Save My neighbor handed me a container of this salad at a backyard cookout, and I ate it standing by the grill, ignoring everything else on my plate. The crunch was absurd, the peanut dressing clung to every shred of cabbage, and I remember thinking it tasted like the best kind of mess, tangy and a little sweet and completely alive. I asked her for the recipe on the spot, scribbling it on a napkin while she laughed at how fast I was taking notes. I've been making it ever since, tweaking the dressing here and there, but that first bite still lives in my memory.
I brought this to a potluck once and watched people go back for seconds before touching the main course. Someone asked if I bought it from a restaurant, which made me ridiculously proud. The purple cabbage bleeds a little into the dressing, turning everything faintly pink, and honestly, it just makes the whole bowl look even more vibrant and alive. I love how it feels fancy but comes together with whatever vegetables are sitting in my crisper drawer.
Ingredients
- Green cabbage: Provides the sturdy, crunchy base that holds up beautifully under the weight of the dressing without wilting.
- Purple cabbage: Adds a pop of color and a slightly peppery bite that balances the sweetness in the dressing.
- Shredded carrots: Bring natural sweetness and a soft crunch that contrasts perfectly with the cabbage.
- Edamame: These little green gems add protein and a buttery texture that makes the salad more filling.
- Red bell pepper: Sliced thin, it offers a juicy sweetness and a bright visual contrast.
- Scallions: Their mild onion flavor adds a fresh, sharp note without overpowering the other ingredients.
- Cilantro: A handful of chopped leaves brings an herbal brightness that ties everything together.
- Creamy peanut butter: The heart of the dressing, it creates a rich, nutty base that clings to every vegetable.
- Soy sauce: Adds salty umami depth, use tamari if you need it gluten free.
- Rice vinegar: Brings a gentle tang that cuts through the richness of the peanut butter.
- Lime juice: Freshly squeezed is best, it adds bright acidity and a citrusy zing.
- Maple syrup: Balances the salty and tangy elements with a smooth, natural sweetness.
- Toasted sesame oil: Just a teaspoon delivers a deep, nutty aroma that makes the dressing smell incredible.
- Fresh ginger: Grated finely, it adds warmth and a subtle spice that wakes up your palate.
- Garlic: One clove minced gives the dressing a savory backbone.
- Roasted peanuts: Chopped roughly, they add extra crunch and a toasty flavor on top.
- Sesame seeds: Optional but lovely, they add a delicate crunch and visual appeal.
Instructions
- Prep the vegetables:
- In a large mixing bowl, combine the green cabbage, purple cabbage, shredded carrots, edamame, bell pepper, scallions, and cilantro. Toss everything together gently so the colors mingle and you can see what you're working with.
- Make the peanut dressing:
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth. Add water a tablespoon at a time, whisking constantly, until the dressing is pourable but still thick enough to coat the back of a spoon.
- Toss the salad:
- Pour the peanut dressing over the vegetables and use tongs or your hands to toss everything together, making sure every shred is coated. The dressing should cling to the cabbage and carrots without pooling at the bottom.
- Add the toppings:
- Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts and sesame seeds over the top, and tuck a few lime wedges on the side for squeezing.
- Serve immediately:
- This salad is best enjoyed fresh when everything is still crisp and vibrant. If you have leftovers, store them in the fridge for up to two days, but expect the vegetables to soften slightly.
Save I made this for my sister when she was going through a stressful week, and she texted me later that night saying it was the first thing that made her feel human in days. It reminded me that food doesn't have to be complicated to be comforting, sometimes it just needs to be bright and crunchy and full of life. That's what this salad does, it wakes you up.
How to Store and Serve Leftovers
If you have leftovers, store them in an airtight container in the fridge, but keep in mind the cabbage will soften and the dressing will settle. I like to give it a quick toss and add a handful of fresh cilantro and a squeeze of lime before serving again to bring back some of that brightness. If you know you'll have leftovers, consider keeping the dressing separate and tossing only what you plan to eat right away.
Customizing the Salad
This recipe is wildly adaptable, and I've made it a dozen different ways depending on what's in my fridge. Add snap peas or thinly sliced cucumber for extra crunch, or toss in some shredded rotisserie chicken or grilled tofu if you want more protein. If you're allergic to peanuts, swap in almond butter or sunflower seed butter and it'll still be delicious. I've even used crunchy peanut butter instead of creamy when I wanted more texture in the dressing.
Serving Suggestions
This salad works beautifully as a side dish at barbecues, potlucks, or alongside grilled fish or chicken. I've also eaten it as a main course on hot summer nights when I don't want to turn on the stove. It pairs perfectly with cold beer, iced tea, or a light white wine.
- Serve it in individual bowls for a plated lunch or dinner.
- Pack it in mason jars for a portable, no mess meal.
- Double the dressing and keep extra in the fridge for quick weeknight salads.
Save This salad has become my go to whenever I need something that feels fresh, satisfying, and a little bit special without any fuss. I hope it brings as much color and crunch to your table as it does to mine.
Common Recipe Questions
- → Can I make the dressing ahead of time?
Yes, prepare the peanut dressing up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a good stir before using, and add a splash of water if it has thickened.
- → How do I keep the salad crispy?
For maximum crunch, dress the salad just before serving. If you need to prepare it ahead, keep the dressing separate and toss everything together when ready to eat. Store vegetables in an airtight container without the dressing.
- → What can I use instead of peanut butter?
Almond butter, tahini, or sunflower butter work wonderfully as substitutes. Adjust the amount based on thickness preference, and note that tahini will give a slightly different flavor profile.
- → Is this salad suitable for meal prep?
The components can be prepped separately and stored for up to 2 days. Keep vegetables, dressing, and toppings in separate containers, then combine when ready to enjoy for best texture and flavor.
- → How can I add more protein?
Top with grilled tofu, shredded rotisserie chicken, chickpeas, or edamame. Baked tempeh or pan-seared shrimp also pair beautifully with the peanut dressing.
- → Can I make this gluten-free?
Absolutely. Use tamari instead of regular soy sauce, which is naturally gluten-free. Always check ingredient labels on peanut butter and other components to ensure they're certified gluten-free.