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Asian Cabbage Salad with Warm Spicy Peanut Dressing

Course Dinner, lunch
Cuisine Asian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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.