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 love Thai chicken satay and that incredible zingy peanut sauce that accompanies it, you will love this salad. 

Can I use Soy Sauce instead of Tamari or Coconut Aminos?

Tamari is a gluten-free soy sauce alternative.  Coconut aminos is a soy-free, soy sauce alternative. You can use any of the three here depending on diet restrictions.

I chose to use Tamari to keep this salad both gluten-free and low carb.

Can you Make Asian Cabbage Salad Ahead of Time?

You can make this salad 1 day in advance. 

Make the spicy peanut dressing as directed, allow to cool completely, and store in an airtight container in the refrigerator. 

Combine the cabbages, bell peppers, carrots and green oinion in a large bowl; cover and store in the refrigerator.

When ready to serve, combine the dressing and vegetables together.  Top with the peanuts, sesame seeds, cilantro and mandarin oranges.

How to Store Asian Cabbage Salad

You can store asian cabbage salad in the fridge in an airtight container for 3-4 days. Do not freeze.

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

Prep time: 20 minutes | Cook time: 5 minutes | Serves: 4

Spicy Peanut Dressing Ingredients:

½ c. all-natural peanut butter
3 T. rice vinegar
1 T. sesame oil
2 t. sriracha sauce
Sea salt and black pepper, to taste
3 T. tamari or coconut aminos
1½ T. honey, preferably local
2 T. fresh lime juice
1 T. fresh ginger, finely minced
1-2 cloves garlic, finely minced
¼ c. liquid from Mandarin oranges

Salad Ingredients:

4 c. green cabbage, shredded
2 c. red cabbage, shredded
2 large carrots, shredded
1 medium red bell pepper, sliced thin
2 green onions (green parts only), sliced
¼ c. fresh cilantro leaves, chopped
Sea salt and black pepper, to taste
¼ c. toasted peanuts, chopped
1 10-oz. can sugar-free Mandarin oranges (packed in juice)
1 T. white sesame seeds

Directions:

To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet 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 salad bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine.

Top salad with chopped peanuts, mandarin oranges, and sesame seeds.

Serve immediately with remaining peanut dressing on the side.

Enjoy!