Cabbage Carrot Peanut Crunch Salad

Owen Parker

A vibrant, crunchy salad featuring cabbage, carrots, and peanuts, all tossed in a tangy peanut dressing. Perfect for a refreshing and nutritious meal.

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Prep Time 15

marinating 10

Total Time 25

Course Salad

Cuisine Asian

Servings 4 servings

Calories 280 kcal

Equipment

1 Mixing Bowl large
1 Whisk
1 Knife sharp

Ingredients

Salad Ingredients

4 cups shredded cabbage
2 cups shredded carrots
1/2 cup roasted unsalted peanuts

Peanut Dressing

3 tbsp creamy peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
Salt and pepper to taste

Instructions

Preparation

Shred the cabbage and carrots using a sharp knife or a food processor. Place them in a large mixing bowl.
In a separate bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Season with salt and pepper to taste.
Pour half of the dressing over the shredded vegetables and toss to coat. Let it marinate for about 10 minutes to absorb flavors.

Serving

Add the roasted peanuts to the salad and pour the remaining dressing over it. Toss everything together until well combined.
Transfer the salad to a serving bowl and garnish with fresh cilantro leaves if desired. Serve immediately for the best crunch.

Storage

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the crunch of the vegetables.

Notes

Pro Tips: Prep the vegetables just before serving to keep them crunchy.
Ingredient Substitutions: For a nut-free version, use sunflower seeds instead of peanuts.
How to Serve: Serve as a side dish or top with grilled chicken for a complete meal.
Storage & Freshness: Store dressing separately to keep the salad fresh.
Make-Ahead Tips: Prepare dressing in advance and store in the refrigerator.

Keyword Asian slaw, cabbage carrot peanut crunch salad, crunchy vegetable salad