Bold, nutty, and satisfying.

The magic of this salad lies in its bold contrast of flavors and textures. The creamy peanut butter meets tangy rice vinegar, fiery sriracha, and a touch of honey sweetness, creating a deeply satisfying sauce that clings to every crisp, tender strand of cabbage. The edamame and snap peas add fresh, clean bites while chopped peanuts deliver a satisfying crunch that keeps you coming back for more. Best served chilled or at room temperature in a wide, shallow bowl, topped with fresh cilantro and lime wedges for an extra pop of brightness. This salad is incredibly versatile and pairs beautifully with grilled chicken or shrimp skewers, potstickers or spring rolls, cold sesame noodles, or a simple side of steamed jasmine rice, making it the perfect addition to any Asian-inspired meal or casual weeknight dinner.

Ingredients

Salad

• 4 cups napa cabbage, shredded (1 medium head)
• 1 cup edamame, shelled
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• ½ cup snap peas, sliced
• ¼ cup peanuts for garnish, chopped
• ¼ cup fresh cilantro for garnish, chopped
• 2 limes for garnish, wedges

Dressing

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp honey
• 2 tbsp warm water (to thin)
• 1 tsp sesame oil

Directions

1. Shell the edamame.
2. Shred the napa cabbage, purple cabbage, and carrot.
3. Slice the snap peas.
4. Chop the peanuts.
5. Chop cilantor
6. Wedge limes
7. Add of the dressing ingredient to a medium mixing bowl Whisk dressing until smooth and creamy.
8. Toss all salad ingredients together.
9. Drizzle with peanut dressing
10. Top with chopped peanuts and chopped cilantro.
11. Provide lime wedges on the side or distribute a wedge with each salad.

This spicy peanut napa salad is great as a main dish.

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