This asian style Carrot and cabbage salad is packed with crunchy veggies and a flavourful creamy peanut dressing. Perfect side for the summer party!
This cabbage thai salad makes a great tasting side dish to bring to the summer bbq, picnic or potluck. It only requires a few ingredients and can be made ahead of time. The shredded cabbage and carrot is tossed in the most amazing asian style peanut dressing. Some chopped peanuts add crunch and flavor, just like in this Cucumber carrot salad or this Red Lentil Salad with asian flavours and shredded carrot.
For another great asian style salad, try this or this Cold noodle salad.
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Ingredients
To make this salad with cabbage and carrots, all that’s needed are just a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
Salad
- Purple cabbage, also known as red cabbage, thinly sliced
- Green cabbage, also known as white cabbage, thinly sliced
- Carrots, peeled and shredded
- Green onions, thinly sliced
- Fresh Cilantro, chopped
- Peanuts, roasted
- Sesame seeds for a crunchy topping
Peanut Sauce
- Peanut butter, creamy or crunchy (preferable all natural)
- Soy sauce, use gluten free and reduces salt if needed.
- Maple syrup (or sweet chili sauce for a little spice)
- Lime juice, freshly squeezed always tastes best.
- Sesame oli, for a wonderful hint of sesame taste in this creamy peanut dressing.
- Grated ginger, a small pice of ginger is enough. Or use already grated from a can.
- Garlic, minsed
- Hot water, start with just a little and add more as needed
See recipe card for quantities.
Instructions
Making this cabbage carrot salad is fast and easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: Stir together all the ingredients for the dressing in a small bowl. Thin out with more waters as needed, but the dressing should be pretty thick. The vegetables will relies some liquids that will thin out the dressing too.
- Step 2: Add the shredded cabbage, carrot, green onions, cilantro and peanuts to a large bowl.
- Step 3: Pour over the dressing.
- Step 4: Gently toss together.
Hint: Let the salad marinade a little if there’s time to bring out the flavors. Top with sesame seeds, some extra chopped peanuts and cilantro.
Substitutions and Variations
- Spicy – To make this a spicy carrot and red cabbage salad, top the salad with some red chill flakes or chili oil. You can also add chili oil to the creamy peanut dressing.
- Cabbage – This salad has a mixture of both red and white cabbage which gives it a beautiful color and flavor. Of course one kind of cabbage can also be used.
- Veggies – Add more veggies to this salad, some great options are some sliced avocado or cucumbers.
- Herbs – instead of chopped fresh cilantro, other herbs like parsley, basil or chopped chives also works well.
- Onion – The spring onion ads a nice crunch and flavor to this cabbage onion carrot salad. Some sliced shallot or come sliced red onion can also be used. If you don’t like onions, just leave them out completely.
- Nuts – The chopped peanuts thai peanut coleslaw, they can also be replaced with cashews, like in this Cucumber Salad with cashews.
Storage
This thai style red cabbage salad can be prepared ahead of time for meal prep, for summer cookouts and potlucks. Store the salad in an airtight container in the fridge. It keeps fresh for about 4-5 days. Stir it well before serving, and top with some sesame seeds and fresh cilantro if desired.
Salad does not freeze well so I don’t recommend that.
Top Tip
For a big timesaver when making this peanut butter cabbage salad, use already shredded cabbage and carrots. Or use a mandolin for thinly sliced veggies. Another great recipe to try is this Raw carrot salad.
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This asian style Carrot and cabbage salad is packed with crunchy veggies and a flavourful creamy peanut dressing. Perfect side for the summer party!
- ½ purple cabbage, thinly sliced (3 cups)
- ½ green cabbage, thinly sliced (3 cups)
- 2 cups carrots, peeled and shredded
- 2 green onions, thinly sliced
- ¼ cup cilantro, chopped
- ¼ cup peanuts, roasted and salted and roughly chopped
- 1 tablespoon sesame seeds
- ⅓ cup peanut butter, creamy or crunchy (preferable all natural)
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup (or sweet chili sauce for a little spice)
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oli
- 2 tablespoons grated ginger
- 2 garlic cloves, minsed
- ¼ cup hot water, or more as needed
-
Stir together all the ingredients for the dressing in a small bowl. Thin out with more waters as needed, but the dressing should be pretty thick. The vegetables will relies some liquids that will thin out the dressing too.
-
Add the shredded cabbage, carrot, green onions, cilantro and peanuts to a large bowl.
-
Pour over the dressing and gently toss together.
-
Top with sesame seeds, some extra chopped peanuts and cilantro.
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