Vegan Cabbage Salad

This vegan cabbage salad is easy to put together and contains only a few ingredients but is so delicious and healthy with a light dressing.

I’m crazy about salads because it allows me to get so many vitamins and nutrients into my diet in one go not to mention fresh, raw, and crunchy!

Healthy Vegan Cabbage Salad

I’ve been experimenting with salad prep during the lockdown and finally got it down to a system so I’ve been eating more homemade salads the past few months.

Of all my homemade salads, my favorite is the traditional cabbage salad because it provides a satisfying crunch in salads.

Cabbage salads is they last for days in the fridge without losing integrity so there’s no chance of wasting produce.

This vegan cabbage salad is a great side dish and pairs well with pretty much anything. Add some chicken or salmon to turn it into a main meal.

Are Cabbage Salads Healthy?

Cabbage salads are very healthy as long as they are composed of healthy ingredients.

Additionally, go light on the dressing (2 tablespoons per serving), and don’t forget portion control.

Cabbage has high vitamin C and K content, it’s low in calories, and it’s loaded with antioxidants.

Additionally, cabbage is a good source of soluble fiber and plant sterols, which can help reduce LDL cholesterol.

Cabbage comes in red, green, purple, and white and is grown around the world. It is part of the staple diet in many countries.

How Long Does Cabbage Salad Last?

My cabbage salads last up to a week. The trick is to keep the individual components in separate air-tight containers then mix and add the dressing when ready to eat.

They might even last up to 10 days but after a week, I want a fresh batch of ingredients and a different variation on the salad.

Vegan Cabbage Salad Ingredients

For this vegan cabbage salad, you will need:-

  • Green cabbage – red cabbage can be used as well or a mix of both.
  • Shredded carrots – carrots can also be thinly sliced with a mandolin like this one but I prefer the shredded version on a box grater. Carrots add vitamin A and more fiber to the recipe.
  • Fresh cilantro – I love cilantro and look for a way to include it in everything. If you don’t, you can replace it with fresh basil, mint, or other herbs.
  • Toasted sesame seeds or pumpkin seeds – These give the salad an amazingly crunchy and nutty flavor. You can use a mix of both as well.
  • Celery seeds – celery seeds give the salad an extra little something-something

Feel free to add more veggies if you like but stick to crunchy vegetables so the salad consistency is the same.

Vegan Cabbage Salad Dressing

I never use store-bought dressing because I don’t like the taste. I prefer to fresh mix my dressing with ingredients I can manage.

Additionally, homemade salad dressings are much healthier and have fewer additives. 

I call this dressing the El Caliente. I think it’s self-explanatory. You will need:-

  • Apple cider vinegar or fresh lime juice
  • Extra virgin olive oil
  • Maple syrup
  • Cayenne pepper – feel free to leave this out if you’re not trying to blow the roof of your mouth off. Ground black pepper can also be used instead.
  • Salt
  • Dijon mustard (optional) – add this if you want the dressing to be creamier.

There are four other favorite dressings I use for my salads. I will share those when I upload the salad recipes later on.

Vegan Cabbage Salad Prep

How to Make Vegan Cabbage Salad

Clean all the veggies and herbs. I clean mine by soaking it in baking soda water for 10 – 15 minutes.

I then rinse thoroughly twice, drain and run through a salad spinner where appropriate before I start cutting. 

Step 1 – Shred the cabbage

Cut the cabbage in half, remove the root, turn on the flat side and start cutting thinly. 1 small head of cabbage can yield a ginormous bowl and lasts me up to a week.

Step 2 – Shred the carrot

Peel the carrot then use a box grater to shred but a mandolin like this shreds into matchsticks if you prefer. 

Mueller Austria Multi Blade Adjustable Mandoline

Step 3 – Chop cilantro

Run the cilantro through a salad spinner to remove any excess water then chop finely.

Step 4 – Prepare Salad

Combine the cabbage and carrot in a salad mixing bowl. Add in the cilantro then mix together.

Drizzle with the El Caliente dressing and mix again then top with toasted sesame seeds and/or pumpkin seeds, and celery seeds.

Vegan Cabbage Salad with Spicy Dressing

Vegan Cabbage Salad Dressing

For the dressing, in a salad dressing shaker or mason jar, add the apple cider vinegar or fresh lime juice, extra virgin olive oil, maple syrup, cayenne or black pepper, salt, and Dijon mustard if using.

Close the bottle and shake vigorously for a few minutes. This dressing keeps in the fridge for up to a week. The dressing is tangy and spicy with a touch of salty.

Vegan Cabbage Salad Prep4

Equipment Used in This Recipe

More of My Favorite Recipes

Vegan Cabbage Salad with Spicy Dressing

Vegan Cabbage Salad Recipe

Yield: 1 - 2 Servings
Prep Time: 30 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

This vegan cabbage salad is easy to put together and contains only a few ingredients but is so delicious and healthy with a light dressing. Add some protein to turn it into a main meal.

Ingredients

  • 3 cups thinly sliced green or red cabbage
  • 1 cup shredded carrot
  • 1/2 cup cilantro (chopped)
  • 2 tablespoons toasted sesame seeds and/or pumpkin seeds
  • 1/8 teaspoon celery seeds

Dressing

Instructions

  1. Combine the cabbage, carrots, and cilantro in a large salad mixing bowl.
  2. Measure the ingredients for the dressing into the shaker and mix for a few minutes until emulsified. 
  3. Add 2 tablespoons of the dressing to the salad and toss until lightly wilted.
  4. Serve salad then sprinkle with sesame seeds and/or pumpkin seeds, and celery seeds.
  5. Toss again for a few more minutes. The salad will wilt a bit more and is perfect for serving.

Notes

  1. Bring the salad dressing to room temperature and shake again before adding to the salad if eating over a few days. 
  2. Dijon mustard can be replaced with tahini (sesame seed butter) or almond butter. 
  3. For variation, you can add 2 scallions (chopped) to the salad.
  4. You can keep leftovers of mixed salad until the next day. The integrity will still be satisfactory. 
  5. If you don’t have maple syrup, use honey. You can use sugar but that means it’s not vegan anymore. 
  6. Add grilled chicken or salmon to turn this into a main meal. 

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 446mgCarbohydrates: 56gFiber: 15gSugar: 23gProtein: 12g

This is only approximate and will change depending on the ingredients used and salad serving.

Did you make this recipe?

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