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Cabbage Crunch Salad

Shredded cabbage, edamame and roasted cashews in an Asian-inspired almond butter dressing. This Cabbage Crunch Salad is flavorful and high in protein.
5 from 4 votes
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Prep Time: 20 minutes
Servings: 4 servings
Author: Sarah Sullivan
Calories: 230kcal

Ingredients

Almond Butter Dressing

  • 1 teaspoon minced or grated ginger
  • 1 small clove garlic minced or grated
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon toasted sesame oil
  • juice of 1/2 lime
  • 2 tablespoons almond butter or sub peanut butter or tahini
  • chili paste or sriracha to preference, optional
  • water to adjust consistency

Salad Mix

  • 1 cup thinly shredded red cabbage
  • 1 cup thinly shredded green cabbage
  • 1 large carrot peeled and shredded
  • 2 cup shredded romaine or iceberg lettuce
  • 1 cup shelled edamame defrosted
  • 1/2 cup chopped cilantro optional
  • 1/2 cup roasted cashews or sub almonds or peanuts

Instructions

Make the Dressing

  • Whisk together all ingredients for the dressing. Add a splash of water as needed to thin it to a pourable consistency.

Prepare the Salad

  • In a large mixing bowl, toss together the cabbage, carrot, romaine, cilantro, and edamame, along with the dressing.
  • Top with roasted cashews and enjoy!

Leftovers

  • If you think you will have leftovers, I recommend keeping the dressing separate from the salad mix and dressing only the amount you need for your meal. The salt and acid in the dressing will make the lettuce soggy. For a version that holds up for several days once dressed, you can leave out the lettuce and use extra cabbage instead.

Video

Notes

Extra protein: Enjoy this salad with a serving of our crispy Sesame and Panko Crusted Tofu for an extra 7 grams of protein. Or toss in some vegan chicken, or even some chopped soy curls.
Extra crunch: Try adding in chow mein noodles or fried wonton strips for an extra crunchy treat. You can also add in extra nuts/seeds, such as toasted almond slivers or sesame seeds.
Extra flavor: Mix it up by using pre-seasoned nuts, like spicy cashews or peanuts.
No cilantro: Not a fan of cilantro? Try subbing in some fresh mint, Thai basil, and/or scallions.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

Nutrition

Calories: 230kcal | Carbohydrates: 18g | Protein: 11g | Fat: 14.5g | Saturated Fat: 2.2g | Sodium: 361.5mg | Fiber: 4.8g