How should I store the leftovers?

Store assembled salad, dressing and peanuts separately in airtight containers in the fridge up to five days. Another idea: in mason jars layer the dressing, then salad, then peanuts. When you’re ready to eat, dump the mason jar contents in a bowl and you have a perfectly dressed salad!

What if I can’t find roasted peanut oil?

Use ½ cup neutral flavored oil (like avocado oil or canola oil) and add 1 ½ tablespoons peanut butter to the dressing. I’d recommend blending it or whisking vigorously so you have a cohesive peanut butter dressing.

How can I make this vegetarian/vegan?

To make vegan cabbage crunch salad, simply omit the shredded chicken. Feel free to add an additional vegan protein source (beyond the edamame) like crispy tofu or roasted chickpeas.

What are other ‘crunchy elements’ I could add?

To make an extra crunchy salad you could add toasted ramen noodles, sliced almonds, roasted cashews, wonton strips, crispy fried onions, Asian sesame crackers, chow mein noodles or rice noodles.

Can I use coleslaw mix instead of carrots, purple cabbage and green cabbage?

Yep! Use two 14oz bags for a similar quantity.

What could I serve with this dish?

Since this is somewhat of an Asian cabbage slaw, it would go well with potstickers, wontons or teriyaki salmon .

Do you cook the edamame?

Nope. I just run the shelled edamame under hot running water for a few seconds and let sit at room temperature.

Epic Cabbage Crunch Salad with Roasted Peanut Vinaigrette

Description

Crisp, colorful and peanutty, this refreshing cabbage crunch salad is in the consistent rotation at my house!

Ingredients

Units Scale

Salad

3 cups finely shredded green cabbage
3 cups finely shredded purple cabbage
1 cup julienned carrots
1 cup shelled edamame
1 cup chopped fresh herbs- green onions, cilantro and mint (I recommend a mix of all of these!)
1 red bell pepper, thinly sliced
3 cups cooked shredded chicken
1 cup peanuts, finely chopped
Optional crunchy topping ideas: wonton strips, chow mein noodles, toasted ramen noodles, crispy rice noodles, sesame seeds, roasted cashews, sunflower seeds

Roasted peanut vinaigrette

1/2 cup roasted peanut oil
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons brown sugar
1 large clove garlic, grated
1/2 teaspoon ground ginger
1 teaspoon sriracha (optional)
3/4 teaspoon kosher salt

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Instructions

In a large salad bowl combine both varieties of cabbage, carrots, edamame, fresh herbs, bell pepper, chicken and peanuts.
Add dressing ingredients to a small blender and blitz until smooth and creamy. Alternatively, you can vigorously shake or whisk the dressing ingredients in a mason jar or salad shaker.
Drizzle salad with vinaigrette and toss to combine. Garnish with extra peanuts, herbs and a big squeeze of lime. SO GOOD.

Notes

Meal prep instructions: store veggies, chopped peanuts and dressing in separate airtight containers in the fridge. Add some of each to a bowl or container and shake or toss to combine right before eating. Lasts up to five days.

Mason jar instructions: add 2-3 tablespoons dressing to the bottom of five quart-size mason jars. Divide cabbage salad into each. Top with peanuts. Store in the fridge for up to five days. When ready to serve, dump the mason jar contents into a bowl and enjoy!

Roasted peanut oil: the dressing for this salad is reminiscent of peanut sauce with flavors of peanut, garlic, ginger and lime. I love peanut sauce for noodles but for a salad, I find it too thick and clunky. That’s why I opt for roasted peanut oil here, which has all the incredible peanut flavor but makes a silky, light vinaigrette instead of a heavy peanut sauce. Roasted peanut oil is a lot different than refined peanut oil (like the kind they use in deep-fat fryers) and you can find it at many grocery stores, but I ordered this one on Amazon and it came the next day! If you can’t find roasted peanut oil use ½ cup of any neutral flavored oil and add 1 ½ tablespoons peanut butter to the dressing.

Refer to above blog post for ingredient information, expert tips and answers to frequently asked questions.

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Nutrition

Serving Size: 1/6 recipe
Calories: 375
Sugar: 9.6 g
Sodium: 178.8 mg
Fat: 26.2 g
Carbohydrates: 18.4 g
Fiber: 6.2 g
Protein: 20.7 g
Cholesterol: 34.5 mg