Make this Cabbage Crunch salad if you’re craving something light and fresh yet satisfying. Crisp fresh cabbage and carrots are tossed with edamame and cashews in an Asian-inspired almond butter dressing with fresh ginger and garlic.
Enjoy this salad as a side, or top it with some Sesame Panko Tofu to make a more filling meal. It’s perfect year-round, and most especially during the warmer months.
Ingredients for the Dressing (with Substitutions)
- Fresh ginger & garlic. Finely mince, or use a microplane to grate. In a pinch, you can sub in about 1/4 teaspoon of dried ginger and garlic.
- Soy sauce. Use gluten-free tamari, liquid aminos, or coconut aminos if needed.
- Rice vinegar. In a pinch, you can sub in a different kind of vinegar (such as apple cider, white wine, or red wine vinegar), although this will impact the flavor.
- Brown sugar. A little bit of sweetness balances out the flavors in the dressing. You can substitute in another sweetener of choice, such as agave or maple syrup. Or you can leave it out altogether if you prefer.
- Toasted sesame oil. For a delicious, nutty flavor. A little goes a long way.
- Lime juice. To add a little extra brightness and freshness to the dressing. Lemon juice works too.
- Almond butter. Any nut or seed butter you like would work well in this dressing, such as peanut butter, sunflower butter, or tahini.
- Chili paste. Optional, for a little heat. Sriracha or sambal chili paste are our favorite in this recipe.
Cabbage Crunch Salad Ingredients
- Shredded cabbage. Finely shredded cabbage is what makes this salad so delightfully crunchy! Use all red or green cabbage, or a blend of both for color.
- Shredded carrots. For extra color and a little bit of sweetness.
- Shredded romaine or iceberg lettuce. Lettuce is less hearty than cabbage, so I like to add some of this in to lighten the salad up a little bit, and to make it extra crisp and refreshing.
- Edamame. These boost the protein content of the salad. For ease, try to find them already shelled. You can simply defrost them on the counter for a few hours (or overnight in the fridge if you think far enough ahead). Or you can cook and chill them.
- Roasted cashews. Another great source of protein that also adds a satisfying crunch to the salad. Feel free to mix it up with your favorite nuts — such as peanuts, toasted almond slivers, or even toasted sesame seeds.
- Cilantro. Optional, of course. If you’re not a cilantro lover, try subbing in some fresh Thai basil or even some mint. Or leave it out altogether.
How to Make Cabbage Crunch Salad
The key to making this salad is to shred all the veggies very finely. That way, you get a nice mix of textures and flavors in every bite. You’ll start by shredding both red and green cabbage, along with a carrot. Then, add in some shredded romaine lettuce, edamame, and cilantro (if you like it). Toss it all together in a large mixing bowl.
Now it’s time to make the dressing. This is where the magic happens! The dressing for this salad is made with almond butter, ginger, garlic, soy sauce, rice vinegar, toasted sesame oil, lime juice, and a touch of brown sugar. You can also add some chili paste or sriracha if you like a little spice. Whisk everything together until it’s smooth and creamy, adding water as needed to thin it out.
Once your dressing is ready, pour it over the salad and toss everything together until it’s well coated. Finally, top the salad with some roasted cashews (or your nut of choice) for an extra crunch.
One of the great things about this salad is that it’s so customizable. If you want to add more protein, you can toss in some crispy sesame and panko crusted tofu, vegan chicken, or chopped soy curls. And if you want to mix up the flavor profile, you can use pre-seasoned nuts like spicy cashews or peanuts, or add in fresh mint and/or Thai basil along with the cilantro.
Craving Extra Crunch?
For some extra texture, try adding in some wonton strips, chow mein noodles, or puffed rice noodles. Add them right when you’re ready to serve the salad so they stay nice and crunchy. You can also add in extra nuts and/or toasted sesame seeds, or even a handful of wasabi peas if you enjoy the flavor.
Storage
If you’re making this salad ahead of time, keep in mind that the salt and acid in the dressing will make the lettuce soggy if you dress the entire salad at once. Instead, keep the dressing separate from the salad mix and dress only the amount you need for your meal. Alternatively, you can leave out the lettuce and use extra cabbage instead for a version that holds up better over time.
More Vegan Salad Recipes
Cabbage & Cashew Crunch Salad
Video
Ingredients
Salad Mix
- 4-5 cups shredded cabbage I use a mix of red and green
- 2 cups finely chopped lettuce Romaine or iceberg
- 2 medium carrots shredded or julienned
- 1 cup shelled edamame
- 1/2 cup chopped fresh cilantro
- 3/4 cup roasted cashews sub almonds or peanuts
Almond Butter Dressing
- 1/4 cup almond butter sub peanut butter or tahini
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice about 1/2 lime
- 2 teaspoons brown sugar or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced or grated ginger
- 1 small clove garlic finely minced
- 2 teaspoons sriracha or sambal chili paste optional
- 1-3 tablespoons warm water as needed, to adjust consistency
Instructions
- Prep the salad mix: In a large mixing bowl, toss together the shredded cabbage, chopped lettuce, shredded carrots, chopped cilantro, edamame, and roasted cashews.
- Make the dressing. Whisk together all ingredients for the dressing: almond butter, soy sauce, rice vinegar, lime juice, brown sugar, sesame oil, minced ginger, and minced garlic. Whisk in 1-3 tablespoons of warm water as needed to thin the dressing to a creamy yet pourable consistency.
- Combine: When ready to serve, toss all ingredients together and enjoy!
- A note for leftovers & meal prep: Store the chopped lettuce and roasted cashews separate if you won't be eating it all in one sitting. The dressing can be tossed with the rest of the ingredients and refrigerated for up to 3-4 days; the cabbage and carrot will stay crisp. Simply add in the lettuce and cashews when it's time to serve.
Love it, I will try it tomorrow!!
Good enough that I’ve remade it several times since I have the ingredients on hand. I prefer it without the cilantro though.
Absolutely Divine!!! Used baby butter lettuce and peanuts and topped with spicy chile crisp and holy moly just delicious. Love all the flavor and texture combos and packed with protein which is a bonus!!
This salad is AMAZING. The dressing is so flavorful and I couldn’t stop saying “mmmmm” while I was eating it! Added in some marinated, air-fried tofu and it kept me full for hours. I can’t wait to make it again. Thank you for such a wonderful recipe!!
I just made this for lunch today and it was excellent!!
Easy to make. Fresh and tasty.