Salad

The Crunch You Can’t Resist: Our Asian Cabbage Salad Secret is Out!

You know that feeling. You want something fresh. Something crunchy. Something that bursts with flavor.

But you don’t want a boring salad.

You want an adventure in a bowl. This Asian Cabbage Salad is exactly that. It’s a riot of color. A symphony of textures. Sweet, salty, tangy, and creamy all at once.

And that peanut dressing? You’ll want to put it on everything.

This isn’t just a side dish. It’s the main event. It’s perfect for a quick lunch. Ideal for potlucks. A guaranteed crowd-pleaser.

Let’s make it.

Ingredient Overview:

Every item here has a job. Together, they create something special.

For the Salad:

• 3/4 head of Red Cabbage, finely sliced: This is our crunch hero. Red cabbage is sturdy and holds the dressing well without getting soggy. Slicing it super fine makes it easy to eat and lets the flavors cling to every piece.

• 1 large Cucumber, finely sliced: Adds a cool, fresh, and hydrating crunch. It’s the perfect contrast to the richer dressing.

• 3 Green Onions, sliced: Provides a mild, sharp bite. It cuts through the creaminess and adds a layer of savory flavor.

• 100g Blueberries: Our sweet surprise! They pop in your mouth, adding little bursts of juiciness and a touch of natural sweetness.

• 5 Dates, pitted and quartered: They add deep, caramel-like chewy sweetness. It complements the salty dressing beautifully.

• Pulp of 3 Oranges: This is the sunshine. The fresh citrus juice and pulp make the salad incredibly refreshing and bright.

For the Peanut Dressing:

• 100g Smooth Peanut Butter: The creamy, rich base of our dressing. It adds protein and makes the dressing luxuriously smooth.

• 4 tsp Olive Oil: Helps thin the peanut butter into a silky, pourable consistency. It also adds a fruity note.

• 1 1/2 tbsp Fresh Lemon Juice: The essential tang! It balances the richness of the peanut butter and brightens up the entire salad.

Step-by-Step Instructions:

This recipe comes together in minutes. No cooking required!

• Prep your veggies. Grab that red cabbage. Slice it as finely as you can. A sharp knife or a mandoline works best. This makes all the difference for the perfect texture.

• Slice the cucumber. Keep those slices thin and uniform.

• Chop the green onions. Use both the white and green parts for color and flavor.

• Combine the base. In a very large bowl, toss together the sliced cabbage, cucumber, and green onions.

• Segment the oranges. Carefully cut the peel and pith off the oranges. Slice between the membranes to release the orange pulp segments. This is worth the extra minute!

• Chop the dates. Make sure to remove the pits first. Cutting them into quarters gives you a perfect little bite of sweetness in every forkful.

• Gently mix it all. Add the orange segments, blueberries, and chopped dates to the large bowl with the cabbage mixture. Toss everything together very gently. You want to keep those blueberries whole!

• Make the magic dressing. In a separate small bowl or jar, combine the peanut butter, olive oil, and fresh lemon juice.

• Whisk it up. Whisk vigorously until the dressing is completely smooth, creamy, and well-combined. If it seems too thick, you can add a tiny splash of water or more lemon juice.

• Dress and serve. Pour the peanut dressing over the salad right before you’re ready to eat. Toss everything until every single piece is evenly coated in that creamy, delicious dressing.

Serving Suggestions, Storage Tips & Variations

Serving Suggestions:

• Add protein: Turn this into a full meal by topping it with grilled chicken, shrimp, tofu, or edamame.

• Crunchy topping: Sprinkle with chopped roasted peanuts, sesame seeds, or crispy chow mein noodles right before serving for extra texture.

• Make it a wrap: Spoon the salad into large lettuce leaves or whole-wheat tortillas for a handy lunch wrap.

Storage Suggestions:

• The undressed salad (without the dressing and blueberries) can be stored in an airtight container in the fridge for up to 2 days. It stays wonderfully crisp.

• The dressing can be made ahead and stored in a jar in the fridge for up to 5 days. Just give it a good shake before using.

• Assemble and add dressing only when you are ready to serve. This keeps the cabbage crunchy and prevents the blueberries from bleeding color.

Tips & Variations:

• No peanut butter? Use almond butter or tahini (sesame seed paste) for a different but equally delicious flavor.

• Spice it up! Add a pinch of red pepper flakes or a dash of sriracha to the dressing for a gentle kick.

• Veggie swaps: Feel free to add or substitute with shredded carrots, bell peppers, or snow peas.

• A touch of umami: For a deeper flavor, add a teaspoon of soy sauce or tamari to the dressing.

FAQs

    1. Can I use regular green cabbage instead?

• Absolutely! Green cabbage will work just fine. The flavor is slightly milder, and the color will be different, but it will still be delicious and crunchy.

    2. My peanut dressing is too thick. What can I do?

• This is common. Simply thin it out by whisking in a small amount of warm water, one teaspoon at a time, until it reaches your desired, pourable consistency.

    3. Is this salad good for meal prep?

• Yes, with one key step: keep the dressing separate. Prep all the salad components (except the blueberries, add those fresh) and store them together. Keep the dressing in a different container. Combine them only when you’re ready to eat to maintain the best texture.

    4. I don’t have fresh oranges. Can I use something else?

• You can use a 1/4 cup of 100% orange juice. However, you’ll miss the lovely texture of the fresh orange segments. Mandarin orange segments from a can (in juice, not syrup) are a good backup option—just drain them well.

    5. Are the dates necessary? They seem unusual.

•  They add a fantastic natural sweetness and chewy texture that plays off the salty dressing. If you don’t have them, you can substitute with a tablespoon of honey or maple syrup mixed into the dressing, or just leave them out.