close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
How about more time, money and energy this year? TRY FORKS MEAL PLANNER FREE FOR 14 DAYS START YOUR FREE TRIAL
no credit card required
  • Prep-time: / Ready In:
  • Makes 8 cups
  • print/save recipe

Fresh orange juice and ginger brighten the Asian flavors of the dressing in this Chinese Cabbage Salad. When selecting mandarin oranges at the store, opt for ones that are a bit firm to slightly soft, with a noticeable citrus fragrance.

By Carla Christian, RD, LD,

Ingredients

  • 6 mandarin oranges or clementines
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce or tamari sauce
  • 1 tablespoon tahini
  • 2 teaspoons pure cane sugar
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon Asian chili paste (sambal oelek)
  • 2 cups shredded red cabbage
  • 2 cups shredded kale
  • 2 cups packaged fresh julienned carrots
  • 2 cups bite-size strips red sweet peppers
  • ½ cup unsalted dry-roasted peanuts, finely chopped
  • ¼ cup sliced green onions

Instructions

  1. Peel, seed, and section mandarin oranges over a bowl to catch juice; reserve 2 tablespoons of the juice.
  2. In an extra-large bowl whisk together the reserved orange juice, vinegar, soy sauce, tahini, sugar, ginger, and chili paste. Add orange sections, cabbage, kale, carrots, sweet peppers, ¼ cup of the peanuts, and the green onions; toss to coat.
  3. Top servings with the remaining ¼ cup peanuts.
tags:
(4)
4 Comments

Comments (4)

(5 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Debbie Bruce5 months ago
Reply
Do you want to report this comment as inappropriate?

I made this and it is delicious! I was “generous” with the veggies, so I went ahead and doubled the sauce. I added some raisins too. This was so good! I will make this the day before from now on, it was great on day 2 🙂

Debbie in WA Ü

Meg1 year ago
Reply
Do you want to report this comment as inappropriate?

This was my first FOK recipe. I made a few minor adjustments replacing lemon juice for vinegar, fresh squeezed regular orang juice, , toasted almonds instead of peanuts and I forgot to add the hot spice. It was amazing. Delicious, yet light. A new favorite.

Karen2 years ago
Reply
Do you want to report this comment as inappropriate?

This was a perfect supper salad for a hot summer evening

Mary Rodriguez2 years ago
Reply
Do you want to report this comment as inappropriate?

Fantastic!!! Whole family loved it

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Carla Christian, RD, LD
about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap