Thai Peanut Crunch Cabbage Salad

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1/2 cup roasted peanuts, roughly chopped
• 1/4 cup sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice (about 2-3 limes)
• 3 tablespoons smooth peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (gluten-free if needed)
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional)

Steps

1. 1 In a large bowl, combine the shredded green and purple cabbage.
2. 2 In a small bowl, whisk together lime juice, peanut butter, rice vinegar, soy sauce, sugar, and sesame oil until smooth.
3. 3 Pour the dressing over the cabbage and toss to coat evenly.
4. 4 Stir in the chopped peanuts, red onion, and cilantro.
5. 5 Sprinkle with crushed red pepper flakes if using.
6. 6 Serve immediately or chill in the refrigerator for at least 30 minutes to let the flavors meld.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add diced mango for a sweet twist.
• Include shredded cooked chicken for a heartier option.

Substitutions

• Use almond butter in place of peanut butter for a nut allergy-friendly version.
• Coconut aminos can replace soy sauce for a gluten-free and lower sodium option.

Pairings

• Grilled lemongrass chicken
• Steamed jasmine rice

Nutrition

Tips

• For extra crunch, toast the peanuts in a dry skillet before chopping.
• Add some diced cucumber or carrot for more texture and color.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Give it a good toss before serving.

Freezing: Does not freeze well due to the texture of the cabbage and peanuts.

Serving Suggestions

• Pairs wonderfully with grilled chicken or shrimp.
• Serve with warm rice paper rolls for a complete meal.

FAQ