Simple Cabbage Slaw Salad
This simple cabbage slaw salad was born out of my imagination one Sunday afternoon on a craving for something crunchy, fresh and summery! It only takes a handful of ingredients to toss together this great side dish, lunch salad or turn this into a beautiful dinner salad by adding some baked tofu, salmon or shredded chicken. It’s super versatile and feeds an army depending on your serving size. Chop your few ingredients ahead of time for simple assembly at meal time.
We love the crunch and texture of fresh cabbage. This salad utilizes purple cabbage and green napa cabbage but truly you can use any type of cabbage you find. Start by slicing your cabbage thinly with a chef’s knife or mandolin. You absolutely do not need a mandolin – many recipes will tell you that you do – but I don’t own one and my Global G-2 chef’s knife works just fine! Slice thinly and then give you stack an extra chop before tossing into a large bowl.
We also like to add seeds to our salad for extra protein, antioxidants and crunch. Here we’ve used sesame seeds and sunflower seeds, toasted lightly but you can use pepitas or any other nuts or seeds you like best. Keep an eye on the pan while toasting as they can easily burn, and keep the heat on low.
Our dressing is super yummy and has only a few ingredients — rice vinegar and creamy unsweetened almond butter in equal amounts; a dash of tamari; and finally some sriracha to add just the tiniest amount of heat. You can also use cashew or peanut butter if you are out of almond.
This simple cabbage slaw salad tastes best with a generous pinch of salt but hold off on adding that until you are ready to serve — salt causes the cabbage to sweat out liquid and can wilt your more sensitive leaves (like napa) ahead of time.
Simply chop, whisk and enjoy the crunch and creaminess of this delicious salad.
Find more recipes and inspiration HERE
Simple Cabbage Slaw Salad
Ingredients
Salad
- 1 head purple cabbage
- 1 bunch napa cabbage
- 3 tbsp sunflower seeds or pumpkin seeds (pepitas)
- 2 tbsp sesame seeds
Simple Dressing
- 2 tbsp rice vinegar
- 2 tbsp almond butter, creamy & unsweetened
- 1 tbsp tamari
- sriracha, a few squeezes to your liking
- sea salt to taste
Instructions
- Using a sharp chef's knife or mandolin, slice your cabbage into thin ribbons and place in a large bowl after rinsing. Allow to dry or pat dry
- Meanwhile, heat a saute pan over low heat and toast your seeds. Keep an eye on these so that they don't burn
- Assemble your dressing ingredients by whisking together rice vinegar, almond butter and tamari. Add sriracha to taste
- Once cabbage is dry, add your dressing over the slaw. Add seeds and stir to combine. Taste and season with more sriracha if desired. Season with salt once in a serving bowl or at serving (to avoid water leaching from cabbage ahead of time)
Notes
- You don’t need a mandolin to slice cabbage – lots of recipes will tell you that you do – but I don’t own one; I used a Global G-2 Chef’s Knife and it worked great
- This recipe could easily serve 8+ people. It depends on whether you are using it for a salad, main lunch course or side dish
- Avoid salting your cabbage way ahead of time as this will cause water to disburse from the cabbage and shorten the life of your salad. Salt just before serving
- Store covered in the fridge for 2-3 days
- If making ahead of time, dress just before serving up to 24 hours ahead of time
Nutrition
