Best Crunchy Cabbage Salad With Spicy Peanut Dressing Recipes

CRUNCHY CABBAGE SALAD WITH SPICY PEANUT DRESSING

Crunchy Cabbage Salad With Spicy Peanut Dressing image

Make and share this Crunchy Cabbage Salad With Spicy Peanut Dressing recipe from Food.com.

Provided by Cook It Up

Categories Asian

Time 21m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 18

Ingredients

1 head napa cabbage, thinly shredded
1 small red cabbage, small head, thinly shredded
1 carrot, peeled and julienned
1 cup snow peas, thinly sliced
1/4 cup fresh basil leaf
1/4 cup cilantro leaf
1 avocado, diced
1/4 cup cashews, chopped
2 tablespoons black sesame seeds
2 tablespoons smooth peanut butter
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon honey or 1 teaspoon brown sugar
1/2 teaspoon sriracha sauce
1 garlic clove, finely minced
1 teaspoon ginger, freshly grated
2 tablespoons water

Steps:

1.Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl.
2.Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
3.Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.

Nutrition Facts : Calories 188.3, Fat 12.7, SaturatedFat 2.1, Sodium 153.5, Carbohydrate 17.1, Fiber 5.9, Sugar 6.8, Protein 5.5

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg