Delicious Colourful Cabbage Salad (vegan)

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This colourful vegan cabbage salad is deliciously crunchy, loaded with herbs, dried cranberries, roasted almonds and sesame toasted edamame beans…it’s so good I don’t even have words to describe it. 

This salad is crunchy, crispy, nutty and sweet all at once…and it goes well with everything. Use it as a side dish or eat is as a main meal with focaccia bread. 

It’s so tasty and a sure crowdpleaser. 

What’s great about this colourful cabbage salad:

  • Colourful, bright and looks amazing on the table
  • Very tasty and loaded with lots of different textures
  • Healthy and nutritious
  • Versatile – you can use any type of cabbage you prefer 
  • Vegan and gluten free

What kind of cabbage should you use

You can use any type of cabbage you prefer. I like to use mixed color cabbage to add more vibrancy to the salad. You can use any type of cabbage you prefer. 

Roasted almonds and cranberries

I am currently obsessed with oven roasted almonds and cranberries…so obsessed that I have made it as a salad topping that I keep in a cool cupboard ready to be used at all times. If you have already made my salad topping, you can just skip the instructions for almonds and cranberries in this recipe and use the best salad topping in its place. 

What to do if you are allergic to nuts

If you are allergic to nuts you can replace the almonds with roasted pumpkin seeds, roasted chickpeas or leave them out altogether. 

How is this delicious colourful cabbage salad made? It’s very easy. Just:

Instructions

  • Preheat oven to 350F and line a baking sheet with baking paper.
  • Spread almonds out on the baking sheet and season with a pinch of salt. Bake the almonds in the oven for 15 minutes or until they are golden and crispy. Remove from the oven and allow to cool 10 minutes before chopping the almonds. 
  • Heat olive oil in a skillet and add edamame beans and tamari sauce. Stir together to combine and add dried rosemary and sesame seeds. Let everything cook for 3-5 minutes while stirring occasionally. Remove from the heat and set aside while you get the salad ready. 

Colourful Cabbage Salad

This colourful vegan cabbage salad is deliciously crunchy, loaded with herbs, dried cranberries, roasted almonds and sesame toasted edamame beans…it’s so good I don’t even have words to describe it. 
Course Salad
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 cups Sliced Cabbage I like to use multiple types and colors
  • ¼ cup Almonds
  • ¼ cup Dried Cranberries
  • 1 cup Edamame Beans
  • 2 tsp Dried Rosemary
  • 2 tbsp Sesame Seeds
  • 1 tbsp Soy Sauce
  • 1 bunch Fresh Basil
  • 2 tbsp Olive Oil
  • 2 tbsp Sweet and Sour Chili Sauce
  • Juice from ½ Lemon
  • Salt to taste

Instructions

  • Preheat oven to 350F and line a baking sheet with baking paper.
  • Spread almonds out on the baking sheet and season with a pinch of salt. Bake the almonds in the oven for 15 minutes or until they are golden and crispy. Remove from the oven and allow to cool 10 minutes before chopping the almonds. 
  • Heat olive oil in a skillet and add edamame beans and tamari sauce. Stir together to combine and add dried rosemary and sesame seeds. Let everything cook for 3-5 minutes while stirring occasionally. Remove from the heat and set aside while you get the salad ready. 
  • Combine all the ingredients in a salad bowl and add extra seasoning if needed. Serve and enjoy.

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