Crunchy Peanut-Lime Cabbage Leaf Cups

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12–16 small cups)
• Prep Time: 25 minutes
• Cook Time: 5 minutes (mostly optional toasting/blanching)
• Total Time: 30 minutes

Quick Ingredients

• 12–16 small tender lettuce or cabbage leaves
• 2 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 medium carrot, finely shredded or julienned
• 3 green onions, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint (optional)
• 1/3 cup roasted peanuts, roughly chopped
• 1/4 cup creamy peanut butter
• 3 tbsp fresh lime juice
• 1 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tsp rice vinegar (or apple cider vinegar)
• 1–2 tsp sriracha or chili-garlic sauce (optional)
• 2–4 tbsp warm water (to thin dressing)
• Salt, to taste

Do This

• 1. Rinse and thoroughly dry 12–16 small lettuce or cabbage leaves; keep chilled.
• 2. Finely shred green and red cabbage; shred or julienne the carrot; slice green onions; chop herbs and peanuts.
• 3. Whisk peanut butter, lime juice, soy, honey, vinegar, and chili sauce; thin with warm water until smooth and pourable.
• 4. In a large bowl, toss cabbage, carrot, green onions, herbs, and most of the peanuts with enough dressing to coat lightly.
• 5. Taste and adjust with extra lime, soy, or honey; add a pinch of salt if needed.
• 6. Spoon the crunchy peanut-lime mixture into each leaf to form small cups.
• 7. Top with remaining peanuts and herbs; serve immediately as bright, tangy handheld snacks.

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Why You’ll Love This Recipe

• Fresh, crunchy, and tangy with a creamy peanut-lime punch in every bite.
• Handheld and mess-minimal, perfect for parties, snacks, or light lunches.
• Easy to customize with your favorite herbs, extra vegetables, or added protein.
• No oven required and minimal cooking, just some chopping and whisking.

Grocery List

• Produce: Small lettuce or cabbage leaves, green cabbage, red cabbage, carrot, green onions, fresh cilantro, fresh mint (optional), fresh limes, garlic, fresh ginger (optional).
• Dairy: None.
• Pantry: Creamy peanut butter, roasted peanuts, low-sodium soy sauce or tamari, honey or maple syrup, rice vinegar or apple cider vinegar, sriracha or chili-garlic sauce (optional), neutral oil (optional), kosher salt, black pepper.

Full Ingredients

Leaf “Cups”

• 12–16 small tender leaves from butter lettuce, baby romaine, little gem, or small green cabbage leaves, rinsed and thoroughly dried

Crunchy Cabbage Filling

• 2 cups (about 140 g) finely shredded green cabbage
• 1 cup (about 70 g) finely shredded red cabbage
• 1 medium carrot (about 70 g), cut into fine matchsticks or shredded
• 3 green onions, thinly sliced (white and light green parts)
• 1/4 cup (about 10 g) loosely packed fresh cilantro leaves, chopped
• 1/4 cup (about 10 g) loosely packed fresh mint leaves, chopped (optional but highly recommended)
• 1/3 cup (about 45 g) roasted unsalted peanuts, roughly chopped, plus extra for topping
• Pinch of kosher salt, to taste

Peanut-Lime Dressing

• 1/4 cup (65 g) creamy peanut butter
• 3 tablespoons (45 ml) fresh lime juice (from about 1 1/2 limes)
• 1 tablespoon (15 ml) low-sodium soy sauce or tamari
• 1 tablespoon (15 ml) honey or maple syrup
• 1 teaspoon (5 ml) unseasoned rice vinegar or apple cider vinegar
• 1 small garlic clove, finely minced or grated
• 1 teaspoon finely grated fresh ginger (optional but delicious)
• 1–2 teaspoons sriracha or chili-garlic sauce, to taste (optional for heat)
• 1 tablespoon (15 ml) neutral oil such as avocado, canola, or grapeseed (optional for extra silkiness)
• 2–4 tablespoons (30–60 ml) warm water, as needed to thin to a smooth, pourable consistency

For Serving (Optional)

• Lime wedges, for squeezing over the top
• Extra chopped cilantro and mint
• Extra chopped peanuts
• Flaky sea salt or a pinch of kosher salt

Step-by-Step Instructions

Step 1: Prep the leaf “cups”

Separate 12–16 small leaves from a head of butter lettuce, baby romaine, little gem, or a small green cabbage. Rinse them gently under cold water to remove any grit. Shake off excess water and lay the leaves out on a clean kitchen towel or paper towels. Pat completely dry; any extra water will water down your filling and dressing.

If you are using slightly tougher green cabbage leaves as the cups, you can quickly soften them by dipping each leaf into boiling water for 10–15 seconds, then immediately plunging it into ice water. Pat dry thoroughly afterward. Arrange the dry leaves on a platter or tray and refrigerate while you make the filling; chilled leaves stay crunchier and hold their shape better.

