Chinese Cabbage Salad

Dinner Club Diaries
by Dinner Club Diaries
8 Servings
20 min

You are going to love this crispy, crunchy salad made with tons of fresh veggies and a delicious ginger peanut dressing. This is a great picnic salad, as it contains no dairy, and the cabbage holds up to the flavorful dressing. Although this salad is perfect all summer long, it's especially wonderful for celebrating Pride Month. Arrange your veggies on a platter in a rainbow format instead of tossing in a bowl for a striking presentation! Any and all veg are welcome, however I recommend starting with a foundation of red and Napa cabbage, and building from there. I also love to top this salad with extra cilantro, peanuts, and crispy wonton strips just before serving. You can do this!

This will be your favorite summer picnic salad!

Arrange your veggies on a platter in a rainbow pattern for a stunning presentation!

Add salty peanuts right at the end for added crunch.

Recipe details
  • 8  Servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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For the Veggies
  • 1 c (or more) shredded Napa cabbage
  • 1 c (or more) shredded red cabbage
  • Mini red and yellow peppers (about 4 each)
  • 1 c Shredded carrot
  • 1 bunch scallions
  • 3-4 baby cucumbers
  • 1/2 bag sugar snap peas or snow peas
  • 3-4 thinly sliced radishes
Ginger Peanut Dressing
  • 1/4 c smooth peanut butter
  • 3 T sesame oil
  • 1/2 c soy sauce
  • 1/2 c rice wine vinegar
  • 2 T honey
  • 2 T sweet chili sauce
  • 2 t Sriracha (or add to your taste)
  • 4 cubes frozen minced ginger (or 4 tsp fresh)
  • 2 cubes frozen minced garlic (or 2 cloves fresh)
For the Veggies
Finely shred Napa and red cabbage and place in bowl.
It's fun to cut the veggies in different shapes, for example, mini peppers either in strips or rounds. Baby cukes can be cubed or julienned for more visual interest. Purchase ready made shredded carrot in a bag, or using a peeler, just "peel" strips of carrot right into your bowl.
Toss salad with prepared dressing.
Just before serving, add cilantro, peanuts and/or crispy wonton strips, or leave these items on the side for guests to add themselves.
For the Dressing
Be sure that garlic and ginger cubes are defrosted before starting.
In a bowl, whisk together all ingredients to combine well. Whisking will help to break down the peanut butter, garlic and ginger. Shaking ingredients together in a jar will cause lumps of peanut butter.
Transfer dressing to a jar for storage in the refrigerator if not using all for the salad.
  • Start with at least 1 c of shredded Napa cabbage, and 1 c of shredded red cabbage. From there, just clean out your veggie drawer!
Dinner Club Diaries
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