Easy Vegan Thai Cabbage Salad

This super easy Thai Cabbage Salad is not only vegan, but also gluten-free!  With a preparation time of less than 20 minutes, this salad is full of flavor and a perfect meal when you are on-the-go.

The salad uses prepackaged coleslaw mix (or finely shredded red & green cabbage plus carrots).  Bean thread  (or cellophane) noodles are commonly found in the Asian section of most grocery stores.  The dressing is what makes this salad special.

Thai Cabbage Salad

There is minimal preparation involved here.  The cellophane noodles need to be soaked in hot water for 10 minutes and then drained thoroughly.  If desired, cut the noodles into smaller pieces using kitchen shears.  You can also break the noodles prior to soaking.

Creamy peanut butter is whisked together with vegetable broth and agave syrup for a bit of sweetness.  To that, I added soy sauce, sesame oil, minced garlic and a squeeze of fresh lime juice.

Add the slaw mixture to the dressing along with the drained noodles.  Toss together to combine.  Garnish with fresh cilantro and a sprinkling of coarsely chopped salted peanuts.  Serve immediately with lime wedges.

Thai Cabbage Salad
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Easy Vegan Thai Cabbage Salad
Course: Main Course
Ingredients
  • 1 Family-Sized Bag of Prepared Coleslaw Mix OR shred your own mix of red & green cabbages along with carrots. About 4 C total.
  • 1 Package of Bean Thread Noodles soaked & drained, also known as cellophane noodles
FOR THE DRESSING:
  • 1/4 C Vegetable Broth, Low-Sodium
  • 3 tbsp Peanut Butter
  • 2 tbsp Agave Syrup
  • 2 tbsp Low Sodium Soy Sauce
  • squeeze Fresh Lime Juice
  • 1/2 tsp Sesame Oil
  • 1 Clove Garlic minced
FOR GARNISH:
  • handful fresh Cilantro or parsley if you prefer
  • 2 tbsp Peanuts chopped
  • Lime Wedges
Instructions
  1. The cellophane noodles need to be soaked in hot water for 10 minutes and then drained thoroughly. If desired, cut the noodles into smaller pieces using kitchen shears. You can also break the noodles prior to soaking.
  2. Creamy peanut butter is whisked together with vegetable broth and agave syrup for a bit of sweetness. To that, I added soy sauce, sesame oil, minced garlic and a squeeze of fresh lime juice.
  3. Add the slaw mixture to the dressing along with the drained noodles. Toss together to combine. Garnish with fresh cilantro (or parsley if you prefeand a sprinkling of coarsely chopped salted peanuts. Serve immediately with lime wedges.
Thai Cabbage Salad
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