Vegan Crunchy Red Cabbage Salad

Bright, fresh, and irresistibly crisp, this Vegan Crunchy Red Cabbage Salad is a vibrant celebration of wholesome ingredients and bold flavors. Thinly sliced red cabbage pairs beautifully with shredded carrots, thinly sliced red bell pepper, and fresh cilantro for a colorful medley of textures and nutrients. Toasted cashews add a nutty crunch, while a zesty lime dressing, lightly sweetened with maple syrup and balanced with soy sauce, ties it all together with a perfect blend of tangy and savory notes. Ready in just 20 minutes and completely plant-based, this versatile salad makes a refreshing side dish or a light, satisfying main course. Perfect for meal prep, potlucks, or any time you're looking to add a healthy, flavorful dish to your table!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 small head Red cabbage
• 2 medium Carrot
• 1 medium Red bell pepper
• 4 stalks Green onion
• 0.5 cup Fresh cilantro
• 0.5 cup Raw cashews
• 3 tablespoons Lime juice
• 2 tablespoons Extra-virgin olive oil
• 1 tablespoon Maple syrup
• 1 tablespoon Soy sauce
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Remove the outer leaves of the red cabbage, then cut it into quarters and remove the core. Thinly slice the cabbage quarters into fine strips and place them in a large mixing bowl.

Step 2

Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.

Step 3

Deseed the red bell pepper and slice it thinly. Add the slices to the mixing bowl.

Step 4

Finely chop the green onions and add them to the bowl along with the cabbage, carrots, and bell pepper.

Step 5

Roughly chop the fresh cilantro and add it to the salad mixture.

Step 6

In a small skillet over medium heat, lightly toast the cashews until they become golden brown and fragrant, about 3-4 minutes. Remove from heat and let them cool slightly before adding them to the salad.

Step 7

In a small mixing bowl, whisk together lime juice, olive oil, maple syrup, soy sauce, garlic powder, sea salt, and black pepper to create the dressing.

Step 8

Pour the dressing over the salad and toss everything together until the vegetables are well coated with the dressing.

Step 9

Let the salad sit for 10 minutes to allow the flavors to meld before serving. Enjoy your fresh and crunchy vegan red cabbage salad!

Nutrition Facts

Serving size	(1020.6g)

Amount per serving	% Daily Value*
Calories	899.1

Total Fat 53.1g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1972.6mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 21.7g	0%
Total Sugars 45.0g
Protein 21.6g	0%

Vitamin D 0IU	0%
Calcium 360.4mg	0%
Iron 10.3mg	0%
Potassium 2515.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 8.9%

Carbs: 42.2%