Description
This Asian Inspired Crunchy Cabbage Salad is loaded with colorful, crunchy vegetables as well as toasted almonds, chow-mein noodles and sesame seeds. This hearty salad is tossed with a creamy, but light, peanut dressing that adds tons of flavor to this veggie packed vegan salad recipe.
Ingredients
Scale
- 4 cups chopped cabbage
- 2 cups chopped kale, I used curly kale
- 1 cup diced red bell pepper, about one medium sized pepper
- 1 cup diced cucumber
- 1 cup diced snap peas
- 1 cup diced carrot
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped cilantro
- 1 (15 oz) can chickpeas, drained and rinsed (you can add two cans to make the salad more of a meal)
- 1 cup crunchy chow mein noodles
- 1 cup toasted sliced almonds
- Extra toasted sesame seeds for topping, if desired
Peanut Dressing
- 1/2 cup neutral flavored oil, or olive oil
- 1/3 cup rice wine vinegar
- Juice of one medium sized lime
- 3 tablespoons creamy peanut butter
- 1 tablespoon tamari, or soy sauce
- 1 tablespoon pure maple syrup
- 1 teaspoon freshly grated ginger
- 1 teaspoon freshly grated garlic
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- Red pepper flakes, to taste
- Salt, to taste
Instructions
- Cut or dice all of your vegetables into small, bite size pieces. To an extra large mixing bowl, add the cabbage, kale, red pepper, cucumber, snap peas, carrot, green onion, cilantro and chickpeas. I like to give everything a quick mix before adding the dressing since there are a lot of veggies included.
- Make the dressing. Add all dressing ingredients to a medium sized bowl, or jar. Mix together well until everything is combined and the peanut butter is thoroughly mixed into the dressing. Give the dressing a taste and adjust any ingredients as needed.
- Pour the dressing over the salad and then add in the chow mien noodles and sliced almonds. Give salad a good mix to make sure all ingredients are coated with the dressing. Add extra salt, if needed and enjoy!
Notes
I like to cut all my veggies into pretty small, similar sized pieces. This makes the salad easier to eat.
The serving size will depend on what you are making this salad for. If making for a side dish, the numbers of servings in the recipe will be greater than if making for weekday lunches. Let me know if you have any questions about that!
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Salad, Vegan
- Method: No Cook
- Cuisine: Asian Inspired
