There’s nothing like a contemporary, crisp salad that includes crunchy Chinese language cabbage (additionally known as napa cabbage). You’ll be able to whip up this wholesome, vegan, gluten-free Peanut Chinese language Cabbage Salad very quickly, with a couple of easy components you’ll find simply in most shops. This cabbage salad recipe is the right accompaniment for sandwiches, curry dishes, and stews. Plus, it shops effectively for a couple of days. Take it alongside in your subsequent picnic or potluck and watch it disappear! This scrumptious salad is filled with quite a lot of colourful veggies, together with cucumbers, bell pepper, inexperienced onions, and cabbage; and flavorful additions like jalapeño, parsley, mint and peanuts—all tossed along with a soy ginger dressing. Gentle in energy, and wealthy in nutritional vitamins, minerals, and wholesome fat, this salad is a good addition to your plant-powered way of life. Make this budget-friendly recipe for meal prep too, because it’s a sturdy recipe that packs up effectively. I garnished this salad recipe with calendula flower petals that I develop in my backyard. Study extra about edible flowers right here.
Peanut Chinese language Cabbage Salad
Whole Time: quarter-hour
Yield: 6 servings 1x
Food plan: Vegan
Description
This wholesome, vegan, gluten-free Peanut Chinese language Cabbage Salad is wealthy with the crunchy textures and flavors of peanuts, Chinese language cabbage, bell peppers, cucumbers, and herbs.
Cabbage Salad:
- 4 cups thinly sliced Chinese language cabbage (also referred to as napa cabbage)
- 3 inexperienced onions, sliced
- 1 small (about 7 ounces) bell pepper (pink, yellow, orange, or inexperienced), chopped
- 1 small (about 6 ounces) cucumber, sliced
- 1 small jalapeno, finely diced
- 2 tablespoons chopped contemporary parsley
- 2 tablespoons chopped contemporary mint
- ½ cup peanuts, coarsely chopped
Soy Ginger Dressing:
Directions
- Toss collectively cabbage, onions, bell pepper, cucumber, jalapeno, parsley, mint, and peanuts in a massive salad bowl.
- In a small bowl, whisk collectively dressing components: oil, soy sauce, lime juice, ginger, and agave syrup (non-compulsory).
- Gently combine in dressing and distribute effectively.
- Chill till serving time. Makes 6 servings (about 1 cup per serving).
- Prep Time: quarter-hour
- Class: Salad
- Delicacies: Asian, American
Vitamin
- Serving Dimension: 1 serving
- Energy: 65
- Sugar: 2 g
- Sodium: 98 mg
- Fats: 4 g
- Saturated Fats: 1 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 3 g
Attempt extra of my favourite plant-based salad recipes:
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