Peanut Lime Charred Cabbage Salad

This Peanut Lime Charred Cabbage Salad combines pan seared cabbage with sesame edamame and serves it with a creamy peanut sauce. Easy to make, gluten-free and a great source of plant protein.

This is meant to be a whole cabbage recipe, which means we are using the whole thing. This means less food waste and more deliciousness that you can prep for meals during the week.

Why You’ll Love This Peanut Lime Charred Cabbage Salad

• Budget-friendly. Cabbage is one of the cheapest pieces of produce available in the fall. Most often, you can find it available for about $1/pound. Better yet, this is a type of vegetable that has a very long shelf life.
• Uses the whole cabbage. This recipe is great because it encourages you to cook the whole cabbage, which means less overall waste.
• Simple ingredients. No fancy ingredients needed for this recipe, which helps make this recipe accessible to make anytime of year.

Key Ingredients and Substitutions

• Cabbage: I used purple cabbage, but green cabbage works just as well.
• Scallions: If you prefer, you can also char some onions or shallots instead.
• Pepper: I like heat, so I went with a fresno pepper. You can substitute it for a jalapeno pepper and make the dish milder in spice by deseeding either pepper before adding to the dish. Alternatively, for no spice, add diced red bell pepper instead.
• Garlic: This is sliced thinly and cooked in the pan to flavor the oil. Alternatively, feel free to use garlic infused oil instead.
• Peanut Butter: If you have a peanut allergy, swap for some almond butter or a seed based butter like sunflower butter.
• Peanuts: Adds crunch, but can be easily replaced with pepitas or toasted sesame
• Lime: Fresh is important as you will need the lime zest and juice.
• Seasonings: I used a combination of ground ginger and garlic powder for the peanut sauce.
• Maple Syrup: Most liquid sweeteners will work for this recipe. You can also use more or less based on your own taste preference.
• Edamame: I used frozen edamame, but you can swap with a different plant-protein you love.
• Sesame Oil: Adds a lovely flavor to the edamame. Feel free to omit if desired.

How to Make Peanut Lime Charred Cabbage Salad

Prepare the cabbage by removing the outer leaves then cutting your cabbage directly in half through the core to keep the wedges intact. Cut each half into 2-3 wedges depending on the thickness of the cabbage.

Add the oil to a heavy bottom pan over medium heat. Once hot, add the garlic and sauté for 1-2 minutes until golden then transfer to a dish and set aside.

Place the cabbage wedges in the pan cut side down in the oil and allow to sear undisturbed for 7-8 minutes each side or until well charred on all sides. Once the cabbage is charred to your liking, sprinkle generously with salt then remove from heat and allow to rest.

While the cabbage is cooking, add the scallion stalks directly into the pan. Allow the scallions to sear for 1-2 minutes on both sides then transfer to a cutting board and thinly slice.

When the cabbage has cooled slightly, remove the cores and roughly chop it then transfer to a large mixing bowl. Add the lime zest and juice along with 2 teaspoons of sesame oil and another pinch of salt. Using your hands, scrunch and massage the cabbage with the dressing. Add the scallions, pepper, cilantro, and maple syrup, then toss again to combine.

To a separate bowl, combine the edamame and remaining 2 teaspoons of sesame oil. Toss together and set aside.

For the peanut sauce, add the peanut butter, tamari, rice vinegar, maple syrup, garlic powder and ginger to a bowl and whisk together until it thickens. Add 3-4 tablespoons of water and whisk again until smooth. Adjust the consistency more by whisking in 1 tablespoon of water at a time until your desired consistency is reached.

To assemble, portion out your rice and top with some of the cabbage salad. Top the salad with some of the garlic chips, the edamame, and peanuts. Drizzle with the peanut sauce and enjoy.

Expert Tips

• Char the cabbage as much as you like. How long it takes your cabbage to char to your desired doneness will be dependent on how how thick your cabbage is. Generally, I find that charring each side for 8 minutes in a heavy bottom pan is a good guideline to start with. You may need less time for thinner wedges and more time if your wedges are really thick.
• Massage the cabbage to soften the cabbage more. This means to scrunch and rub the leaves in the dressing, which will help soften the cabbage more.
• Roast the cabbage instead. If preferred, preheat the oven to 425F. Roughly chop the cabbage and place on a baking tray with 1-2 tbsp oil and a generous sprinkle of salt. Toss to coat then roast for 25 minutes or until the cabbage has started to crisp around the edges. You may not get the same level of char, but it will create less hands on time.

Frequently Asked Questions

How to Serve

To assemble this bowl, choose your favorite grain to serve your salad over. I chose cooked white Jasmine rice, but you can use quinoa or farro. Top the rice with the charred cabbage salad, then the sesame edamame, the golden garlic, toasted peanuts and a drizzle of the peanut sauce.

The combo of the edamame, peanuts and peanut sauce help to add protein to this meal. You can swap the protein for a number of different plant-based protein options like baked tofu, roasted chickpeas or your favorite vegan meat alternative.

More Fall Salads to Try

• Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing
• Smashed Cucumber Avocado Salad
• Balsamic Glaze Marinated Chickpea Salad
• Chopped Kale Salad with Pan Seared Herb Tofu
• Maple Lime Roasted Cauliflower and Chickpeas

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★ Catherine

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