Mango, Edamame & Cabbage Salad with Peanut Sauce



Randi Karlinsky MS, RDN, LDN, CHC


  • 2 tbsps All Natural Peanut Butter
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Rice Vinegar
  • 1 1/2 tsps Tamari
  • 2 tbsps Raw Honey
  • 2 cups Purple Cabbage (finely sliced)
  • 1 cup Frozen Edamame (thawed)
  • 1 cup Frozen Mango (thawed)
  • 1/4 cup Raw Peanuts (roughly chopped)


  1. In a large salad bowl, whisk together the peanut butter, olive oil, rice vinegar, tamari and honey until well combined.
  2. Add remaining ingredients and toss until evenly coated. Enjoy immediately or let marinate overnight.


  • Nut-Free: Use tahini instead of peanut butter. Top with sesame seeds or hemp hearts instead of peanuts.
  • No Cabbage: Use coleslaw mix, mixed greens, kale or spinach instead.
  • No Rice Vinegar: Use apple cider vinegar instead.
  • Extra Flavor: Add lime juice, red pepper flakes, minced garlic, grated ginger, sliced carrots and/or chopped cilantro.
  • Leftovers: Refrigerate in an air-tight container up to 3 to 4 days.

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