By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 6
224 cal · 15 min
Crunchy Mandarin Orange Cabbage Salad with Peanut Dressing
Recipe GLPR158860097e091a
A vibrant, colorful salad combining shredded green and red cabbage with crisp sugar snap peas, sweet mandarin oranges, and fresh cilantro, all tossed in a savory-nutty peanut dressing with a kick of heat. Topped with crunchy chow mein noodles for extra texture and crunch. Perfect as a light appetizer, side dish, or refreshing starter.
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Ingredients
1 can (8 oz) mandarin oranges in juice, juice reserved
2 carrots, shredded
1/2 teaspoon chili pepper flakes
1/2 cup crunchy chow mein noodles
1/2 cup fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced, or ginger paste
1/2 head green cabbage, shredded
3 tablespoons fresh lime juice
1/2 cup peanut sauce, jarred or homemade
1/2 head red cabbage, shredded
1 shallot, minced
2 cups sugar snap peas, snapped in half
Directions
In a large mixing bowl, combine the peanut sauce, reserved mandarin juice, lime juice, minced garlic, ginger, minced shallot, and chili pepper flakes. Whisk together until well blended and smooth.
Add the shredded green cabbage, shredded red cabbage, shredded carrots, sugar snap peas, drained mandarin oranges, and fresh minced cilantro to the dressing.
Toss all ingredients together until the vegetables are evenly coated with the peanut dressing.
Divide the salad among serving bowls or a large platter. Top with crunchy chow mein noodles and additional fresh cilantro as garnish before serving.
Comments
This salad lands well for Charlotte: green and red cabbage, carrots, and snap peas are staples at every major chain, and mandarin oranges are cheap year-round at Harris Teeter and Food Lion. At roughly $1.50 per serving, it's genuinely affordable—peanut sauce is the anchor, and a jar runs $3 to $4 at any of the big six chains. The real caveat is the 15-minute timer: it ignores the work of shredding cabbage and carrots, mincing garlic and ginger, and dressing the salad; budget 25 to 30 minutes for actual prep. It's a no-heat dish that reheats poorly (noodles go soggy), so it's best eaten the same night, which suits weeknight crowds but not meal prep.
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