There’s nothing like a recent, 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 elements yow will discover simply in most shops. This cabbage salad recipe is the proper 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 a wide range 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 superb 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. Be taught extra about edible flowers right here.

Right here’s all it’s essential to make this recipe.


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Peanut Chinese language Cabbage Salad

  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:

  • Yield:
    6 servings 1x

  • Weight loss program:


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 (purple, yellow, orange, or inexperienced), chopped
  • 1 small (about 6 ounces) cucumber, sliced
  • 1 small jalapeno, finely diced
  • 2 tablespoons chopped recent parsley
  • 2 tablespoons chopped recent mint
  • ½ cup peanuts, coarsely chopped

Soy Ginger Dressing:


  1. Toss collectively cabbage, onions, bell pepper, cucumber, jalapeno, parsley, mint, and peanuts in a big salad bowl.
  2. In a small bowl, whisk collectively dressing elements: oil, soy sauce, lime juice, ginger, and agave syrup (optionally available).
  3. Gently combine in dressing and distribute effectively.
  4. Chill till serving time. Makes 6 servings (about 1 cup per serving).

  • Prep Time: quarter-hour
  • Class: Salad
  • Delicacies: Asian, American


  • 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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