Why You’ll Love This Recipe

I like how quickly this salad comes together—just 10 minutes from start to finish. The fresh ingredients make it so colorful and appetizing, while the peanut dressing ties everything together beautifully. I also enjoy how versatile it is; I can easily swap or add ingredients depending on what I have at home. It’s ideal for barbecues, picnics, or a simple weekday side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Red peppers
Half White cabbage
Bunch Spring onions
Half Cucumber
2 Ripe mangos

For the peanut butter salad dressing:
125 g (4.5 oz) Peanut butter, See notes
4 tbsp Soy sauce
3 tbsp Sweet chilli sauce
1 tbsp Honey
2 Limes, Zest and juice
Splash of water
Handful of fresh mint
Handful of salted peanuts

Directions

First, I chop all the vegetables and mango into small chunks and add them to a large mixing bowl. I like to keep the pieces bite-sized for easy eating.

Next, I prepare the peanut dressing by combining peanut butter, soy sauce, sweet chilli sauce, honey, lime zest, and juice in a separate bowl or jug. I add just enough water to achieve a smooth, pourable consistency.

When I’m ready to serve, I pour the dressing over the chopped vegetables and fruit, then mix everything thoroughly until it’s well coated. Finally, I top the salad with salted peanuts and fresh mint leaves for extra flavor and crunch.

Servings and Timing

This recipe serves 6 people as a side dish. It takes about 10 minutes to prepare in total.

Variations

I sometimes add shredded carrots or red cabbage for extra color. If I want a spicier kick, I include a pinch of chili flakes or a drizzle of sriracha in the dressing. For a lighter option, I replace peanut butter with almond butter or tahini. I’ve also tried adding grilled chicken or tofu on top to make it a complete meal.

Storage/Reheating

I store the salad and dressing separately in airtight containers in the fridge. The salad keeps fresh for up to 2 days, while the dressing lasts about 4 days. I always dress the salad just before serving to keep the vegetables crunchy and prevent the cucumber from softening. This salad doesn’t require reheating since it’s meant to be enjoyed cold.

FAQs

Can I make this salad ahead of time?

Yes, I can chop all the ingredients in advance and prepare the dressing, but I only mix them together right before serving to keep everything fresh.

Can I use other nut butters?

Absolutely. I sometimes use almond butter or cashew butter for a slightly different flavor.

What if I don’t like mango?

I can substitute it with pineapple or orange slices for a fruity, tangy twist.

Can I make the dressing thinner or thicker?

Yes, I simply adjust the water amount to reach my preferred consistency.

How can I make this salad vegan?

It’s easy—just replace the honey with maple syrup or agave nectar.

What kind of peanut butter works best?

I like using smooth peanut butter for a silky dressing, but crunchy works if I want extra texture.

Can I add protein to make it a main dish?

Definitely. I often add grilled chicken, prawns, or tofu to turn it into a filling meal.

How long does the dressing last?

I keep it in the fridge for up to 4 days in a sealed container.

What if I only have bottled lime juice?

That works fine too, though I prefer fresh lime juice for a brighter flavor.

Can I use different vegetables?

Yes, I mix in shredded carrots, red cabbage, or snap peas depending on what’s in my fridge.

Conclusion

I find this Crunchy Cabbage Salad with Peanut Dressing to be the ultimate quick side dish that never fails to impress. The creamy, tangy peanut dressing pairs beautifully with the crisp vegetables and juicy mango, making every bite refreshing and satisfying. It’s a dish I love to bring to gatherings or serve alongside grilled favorites—it always disappears fast!