This easy cabbage salad is so fresh and colourful with the perfect amount of crunch. A great side salad for my Tofu Katsu and a delicious alternative to a mayonnaise based coleslaw. We will be definitely be serving this alongside our summer burgers and sandwiches for a big dose of healthy vegetables, fibre, protein and all the rest!
Tossed together in 15 minutes
Delicious peanut lime dressing
Crunchy and satiating
Customizable to your favourite veggies
Ingredients
There are two components to this recipe. The vegetables and the dressing.
- The big crunch in this recipe comes from crisp green cabbage and carrots.
- Edamame adds bright colour and bean protein.
- Cilantro adds great fresh herbiness. (If you are not a cilantro lover feel free to omit it or use some mint or chopped Thai basil).
The peanut lime dressing is a variation on the 5 Minute Peanut Sauce I use for my Fresh Spring Rolls! I just love this sauce so much that I had to find more uses for it:
- Peanut butter
- Lime juice
- Tamari or soy sauce
- Maple syrup (or another liquid sweetener)
- Chili garlic sauce (or hot sauce of choice)
- Water to thin (I usually use about 3 tbsp)
Feel free to change up the vegetables used in this salad to suit what you have on hand. Red cabbage, chopped bell peppers, and cucumber could be nice additions!
Method For This Cabbage Salad
This easy cabbage salad can be tossed together in 15 minutes. Feel free to use a pre-sliced coleslaw mix if you don't love chopping up veggies or are tight on time.
- Start by slicing the cabbage as thinly as you can. If the strips are too long you can roughly chop them smaller.
- Peel and julienne the carrot by hand or by safely using a mandoline.
- Shell the edamame if needed. (Buying pre-shelled frozen edamame could cut down this prep time).
- Roughly chop the cilantro leaves and thin stems. Reserve the thick stems for homemade vegetable broth.
- Whisk the dressing ingredients in a small dish until it is pourable and smooth.
- Toss the dressing with the veggies and refrigerate until you are ready to serve.
Tips:
- I find it easier to slice cabbage by hand but a mandoline does make quicker work of the carrots.
- Slowly add the dressing to coat the veggies only using as much as you desire. Any reserved dressing can be kept aside to refresh any leftovers.
Recipe Cost
This crunchy cabbage salad with peanut lime dressing serves 6 and costs me approximately $3.70 Canadian. The vegetables make up about $2.20 of my overall cost.
I love how cost effective making this easy cabbage salad at home can be. It's not only delicious; it is full of all the health benefits that come along with great plant diversity.
If you're looking for another summery coleslaw try my Easy Vegan Coleslaw with Oil-Free Mayo! Make sure to serve this Asian inspired cabbage salad alongside my crispy Tofu Katsu!
Print
Crunchy Cabbage Salad with Peanut Lime Dressing
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Craving a salad with some crunch? Make this easy cabbage salad with a peanut and lime dressing. It's colourful, fresh, & delicious!
Ingredients
- 300 g green cabbage (about ¼ of a small cabbage)*
- 125 g carrot, peeled & julienned*
- 100 g edamame, shelled
- ½ cup cilantro leaves and thin stems, packed*
- Chopped peanuts, to garnish
Peanut Lime Dressing
- ¼ cup peanut butter
- 1 tbsp lime juice
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- ½ tsp chili garlic sauce
- 2 - 3 tablespoon water to thin (more or less as needed)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Cut your cabbage into quarters and remove the thick stem. Slice the cabbage as thinly as you can. If the strips are very long you can give them another rough chop to make them easier to eat.
- Peel and julienne the carrot by hand or by using a mandoline. Shell the edamame if needed and roughly chop the cilantro.
- Toss all of the veggies together in a large bowl.
- In a small dish combine all of the dressing ingredients and whisk until it is pourable and smooth (adding as much water as needed to thin the dressing).
- Pour as much dressing as you desire over the salad and toss to coat. Any reserved dressing can be used to freshen up any leftover salad or drizzle it over my Tofu Katsu if you are serving them together!
- Keep leftovers in an air-tight container in the fridge for 3-5 days.
Notes
Approximate Cost: $3.70 Canadian with the veggies costing me about $2.20.
If you do not have lime juice for the dressing you could use ½ tablespoon rice vinegar. Another liquid sweetener can be substituted for the maple syrup if needed. Finally, another hot sauce like sriracha could take the place of the chili garlic sauce.
Feel free to use red cabbage or change up the other vegetables. Bell pepper and cucumber could be nice additions.
- Prep Time: 15 minutes
- Category: Salad
- Method: Raw
- Cuisine: Asian Inspired
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