Raw, lovely, crunchy, and good for your belly and brain.

Radish & Cabbage Salad with Peanut Dressing

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 0 minutes  |  Serves: 4-6


  • 1 small green cabbage, finely chopped
  • 1/2 of a small red cabbage, finely chopped
  • 1 medium sized daikon radish, cut into thin matchsticks
  • 2 large carrots, cut into thin matchsticks
  • 1 bunch of red radishes (about 6-8) cut into thin half-moons
  • 1 bunch of cilantro, diced
  • 1 avocado, cut into 1/4 inch pieces

For the Peanut Dressing:

  • 1/4 cup creamy peanut butter
  • 1 TBS fresh minced ginger
  • 1 garlic clove, minced
  • 3 1/2 TBS rice wine vinegar
  • 2 1/2 TBS low sodium Tamari sauce (or soy sauce)
  • 1 TBS pure maple syrup (or honey)
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup water


  • Plenty of Peanuts
  • Raisins (optional)


  1. Prepare your veggies by chopping everything and placing into a large salad bowl.
  2. Whisk all the ingredients for the peanut sauce together. Taste test and add anything you think it needs. (This works best with an immersion blender, food processor, or regular blender to get it really smooth)
  3. Drizzle salad with dressing and serve.


  • The measurements are an approximation.
  • Please use these recipes as a guide.
  • Always adjust measurements and ingredients as necessary.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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