Cabbage Salad With Peanut Dressing (Vegan)
"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."
photo by Starrynews
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 tablespoons smooth peanut butter
- 3 tablespoons rice wine vinegar
- 1 tablespoon Braggs liquid aminos (or tamari or soy sauce)
- 1 tablespoon brown rice syrup
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 1⁄2 teaspoon red pepper flakes, crushed
- 4 cups napa cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1 large carrot, coarsely grated
- 3 green onions, thinly sliced
- fresh cilantro (optional)
- sesame seeds, optional to garnish
directions
- Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
- 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!
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Reviews
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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! -
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 -
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! -
Great side! Sweet and tangy all in one bite also liked that it had just the right amount of dressing. The only change I made was to use honey for brown rice syrup. Think slice snow peas would go great in this salad and will add them next time. May also top with a few chopped peanuts next also. Thanks so much for the post. -
*Reviewed for Aussie Forum- Make My Recipe Tag * Totally Awesome!! Delicious!! My family want to give 10 stars......but zaar only allows for 5. The dressing was very slightly creamy from the peanut butter, but smoothe and tangy....just perfect. A tan to the tastebuds :) For anyone unable to have dairy or eggs, this would be ideal. I used gluten-free light soy sauce . For any Aussies wanting to make this recipe- beel pepper= capsicum, cilantro = coriander, napa cabbage= chinese or wombok cabbage and for anyone who doensn't have rice syrup, I think you could just use a mild honey. Photo to be posted. Thankyou magpie for posting a truely delicious coleslaw recipe
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