Zesty Vegan Cabbage Salad

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Zesty Cabbage Salad

Jill Dalton
Spring is here which means it is time for salads! This Zesty Toasted Sesame Cabbage Salad is so fresh and tangy you will want to eat it with lunch every day. Filling up on raw, cruciferous cabbage can help shed some of the typical winter pounds that may have crept in and is great for feeding a healthy gut biome.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 139 kcal





  • Lightly toast the sesame seeds by dry frying them in a small frying pan. Watch carefully because they burn very easily.
  • Add the dressing ingredients to a blender and blend until dates are pulverized.
  • Add salad ingredients to a large bowl and stir in the dressing.
  • Store in an airtight container in the fridge for up to a week.


Calories: 139kcalCarbohydrates: 27gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 56mgPotassium: 515mgFiber: 5gSugar: 9gVitamin A: 7957IUVitamin C: 47mgCalcium: 119mgIron: 2mg

4 thoughts on “Zesty Vegan Cabbage Salad”

  1. Delicious! I make the same salad with Walnuts and lime juice instead of sesame seeds.. But I will be trying your recipe also – thanks!

  2. My husband went back for seconds. It was a terrific accompaniment to our Soy Curls Sloppy Joes. New fave combo at our house. Thank you for your work and creativity.

  3. Yum! This was crunchy full of flavour and the dressing went with it so well. Thank you for your simple and yummy recipes.

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