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Asian Cabbage Salad: This crunchy veggie salad features green and purple cabbage, carrots, chopped peanuts, and edamame tossed in a peanut lime vinaigrette that coats the veggies in an irresistible savory-sweet dressing.

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If you love nuts, this is the salad for you! It’s full of crunchy peanuts tossed in a peanut lime dressing. All that nutty flavor will make you swoon.

But this salad is also full of crunchy veggies to keep you satisfied! Green and purple cabbage, bright orange carrots, fresh cilantro, and green onion give this salad its bulk.

This salad is similar to my vegan coleslaw without mayo because it uses purple and green cabbage. However, the added peanut dressing, edamame, chopped peanuts, and sesame seeds give this recipe a completely different flavor profile!

Top it with edamame beans for added protein and sesame seeds, and you have an Asian cabbage salad that is hearty enough to make a meal!

Take this salad to a potluck or picnic and watch it disappear. That peanut lime dressing is irresistible! If you’re looking for more summer salads, be sure to try my cherry tomato couscous salad and strawberry tomato salad, too!

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Suggested Tools
Ingredients and Notes
How to Make Asian Cabbage Salad
Expert Tips
Serving Suggestions
Storage
Video
More Salad Recipes!
Recipe

Suggested Tools

Grater: Use to shred carrots.

Mandoline: Helps to slice the green and purple cabbage thinly.

Ingredients and Notes

For the Salad

Asian Cabbage Salad Ingredients: edamame, carrots, green cabbage, green onion, purple cabbage, chopped peanuts, sesame seeds, cilantro.

Green and Purple Cabbage: The combination of green and purple cabbage adds a variety of colors to the salad. The two different cabbages also have slightly different flavor profiles and textures.

Shelled Edamame: You can purchase shelled edamame in the freezer section of your grocery store. Place it in the fridge to defrost overnight. Or if you forget, you can add the frozen edamame to a pot of boiling water for about 5 minutes. Allow the edamame to cool before adding it to the salad.

Carrots: Two large carrots shredded.

Green Onions: Roughly chopped. Add more if desired.

Chopped Peanuts: I prefer to use unsalted peanuts. This allows me to season the salad to my liking without added salt. Finely chop the peanuts so that they seamlessly integrate into the salad.

Sesame Seeds: Provides even more nutty flavor.

Cilantro (optional): If you don’t like the flavor of cilantro, feel free to leave it out.

For the Dressing

Peanut Dressing Ingredients: Creamy peanut butter, rice vinegar, garlic, ginger, lime, soy sauce, agave, sesame oil.

Creamy Peanut Butter: I prefer natural peanut butter without added salt.

Soy Sauce: Helps to thin out the dressing and flavor it.

Rice Vinegar: Thins out the dressing.

Lime Juice: Provides a tart and tangy flavor.

Agave Syrup: You could also use maple syrup. Adding a hint of sweetness helps to balance the tang and nuttiness.

Sesame Oil: If you are oil-free, leave out the sesame oil, which provides a nice nutty flavor.

Minced Garlic and Ginger: Use a zester to grate the ginger and garlic finely.

Water (optional): Add if the dressing is too thick and needs to be thinned out.

How to Make Asian Cabbage Salad

Thinly slice the green and purple cabbage using a mandoline or thinly slice with a knife. Shred the carrots.
Combine the purple cabbage, green cabbage, edamame, chopped peanuts, sesame seeds, cilantro, and green onions in a large bowl.
Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger in a small bowl.
Gradually add water and one tablespoon until the dressing reaches your desired consistency.
Pour the peanut dressing over the salad ingredients. Toss well to combine, ensuring the cabbage and edamame are evenly coated with the dressing.
Top with additional sesame seeds and edamame if desired!

Expert Tips

How to Cut A Cabbage: The best way to thinly slice cabbage is to cut the cabbage into quarters, remove the core, and use a mandoline to get thin strips. However, you can still get nice thin strips if you don’t have a mandoline. After you wash the cabbage and remove the outer leaves, cut the cabbage in half, and then remove the core. Next, cut the cabbage into quarters. Cut each quarter into strips with the wide surface facing down on the cutting board.

Make Ahead: This is a great salad to meal-prep or make in advance to take with you to a party. Prepare all of the vegetables by slicing and grating them. Toss them in a large bowl, cover, and refrigerate. In a mason jar, combine the ingredients for the dressing. Give it a good shake and store in the fridge. When ready to serve, add the dressing and toss together. This salad can be prepared up to a day in advance.

Serving Suggestions

More Protein: This is an excellent meal salad. To add even more protein, add more edamame beans or cubed crispy tofu.

Taco and Burger Topping: This is also an excellent slaw to top your favorite tacos and vegan burgers. For an Asian twist on the traditional slaw, I suggest pairing it with roasted cauliflower tacos or chickpea burgers.

Buddha Bowls: Serve with rice and your favorite protein to make a delicious Buddha bowl. Top with avocado or roasted veggies.

Serve with these other scrumptious Asian-inspired recipes:

Storage

Refrigerate: Transfer the salad to an airtight container. Store in the refrigerator for up to 4 days.

Make Ahead Tip: If you prepare this salad before you plan to serve, wait until you are ready to serve to toss the veggies in the dressing.

Video

More Salad Recipes!

Asian cabbage salad topped with edamame and sesame seeds in a serving bowl.

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Asian Cabbage Salad