Asian Red Cabbage Salad

Name: Asian Red Cabbage Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups very thinly sliced red cabbage; 1 cup diagonally sliced sugar snap peas; 1/4 cup diagonally sliced green onions (scallions); 3 cups diced cooked chicken; 1/2 tsp. ginger puree or minced fresh ginger; 1/2 tsp. garlic puree or minced fresh garlic; 1/4 cup finely chopped fresh cilantro; 3 T peanut butter; 1 T fresh squeezed lemon juice; 2 T peanut oil; 3 T soy sauce; 1 T very hot water; 1 T sweetener of your choice; 2 T finely chopped fresh cilantro; 1/4 cup slivered almonds

Colorful Asian red cabbage salad with fresh vegetables and dressing

By :

Claire

February 15, 2026

Everyday Culinary Delights👩‍🍳

Get yours

Jump to Recipe

How to make Asian Red Cabbage Salad

Ingredients:

2 cups very thinly sliced red cabbage
1 cup diagonally sliced sugar snap peas
1/4 cup diagonally sliced green onions (scallions)
3 cups diced cooked chicken
1/2 tsp. ginger puree or minced fresh ginger
1/2 tsp. garlic puree or minced fresh garlic
1/4 cup finely chopped fresh cilantro
3 T peanut butter
1 T fresh squeezed lemon juice
2 T peanut oil
3 T soy sauce
1 T very hot water
1 T sweetener of your choice
2 T finely chopped fresh cilantro
1/4 cup slivered almonds

Directions:

Start by removing the outer leaves from the cabbage. Cut out the core and slice the cabbage into very thin pieces. Aim for slices no thicker than 1/4 inch. A Mandoline Slicer works great if you have one.
Next, take the sugar snap peas and cut them diagonally into bite-sized pieces. Also, thinly slice the green onions.
Chop the cooked chicken into chunks, making them about 1 inch square.
In a food processor, combine ginger puree, garlic, cilantro, peanut butter, lemon juice, peanut oil, soy sauce, hot water, and your choice of sweetener. Pulse this mixture for about one minute until you have a smooth dressing.
Taste the dressing to see if it needs more peanut butter or any adjustments.
In a large salad bowl, add the chopped chicken and about half of the dressing. Toss everything together well so the chicken is coated in the dressing.
Now, add the cabbage, sugar snap peas, and sliced green onions to the bowl. Toss the salad again, adding more dressing as needed to get everything coated.
To serve, divide the Asian Red Cabbage Salad into individual serving bowls. Top with some chopped cilantro and slivered almonds or peanuts as garnish.

Why You’ll Love This Asian Red Cabbage Salad

This Asian Red Cabbage Salad is not just a feast for the eyes with its vibrant colors, but it also offers a delightful crunch and rich flavors. The mix of fresh vegetables creates a refreshing base, while the chicken adds a hearty and satisfying element. The dressing, made with peanut butter, brings a unique taste that balances well with the crunchiness of the cabbage and peas. It’s also versatile, allowing you to enjoy it as a main dish or a side.

Nutritional Benefits

This salad is packed with nutrients. Red cabbage is high in vitamins C and K and is known for its antioxidant properties. It also contains fiber, which supports digestion. Adding chicken provides lean protein, essential for muscle health and repair. The sugar snap peas offer a dose of vitamins A and C, while the healthy fats from peanut butter and peanuts support overall health.

What to Serve With Asian Red Cabbage Salad

Asian Red Cabbage Salad pairs wonderfully with various dishes. It works great alongside grilled meats, such as chicken or shrimp. You could also serve it with rice dishes or stir-fried vegetables for a complete meal. For a lighter option, enjoy it as a standalone dish during a warm summer day.

How to Store Asian Red Cabbage Salad

If you have leftovers, store your salad in an airtight container in the refrigerator. It can last for up to three days. However, if you know you won’t eat it all in one sitting, keep the dressing separate and add it just before serving. This will help maintain the crunchiness of the cabbage and prevent it from becoming soggy.

Tips and Mistakes to Avoid

Not slicing the cabbage thin enough: Thick slices can make the salad harder to eat. Use a sharp knife or a Mandoline Slicer for better results.
Skimming on the dressing: The dressing elevates the dish’s flavor. Make sure to coat all the ingredients well for the best taste.
Forgetting to taste the dressing: Everyone’s taste preferences are different. Always taste the dressing before pouring it over your salad, adjusting for your liking.

Variations

Add more vegetables: Feel free to include other fresh veggies like bell peppers, carrots, or cucumbers for added color and crunch.
Different protein: If you want to switch things up, try adding grilled tofu or shrimp instead of chicken for a different protein source.
Nut allergies: Substitute peanut butter with sunflower seed butter to keep it nut-free.

FAQs

Can I use green cabbage instead of red cabbage?

Yes, you can use green cabbage if you prefer. However, red cabbage adds a lovely color and extra nutrients.

Is it possible to make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead. However, it’s best to keep the dressing separate until just before serving to maintain freshness and crunch.

How can I make this salad vegan?

To make the salad vegan, simply replace the chicken with a plant-based protein source like chickpeas or tofu, and use a vegan-friendly dressing or replace peanut butter with tahini.

With these tips and a delicious recipe, you’ll be well on your way to enjoying this Asian Red Cabbage Salad. It is sure to please both your taste buds and your body!

Print Print

Asian Red Cabbage Salad

Get yours