Vegan Crunchy Red Cabbage Salad
Bright, fresh, and irresistibly crunchy, this Vegan Crunchy Red Cabbage Salad is a colorful masterpiece that’s as nutritious as it is delicious. Packed with vibrant red cabbage, sweet carrots, crisp bell pepper, and fragrant cilantro, this salad delivers a symphony of textures and flavors in every bite. The toasted cashews add a delightful crunch, while a zesty homemade dressing made with lime juice, maple syrup, and soy sauce ties it all together with a perfect balance of tangy and savory notes. Ready in just 20 minutes, this no-cook recipe is ideal for meal prep, quick lunches, or as a vibrant side dish to complement any main. Whether you’re embracing a plant-based lifestyle or simply craving a wholesome, nutrient-rich dish, this salad is bound to become a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 small head Red cabbage
- 2 medium Carrot
- 1 medium Red bell pepper
- 4 stalks Green onion
- 0.5 cup Fresh cilantro
- 0.5 cup Raw cashews
- 3 tablespoons Lime juice
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Maple syrup
- 1 tablespoon Soy sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
Remove the outer leaves of the red cabbage, then cut it into quarters and remove the core. Thinly slice the cabbage quarters into fine strips and place them in a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Deseed the red bell pepper and slice it thinly. Add the slices to the mixing bowl.
Finely chop the green onions and add them to the bowl along with the cabbage, carrots, and bell pepper.
Roughly chop the fresh cilantro and add it to the salad mixture.
In a small skillet over medium heat, lightly toast the cashews until they become golden brown and fragrant, about 3-4 minutes. Remove from heat and let them cool slightly before adding them to the salad.
In a small mixing bowl, whisk together lime juice, olive oil, maple syrup, soy sauce, garlic powder, sea salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss everything together until the vegetables are well coated with the dressing.
Let the salad sit for 10 minutes to allow the flavors to meld before serving. Enjoy your fresh and crunchy vegan red cabbage salad!
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 45.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2516 mg | 54% | |
*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.
