Healthy Recipe: Rainbow Salad with Spicy Peanut Dressing

Rainbow Salad with Spicy Peanut Dressing

Recipe by Charity Ferreira | Photo by Erin Kunkel

This crunchy, creamy slaw gets big texture from cabbage and carrots, with a boost of plant protein from edamame and peanuts. Make it even more satisfying by topping it off with sliced baked tofu, grilled shrimp, or chicken. The dressing has a nice kick, but feel free to omit the crushed red pepper, if you prefer mild.


For the dressing:
1/3 cup (3 fl oz/80 ml) fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sesame oil (untoasted)
3 tablespoons unsweetened creamy peanut butter
1½ tablespoons reduced-sodium soy sauce
½ teaspoon crushed red pepper flakes
1-inch (2.5-cm) piece fresh ginger, peeled

3 cups (9 oz/280 g) thinly sliced purple cabbage
3 cups (9 oz/280 g) thinly sliced Napa or Savoy cabbage
1 cup (5 oz/155 g) shredded carrots (about 2 carrots)
1½ cups (10 oz/315 g) shelled edamame, thawed if frozen
¼ cup (1½ oz/45 g) chopped peanuts


To make the dressing, in a blender or food processor, add the orange juice, lime juice, sesame oil, peanut butter, soy sauce, red pepper, and ginger. Blend until smooth. Set aside.

In a large bowl, combine the purple cabbage, Napa cabbage, carrots, and edamame. Drizzle with the dressing and toss to coat. Sprinkle with the chopped peanuts and serve.

Makes 4 servings

Nutrition Facts (per serving)

Calories 311
Protein 14 g
Total fat 21 g
Saturated fat 3 g
Carbs 22 g
Fiber 8 g
Sugar 9 g
Sodium 305 mg

5 Comments   Join the Conversation

5 CommentsLeave a comment

  • Sounds delicious. Going to pick up items to make it for next week. Thanks for sharing! Appreciate that you gave gram weights.


  • At the Sushi Hub Store near me (in Australia), they sell Endamame in a box. I think that it only costs 5 dollars at the most! It might be a good alternative if you can’t find any at Woolworths or Coles.

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