Vegan Asian Cabbage Salad Slaw

Vegan Asian Cabbage Salad Slaw

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.

Course Salad

Cuisine American, Asian

Keyword asian cabbage salad recipe, asian slaw salad, cabbage salad, vegan cabbage salad

Prep Time 10

mixing time 5

Total Time 15

Servings

Calories 170kcal

Author Gunjan

Ingredients

Veggies

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

dressing

2 tbsp peanut butter
1/4 cup soy sauce
2 tbsp vinegar
3 tsp maple syrup
1 tsp sriracha sauce
1 tsp ginger powder

Instructions

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.

Notes

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.

Nutrition