Thai Peanut Tahini Cabbage Salad

Thai Peanut Tahini Cabbage Salad

If you are like me and are trying to eat more cabbage this year, then the perfect way to get your dose of these cruciferous vegetables is to make a cabbage salad. This creamy peanut tahini dressing makes this cabbage salad delicious and is also easy to make. I like to spiralize carrots to add to this salad, because it makes them like Thai noodles. I use this spiralizer here. You can also just thinly slice some carrots if you do not have a spiralizer.

I usually make salads with whatever I have in my fridge or in my garden. I am also very passionate about reducing food waste. I recently house sat for a family who left their fridge full of food. They had a large package of organic edamame, so I added some to this salad to add some extra protein. I am a firm believer of using what you have at home before buying new ingredients. Using what you have first, helps reduce food waste and saves you money. If you have tofu or tempeh that would be great on this salad too. If you do not have any tahini you can add more peanut butter. My garden is currently growing a lot of kale and arugula, so I added that to the salad.

I tried heating the Thai peanut tahini sauce on the stove and it was a great sauce for cooked vegetable stir-fry’s. If you are looking for more healthy salad recipes be sure to try out my Cranberry Pecan Salad with Balsamic dressing or Oil-free Blackberry Vinaigrette Salad.


Thai Peanut Tahini Salad

Chopped cabbage salad with a creamy Thai peanut tahini dressing
Prep Time30 mins
Course: Salad
Cuisine: asian, thai
Keyword: chopped salad, oil-free dressing
Servings: 4 servings
Author: Plantiful Picnic


For the dressing

  • 6 tablespoons peanut butter
  • 3 tablespoons tahini
  • 1/3 cup water
  • 2 tablespoons lime juice
  • 2 teaspoons maple syrup
  • 2 tablespoons soy sauce

For the salad

  • 1/2-1 head green cabbage
  • 1/2 head red cabbage
  • 3-5 carrots sliced or spiraled
  • 1 bunch kale or salad greens
  • 1 cup edamame or other plant protein
  • sprinkled sesame seeds


  • Add all of the ingredients for the dressing to a bowl and whisk together until smooth.
  • Add in thinly sliced cabbage, carrots, and kale into a salad bowl. Pour the dressing over the salad and stir to evenly coat.
  • Add edamame onto the salad and sprinkle on some sesame seeds.

If you make this recipe be sure to tag me Instagram @plantifulpicnic and leave a comment about how it went.

Leave a Reply