Fusion Easy

Confetti Cabbage Salad with Spicy Peanut Dressing

Name: Confetti Cabbage Salad with Spicy Peanut Dressing
Prep time: PT20MINUTES
Total time: PT35MINUTES
Yield: 6 servings
Cuisine: Fusion
Ingredients: 1/2 head green cabbage (cored and shredded to yield about 6 cups); 1 large carrot (peeled and grated on a coarse grater); 4 radishes (trimmed, halved lengthwise, and sliced thin); 4 scallions (sliced thin); salt and pepper (to taste); 2 tbsp smooth peanut butter; 2 tbsp peanut or vegetable oil; 2 tbsp rice vinegar; 1 tbsp soy sauce; 2 garlic cloves (chopped coarse); 1 tsp honey; 1 tbsp fresh ginger (grated); 1/2 jalapeño chile (stemmed, halved, and seeded)

A vibrant, crunch-forward slaw with a bright ginger-lime kick

vegetariangluten-freequicksidesaladno-cook

— (0 ratings)

⏱️ 35 minutes Total Time

🍽️ 6 Serves

115 Calories

3g Protein

9g Carbs

8g Fat

Why This Recipe Works

The secret to this salad's longevity is a quick salting step that draws out excess moisture, ensuring the cabbage stays crisp rather than soggy. It is a texturally diverse side that pairs beautifully with grilled proteins or as a bright counterpoint to heavier grain bowls.

Instructions

Toss the shredded cabbage and grated carrot with 1 teaspoon of salt in a large bowl. Let the mixture stand for about 15 minutes—the vegetables should wilt slightly and release some liquid.

Process the peanut butter, oil, vinegar, soy sauce, garlic, honey, ginger, and jalapeño in a food processor or blender until the dressing is completely smooth.

Rinse the cabbage and carrot under cold water to remove excess salt, then drain thoroughly in a colander. Pat the vegetables very dry with paper towels; if they are wet, the dressing won't cling properly.

Combine the dried cabbage and carrots with the radishes and scallions in a large clean bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.

Season with pepper to taste and serve immediately while the vegetables are at their maximum crunch.