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Asian Cabbage and Sprout Salad

When you’ve got a hankering for Asian food but don’t want to order in, make a big batch of this Asian salad recipe for a tasty vegan meal with leftovers.

Asian Cabbage and Sprout Salad

Makes 12


    • 1/2 head green cabbage
    • 1/2 head red cabbage
    • 2 carrots, julienned
    • 2 cups bean sprouts
    • 2 cups snow peas
    • 1 red bell pepper, seeded, diced


    • 1/3 cup agave (such as Xagave)
    • 1/3 cup unsweetened rice wine vinegar
    • 1/3 cup soy sauce or Bragg’s Amino Acids
    • 1 teaspoon fresh chopped garlic
    • 1 teaspoon chopped fresh ginger
    • 1 teaspoon chili oil
    • 1 teaspoon toasted sesame oil
    • Garnish: 1/4 cup toasted sesame seeds


  1. Combine all salad ingredients in a bowl and mix.
  2. Combine all dressing ingredients in a blender and puree.
  3. Pour dressing over salad and toss with combine.
  4. Sprinkle with sesame seeds and serve.

More delicious vegan salad recipes
Warm Chickpea Salad
Southwest vegan salad
Roasted Delicata Squash Salad Recipe

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