This quick and easy recipe for high raw vegan Cabbage Salad came about because I did not like any of the cabbage salad recipes I had found online…at least not the ones I ran across. This however is delicious, and it could not be any easier to make! There is one vegetable to chop, the rest are open bag, measure and dump. A little pre-planning is required to thaw the frozen vegetables before mixing the ingredients or you can mix frozen vegetables into the salad if you are making it a day ahead. Always, you can skip the bagged frozen veggies for fresh ANY time, just mind the weight or measurements! This would also make a great dish to take to family gatherings!
A Comment on Serving Sizes
This recipe is made of low calorie vegetables, no added fat, and no heavy sauces, which means it is a very low calorie and low fat dish. This recipe makes two very large servings if you want to eat it as a meal or if you want to have it as a side dish…the number of serving sizes depends on how much you define a serving size to be.
Are you ready to enjoy this high raw cabbage salad that is nutrient dense?
If you’re like me, and your body needs quantity to feel full or if you’re searching for a recipe that is nutrient dense, but light in calories, this recipe fits the bill. You can make this fully raw by using fresh peas, as peas are generally steamed prior to freezing.
Vegan Cabbage Salad
Equipment
- 1 Very Large Mixing Bowl
Ingredients
- 2 16 oz bag Tri-Color Coleslaw
- 1 Large English Cucumber
- 1 10 oz bag Frozen Seasoning Blend (onions, celery, red & green bell peppers, parsley) Thawed
- 2 Cups Frozen Yellow Sweet Corn thawed
- 2 Cups Frozen Green Peas thawed
- 4 Tbsp Tbsp Mizkan Seasoned Rice Vinegar
- 4 Tbsp Tbsp Mizkan Toasted Sesame Flavored Rice Vinegar
- 3 Tbsp Dried Dill Weed
- 1/2 Tbsp Tbsp fresh cracked pepper or to taste
Instructions
- Combine all ingredients, and enjoy!
