Crunchy, tangy, and full of goodness this Vegan Asian Cabbage Salad Slaw is a great way to incorporate more veggies into your diet. It’s packed with nutritious ingredients like red cabbage, carrots, edamame and drizzled with dressing made with peanut butter, soy sauce, vinegar and a hint of sriracha.
This vibrant colored Asian Cabbage Salad is healthy and delicious along with being refreshing.
Often, we think of enjoying cabbage only in cooked form like my cabbage soup recipe.
For kids, I also make spring rolls in air fryer in which I hide cabbage so that they eat veggies.
But when I decided to try it raw in this Asian slaw I was totally consumed in its deliciousness.
Hence, this raw cabbage salad is now our favorite and I practically make it almost every day. This recipe is excellent for picnics, potlucks and any get together as well. The peanut dressing is promising too.
The excellent flavor of ginger peanut dressing in this salad is so amazingly delicious and blends well with this recipe making it perfect for everyone.
Difference between slaw and salad
They are somewhat same and often the names are interchanged. The common ingredient is cabbage. As soon as we say cabbage salad instantly we think about cabbage slaw but they both are raw and a form of salad.
How to cut thin slices of cabbage for salad
First, cut the head of the cabbage horizontal. Then, remove any outer extra brown layers. I like to remove extra outer layer for safety and hygiene purpose. Then, place the flat side on the cutting board holding it down firm with one hand and a sharp knife on the other hand. Then, start slicing as thinly as possible. Remove the core and discard it in the process.
Hence, my Mexican slaw recipe is a must try because its easy and made with handful ingredients.
Health benefits of cabbage
Cabbage is packed with vitamins and minerals like riboflavin, iron and Vitamin B6. Its low in calories and high in fiber along with being antioxidant rich. It is a heart healthy vegetable and helps in lowering blood pressure. This vegetable contains phytosterol which is a plant compound also known as plant sterol. Its structurally like cholesterol which in turn helps in lowering LDL (Bad) cholesterol.
Cabbage – I used the blend of both red and green cabbage for their beautiful color and to add extra nutrition in this recipe. You may use ready to use coleslaw bag from the store but I loved the freshness and the extra crunch when I cut my own cabbage.
Carrots – They are high in Vitamin A and are excellent for the good health of eyes. You may use julienned carrots from the store too for this recipe.
Edamame – being high in protein and a great option for vegan diet, this adds more health benefits to this Asian cabbage salad recipe. I used the frozen shelled edamame here.
Peanut butter – creamy peanut butter works great in this dressing. However, peanut butter should be unflavored and should have no added sugar.
Soy sauce – I prefer using low sodium soy sauce but regular soy sauce also works in this salad dressing recipe. You may have to adjust the measurement of veggies in that case as per your taste.
Maple syrup – Just a little sweetener makes the dressing for cabbage salad delicious and desirable.
Sriracha sauce – I used a tiny bit of this spicy sauce for a nice kick. A slight and subtle heat from sriracha balances the overall flavors of this vegan Asian cabbage salad very well.
For detailed measurement of ingredients, please scroll down to the printable recipe at the bottom of this post.
How to make
Firstly, in a large bowl, I combined sliced red and green cabbage, sliced carrots, shelled edamame, chopped scallions, chopped cilantro and sesame seeds.
Then, I roughly mixed them and kept it aside.
Secondly, in a bowl, I combined peanut butter, soy sauce, vinegar, maple syrup, sriracha sauce and ginger powder.
Then, I whisked it and stored it in a glass jar.
When ready to serve, I drizzled the dressing over the veggies and tossed it with a big spoon.
Lastly, I garnished it with more sesame seeds and cilantro.
Then, I served it immediately.
The crunchy bites along with Asian flavors, this healthy cabbage salad tasted outstanding and so fresh.
I hope you make it and enjoy it as much as we did.
- You may chop all vegetables and store in an air tight container in the refrigerator for 1 day. I would recommend defrosting edamame separately as it may release extra moisture making the veggies softer.
- For the dressing, you may whisk all the dressing ingredients in a glass jar and refrigerate for about 5 days. Stir and drizzle over vegan cabbage salad.
This Asian Cabbage Salad can be enjoyed by itself since it’s a well-balanced combination of protein, fiber and healthy fats. However, you may top it with vegan tempeh bacon by cutting it into very tiny bites sized. You may also toss in sliced almond or roasted peanuts if you like nuts.
I also like to serve crispy tofu nuggets on the side with this salad.
To serve it as a main meal, you may also toss in cooked quinoa which will enhance its protein content too.
To make a Friday evening special you may serve this mixed cabbage salad as an appetizer followed by vegan almond pizza.
- It is important to whisk the dressing ingredients well so that the peanut butter mixes very well. There should no be any lumps so do not rush through this step.
- Slice the veggies as thinly as possible for the beautiful presentation of this cabbage salad as well as for its great texture.
A round cabbage with tightly packed smooth leaves and feels firm when held in hand, works great for this cabbage salad.
I rinse the whole cabbage under running water and remove the extra outer layer for hygiene purpose. The after slicing you may wash again under running water to make sure to wash off any insects or worms. However, before adding to the salad make sure to let the cabbage dry as much as possible for the best results.
Cabbage has an exceptional nutritional profile and tastes delicious when eaten raw. I made the dressing of this salad oil free to reduce the fat and calories. Hence, this crunchy salad is a great combination of macro-nutrients and micro-nutrients. Overall, it can be enjoyed every day.
More vegan salad recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Asian Cabbage Salad Slaw
- 2 1/2 cups thinly sliced red cabbage
- 2 1/2 cups thinly sliced green cabbage
- 1/2 cup thinly sliced carrots
- 1/2 cup frozen shelled edamame (thawed)
- 2 tbsp chopped scallion
- 2 tbsp chopped cilantro
- 2 tsp white sesame seeds
- In a large bowl, combine green and red cabbage, carrots, scallion, cilantro and sesame seeds. Lightly mix with a spoon and keep it aside.
- In a glass bowl combine peanut butter, soy sauce, vinegar, maple syrup, sriracha sauce and ginger powder. Whisk it until well blended and there are no lumps.
- Now, drizzle the dressing over the veggies and toss with a big spoon.
- Garnish with more sesame seeds and chopped cilantro. Serve immediately.
- I used frozen shelled edamame in this recipe which I defrosted before tossing in the salad.
- It tastes best when served immediately. If kept for longer the veggies lose their texture and soaks the flavor of the dressing way too much.
- The dressing can be made ahead of time and refrigerated in a glass container for about 5 days.
- However, you may cut all the veggies and refrigerate in an air tight container for 1 day. Make sure to defrost edamame separately to avoid extra moisture in the veggies.
- The dressing can be made ahead of time and refrigerated in a glass container for about 5 days. When ready to serve, stir the dressing and drizzle over the veggies.
- If desired you may add 2 tsp sesame oil to the dressing. I made it oil free to save on some calories and make this Asian salad healthier.