Step 2: Shred the cabbage and prep the veggies

Using a sharp knife or mandoline, finely shred 2 cups of green cabbage and 1 cup of red cabbage. Aim for very thin, confetti-like strands so the filling is light and easy to bite through. Place the shredded cabbages in a large mixing bowl.

Peel the carrot and cut it into fine matchsticks (julienne) or shred it on the large holes of a box grater. Add the carrot to the bowl. Thinly slice the green onions and roughly chop the cilantro and mint. Add them to the bowl as well. Lightly toss everything together with your hands or tongs so the veggies are evenly distributed.

Step 3: Make the peanut-lime dressing

In a medium bowl, add the peanut butter, lime juice, soy sauce or tamari, honey or maple syrup, rice vinegar, minced garlic, grated ginger (if using), and sriracha or chili-garlic sauce (if using). Whisk together until thick and fairly smooth.

Add the neutral oil (if using) for extra silkiness, then whisk in 2 tablespoons of warm water. Continue adding warm water, 1 tablespoon at a time, whisking after each addition, until the dressing is smooth, creamy, and pourable but not runny. You want it thick enough to cling to the cabbage. Taste and adjust: add more lime for tang, honey for sweetness, or soy sauce for saltiness. Set aside.

Step 4: Combine the crunchy filling

Add the chopped roasted peanuts to the bowl of shredded vegetables, reserving a spoonful or two for garnish. Sprinkle in a small pinch of kosher salt. Pour about two-thirds of the peanut-lime dressing over the mixture.

Using tongs or clean hands, toss gently but thoroughly until the cabbage, carrot, and herbs are lightly coated and everything looks glossy. If the mixture seems dry, add a bit more dressing. You want it nicely coated but not dripping, so it stays tidy in the leaf cups. Taste and adjust the seasoning with a pinch more salt, extra lime juice, or a few drops of soy sauce if needed.

Step 5: Fill and wrap the leaf cups

Take your chilled leaf cups out of the refrigerator. Working one at a time, hold a leaf in your hand and spoon 2–3 tablespoons of the crunchy cabbage mixture into the center. Do not overfill; you want to be able to pick it up easily.

Depending on the shape of your leaves, either fold the sides up slightly to create a little “boat,” or simply leave them open like mini taco shells. Arrange each filled leaf on a serving platter. Repeat until all the filling is used. If you have leftover filling and no leaves, it makes an excellent crunchy side salad.

Step 6: Garnish and serve

Drizzle any remaining dressing lightly over the tops of the filled cups. Sprinkle with the reserved chopped peanuts and a bit more chopped cilantro and mint for a fresh, bright finish. If you like a little extra punch, add a tiny pinch of flaky sea salt to each cup or serve lime wedges on the side for squeezing.

Serve the crunchy peanut-lime cabbage cups immediately while the leaves are crisp and the filling is fresh and snappy. These are meant to be eaten with your hands in one or two bites for maximum crunch and flavor.

Pro Tips

• Dry the leaves well: Any remaining water on your lettuce or cabbage leaves will dilute the dressing and make the cups soggy. Take the time to dry them thoroughly.
• Shred finely for best texture: Thinner cabbage strands make the cups easier to bite and help the dressing coat everything evenly.
• Do not overdress: Start with about two-thirds of the dressing and add more only if needed. Too much dressing will make the filling heavy and messy.
• Adjust to taste: Think of the dressing as flexible. Add more lime for brightness, honey for sweetness, or chili sauce for heat until it tastes just right to you.
• Toast if needed: If your peanuts are not already roasted, quickly toast them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly golden. Let cool before chopping.

Variations

• Add protein: Fold in 1–1 1/2 cups of shredded cooked chicken, grilled shrimp, or crumbled baked tofu to turn these into a more substantial lunch or light dinner.
• Make it vegan and gluten-free: Use maple syrup instead of honey and tamari instead of soy sauce. Check that your chili-garlic sauce is gluten-free if needed.
• Change up the crunch: Swap peanuts for cashews or toasted almonds, or sprinkle in some toasted sesame seeds for an extra nutty layer of flavor.

Storage & Make-Ahead

For best texture, keep the components separate until just before serving. The peanut-lime dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator; it will thicken as it chills, so whisk in a splash of warm water to loosen before using. The shredded cabbage, carrot, and sliced green onions can be prepped up to 24 hours ahead and stored in a sealed container or zip-top bag with a paper towel to absorb moisture. Washed and dried leaf cups can be wrapped in a slightly damp paper towel and refrigerated for up to 24 hours. Once assembled, the cabbage cups are best eaten within 30–60 minutes, as the leaves will slowly soften. Leftover dressed filling (without the leaf cups) will keep in the refrigerator for 1–2 days, though it will be less crisp.

Nutrition (per serving)

Approximate values per serving (about 3–4 cups), assuming 4 servings: 260 calories; 8 g protein; 18 g fat; 18 g carbohydrates; 4 g fiber; 8 g total sugars; 350 mg sodium. Actual values will vary based on the specific brands and exact amounts you use.