close
description

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
description
Become a Plant-Based Home Chef in 90 Days Early-Bird Special! Get 25% Off Through June 7 SIGN UP NOW
  • Prep-time: / Ready In:
  • Makes 6 cups
  • print/save recipe

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.

Napa Cabbage Salad on a serving plate with dressing being poured over the top

By Darshana Thacker,

Ingredients

  • 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

Instructions

  1. For dressing, combine the first six ingredients (through pepper).
  2. 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.
  3. 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.
tags:
(4)
2 Comments

Comments (2)

(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Your email address will not be published.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
C. Turner3 weeks ago
Reply
Do you want to report this comment as inappropriate?

Delicious and quick! Love the dressing!

Karen M1 month ago
Reply
Do you want to report this comment as inappropriate?

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.

Learn how to cookplant-based meals at home

description

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

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 DarshanasKitchen.com for more.

Napa Cabbage Salad on a serving plate with dressing being poured over the top see more from this author
description
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