Can incorporating more cabbage into your diet help you save money? Absolutely! You just have to have the right (delicious) recipes up your sleeve – like this flavor-packed Thai peanut cabbage slaw.

Never in a million years will I buy the argument that one cannot eat healthy for cheap. I’ve heard over and over how some of the unhealthiest foods are the cheapest out there – and I don’t disagree (think potato chips, microwave meals, hot dogs, and convenience store foods).

There is certainly an argument to be made for the accessibility of healthy foods and the space to cook healthy food – not to mention the time needed to do this.

But for every unhealthy cheap food, there’s a healthy but budget-friendly counterpart out there.

Take, for example, this salad. Super healthy. Not expensive at all.

The Cost

  • One small red cabbage: $2.02 (I used half = $1.01)
  • One carrot: $.19
  • One red Fresno pepper: $.18
  • Bulk peanuts (about 1/4 cup): $.28

The cost for the salad (minus the dressing and optional cilantro and lime garnish) was $1.66. That’s enough for two main course salads or four side salads.Thai peanut salad recipe

The next time someone tells you that cheap food and healthy food are mutually exclusive, challenge them. I don’t buy it, and neither should you.

I hope I have been able to demonstrate that through my blog over the past year or so. Take a look around and let me know what you think!

Check Out These Similar Budget-Friendly Recipes

Thai peanut salad recipe: Super cheap, super flavorful and delicious!

Thai Peanut Cabbage Slaw

Yield: 2 to 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

To make this salad more substantial, add some fried tofu, chicken or rice noodles.


For salad

  • 2 cups chopped red cabbage (about 1/2 a small head of cabbage)
  • 1 large carrot, julienned
  • 1 red bell pepper, julienned
  • 1 red Fresno pepper, finely chopped
  • 1/4 cup chopped peanuts
  • Lime wedges and cilantro, for serving

For dressing

  • 1/3 cup peanut butter
  • 2 tablespoons honey
  • 2 tablespoons soy sauce or coconut aminos
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons sriracha sauce
  • 1 teaspoon minced ginger
  • 1 tablespoon water


  1. Arrange cabbage, carrot, red pepper, and Fresno pepper onto serving plates. Top with peanuts.
  2. To make dressing, place all ingredients in a food processor and pulse until smooth. Pour over salad and serve with lime wedges and cilantro on the side.

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