Vegan spicy peanut cabbage salad is a healthy and delicious lunch option. It consists of crunchy shredded cabbage topped with a peanut sauce and is incredibly versatile, whether you’re making a quick meal for yourself or feeding a large group. It’s 100% vegan and dairy-free, and it’s high in fiber and good for your gut, thanks to its vitamins C and K, as well as antioxidants. Plus, it’s quick to prepare, taking only 15 minutes and requiring no cooking.
I’ve included some gluten-free alternatives in the article below, such as substituting soy sauce with tamari sauce. I wanted to make this meal accessible to most people, so I hope you enjoy my recipe.
To make this easy vegan spicy peanut cabbage salad, simply shred the cabbage, carrots, and green onions. Then, whisk together peanut butter, soy sauce, maple syrup, and chili peppers in a small bowl. Combine everything in a large bowl.
This easy and delicious vegan spicy peanut cabbage salad can be served as a refreshing side dish for dinner. It pairs perfectly with dishes like grilled tofu, veggie burgers, or simple wraps. This salad is also suitable for summer barbecues.
Recipes You May Like
Ingredients
Yield: 4 Servings
- Green Cabbage – 4 cups (finely shredded)
- Purple Cabbage – 2 cups (finely shredded)
- Carrots – 1 cup (Grated or Julienned)
- Green Onions – 3 (thinly sliced)
- Fresh Cilantro – 1/4 cup (chopped)
- Creamy peanut butter – 1/3 cup
- Soy Sauce – 3 tablespoons
- Rice Vinegar – 2 tablespoons
- Maple Syrup – 1 tablespoon
- Chili Oil or Red pepper flakes – 1 teaspoon
- Warm Water – 2 to 3 tablespoons (To thin the dressing)
Suggestions & Alternatives:
Gluten-free – Swap out the regular soy sauce for tamari or coconut aminos.
Vegan Spicy peanut cabbage salad
Whip up this quick and healthy lunch featuring crunchy shredded green and purple cabbage. Coated in a rich, creamy, and flavor-packed peanut dressing, this fresh dish is easy to make, budget-friendly, and holds up perfectly in the fridge for days.
Ingredients
- 4 cups green cabbage
- 2 cups purple cabbage
- 1 cup carrots
- 3 green onions
- 1/4 cup cilantro
- 1/3 cup peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp chili oil
- 2-3 tbsp warm water
Instructions
- Shred the green and purple cabbage as thinly as possible. Grate the carrots and slice the green onions. Add everything to a large mixing bowl (using a mandoline slicer makes shredding the cabbage faster and gives you even-sized pieces).
- In a small bowl, whisk the peanut butter, soy sauce, rice vinegar, maple syrup, and chili oil until thick and combined.
- The sauce will be very thick, so add warm water, one tablespoon at a time, and whisk until the sauce is smooth and easy to pour.
- Pour the spicy peanut sauce over the prepared cabbage mixture. Use a pair of salad tongs to toss everything together until everything is coated.
- Top with chopped cilantro, let it sit for 10 minutes, then serve.
Notes
- My tip for making this salad gluten-free is to replace the soy sauce with date or coconut aminos.
- You can store this salad in an airtight container and keep it refrigerated for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 264Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 750mgCarbohydrates: 35gFiber: 11gSugar: 17gProtein: 11g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.