Cabbage Crunch Rice Salad with Peanut Dressing

If you like your salads with plenty of texture, this cabbage crunch rice salad is for you. Shredded cabbage is combined with slivered carrots, chopped cucumber, edamame and scallions to make a colorful and crunchy vegetable base. Fluffy rice (white or brown, your choice) adds another layer of texture. A sweet, spicy, savory peanut butter–based dressing flavored with ginger, garlic soy sauce and lime juice brings all the flavors together.

This salad’s crunch factor goes to 11 with chopped peanut and spicy chili crisp garnishes. This salad is perfect for sharing at a summer potluck or picnic, at your next barbecue, or alongside an Asian-inspired entree.

Cabbage Crunch Rice Salad Ingredients

• Cooked rice: This recipe is a great way to use leftover rice. You can use either white or brown rice to make this rice recipe.
• Cabbage: You can shred cabbage yourself, or take a shortcut and buy bagged shredded cabbage if you prefer.
• Carrots: Shred carrots with a box grater or food processor.
• Cucumber: Mini cucumbers are ideal for easy chopping.
• Shelled edamame: These bright-green soybeans add a punch of protein to the salad.
• Scallions: Thinly sliced scallions add a mild onion flavor to the salad. Once you’ve trimmed the ends, you can use both the white and green parts.
• Peanut dressing: A sweet and spicy dressing made with peanut butter, soy sauce, toasted sesame oil, lime juice, honey, hoisin sauce, rice vinegar, ginger paste, minced garlic and crushed red pepper flakes brings the Asian-inspired flavors of the salad together.
• Garnishes: Garnish each serving of crunchy peanut rice salad with chopped peanuts and your favorite brand of chili crisp.

Directions

Step 1: Make the dressing

In a large glass measuring cup, whisk together the peanut butter, soy sauce, sesame oil, lime juice, honey, hoisin sauce, rice vinegar, ginger, garlic and crushed red pepper flakes until they form a smooth sauce.

Step 2: Make the salad

In a large glass bowl, combine the cooled, cooked rice, with the cabbage, carrot, edamame, cucumber and scallions.

Step 3: Dress the salad

Add half of the dressing, and toss the salad to coat it. Add additional dressing as desired. Garnish the salad with peanuts and chili crisp.

Cabbage Crunch Rice Salad Variations

• Crisp the rice: For an even crunchier salad, crisp the cooked rice in the oven before adding it to the salad. Toss the cooked rice with 1 tablespoon of toasted sesame oil, 2 tablespoons of soy sauce and 1 teaspoon of chili crisp. Spread the seasoned rice onto a parchment-lined baking sheet in an even, thin layer, and bake it in a 400º oven for 25 to 30 minutes or until it’s golden brown. Allow it to cool, then break it into clumps before adding it to the salad.
• Make it meaty: Adding shredded chicken or flaked salmon transforms this salad into an entree. Using store-bought rotisserie chicken is one of our favorite hacks.
• Vary the veggies: Other veggies to try in this recipe include sugar snap peas, sliced red, orange or green bell peppers, green beans or chopped avocado.

How to Store Cabbage Crunch Rice Salad

Leftover cabbage crunch rice salad should be stored in an airtight container in the refrigerator.

How long does cabbage crunch rice salad last?

Cabbage crunch rice salad with peanut dressing lasts up to four days when stored properly in the fridge. The salad may lose some of its crunch with time, so if you can, only dress the portions of the salad you plan to serve right away, and store the remaining undressed salad and dressing separately for later. Then dress the salad right before serving it for maximum crunch.

Can you make cabbage crunch rice salad ahead of time?

You can make this salad up to 24 hours in advance. Store it in the fridge until you’re ready to serve it. You can also prep the peanut dressing up to three days in advance. Store it in an airtight container in the fridge and give it a good stir before adding it to the salad.

What can you serve with cabbage crunch rice salad?

Serve this crunchy peanut rice salad alongside soy garlic chicken, honey chicken stir-fry, sweet and sour pork chops or another Asian-inspired entree.