Asian Cabbage Salad

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For the dressing:

  • 3 Tbls. rice vinegar
  • 2 Tbls. fresh squeezed lime juice (about 1 lime)
  • 2 Tbls. granulated coconut palm sugar
  • 1 Tbls. fish sauce (use vegan, if plant based)
  • 1 Tbls. PB2 (powdered peanut butter, could probably use regular peanut butter but I didn’t try it with that)
  • 1 tsp. sesame oil
  • 1 garlic clove, minced
  • 1 tsp. minced ginger paste
  • 1/2 tsp. chili sauce (or try Siracha)

For the Salad:

  • 1/2 head savoy cabbage
  • 1/2 head green cabbage (or use both green and purple cabbage)
  • 2 scallions, sliced
  • 1 red, orange or yellow bell pepper, diced
  • 1 C. sugar snap peas, sliced
  • 3 large radishes, sliced in half moons
  • handful cilantro, chopped
  • handful mint, chopped
  • 1/2 C. dry roasted peanuts, roughly chopped


  1. Combine dressing ingredients in bowl and whisk well to combine. Taste and adjust seasoning as needed. Set aside.
  2. Combine all salad ingredients except peanuts in large bowl and toss to combine.
  3. Add desired amount of dressing to salad. You may not need all of the dressing, just depends on how much cabbage you use and how wet you like your salad.
  4. Top salad with peanuts prior to serving.


Use any combination of cabbage you like, not necessary to be precise with an amount, just fill up a large serving bowl.

I dress the salad all at once and it keeps well in the fridge. You could keep the dressing separate and dress your salad upon serving it. I like to top the salad with the peanuts upon serving rather than at the beginning.