Peanut Chinese Cabbage Salad

There’s nothing like a fresh, crisp salad featuring crunchy Chinese cabbage (also called napa cabbage). You can whip up this healthy, vegan, gluten-free Peanut Chinese Cabbage Salad in no time, with a few simple ingredients you can find easily in most stores. This cabbage salad recipe is the perfect accompaniment for sandwiches, curry dishes, and stews. Plus, it stores well for a few days. Take it along on your next picnic or potluck and watch it disappear! This delicious salad is packed with a variety of colorful veggies, including cucumbers, bell pepper, green onions, and cabbage; and flavorful additions like jalapeño, parsley, mint and peanuts—all tossed together with a soy ginger dressing. Light in calories, and rich in vitamins, minerals, and healthy fats, this salad is a great addition to your plant-powered lifestyle. Make this budget-friendly recipe for meal prep too, as it’s a sturdy recipe that packs up well. I garnished this salad recipe with calendula flower petals that I grow in my garden. Learn more about edible flowers here.

Peanut Chinese Cabbage Salad

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(11 votes, average: 5.00 out of 5)
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5 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This healthy, vegan, gluten-free Peanut Chinese Cabbage Salad is rich with the crunchy textures and flavors of peanuts, Chinese cabbage, bell peppers, cucumbers, and herbs.

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Ingredients

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Cabbage Salad:

• 4 cups thinly sliced Chinese cabbage (also known as napa cabbage)
• 3 green onions, sliced
• 1 small (about 7 ounces) bell pepper (red, yellow, orange, or green), chopped
• 1 small (about 6 ounces) cucumber, sliced
• 1 small jalapeno, finely diced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• ½ cup peanuts, coarsely chopped

Soy Ginger Dressing:

• 1 tablespoon sesame oil
• 2 tablespoons reduced sodium soy sauce (gluten-free)
• 1 lime, juiced
• 1 tablespoon freshly grated ginger
• 1 teaspoon agave syrup (optional)

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Instructions

1. Toss together cabbage, onions, bell pepper, cucumber, jalapeno, parsley, mint, and peanuts in a large salad bowl.
2. In a small bowl, whisk together dressing ingredients: oil, soy sauce, lime juice, ginger, and agave syrup (optional).
3. Gently mix in dressing and distribute well.
4. Chill until serving time. Makes 6 servings (about 1 cup per serving).

Notes

I garnished this salad recipe with calendula flower petals that I grow in my garden. Learn more about edible flowers here.

I love serving this cabbage salad in attractive bowls, such as these blue patterned salad bowls here.

• Prep Time: 15 minutes
• Category: Salad
• Cuisine: Asian, American

Nutrition

• Serving Size: 1 serving
• Calories: 65
• Sugar: 2 g
• Sodium: 98 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 3 g

Try more of my favorite plant-based salad recipes:

• Tempeh Cold Noodle Salad with Peanut Dressing
• Lima Bean Salad with Sumac Spice
• Kale Quinoa Salad Bowl with Mandarins
• Greek Butter Bean Salad
• French Green Lentils Salad with Cherry Tomatoes
• Vegan Swedish Beet Salad
• Mediterranean White Bean Salad with Persimmons
• Winter Salad with Beets and Pomegranates
• Creamy Vegan Potato Salad with Leeks
• Butternut Squash Salad with Barley and Kale

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