Chinese Cabbage Salad with Spicy Peanut Sauce

Chinese Cabbage Salad with Spicy Peanut Sauce I have had this recipe in my recipe box for sometime and I am happy to finally be able to share it with you all today! This weekend marks the end of Chinese New Year and I thought I would celebrate the year of the snake with a special salad. It may not surprise you that I love salads. I love that they’re quick, easy, and incredibly versatile. Plus, salads can serve as a great side or a filling entré!Chinese Cabbage Salad with Spicy Peanut Sauce Chinese Cabbage Salad with Spicy Peanut Sauce This salad is a healthy vegan take on the classic Chinese salad that you can whip up in no time! You can pair this with your favorite Asian meal or pack it up and take it to lunch with you. In this recipe, I use Chinese cabbage (also known as Napa cabbage) wich is popular here in Malaysia. You can find Chinese cabbage at most well-stocked grocery stores as well as your local Asian grocer. This salad is also infused with one of my all time favorite ingredients: cilantro! The soy sauce, sesame oil, rice wine vinegar, and fresh ginger make for a delicious and savory dressing that’s to die for. And the crunchy peanuts put this salad over the edge! Chinese Cabbage Salad with Spicy Peanut Sauce

6 cups thinly sliced Chinese cabbage
2 cups thinly sliced purple cabbage
4 green onions cut into 1-inch slices (both green and white parts)
1 cup loosely packed chopped cilantro leaves
1 medium carrot, grated
1 cup roughly chopped peanuts*
1/2 tablespoon sesame oil
3 tablespoons rice wine vinegar
1/4 cup light soy sauce
1 tablespoon freshly grated ginger
1/2 teaspoon (or more) dried red pepper flakes
2 tablespoons vegan white sugar

*Try to use salt-free dry roasted peanuts. I like to roast my own at home!

serves 4 

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Prepare the dressing in a small bowl by whisking together the sesame oil, rice wine vinegar, soy sauce, and sugar until the sugar dissolves. Then add the ginger and red pepper flakes.

In a large bowl, toss together the cabbage, cilantro, green onions, carrot, and peanuts. Add the dressing and toss until evenly distributed. Serve immediately and enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

24. February 2013 by Stephanie Watkins
Categories: Salads, Sides | Tags: , , , , , , , , , , , , | 8 comments

Comments (8)

  1. I am going to rename this salad “The Mary Poppin’s Salad” because it is practically perfect in every way :)

    • Awe thanks! I love it’s new name!! :)

      • I am serious about this salad, I saw the name and thought “ok, just another coleslaw type salad” but when I saw the photos I KNEW it was my new go-to recipe for the rest of the stinking hot days that we are getting here in Tasmania. I can’t believe the heat. We haven’t had days like this since we lived in Western Australia and you could tell the weather by how many of your budgies dropped off their perch! The Mary Poppins salad is going to be gracing my plate tonight along with a nice icy cold beverage :)

        • You’re so sweet! I hope you like it! And stay strong in the heat, I can only imagine how hot it must be in Tasmania! It’s always hot here but what really gets me is the humidity, yuck! Let me know if you liked it and stay cool :-)

  2. What a gorgeous bowl of deliciousness! I always love a good cabbage salad! :-)

  3. Ohhh…..how I would love a bowl of this right NOW?!?!! :) Thanks for posting…do you ship?

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