Crunchy Asian Cabbage And Kale Salad Recipe - A Healthy Vegetarian And Vegan Recipe! This vibrant, crunchy vegetarian salad will make you look forward to eating your greens every day. It’s an easy, flavorful salad recipe ideal for vegetarian and vegan meals, quick lunches, or make‑ahead meal prep for busy weeks. The combination of hearty kale, crisp cabbage, fresh herbs and a tangy Asian‑inspired dressing creates layers of texture and flavor — one of the best salads I have ever made and repeatedly go back to. Perfect healthy salad recipes for your busy week or for bringing to potlucks, office lunches, or family dinners.
💬 Let me know in the comments if you enjoyed this healthy vegan salad recipe and whether you made any of your own tasty adjustments!
Salad Recipe Ingredients:
4 cups / 120 g kale — thoroughly rinsed, patted dry with a clean kitchen towel, stems removed and finely chopped into bite‑sized pieces so it’s easy to chew and absorb the dressing
4 cups / 400 g green cabbage — about 1/4 of a medium cabbage; thoroughly rinsed, core removed and finely chopped or shredded for the best crunch and even texture
1/2 cup / 20 g cilantro — chopped, fresh cilantro adds brightness and a herbaceous lift to the salad
1/2 to 3/4 cup / 30 to 45 g green onion — thinly sliced, for sharp oniony notes and color contrast
3/4 cup / 110 g roasted peanuts — chopped, these add a wonderful nutty crunch and protein to round out the salad
Salad Dressing Recipe Ingredients:
3 + 1/2 to 4 tablespoons olive oil (I use organic cold‑pressed olive oil) — adjust to your preference for richness
2 + 1/2 tablespoons (or to taste) white vinegar or white wine vinegar — provides the bright acidity that balances the oil and sweetener
2 tablespoons maple syrup (or to taste) — you can swap for another sweetener like agave, brown rice syrup, or a small amount of sugar; adjust quantity to your liking
1/2 teaspoon minced garlic — about one small garlic clove; fresh garlic adds depth and a savory edge
Salt to taste (I use about 1/2 teaspoon pink Himalayan salt) — start small and increase if needed
1/4 teaspoon ground black pepper — freshly ground gives the best flavor
1/4 teaspoon cayenne pepper (optional) — for a subtle heat, omit if you prefer no spice
1/2 to 1 tablespoon toasted sesame oil — a little goes a long way; adjust to highlight the Asian flavor profile without overpowering the other ingredients
Method:
Thoroughly rinse the kale leaves, cabbage, cilantro and green onions under cold water. Pat everything dry with a clean kitchen towel or use a salad spinner to remove excess moisture so the dressing will cling better. Remove the thick stems from the kale and finely chop the leaves into bite‑sized pieces. Remove the core from the cabbage and finely chop or shred the leaves for maximum crunch.
Chop the cilantro and thinly slice the green onion. Transfer all the prepared vegetables and herbs to a large bowl, toss lightly, and allow the mixture to chill in the refrigerator until you’re ready to dress the salad — chilling helps the flavors stay crisp and refreshing.
To prepare the salad dressing, add the olive oil, white vinegar, maple syrup, minced garlic, salt, ground black pepper and cayenne pepper to a small jar or bowl. If using a jar, secure the lid and shake vigorously until fully emulsified. If using a bowl, whisk thoroughly until the dressing is well combined and slightly thickened. Taste and adjust any seasoning — a touch more vinegar for brightness, more maple syrup for sweetness, or a dash more sesame oil for nuttiness.
Chop the roasted peanuts and set them aside until serving time.
Add the dressing to the chilled vegetables and toss well to ensure every leaf is lightly coated. Let the salad sit for a few minutes if you like it slightly marinated, or serve immediately for maximum crunch.
MIX IN THE CHOPPED TOASTED PEANUTS INTO THE SALAD JUST BEFORE SERVING so they remain crisp and provide contrast to the tender dressed greens.
Serve and enjoy! This salad pairs beautifully with grilled tofu, tempeh, or your favorite plant‑based protein, and works as a hearty side for many meals.
This salad is excellent for meal prep and meal planning: store it in the refrigerator in an airtight container for up to 2 days. For best texture, keep the dressing separate if you plan to store it longer and add it shortly before serving; always add the chopped toasted peanuts only when you are ready to eat to maintain their crunch.
▶️ IMPORTANT TIPS:
MIX IN THE CHOPPED TOASTED PEANUTS INTO THE SALAD JUST BEFORE SERVING to preserve the crunchy texture and prevent them from becoming soggy.
Use a salad spinner or pat the greens very dry so the dressing adheres better.
Taste the dressing and tweak acid, sweet, or salt levels to suit your palate before combining with the greens.
Store any leftover dressing in a small jar in the fridge and shake well before using again.