This fresh and crunchy Asian Cabbage Salad is tossed in a flavorful spicy peanut dressing. It’s a healthy, make-ahead salad that pairs perfectly with pork stir fry or works great for easy cold lunches.
If you love a good crunchy salad with bold, peanut-y flavor, you’re going to love this Asian Cabbage Salad. It’s light, colorful, and packed with fresh veggies — the kind of salad that makes you want to eat your greens.
I make this when I want something fresh to go with my Easy Pork Stir Fry or when I’m meal prepping lunches for the week. It holds up well, tastes even better the next day, and it’s a nice change from the usual garden salad.
Why You’ll Love This Recipe
Crowd Pleaser: This one always disappears at cookouts and potlucks.
Crunchy and Fresh: The shredded cabbage gives this salad the perfect crunch.
Flavor-Packed Dressing: A little spicy, a little tangy, and perfectly peanut-y.
Meal Prep Friendly: Stays fresh for several days — great for cold lunch ideas.
Flexible: Add grilled chicken, shrimp, or tofu to make it a meal.
Ingredients & Why They Work
- Cabbage or Coleslaw Mix: Adds crunch and a colorful base.
- Bell Pepper: Adds a pop of color and sweetness.
- Green Onions: Bright and fresh flavor.
- Cilantro: Adds a burst of freshness.
- Mandarin Oranges: Sweet, juicy contrast to the savory dressing.
- Toasted Peanuts or Sesame Seeds: Extra crunch and nutty flavor.
- Peanut Dressing: The star of the show! A blend of peanut butter, soy sauce, honey, sesame oil, and sriracha for that irresistible balance of sweet, savory, and spicy.
How to Make It
- Whisk the Dressing: Combine peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, ginger, and sriracha. Whisk until smooth.
- Toss the Salad: In a large bowl, combine the cabbage, peppers, green onions, cilantro, and mandarin oranges.
- Add the Dressing: Pour over the salad and toss to coat.
- Top and Serve: Garnish with chopped peanuts or sesame seeds before serving.
Tip: For meal prep, store the dressing separately and toss right before eating.
Variations
- Add Protein: Top with grilled chicken, shrimp, or edamame.
- Make It Vegetarian: Skip the meat and enjoy it as-is.
- Use Napa Cabbage: For a softer, more delicate crunch.
- Make It Spicier: Add more sriracha or a pinch of red pepper flakes.
Serving Suggestions
This salad goes great with:
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- Easy Pork Stir Fry – A perfect weeknight pairing.
- Grilled chicken or salmon.
- Serve it with rice for a complete meal.
- Pack leftovers for Cold Lunch Ideas — it’s even better the next day.
Storage & Meal Prep Tips
- Store: Keep refrigerated in an airtight container for up to 3 days.
- Meal Prep: Store dressing separately for best results.
- Make Ahead: Chop veggies and make dressing 1–2 days ahead, then toss before serving.
FAQs
Yes! It’ll change the flavor slightly, but it’s still delicious.
Use coconut aminos or tamari for a gluten-free version.
Up to 3 days. The cabbage stays crisp, especially if you store the dressing separately.
I even served it along side leftover roast beef and roasted potatoes as a field meal. No complaints from my farmers who stopped for five minutes to dig in!
P.S. Don't judge the photo, I was standing at the tailgate with two kids, farmers and the wind whipping at me 😉
Other healthy salads you'll enjoy
Recipe
Asian Cabbage Salad with Warm Spicy Peanut Dressing
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Ingredients
For the Dressing
- ½ cup all-natural peanut butter
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sriracha sauce adjust to taste
- 3 tablespoons tamari or coconut aminos
- 1½ tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon powdered ginger
- 1 teaspoon minced garlic
- ¼ cup liquid from Mandarin oranges
For the Salad
- 2 16-ounce bags tri-colored cabbage slaw mix (green, red, and carrot)
- 1 medium red bell pepper thinly sliced
- 2 green onions green parts only, sliced
- ¼ cup fresh cilantro leaves chopped
- ¼ cup toasted peanuts chopped
- 1 10-ounce can sugar-free Mandarin oranges, packed in juice
- 1 tablespoon white sesame seeds
Instructions
- Make the dressing: In a medium skillet over medium heat, combine ½ cup all-natural peanut butter, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, and 2 teaspoons sriracha sauce. Stir continually for 2–3 minutes, until the peanut butter melts and the mixture is smooth.
- Add remaining ingredients: Reduce the heat to low and whisk in 3 tablespoons tamari or coconut aminos, 1½ tablespoons honey, 2 tablespoons fresh lime juice, 1 teaspoon powdered ginger, 1 teaspoon minced garlic, and the ¼ cup liquid from Mandarin oranges. Simmer gently for about 2 minutes, stirring occasionally. Remove from heat and keep warm.
- Assemble the salad: In a large bowl, combine the 2 16-ounce bags tri-colored cabbage slaw mix (green, red, and carrot), 1 medium red bell pepper, 2 green onions, and ¼ cup fresh cilantro leaves. Drizzle with a small amount of the warm peanut dressing and toss to combine.
- Finish and serve: Transfer salad to a serving platter. Top with ¼ cup toasted peanuts, 1 10-ounce can sugar-free Mandarin oranges (drained), and 1 tablespoon white sesame seeds. Serve the remaining peanut dressing on the side.
Notes
- Add protein: Turn it into a meal by adding grilled chicken, shrimp, or tofu.
- Adjust spice: Start with less sriracha if you prefer mild heat; add more to kick it up a notch.
- Peanut butter: Use natural, unsweetened peanut butter for best flavor and texture.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Celine says
If I'm making this for lunch, is it better to make ahead or the day of?