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Asian Cabbage Salad

Eat the rainbow with this bright and colourful Asian cabbage salad! Served with a creamy and spicy peanut dressing, this hearty salad is perfect both as a side and a vegan main.
5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: Asian-Inspired
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 456kcal


For the Asian cabbage salad

  • 1 ¼ cups (295 ml) water
  • 1 cup (170 grams) uncooked quinoa
  • purple cabbage shredded
  • ½ medium broccoli finely chopped
  • 1 medium red pepper diced
  • 1 large carrot grated
  • 2 green onions chopped
  • 1 can (15 oz / 400 gram) chickpeas drained and rinsed
  • 1 cup (140 grams) cashews
  • ½ cup (17 grams) cilantro

For the peanut dressing

  • 5 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons sriracha
  • Juice of ½ lime
  • 5 tablespoons water or as needed to thin the dressing


  • Bring the water to boil in a small pot with a lid. Place the quinoa in a strainer and rinse under cool water. Place the quinoa in the pot of boiling water, reduce the heat to low and cover. Allow to cook until all the water is absorbed and the quinoa is tender - 10 to 15 minutes.
  • Meanwhile chop all the vegetables.
  • Combine all the dressing ingredients in a bowl and mix well. Depending on what type of peanut butter you use, you may need more or less water to reach a pourable consistency.
  • When the quinoa is cooked, you can either let it cool before combining with the rest of the ingredients or serve your salad warm.
  • Combine all the salad ingredients in a large bowl and toss well.
  • This makes a large salad so if you’re expecting to have leftovers, I suggest keeping the dressing separate and just dressing each bowl as it’s served.
  • Keep leftover salad in an airtight container in the fridge for up to 5 days. The dressing tends to thicken in the fridge but can be loosened up again with a splash of water.
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Calories: 456kcal | Carbohydrates: 57g | Protein: 21g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 494mg | Potassium: 920mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2985IU | Vitamin C: 84mg | Calcium: 105mg | Iron: 6mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.