Ingredients
Scale
- 4 cups shredded green cabbage (roughly half a medium head)
- 2 cups shredded red cabbage
- 1 large carrot, julienned or grated
- 1/2 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- 1/4 cup roasted peanuts, crushed
- For the Dressing:
- 1/4 cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1–2 tablespoons warm water (to thin)
- Optional: A squeeze of fresh lime juice
Instructions
- Step 1: Prepare the Vegetables: Start by finely shredding both the green and red cabbage. You can use a sharp chef’s knife, a mandoline, or even the slicing attachment on a food processor for speed. Peel and grate the carrot. Combine the shredded cabbages and carrots in a large mixing bowl. Add the chopped cilantro and sliced green onions. Toss everything together so the colors are evenly distributed.
- Step 2: Whisk the Peanut Dressing: In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, sweetener (honey or maple syrup), grated ginger, and minced garlic. Whisk vigorously until the mixture is smooth. The dressing will likely be very thick at first. Add warm water one tablespoon at a time, whisking after each addition, until you reach a pourable, creamy consistency. If you like a bit of tang, stir in a squeeze of lime juice at this stage.
- Step 3: Combine and Garnish: Pour the peanut dressing over the cabbage mixture. Use large tongs to toss the salad thoroughly, ensuring every strand of cabbage is coated in the creamy dressing. For the best flavor, let the salad sit for 5 to 10 minutes to allow the cabbage to soften slightly. Just before serving, sprinkle the crushed roasted peanuts over the top for extra crunch and a professional finish.
- Cook Time: 15 minutes