ABC Cabbage Salad (Vegan)
The ABC in this crunchy, refreshing vegan salad stands for Apple, Beet, and Cabbage—three vibrant, nutrient-dense ingredients tossed in a simple tangy dressing. Perfect as a side dish or a light lunch.
Equipment
- 1 large bowl For mixing salad
- 1 Grater or peeler For shredding beet and apple
- 1 Knife & board For chopping cabbage
Ingredients
For the Dressing:
- 2 Tbsp almond butter or your favorite nut or seed butter*
- 2-3 tsp Bragg's liquid aminos (or coconut aminos or gluten-free tamari)
- 1 -2 Tbsp apple cider vinegar
- water to thin, if needed
- Optional - for a sweeter dressing, drizzle in a teaspoon or so of agave, honey or maple syrup or date paste to taste. For a lower carb option, add a couple drops of liquid stevia
For the Salad:
- 1 handful of chopped purple cabbage
- 2 handfuls of chopped greens
- 5-6 grape tomatoes, halved or quartered
- 1/2 cup bell pepper, diced
- 2 stalks celery, diced
- 1/3 cup alfalfa sprouts
- Or whichever salad ingredients you enjoy, this recipe is flexible!
Ideas for crunchy toppings
- Diced apple
- coconut chips
- Chopped nuts or seeds
Instructions
- For the dressing: whisk almond butter/nut butter through vinegar in a small bowl until smooth. If it's too thick, you can thin with a drizzle of water. I like my dressing on the acidic side so feel free to adjust to taste. Feel free to add in a
- For the salad: Combine all salad ingredients in a bowl. Toss with salad dressing until combined, if you like a lightly dressed salad drizzle a little at a time (leftover dressing can be saved). Sprinkle with topping options if desired and serve!