Total Time
5mins
Prep 5 mins
Cook 0 mins

Great for bento or brown bag lunch.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
  2. Add remaining ingredients and toss to coat with dressing.
  3. Garnish with chopped peanuts, if desired.
Most Helpful

4 5

Really good! The only change I made was to add a little fish sauce... the recipe as written seemed to be missing something, and Thai fish sauce filled the bill. I'll be taking this in my bento tomorrow; so thanks for a great lunch option!

4 5

Very tasty salad, easy to make and with ingredients that are always in my fridge. Shredding the cabbage takes time, but I did a whole head of cabbage in one go and so was able to whip up a second batch in no time the next day. Will be making again all the time. Note, BF hates peanut butter so I scaled it down a bit (even though I would have preferred the whole Tbsp.) and upped the cilantro.

4 5

This is a great salad, but as written I found it too sharp tasting for me. Now when I make it, I change the dressing quite a bit -- reduce the soy sauce & rice vinegar to 1 T. each, cut the garlic-chili sauce in half, double the peanut butter, increase the water to 1/2 T, and add 1/2 T. sugar. The end result is a full-flavored salad with just a bit of zing. Thanks for a great recipe that I could tweak to suit my own taste!