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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. Munchyesta.com
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. 
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 20 minutes

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.