I love shopping at the farmers’ market and preparing meals from the fresh, seasonal organic produce.
In addition to my favorites — apples, beets, broccoli, cauliflower, brussels sprouts, sweet potatoes, pumpkins and squashes — carrots and cabbage abound at the market.
I love to make salads with both cabbage because it is a very healthy food that is rich in fiber, vitamins, minerals and antioxidants.
Cabbage tastes bright and crisp when raw. The cooler the weather when it’s harvested, the sweeter it tends to taste.
Cabbage is high in vitamins C and K as well as small amounts of other micronutrients, including vitamin A, iron and riboflavin.
It is rich in vitamin B6 and folate which are essential for many processes in the body, including energy metabolism and the normal functioning of the nervous system.
It’s a good source of soluble fiber — and plant sterols which have been shown to reduce LDL cholesterol.
It contains powerful antioxidants, including polyphenols and sulfur compounds, that may help reduce inflammation.
Red cabbage is an excellent source of potassium, providing 12% of the RDI in a 2-cup serving.
Eating more potassium-rich cabbage is a good way to lower high blood pressure — and may help keep your pressure within a healthy range.
It may also help lower the risk of certain diseases, improve digestion and combat inflammation.
Carrots are harvested year-round in temperate areas.
As far as root vegetables go, carrots are among the most well-known and nutritious.
Carrots provide a lot of the flavor when used in soups and salads. They can be cooked in a lot of ways and carry many of the nutrients from the ground into the bodies of the living animals who eat them. They give you many amazing minerals and no less than 10 grams of protein, 7 grams of fiber, Vitamins A and C, Omega-3s, and beta-carotene which is important for keeping your DNA from becoming damaged, particularly in the skin. Carrots are also a good source of antioxidant agents. Furthermore, they are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
Studies carried out by several research groups confirm that people who eat a lot of carrots are less likely to develop colon cancer because of the two-fold situation of receiving important nutrients that fight cancer and also keeping the colon cleaned out.
All in all, both key ingredients in this cabbage salad taste good and are good for you.
But the spicy peanut dressing is what I love most about this particular salad!
Try it and you’ll see for yourself!
Cabbage, carrots, red pepper, green onions and cilantro, dressed with a spicy peanut sauce, makes this Vegan Asian Cabbage Salad with Spicy Peanut Dressing a favorite.
Vegan Asian Cabbage Salad with Spicy Peanut Dressing
Prep time: 20 minutes
Cook time: 5 minutes
Spicy Peanut Dressing Ingredients:
½ c. all-natural peanut butter
3 T. rice vinegar
1 T. sesame oil
2 t. sriracha sauce
Sea salt and black pepper, to taste
3 T. tamari or coconut aminos
1½ T. maple syrup
2 T. fresh lime juice
1 T. fresh ginger, finely minced
1-2 cloves garlic, finely minced
¼ c. liquid from Mandarin oranges
4 c. green cabbage, shredded
2 c. red cabbage, shredded
2 large carrots, shredded
1 medium red bell pepper, sliced thin
2 green onions (green parts only), sliced
¼ c. fresh cilantro leaves, chopped
Sea salt and black pepper, to taste
¼ c. toasted peanuts, chopped
1 10-oz. can sugar-free Mandarin oranges (packed in juice) or use fresh slice.
1 T. white sesame seeds
To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat.
Season with salt and black pepper, to taste.
Heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
Reduce heat to low and whisk in remaining dressing ingredients until combined.
Simmer, stirring occasionally, until heated through, approximately 2 minutes.
Remove from heat and set aside.
Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl.
Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing.
Toss to combine.
Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds.
Have you made cabbage salads?
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