Vegan Napa Cabbage Salad
Bright, fresh, and bursting with vibrant flavors, this Vegan Napa Cabbage Salad is the perfect crunchy, nutrient-packed addition to your table. Combining thinly sliced Napa cabbage, crisp julienned carrot, sweet red bell pepper, and aromatic cilantro, this salad delivers both a satisfying texture and a medley of colors. The zesty sesame-lime dressing—featuring tamari, ginger, garlic, and a touch of maple syrup for natural sweetness—adds an irresistible umami kick. Toasted sesame seeds complete the dish with a nutty, golden crunch. Ready in just 15 minutes with no cooking required, this wholesome recipe is gluten-free, plant-based, and ideal as a refreshing side dish to complement any meal. Whether you’re meal-prepping or serving at a gathering, this Napa cabbage salad is a showstopper you’ll make on repeat!
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Recipe Information
Ingredients
- 1 medium head Napa cabbage
- 1 large Carrot
- 1 Red bell pepper
- 3 stalks Green onions
- 0.5 cup Fresh cilantro
- 2 tablespoons Sesame seeds
- 3 tablespoons Lime juice
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 1 tablespoon Maple syrup
- 1 teaspoon Fresh ginger
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the Napa cabbage under cold running water and pat it dry with a towel. Remove any discolored outer leaves. Slice the cabbage in half lengthwise, remove the core, and cut the leaves into thin strips.
Peel the carrot and julienne it into thin strips. Remove the seeds from the red bell pepper and julienne it into thin strips as well.
Thinly slice the green onions, and roughly chop the fresh cilantro leaves.
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, for about 2-3 minutes until they are golden brown and fragrant. Remove from heat and set aside.
In a small mixing bowl, whisk together lime juice, tamari, sesame oil, maple syrup, freshly grated ginger, minced garlic, salt, and black pepper until well combined.
In a large serving bowl, combine the sliced cabbage, carrot, red bell pepper, green onions, and cilantro.
Pour the dressing over the salad and toss everything together gently until the vegetables are evenly coated.
Sprinkle the toasted sesame seeds over the salad just before serving.
Serve immediately as a fresh and crunchy side dish.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 33.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2393 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.
