This Asian cabbage salad with warm spicy peanut dressing is the kind of recipe you make when you want something fresh yet filling enough as a real meal. The warm dressing changes everything, softening the bite just enough while the cabbage stays crunchy. It brings that peanut chutney-meets-satay vibe. The balance of salt, sweet, acid, and heat keeps the flavors full and satisfying. This salad works just as well for an easy dinner as it does for sharing at a potluck or casual gathering.

Asian cabbage salad topped with mandarin orange slices, chopped peanuts, herbs, and sesame seeds in a white dish, with lime and purple cabbage in the background.

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I come back to this salad whenever I want something that feels different from the usual dinner routine. It’s one of those recipes that doesn’t need much planning and always feels a little special on the table. I’ve served it as a main, brought it to casual get-togethers, and made it just for myself, and it always holds up.

Asian Cabbage Salad With Warm Spicy Peanut Dressing

Colorful Asian cabbage salad in a white baking dish with mandarin orange segments, shredded cabbage, carrots, herbs, and chopped peanuts on a rustic table.

This Asian cabbage salad combines crisp vegetables with a warm peanut dressing that coats the salad evenly and adds depth. The dressing brings richness and heat, turning simple shredded vegetables into a filling, balanced dish. It works well as a main salad or as a side for Asian-inspired meals.

Prep Time 20

Cook Time 5

Total Time 25

Serving Size 4

Equipment

Skillet
Whisk
Mixing bowl
Cutting board and knife

Ingredients

For the Spicy Peanut Dressing

½ cup all-natural peanut butter
3 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons sriracha sauce
Sea salt and pepper to taste
3 tablespoons tamari or coconut aminos
1½ tablespoons maple syrup
2 tablespoons fresh lime juice
1 tablespoon fresh ginger finely minced
1-2 cloves garlic finely minced
¼ cup liquid from Mandarin oranges

For the Salad

4 cups green cabbage shredded
2 cups red cabbage shredded
2 large carrots shredded
1 medium red bell pepper thinly sliced
2 green onions green parts only, sliced
¼ cup fresh cilantro leaves chopped
Sea salt and pepper to taste
¼ cup toasted peanuts chopped
1 10-oz can sugar-free Mandarin oranges drained
1 tablespoon white sesame seeds

Instructions

To make the dressing, add the peanut butter, rice vinegar, sesame oil, and sriracha to a medium skillet set over medium heat. Season lightly with sea salt and black pepper. Stir continuously until the peanut butter melts and the mixture is smooth, about 2 to 3 minutes.
Reduce the heat to low and whisk in the tamari, maple syrup, lime juice, ginger, garlic, and Mandarin orange liquid. Simmer gently, stirring occasionally, until the dressing is warmed through, about 2 minutes. Remove from heat and keep warm.
In a large bowl, combine the green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro. Season lightly with sea salt and black pepper.
Drizzle a small amount of the warm peanut dressing over the salad and toss until evenly coated.
Transfer the salad to a serving platter and top with toasted peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining dressing on the side.

Notes

The dressing thickens slightly as it cools. Rewarm gently if needed before serving.
This salad can be prepped ahead, but add the dressing just before serving to keep the cabbage crisp.
Adjust the sriracha to control heat without changing the balance of flavors.

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