Purple Cabbage Salad With Thai Peanut Dressing

Bowl of Purple Cabbage Salad with Thai Peanut Dressing

Watch Video Recipe

This vibrant, crunchy Thai-inspired salad adds the healthy & perfect crunch to any summer BBQ spread! We love the spicy kick that the cayenne pepper lends to this dressing, but if you’re making it for kids, you may want to reduce the amount or omit it entirely. Either way, it tastes delicious and will definitely impress any guest. 

Purple Cabbage Salad With Thai Dressing

* Recipe adapted from The Kitchn.


  • Salad
  • 1/2 head purple cabbage, shredded
  • 2 medium carrots, shredded
  • 3 scallions, green parts only, chopped
  • 1 cup sugar snap peas, chopped
  • 1 cup fresh cilantro, chopped
  • 1/3 cup roasted peanuts, chopped
  • Dressing
  • 1/4 cup Spread The Love® NAKED Organic Peanut Butter
  • 2 tbsp fresh lime juice (about 1 large lime)
  • 2 tbsp tamari, soy sauce, or coconut aminos
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tsp peeled and grated fresh ginger (about 1.5 inch piece)
  • 1/8 tsp cayenne pepper
  • 1 - 2 tbsp water (if desired)


  • Step 1 -
    First, prepare the dressing. In a medium bowl, combine peanut butter, lime juice, tamari, maple syrup, sesame oil, ginger, and cayenne pepper. Whisk vigorously until smooth and well combined. If the dressing is too thick to pour, thin out with water to achieve desired consistency. (Note: dressing will keep well in the refrigerator for up to four days, if preparing in advance.)
  • Step 2 -
    Next, prepare the salad. Combine cabbage, carrots, scallions, sugar snap peas, and cilantro in a large bowl. Top with desired amount of dressing, and toss until vegetables are well coated. Top with peanuts and serve immediately.

1 comment
  • This is my second time making this salad and it’s so good! I didn’t have snapped peas so I added broccoli sprouts and topped with hemp seeds. The dressing is so flavorful!

    Gwynne on

Leave a comment

Please note, comments must be approved before they are published