Keto Thai Peanut Cabbage Salad

This Keto Thai Peanut Cabbage Salad features a crunchy shredded cabbage base tossed in a rich, creamy peanut dressing made with unsweetened peanut butter, coconut aminos, fresh ginger, and garlic for bold Thai-inspired flavor without the sugar. Tangy lime juice, toasted sesame oil, and a touch of heat create a balanced, low-carb salad that is satisfying enough for a main dish yet versatile as a side. With plenty of fiber, healthy fats, and vibrant textures, it is ideal for meal prep or quick weeknight dinners while keeping carbs keto-friendly.

Course Main Course, Salad, Side Dish

Cuisine Asian-Inspired, Keto, Thai

Keyword cabbage salad, keto salad, low-carb, meal prep, thai peanut salad

Prep Time 20

Total Time 20

Servings servings

Calories 260kcal

Equipment

Mixing bowl
Whisk
Cutting board
Chef's knife
measuring cups
measuring spoons

Ingredients

For the cabbage salad

4 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded for color and extra crunch
1 cup shredded carrots loosely packed; keep portions modest for keto
1 cup cucumber, thinly sliced into half moons
1/2 cup red bell pepper, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons green onion, thinly sliced

For the keto peanut dressing

1/3 cup unsweetened creamy peanut butter stirred well
3 tablespoons coconut aminos
2 tablespoons fresh lime juice plus more to taste
2 tablespoons warm water more as needed to thin
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar unsweetened
1 teaspoon fresh ginger, finely grated
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes or to taste for heat
1/4 teaspoon sea salt or to taste

Optional toppings

1/4 cup roasted peanuts, roughly chopped unsalted, for garnish
1 tablespoon sesame seeds
1 whole lime, cut into wedges for serving

Instructions

Add the shredded green cabbage, red cabbage, carrots, cucumber, red bell pepper, cilantro, and green onion to a large mixing bowl and toss gently to combine.
In a separate medium bowl, whisk together the peanut butter and coconut aminos until smooth and fully combined.
Whisk in the lime juice, warm water, toasted sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and sea salt until the dressing is creamy and pourable, adding a splash more warm water if needed to thin.
Taste the dressing and adjust the seasoning with additional lime juice, salt, or red pepper flakes to suit your preferences.
Pour the peanut dressing over the cabbage mixture and toss thoroughly until all of the vegetables are evenly coated and glossy.
If time allows, cover the bowl and refrigerate the salad for about 1 hour to let the flavors meld and the cabbage slightly soften while staying crunchy.
When ready to serve, toss the salad again, then top with chopped roasted peanuts and sesame seeds and serve with lime wedges on the side for extra brightness.

Notes

For strict keto, keep the carrot portion modest as written or reduce it and add more cabbage or cucumber to further lower carbs. If you are peanut-free, substitute unsweetened almond butter or sunflower seed butter in the same amount, thinning with a bit more warm water as needed. This salad keeps well if you store the dressing and vegetables separately in the refrigerator for up to 3 days and combine just before serving to maintain maximum crunch. Add grilled chicken, shrimp, or tofu on top for a more protein-packed main dish while still keeping the dressing and vegetables keto-friendly.

Nutrition