Asian Peanut and Cabbage Salad

Asian Peanut and Cabbage Salad
Florida Coastal Cooking

Slightly altered from Kalyn’s Kitchen

**2 WW Pts Plus

Serves 12 heaping 1 cup servings



2 small cabbage, quartered

3 bell pepper (I used a red, yellow and green)

2 kohlrabi, peeled (if you can’t find these, simply omit)

1 green large green onion, diced

1 bunch cilantro, de-stemmed and diced

1/3 cup peanuts, chopped


1 Tbsp agave

¼ cup rice vinegar

1 Tbsp dark sesame oil

1 Tbsp canola

2 Tbsp coarse ground mustard

2 Tbsp minced fresh ginger

1 tsp sriracha (optional for an added kick, omit if you don’t want it spicy).

¼ tsp sea salt

Fresh ground pepper

Optional garnish:

Lime, chopped peanuts and roasted sesame seeds


1. Rough chop cabbage, kohlrabi and bell pepper; add to a food processor; pulse to desired texture. Pour into large bowl and add green onion and cilantro

*Note: I did mine in several batches; even with a large food processor this is a huge amount of veggies.

2. Whisk dressing in small bowl and pour evenly over salad mixture. Toss to coat.