This is a very simple raw cabbage salad that comes together in 20 minutes only. You need to try this Thaï-inspired peanut dressing, which makes all the difference. Add some toasted almonds and some fresh mint to finish it off. It's the perfect winter salad recipe (or even spring recipe).
Red and white cabbage salad
This simple, red and white cabbage salad is a great alternative to coleslaw or any other Asian cabbage salad that usually requires many more ingredients. I'm 100% supportive of anyone trying to eat seasonal vegetables, but let's be honest, it's not always easy. Especially at the end of winter, it is difficult to stay creative while we've been eating the same vegetables over and over again. I feel like this colorful salad is a great way to spice things up and prepare for the spring.
How to slice cabbage
Start by removing any outer leaf that looks too thick or that is damaged. Rinse the cabbage under cold water. Then, cut it lengthwise in half and through the stem. Remove the white triangular stem.
Second, cut it each half lengthwise in two again to obtain quarters. Place one quarter on your cutting board and slice it as thinly as you can. Repeat with the other quarters.
Vegan peanut dressing
The vegan peanut dressing is what makes this raw cabbage salad come to life! You'll need 7 ingredients and I'm sure you already have most of them in your pantry.
- Peanut butter: is the base of this vegan dressing
- Tamari or gluten free soy sauce: for a salty, Asian flavor.
- Lime juice: please don't forget to add lime juice as it makes ALL the difference in this dressing recipe. If you don't have limes, you could use lemon juice (but lime juice makes it even better).
- Maple syrup: the sweet touch of the maple syrup balances out the entire dressing and makes sure it's not too salty or acidic.
- Ginger powder: gives the dressing a nice fresh kick.
- Garlic powder: makes everything better.
- Cayenne pepper: makes the dressing and the salad a little spicy. You can leave it out if you want.
Step-by-step with pictures
Slice the red and the white cabbage as shown above. You could also use pre-sliced cabbage from the supermarket. However, the texture will be different and less crunchy, which is why I love using fresh cabbage.
If time allows, soften the cabbage. Place the white and red cabbage in separate containers (to avoid the white cabbage from becoming purple) and drizzle with a little olive oil. Massage the cabbage with your hands for 2 minutes. Let it rest for approximately 20 minutes.
Make the dressing. Add all the ingredients to a small mixing bowl one by one until you reach a thin dressing-like consistency.
Roughly slice the almonds. I like to use a knife with a flat blade to do so. You could however also add them to a food processor and pulse several times until roughly chopped.
Dress the salad. Pour the dressing over the cabbage and top it with almonds and some fresh mint.
Substitutions and add-ons
- Substitute almonds for peanuts of sunflower seeds (to make it nut free).
- Substitute peanut butter for sunflower butter to make it nut free.
- Use cilantro instead of mint if you prefer.
- Leave out the cayenne pepper if you don't like it spicy.
- Add edamame for Thaï vibe.
Make ahead and storage tips
If you make this raw cabbage salad ahead of time, cut, wash and soften the cabbage as described below. store the white and the red cabbage in separate air-tight containers to avoid the white cabbage from becoming purple. Add the mint and the almonds to the white cabbage container. You can keep it in the fridge for 3 to 4 days. Make the dressing at the time of serving of make it up to 1 day ahead and store it in another air-tight container.
You can store the dressed salad in an air-tight container in the fridge for one day.
Raw Cabbage Salad With Peanut Dressing
For the salad
- ½ small head green cabbage (approx. 500 g)*
- ½ small head red cabbage (approx. 500 g)*
- Olive oil
- 2 handfuls of almonds**
- 4 sprigs of fresh mint
- Wash the white and the red cabbage and thinly slice them with a knife. First, cut them lengthwise in half and remove the triangular core. Then cut them in quarters and into thin slices.
- Place the white and the red cabbage in separate containers (to prevent the white cabbage from becoming purple). Drizzle with a little olive oil and massage the cabbage with your hands for 2 minutes to make it softer. If time allows, let it rest for 20 minutes.
- Roughly chop the almonds with a knife.
- Make the dressing by combining all the ingredients in a small mixing bowl. Add a splash of water to reach a thin dressing-like consistency.
- Place both sorts of cabbage in a salad bowl. Add the dressing, chopped almonds and the mint leaves. Toss gently. Serve right away.
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