Cabbage Salad with Peanut Dressing Vegan
Bright, crunchy, and packed with vibrant flavors, this Vegan Cabbage Salad with Peanut Dressing is a refreshing and wholesome dish that's perfect for any occasion. Featuring a colorful medley of green and red cabbage, crisp carrots, sweet red bell peppers, and fresh cilantro, this salad offers a delightful texture and a pop of freshness in every bite. The creamy peanut dressing, made with soy sauce, lime juice, maple syrup, and a hint of ginger, brings a harmonious balance of savory, tangy, and nutty flavors that will elevate your meal. Topped with roasted peanuts for added crunch, this vegan salad is quick to prepare in just 15 minutes and makes an excellent side dish or light lunch. Whether served immediately or chilled for extra flavor infusion, it’s a must-try for anyone craving a nutrient-packed, plant-based recipe. Perfect for meal prep, healthy eating, and gluten-free options when using tamari!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Red cabbage
- 1 large (grated) Carrot
- 1 medium (thinly sliced) Red bell pepper
- 0.25 cup (chopped) Cilantro
- 2 stalks (thinly sliced) Green onions
- 0.25 cup (roughly chopped) Roasted peanuts
- 0.25 cup Creamy peanut butter
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1.5 tablespoons Maple syrup
- 2 tablespoons (freshly squeezed) Lime juice
- 1 teaspoon Sesame oil
- 1 clove (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 2 tablespoons (adjust for desired consistency) Water
Instructions
In a large mixing bowl, combine the green cabbage, red cabbage, carrot, red bell pepper, cilantro, and green onions. Set aside.
To make the peanut dressing, whisk together the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, minced garlic, grated ginger, and water in a small bowl. Adjust the water to achieve your desired dressing consistency (it should be pourable but not too thin).
Pour the peanut dressing over the shredded vegetables in the mixing bowl.
Toss the salad thoroughly until all the vegetables are evenly coated with the dressing.
Sprinkle the chopped roasted peanuts over the salad for added crunch and garnish.
Serve immediately or let the salad chill in the refrigerator for 15-30 minutes to allow the flavors to meld together.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 49.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
