Asian Cabbage Salad Recipe

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This easy Asian Cabbage Salad is a great vegan, gluten-free, and lower-carb side dish recipe. Serve it up with marinated + grilled tofu for one tasty plant-based dinner.

Asian Cabbage Salad on an orange plate with a fork

I adore this easy Asian Cabbage Salad. It's made with shredded cabbage, carrots, snow peas, and edamame. It's hearty enough to keep on hand all week long as it doesn't get soggy making it great for meal prep! I think every meal should have something crunchy and this cabbage salad fits the bill nicely.

Before you jump to the recipe, be sure to read our helpful tips, substitution options, and other key information below!

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🍊 Ingredients
🔪 Instructions
🍚 Serving Suggestions
🍽 Equipment
Storage
FAQ
📖 Recipe
💬 Comments

🍊 Ingredients

The mix of cabbage, carrots, snow peas and edamame make this one crunchy cabbage salad! We just love it. Here are the details with a few notes on ingredient substitutions and swaps.

SALAD INGREDIENTS

Shredded green cabbage
Shredded red cabbage
Shredded carrot
Snow peas
Edamame
Cilantro
Green onions
Clementines
Toasted sesame seeds

DRESSING INGREDIENTS

Neutral oil - I like avocado oil
Sesame oil
Rice wine vinegar
Agave nectar
Tamari
Garlic
Fresh ginger
Sea salt
White pepper [see notes below about why I love white pepper]

See recipe card for quantities.

Feel free to add in other crunchy goodies too to make it your own! For non-gluten-free peeps, crunchy wonton strips or ramen noodles in this would be great. You could also add a handful of sunflower seeds or slivered almonds.

If you have a fun add-in idea for the slaw that I haven't covered leave it in the comments below so I can crowdsource suggestions!

🔪 Instructions

Are you ready for these super simple instructions?

Place all of the slaw ingredients in a large bowl and toss to combine.
In a small jar or bowl, whisk together the dressing ingredients.
Pour the sauce over the slaw and toss. Refrigerate until ready to serve.

See how easy it is to make? Really, all of the time comes from just prepping the ingredients which shouldn't take longer than 10-15 minutes.

close up of salad ingredients in bowl before being dressed

Combine all of the veggies in a large bowl.

Pour the dressing over the top and toss well.

🍚 Serving Suggestions

I love this slaw with a marinated and grilled protein like tofu, Pumfu (I adore this soy-free pumpkin seed based tofu) or tempeh. It's also great with my Spicy Raw Tofu Salad.

I also love it in a rice bowl as pictured below. I paired the Asian Cabbage Salad with Instant Pot Jasmine Rice and the tofu salad. Yum!

asian rice bowl with white rice, asian cabbage salad, and spicy raw tofu

You could even turn this salad into a main dish by adding in crispy tempeh or tofu and some rice directly to the salad. I love this option and it keeps well too.

🍽 Equipment

Cutting board
Chefs knife
Small Bowl or jar for dressing
Large mixing bowl
Tongs

Storage

Store the leftovers in a glass container with a lid in the refrigerator for up to one week. Slaw gets better with time as the crunchy cabbage soaks up more of the dressing. Day 2-3 is always the best in my opinion.

FAQ

Allergen Alternatives

This recipe is vegan, nut-free, and gluten-free as written. See below for swaps for other allergens:

Soy
- Swap the edamame for extra snow peas or even sliced red bell pepper
- Use coconut aminos instead of tamari/soy sauce

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📖 Recipe