My grandma (curry spice and brown sugar) and the Boots salads (pasta shells and julienned carrots) both served as inspiration for the seven-layer salad. My friends always ask for this salad at barbecues since it’s so tasty and refreshing, which I just like!
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
Ingredients
- 6 tablespoons rice wine vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger root
- 1 ½ tablespoons minced garlic
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 cups shredded napa cabbage
- 2 red bell peppers, thinly sliced
- 2 carrots, julienned
- 6 green onions, chopped
- ½ cup chopped fresh cilantro
Instructions
- Prepare the peanut dressing: Whisk together rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic in a medium bowl. Set aside.
- Make the cabbage salad: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
- Toss salad together with peanut dressing just before serving.
Reviews
Great recipe! I find it very close to the dressing I get at my favorite Vietnamese restaurant . I used premade slaw mix to save time, and plan to serve chopped peanuts on the side for those who would like them for topping.
I make this using whatever cabbage(s)and oil (usually olive) I have on hand, with the only other changes being to add mandarin oranges and a squirt of lime juice, and it’s fantastic every time!
I made exactly as this and was Fantastic! 5/5
It’s great. I’ve made it three times. I did add some kick with 2 T of cumin jalapeno dressing to the dressing.
peanut sauce was tasty /and the ingredients could serve 6
I halved the recipe, used sesame instead of vegetable oil, and chunky peanut butter instead of creamy. It was delicious!!!!
Very good. Followed the recipe for the dressing, used olive oil, and did not find it too oily. Used what I had on hand for veggies: napa and red cabbage, carrot, daikon radish, green onion, and cilantro, no green cabbage or peppers. Added chopped, roasted almonds for crunch. Chopped peanut would have been good too. Still using up my fall cabbage harvest so will definitely make again.
Weird consistency (thick) and flavor (tasted like peanut butter on cabbage). I made it exactly as written.
Omitted peanut butter and garlic. Made the dressing with 3 tbsp. rice vinegar, 2 tbsp. oil, 1 tbsp. soy sauce, 1/2 tbsp. brown sugar, 1/4 tsp. ginger, 1/4 C. fresh ch. cilantro, juice of 1/2 lime and 1/8 tsp. chili paste. Excellent result..
Did not like this. I made for a dinner party and it was not well received. No one ate it. The peanut sauce tasted odd
I substituted pb powder and this was delicious. Am going to make this dressing again!!
It was good! Six thumbs up! (There’s three of us in the house and we all have two thumbs!)
I think this good. I made a few tweaks recommended by other reviewers. I made the salad dressing in a bottle and added 1/4 t chili paste and a reason of sesame oil. I used bagged cabbage mix and broccoli slaw. I also added some mandarin oranges which added sweet flavor and some avocado (I love avocados). Since this wasn’t for a party, I put the salad in a bowl and only added a few tablespoons of dressings. It was yummy. I can make more as I desire and the dressing will last a few days in the fridge. Great recipe. Thanks.
I shrunk it down for 4 servings and added toasted slivered almonds…yum!
This is my new go to Asian dressing. Reminds me of a local hibachi restaurant recipe. Perfect combination of sweet and salty.
Was really good. Used prepackaged coleslaw, halved the amount of oil , added a little Sriracha to the dressing and added some chicken. Came out good, will make again.
Great tasting coleslaw! I didn’t put the Napa cabbage in since I didn’t have any on hand. I used the coleslaw in spicy Thai chicken lettuce wraps. I’ve made it twice now.
Deep regards to the one who shared the recipe. The peanut butter dressing tasted excellent par’ just as is. Added some sliced and furled red onions very thin – an add to all of the other items listed here. Paper thin sliced almonds and rice style sliver-crackers topped this fantasial autumn delight. A delicious Sunday eve or occasional salad.
This was phenomenal!! Loved it as a superb substitute for the normal coleslaw. After getting all the ingredients, it was fairly easy to make. It will definitely be quicker the second go around.
DELICIOUS!
Delicious! I had a recipe I used for years , now it’s been supplanted. Love this version. Just a few tweaks I made: . Only 2 tbs. of oil, Only 1 of sugar , 1 cup of cilantro And I bought from my veg. Market a Pre cut mix of cabbage ( not the bag kind this was market cut) Much easier. Took a taste and the ginger just burst in my mouth . Yum!!