Colorful, crunchy, and surprisingly balanced: the red or purple cabbage salad with Thai peanut dressing is a healthy and original side dish, perfect for the winter season.
Like the classic coleslaw, this version is made with red or purple cabbage, a vegetable we love to serve during the cold months not just for salads, but also for vibrant soups, fragrant risottos, and super creamy pastas.
To take full advantage of the properties of purple cabbage — rich in antioxidants, vitamins, and fiber — it’s ideal to consume it raw. And the easiest, fastest, and tastiest way to do so is to turn it into a salad.
Today we propose a dressing different from the usual, which has literally won us over: a Thai-inspired peanut sauce. Aromatic, enveloping, and slightly sweet and sour, this sauce not only enhances the vegetables but also softens the sharp taste of purple cabbage, making the salad incredibly balanced.
This creates a colorful and flavorful dish, perfect to accompany meat, fish, or even better, vegetarian and vegan dishes.
Discover also:
- Fennel and Orange Salad perfect for winter, healthy and tasty!
- Cauliflower and Lentil Salad, healthy and tasty recipe perfect for autumn and winter
- Warm Purple Cabbage Salad with Fish and Fresh Cheese
- Warm Salad with Romanesco Broccoli, Chickpeas, and Potatoes
- Valerian, Purple Cabbage and Carrot Salad, healthy, tasty and nutritious
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: No Cooking
- Cuisine: Vegan
- Seasonality: Autumn, Winter and Spring
Ingredients for preparing the Red or Purple Cabbage Salad with Thai Peanut Dressing (Thai Coleslaw)
- 1/2 red cabbage
- 2 carrots
- 1 orange
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- lemon juice
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon sugar (or maple syrup)
- 1 clove garlic
- pepper
- ground ginger
Tools for preparing the Red or Purple Cabbage Salad with Thai Peanut Dressing (Thai Coleslaw)
- Cutting Board
- Knife
- Lemon Grater
- Salad Bowl
- Wooden Salad Servers
How to prepare the Red or Purple Cabbage Salad with Thai Peanut Dressing (Thai Coleslaw)
To prepare the red cabbage salad with Thai peanut dressing, clean the red or purple cabbage, remove the outer leaves, and slice it into very thin strips.
Scrape the carrots and coarsely grate them.
Combine the purple cabbage and carrots in a large bowl or salad bowl.
Meanwhile, prepare the sauce: combine peanut butter, soy sauce, lemon juice, finely chopped garlic, pepper, oil, ginger, and sugar or maple syrup in a bowl.
Mix vigorously until a smooth and quite fluid sauce is obtained. If necessary, add one or two tablespoons of water to adjust consistency.
Pour the dressing over the salad, mix well and finish with orange wedges. If you like, you can also add grated orange zest and a handful of crushed peanuts.
Storage
The salad can be stored in the refrigerator, in an airtight container, for 1 day.
The dressing can be prepared in advance and stored separately in the fridge for up to 3 days.
Tips
Slice the cabbage as thinly as possible to make it more tender and digestible.
Lightly massage the cabbage with a pinch of salt before dressing if you want a softer result.
If you love Thai flavors, you can add a few drops of lime juice or a pinch of chili pepper.
Variants
Gluten-Free: use gluten-free soy sauce or tamari.
Paleo: replace soy sauce with coconut aminos and sesame oil with extra virgin olive oil.
Richer: add white cabbage, cucumbers, or edamame.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, but it’s best to dress it just before serving to maintain the crunchiness.
Can peanut butter be substituted?
Certainly, you can use almond butter, cashew butter, or sunflower seed butter.
Is it good as a main dish?
Yes, especially if you add a protein source like tofu, chickpeas, or grilled chicken.
