Description
This Asian Inspired Chopped Cabbage Salad is packed with tons of vegetables and protein from the chickpeas and edamame. It keeps well in the refrigerator, so it’s great for meal prep lunches, but can also be enjoyed as a potluck side dish!
Ingredients
Scale
- 4 cups chopped green cabbage
- 4 cups chopped purple cabbage
- 1 large red bell pepper, chopped
- 1 cup chopped carrot
- 1 cup diced cucumber
- 1 cup diced sugar snap peas
- 1 1/2 cups shelled edamame, thawed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced green onion
Asian Dressing
- 1/2 cup oil, you can use either olive oil or a neutral flavored oil like safflower or canola
- 1/2 cup rice wine vinegar
- Juice of 1 lime
- 1 tablespoon pure maple syrup
- 1 1/2 tablespoons tamari, or soy sauce
- 2 teaspoons toasted sesame oil
- 2 cloves garlic, grated or finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame seeds
Instructions
- Wash all your vegetables and then chop them into bite size pieces. I like to make sure they are all about the same size, and a similar size to the chickpeas. Add chopped vegetables to a large bowl and then add the edamame, chickpeas, cilantro and green onions.
- Add all dressing ingredients to a jar, or bowl, and whisk until completely combined. Give the dressing a taste and adjust seasonings as needed.
- Pour the dressing over the salad, you don’t have to use all of it, and then mix everything together well. Add extra toasted sesame seeds and fresh herbs as a garnish, if desired. Serve immediately, or refrigerate for 2-3 days.
Notes
This salad can be enjoyed as a plant based lunch, or as a side dish, so portion sizes will vary depending on how you are serving it.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: Asian Inspired
