Vegan Asian Cabbage Salad

Total time30 min

Prep time20 min

Cook time0 min

5.0

(11)

This vibrant, crunchy salad is a serious crowd-pleaser — layers of shredded green and red cabbage, sweet carrots, and protein-packed edamame come together in a bowl that's as colorful as it is satisfying. The dressing is where the magic happens: tamari, toasted sesame oil, fresh ginger, rice vinegar, maple syrup, lime juice, and a kick of sriracha create a bold, tangy-sweet flavor that coats every strand of cabbage beautifully. A 10-minute rest lets the vegetables soak everything in and soften just enough without losing their satisfying crunch. Toasted sliced almonds and sesame seeds on top add a nutty, golden finish that makes each bite feel complete. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — it just works. This makes four generous servings, which means it's equally at home as a weeknight side or a make-ahead lunch you'll actually look forward to eating.

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Ingredients

4 servings

For the salad

4 cups green cabbage, thinly shredded
2 cups red cabbage, thinly shredded
1 cup shredded carrots
1 cup shelled edamame, thawed if frozen
4 scallions, thinly sliced
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp tamari
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp maple syrup
1 tbsp fresh ginger, finely grated
1 tbsp fresh lime juice
1 tsp sriracha

For serving

¼ cup sliced almonds, toasted
2 tbsp sesame seeds, toasted

Instructions

1
In a large mixing bowl, combine the green cabbage, red cabbage, carrots, edamame, scallions, and cilantro. Toss to distribute evenly.
2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, maple syrup, grated ginger, lime juice, and sriracha until smooth and fully combined.

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