Cabbage Crunch Rice Salad with Peanut Dressing

Total Time Prep: 20 min.
Yield 8 servings
Test Kitchen Approved
Leftover rice languishing in the fridge? This cabbage crunch rice salad with peanut dressing is a great way to give it a makeover.

Ingredients

  • 1/4 cup creamy peanut butter
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • SALAD:
  • 3 cups cooked jasmine rice, cooled
  • 3 cups finely shredded cabbage
  • 1 cup shredded carrot
  • 1 cup cooked shelled edamame
  • 1 cup chopped cucumber
  • 1/2 cup thinly sliced green onions
  • Chopped roasted peanuts and chili crisp, for garnish

Directions

  1. In a large glass measuring cup, whisk together the peanut butter, lime juice, honey, sesame oil, soy sauce, vinegar, hoisin sauce, ginger, garlic and red pepper flakes until smooth.
  2. In a large glass bowl, combine the rice, cabbage, carrot, edamame, cucumber and scallions. Add half of the dressing; toss to coat. Add additional dressing as desired. Garnish with peanuts and chili crisp to serve.

Nutrition Facts

1 serving: 424 calories, 9g fat (2g saturated fat), 0 cholesterol, 289mg sodium, 75g carbohydrate (9g sugars, 3g fiber), 10g protein.

© 2026 RDA Enthusiast Brands, LLC