Crunchy Asian Cabbage And Kale Salad Recipe - A Healthy Vegetarian And Vegan Recipe!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile while sunflower seed butter is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, while maple syrup is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is a cost-effective option.

Thoroughly rinse the kale leaves, cabbage, cilantro, and green onions and pat dry with a clean kitchen towel.

Remove the stems of the kale and finely chop it.

Remove the core and finely chop the cabbage.

Chop the cilantro and green onion as well.

Transfer to a bowl and allow it to chill in the refrigerator until ready to use.

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 a bowl and mix thoroughly.

Chop the toasted peanuts and set aside.

Add the salad dressing to the chilled vegetables and mix well.

Mix in the chopped toasted peanuts into the salad just before serving. Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens