Shredded napa cabbage forms the base of this delicious and simple salad. The tender leaves are combined with crisp green beans, crunchy carrots, and salty peanuts before being tossed in a sweet ginger-soy dressing. Add a sprinkle of fresh cilantro for extra flavor, and dig in! Serve this recipe as a light lunch or as a refreshing side salad to a veggie burger feast.


  • 3 tablespoons brown rice vinegar
  • 1½ tablespoons pure maple syrup
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • Freshly ground black pepper, to taste
  • 3 oz. fresh green beans, halved lengthwise and cut into 1-inch pieces
  • 8 cups shredded napa cabbage
  • 1 cup 1-inch matchstick-cut carrots
  • ½ cup thinly bias-sliced scallions
  • ¼ cup dry-roasted peanuts
  • 1 tablespoon finely chopped fresh cilantro


  • For dressing, combine the first six ingredients (through pepper).
  • In a small saucepan bring 1 cup water to boiling. Add green beans; reduce heat and simmer 3 to 5 minutes or until beans are crisp-tender. Drain and run under cold water to stop cooking.
  • In a large bowl combine beans, cabbage, carrots, scallions, and half of the peanuts and cilantro. Add dressing; toss to coat. Serve immediately or chill until ready to serve. Sprinkle with the remaining peanuts and cilantro.

Comments (9)

(5 from 8 votes)

Recipe Rating

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Marsy Robben

What vegetable(s) could be used in place of green beans? Would broccoli or cauliflower or other vegetable work?

Bobbi Shakespeare

Love love love this salad. Yummmmm!

Lettie Tyler

So refreshing and full of flavor! Pretty quick to make too! I added a little purple cabbage for color.

Sharon beans? Seems like green beans don't go with cabbage, but the recipe reviews are good. Did anyone make this recipe and disliked the green beans?

Lettie Tyler

I used fresh pole beans, and they were great. I don't really like green beans either. You could also substitute with a red or orange bell pepper, or green or yellow, I suppose.


Love this recipe! Healthy, quick and tastes great!! The entire family enjoyed it.

C. Turner

Delicious and quick! Love the dressing!

C. Turner

Seriously my favorite salad ever. Every time I eat it I'm shaking my head in amazement at how dang good it is.

Karen M

So yummy! The dressing really "is" the recipe. I did double the ginger, garlic and was liberal with the black pepper. The salad holds the dressing well. Not at all liquidy.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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