Thai Peanut Chopped Cabbage Salad

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Thai Peanut Chopped Cabbage Salad

Jill Dalton
If you are looking for a delicious chopped salad recipe that is loaded with flavor and crunch then you have come to the right place. This Thai spiced peanut dressing over chopped cabbage and crunchy veggies is a great way to level up your salad experience.
5 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Thai
Servings 6 people
Calories 263 kcal





  • Add all salad ingredients to a large bowl.
  • Add all dressing ingredients to a blender and blend until smooth.
  • Pour dressing over salad and mix thoroughly.
  • Keep in an airtight container in the fridge for up to 5 days.


Calories: 263kcalCarbohydrates: 26gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 323mgPotassium: 549mgFiber: 8gSugar: 9gVitamin A: 1364IUVitamin C: 68mgCalcium: 89mgIron: 2mg

6 thoughts on “Thai Peanut Chopped Cabbage Salad”

  1. made it once and going to make it again. Loved it and it is great that it keeps for a while and still stays crunchy.

  2. Debra Ritchie

    This salad was awesome! I added some crunchy Dash lemon pepper and nutritional yeast also. There are so many things you can do with this salad as a base meal:)

  3. This salad is delicious! Quick question: should it include both degleg dates and medjool dates? Or did you mean an option of 4 dogleg dates or 2 medjool dates? I added both types of dates.

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