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.

Ingredients

Scale

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

Toss together cabbage, onions, bell pepper, cucumber, jalapeno, parsley, mint, and peanuts in a large salad bowl.
In a small bowl, whisk together dressing ingredients: oil, soy sauce, lime juice, ginger, and agave syrup (optional).
Gently mix in dressing and distribute well.
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