Cabbage Salad With Peanut Dressing (Vegan)

Total Time
Prep 25 mins
Cook 0 mins

From Veg Times, this recipe calls for Napa cabbage (aka Chinese cabbage). Nice change from lettuce, and for those who don't care for the usual coleslaw, this one has a distinct Asian flavour with the sesame oil, ginger and soy. Lots of room to add more veggies as you wish! UPDATE: I was able to make this in advance for a party by mixing up the dressing a few days in advance and storing in a tightly sealed jar in the fridge. The night before, I cut up all the veg, including the cilantro and put it all in a plastic bag. A few hours before we were due to eat, I tossed it all together. It worked out really nicely. I also used regular cabbage and it was still great. If you like dressing I suggest doubling that part, you can always keep extra for another meal if you don't use it all.

Ingredients Nutrition


  1. Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
  2. Chop up all the veg and then toss together with the dressing. Sprinkle with chopped fresh cilantro and sesame seeds to garnish if you wish. Enjoy!


Most Helpful

Refreshing--that's how I'd describe this salad! I used napa, cilantro, carrots, beans sprouts and chopped yellow onion as my base. Kept dressing same except I did not have brown rice syrup. Use same amount called for in the rice syrup as agave to sweeten it a bit. Looking forward to tomorrows lunch as I am having this again!

Shabby Sign Shoppe March 01, 2013

What a great change of pace for a salad! I used gluten-free soy sauce in the dressing, which was delicious. Great variety of flavors and textures. As a previous reviewer mentioned, I think some chopped peanuts on top would make a perfect garnish too. Thanks for sharing! Veggie Swap 38

Starrynews September 21, 2011

A definite keeper! This was a great salad! Of course I didn't measure my cabbage, but in hindsight, I had way more than four cups and should have doubled the dressing... But nonetheless, the flavor was exellent and I'll be making this again!

Wish I Could Cook January 18, 2011

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