I’ve been eating a lot of salads lately. Partly because salads in a bag is an easy meal for me to throw together since I’m not super mobile. And since the amount of activity I can do has dropped drastically, I’ve got to watch my calorie intake. While my mom is here helping me out, she, of course, wants to make everything from scratch. And I don’t mind at all. We came up with this Asian Cabbage Salad with a warm spicy peanut dressing after being inspired by one of the bag salads I’ve been eating and my mom’s love to combine fruit with salad.

Asian Cabbage Salad with Warm Spicy Peanut Dressing
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Course: Dinner, lunch
Cuisine: Asian
Servings: 4
Spicy Peanut Dressing
  • 1/2 cup all-natural peanut butter
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp sriracha sauce
  • 3 tbsp tamari or coconut aminos
  • 1 1/2 tbsp honey, preferably local
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh ginger, finely minced
  • 1-2 cloves garlic, finely minced
  • 1/4 cup liquid from Mandarin oranges
  • Sea salt and black pepper, to taste
  • 4 cup green cabbage, shredded
  • 2 cup red cabbage, shredded
  • 2 large carrots, shredded
  • 1 medium red bell pepper, sliced thin
  • 2 green onions (green parts only), sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/4 cup toasted peanuts, chopped
  • 1 10 oz can sugar-free Mandarin oranges (packed in juice)
  • 1 tbsp white sesame seeds
  • Sea salt and black pepper, to taste
  1. To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste, and heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.

  2. Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm. 

  3. Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine. 

  4. Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining peanut dressing on the side. 

Hope you enjoy this as much as we do.



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