Cabbage Carrot Salad with Tangy Peanut Dressing

4.84 from 12 votes

Cabbage Carrot Salad with Tangy Peanut Dressing

Say goodbye to boring, soggy salads - forever. My Cabbage Carrot Salad with Tangy Peanut Dressing is a crispy, crunchy, veggie-packed salads that maintains its crunchy texture for days. Make this salad as the perfect side dish to any Asian-inspired meal, or eat it on its own, straight out of the container - I won't judge! This recipe also happens to be gluten-free, grain-free, paleo-friendly, and vegan, so it's sure to satisfy almost anyone!

Course Appetizer, Main Course, Salad, Side Dish, Snack

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Grain Free, Paleo, Refined Sugar Free, Vegan

Prep Time 10

Total Time 10

Servings Servings

Calories 385kcal

Author Nicole Modic

Ingredients

For the Salad

1 Large Purple Cabbage thinly sliced -- this will yield approximately 4 cups
2 Cups Shredded Carrots

For the Dressing

⅓ Cup Peanut Butter
¼ Cup Water
¼ Cup Coconut Aminos OR Low Sodium Soy Sauce
2 Tablespoons Sesame Oil
2 Tablespoons Honey
1 Lime juiced
2 Cloves Garlic

For the Toppings (optional)

⅓ Cup Scallions chopped
1 Tablespoon Sesame Seeds you can also use Everything But the Bagel seasoning!
1 Cup Shredded Chicken This kitchen hack is the perfect way to make shredded chicken in mere seconds!

Instructions

Start by shredding your cabbage and carrots, or add your pre-shredded veggies to a bowl.
Next, add all of the dressing ingredients to a separate bowl and whisk to fully combine.
Toss the veggies into the dressing until they're fully coated.
Add any toppings, if desired. I love adding in sliced scallion, sesame seeds, and shredded chicken
Serve immediately or store the leftovers in the fridge. Enjoy!

Video

Nutrition