I love the flavor the peanut butter adds to this Asian cabbage salad. Will keep in the fridge up to 3 days.


Recipe Summary

25 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine cabbage, scallions, carrot, and cilantro in a large bowl. Mix together vinegar, peanut butter, sesame oil, ginger, lime juice, and soy sauce in a second bowl until well combined; season with salt and pepper. Add peanut butter dressing to cabbage mixture and toss until well mixed. Top each serving with chopped peanuts.


Cook's Note:

Almonds or cashews can be used in place of peanuts, if preferred.

Nutrition Facts

203 calories; protein 7.7g 15% DV; carbohydrates 10.7g 4% DV; fat 16.3g 25% DV; cholesterol 0mg; sodium 296.1mg 12% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
Rating: 3 stars
2.13.20 The best way I would describe this is Asian coleslaw. Of course, a “small head napa cabbage” is subjective, so maybe I just didn’t have enough napa cabbage, but this was way too much dressing. If I’d used all of the dressing I’d mixed up, the cabbage would have been swimming in it. Honestly, I’m not sure that the more expensive napa cabbage rather than regular cabbage makes much difference in this recipe. The two dominating flavors were the peanut butter and the ginger. Also, kind of a minor thing, but the brown color of the peanut butter was a bit off-putting in eye appeal. Not concerned about the leftover dressing which I put in the fridge because I’ll find a use for it, it was pretty good. One other thing, I made this mid-afternoon, and by the time dinner time arrived, it was pretty watery, so I wouldn’t expect it to last there days. This was OK, but doubtful I’ll make it again. Thanks for sharing your recipe. Read More