Looking for something crunchy, fresh, and veggie-licious? You’re going to want to toss this Thai Cabbage Salad with Sunbutter Dressing together.
I cook a lot (go figure) and I’m constantly putting together new recipes (again, go figure). But I can attest, without a doubt, that this Thai cabbage salad is one of my favorite creations to date.
Quick note: Kylee asked me to create a recipe or two for the giveaway. This post isn’t sponsored by Sunbutter, but the giveaway is.
All the different vegetables and herbs make this salad a treasure trove of flavors and textures. I reveled in each bite of crisp cabbage, crunchy onion, sweet bell pepper, toasty cashews, and fresh herbs.
And that Sunbutter dressing—oh!—it just brings the whole thing together and adds a peanut-like taste to the whole thing. The touch of honey enhances the dressing, in my opinion, but you could easily omit it. (And if you’re using the “Original” Sunbutter, which is sweetened, I’d suggest leaving the honey out anyway!)
Another favorite characteristic of this salad? You can easily add some leftover chicken or crispy cast iron chicken thighs to make it a meal.
And let me tell you—make it a meal. Add the protein. Chicken pairs so well with the flavors of this dish!
Frankly, just talking about it has me itching to make another batch of this salad during my meal prep this weekend. Bring on the veggies!
With 5 cups of cabbage as the base and plenty of other veggies piled on, you end up with a mega salad. No complaints here—you can either portion it out for later meals or serve more people.
This Thai cabbage salad is best within the first day or two after you’ve tossed in the dressing because the cabbage and carrots start to get a little soggy. (That didn’t stop me from happily eating it over 6 days, though.) If you’re serving this salad to guests, I’d suggest chopping everything up in advance but keeping it separate. Then throw everything together with the dressing just before serving.
Thai Cabbage Salad with Sunbutter Dressing
Note: If you omit the honey and use unsweetened sunflower seed butter, this is absolutely Whole30, 21DSD, and Whole Life Challenge friendly!Print
For the Salad
- 1/4 cup fresh basil, chopped
- 3 carrots, shredded
- 5 cups cabbage, thinly sliced
- 1/3 cup chopped red onion
- 1 cup cilantro, chopped
- 3/4 cup green onions, thinly sliced
- 1 red bell pepper, chopped
- 1/4 cup toasted cashews
For the Dressing
- Whisk together all dressing ingredients until smooth. Add more water to thin if necessary. The dressing should be fairy thick, but pourable!
- Combine the basil, carrots, cabbage, red onion, cilantro, green onions, and red bell pepper in a large bowl. Pour the dressing into the bowl and toss until all the veggies are coated. Sprinkle on the toasted cashews and dig in!
This salad is best served immediately. You can prep the ingredients in advance and toss in the dressing just before serving. It will get a little soggy if kept in the fridge for longer than a day, but still tastes great.
For a well-rounded meal, add some leftover chicken breast or crispy cast iron chicken thighs!