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!
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!
Calories: 385kcal | Carbohydrates: 50g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 755mg | Potassium: 1155mg | Fiber: 9g | Sugar: 31g | Vitamin A: 13964IU | Vitamin C: 172mg | Calcium: 189mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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