separately.
• Toast the peanuts and sesame seeds: A quick toast in a dry pan deepens the flavour and adds extra nuttiness.

Ingredients & Substitutions

• Peanut Butter: Use natural creamy peanut butter for the smoothest dressing. Almond butter or cashew butter can be substituted, though the flavour will change slightly.
• Rice Vinegar: Adds brightness. Apple cider vinegar or white wine vinegar can work in a pinch.
• Sesame Oil: Toasted sesame oil gives the best flavour but regular sesame oil works.
• Sriracha: Adjust to taste. You can swap with chilli garlic sauce or red pepper flakes.
• Tamari or Coconut Aminos: Both keep the salad gluten-free. Soy sauce works if gluten isn’t a concern.
• Honey: Maple syrup or agave can be used instead.
• Lime Juice: Fresh is best, but bottled works if needed.
• Fresh Ginger & Garlic: Essential for bold flavour. In a pinch, use small amounts of ground ginger or garlic powder.
• Mandarin Orange Liquid: Adds natural sweetness. Pineapple juice can substitute.
• Cabbage: A mix of green and red gives colour and texture. You can also use pre-shredded coleslaw mix for convenience.
• Mandarin Oranges: Fresh orange segments can replace canned if preferred.
• Peanuts: Swap with cashews or leave out for nut allergies.
• Sesame Seeds: Optional but recommended for extra crunch and flavour.

Looking for more Easy Salad Recipes?

Check out some of my favourite easy to make salad recipes:

Niçoise Salad is a French composed salad, made of tomatoes, hard-boiled eggs, Niçoise olives and tuna. This version features seared Ahi Tuna.

This Avocado chicken salad features fresh vegetables, chicken, bacon, and avocado all smothered in a flavourful homemade vinaigrette.

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It’s quick and easy to prepare with a depth of flavour that is out of this world!

Thai Cabbage Salad with Spicy Peanut Dressing

Yields: Servings | Prep Time: 20 minutes | Cook Time: 5 minutes

Ingredients

Spicy Peanut Dressing

• ½ cup all-natural peanut butter
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons sriracha sauce
• Sea salt and black pepper, to taste
• 3 tablespoons tamari or coconut aminos
• 1½ tablespoons honey
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh ginger, finely minced
• 1–2 cloves garlic, finely minced
• ¼ cup liquid from mandarin oranges

Salad

• 4 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 2 large carrots, shredded
• 1 medium red bell pepper, thinly sliced
• 2 green onions, sliced (green parts only)
• ¼ cup fresh cilantro, chopped
• Sea salt and black pepper, to taste
• ¼ cup toasted peanuts, chopped
• 1 (10 oz) can mandarin oranges, drained (reserve ¼ cup juice)
• 1 tablespoon white sesame seeds

Directions

1. In a medium skillet over medium heat, combine peanut butter, rice vinegar, sesame oil, and sriracha. Season with salt and black pepper. Stir continuously until the peanut butter melts and the mixture is smooth, about 2–3 minutes.
2. Reduce heat to low. Whisk in tamari, honey, lime juice, ginger, garlic, and reserved mandarin orange juice. Simmer gently for about 2 minutes, stirring occasionally, until heated through. Remove from heat and keep warm.
3. In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro. Season lightly with salt and black pepper.
4. Drizzle a small amount of warm peanut dressing over the salad and toss to coat.
5. Top with chopped peanuts, mandarin oranges, and sesame seeds.
6. Serve immediately with remaining dressing on the side.