Crunchy Thai Peanut Cabbage Salad
If you’re looking for a fresh, colorful salad that’s bursting with flavor, this Crunchy Thai Peanut Cabbage Salad is one you’ll want on repeat. It’s crunchy, vibrant, and tossed in a creamy peanut dressing that perfectly balances savory, tangy, and nutty flavors.
This is the kind of salad that feels special enough for a gathering but easy enough to throw together on a busy weekday. The mix of savoy cabbage, purple cabbage, crisp bell pepper, fresh cilantro, and crunchy cashews creates the perfect texture in every bite. And the homemade Thai peanut dressing brings everything together with a rich flavor that is so irresistible!
Even better? This gluten-free cabbage salad comes together in minutes and holds up beautifully in the fridge, making it perfect for meal prep, potlucks, or a healthy side dish for dinner.
The Perfect Fresh Side Dish
This Thai Peanut Cabbage Salad is one of those recipes that instantly brightens a meal. It’s crunchy, colorful, and full of bold flavor — the kind of dish that people go back for seconds of.
This salad is one of those recipes that checks all the boxes:
- Naturally gluten-free when using gluten-free soy sauce or liquid aminos
- Packed with crunch and texture from cabbage and cashews
- Quick and easy — ready in about 10 minutes
- Perfect for meal prep because cabbage stays crisp
- Full of bold Thai-inspired flavor
It pairs beautifully with roasted chicken, rice bowls, or spring rolls, but it’s also hearty enough to enjoy as a light lunch.
Ingredients You’ll Need
For the Salad
- ½ head savoy cabbage, cored and thinly sliced
- ½ head purple cabbage, cored and thinly sliced
- 1 red bell pepper, thinly sliced
- ½ cup fresh cilantro, chopped
- ¾ cup unsalted cashews, roughly chopped
For the Peanut Dressing
- ⅓ cup creamy peanut butter
- ⅓ cup gluten-free soy sauce (or liquid aminos)
- ¼ cup rice vinegar
- Juice of 1 lime
- ¼ tsp black pepper
- ¼ cup water (optional, to thin dressing if needed)
How to Make Thai Peanut Cabbage Salad
1. Prep the vegetables
In a large bowl, combine the savoy cabbage, purple cabbage, red bell pepper, and chopped cilantro. Toss lightly to distribute the ingredients evenly.
2. Make the peanut dressing
Add the peanut butter, gluten-free soy sauce (or liquid aminos), rice vinegar, lime juice, black pepper, and water to a blender.
Blend for about 30 seconds, or until the dressing is completely smooth and creamy. If the dressing is thicker than you’d like, add a little more water and blend again until it reaches your preferred consistency.
3. Toss the salad
Pour the Thai peanut dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated. Top with roughly chopped cashews and serve immediately.
Tips for the Best Cabbage Salad
Slice the cabbage thin.
Thin ribbons help the dressing coat every bite and make the salad easier to eat.
Use fresh lime juice.
It brightens the peanut dressing and balances the savory flavors.
Add protein if you’d like.
Grilled chicken, shredded rotisserie chicken, baked tofu, or shrimp all work beautifully in this salad.
Let it sit for extra flavor.
If you have time, let the salad sit for 10–15 minutes before serving so the cabbage absorbs the dressing.
Easy Variations
One of the best things about this salad is how flexible it is. Try adding:
- Shredded carrots
- Sliced green onions
- Edamame
- Mandarin oranges
- Thinly sliced cucumbers
It’s a great way to use up extra vegetables in the fridge.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because cabbage is hearty, this salad actually holds up better than most leafy salads.
If you’re making it ahead for meal prep, you can also store the dressing separately and toss everything together just before serving.
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Thai Peanut Cabbage Salad
Ingredients
- 1/2 head savoy cabbage cored, and thinly sliced
- 1/2 head purple cabbage cored, and thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 cup cilantro chopped
- 3/4 cup unsalted cashews roughly chopped
peanut dressing
- 1/3 cup creamy peanut butter
- 1/3 cup gluten free soy sauce (or liquid aminos)
- 1/4 cup rice vinegar
- juice of 1 lime
- 1/4 tsp black pepper
- 1/4 cup water optional, if needed to thin it out
Instructions
- Combine the savoy cabbage, purple cabbage, bell pepper, and cilantro in a large bowl.
- Add all of the dressing ingredients in a blender and blend for about 30 seconds, until all ingredients are combined.
- Add the dressing to the cabbage mixture and toss it all together until all of the cabbage is coated with the dressing. Top with cashews and serve!
If you like this salad, you will love these recipes too!
- Vegan Caesar Kale Salad with Roasted Chickpeas
- Summer Cucumber Salad
- Tomato & White Bean Panzanella Salad