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Raw Cabbage Salad With Peanut Dressing

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Simple raw cabbage salad that comes together in 20 minutes only. It's the perfect winter salad recipe (or even spring recipe).
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Prep Time: 20 minutes
Total Time: 20 minutes
Author: Eloïse Jennes


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

For the dressing

  • 3 tablespoon peanut butter**
  • 3 tablespoon tamari or gluten free soy sauce
  • 1 lime (you'll need 3 tablespoon lime juice)
  • 1 tablespoon maple syrup
  • ¼ teaspoon ginger powder
  • ¼ teaspoon cayenne pepper***
  • ¼ teaspoon garlic powder
  • Splach of water


  • 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.


*You can also buy shredded cabbage in a bag, however, the consistency might be less crunchy.
**Use sunflower seeds and sunflower butter instead of almonds and peanut butter to make it nut free.
***Leave out the cayenne pepper if you don't like it spicy. 
How to store the cabbage salad: 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. If already dressed, you can keep salad in an air-tight container in the fridge for one day.
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