Cabbage is, without question, one of the best cruciferous vegetables to eat raw: appealingly crunchy texture, easily shredded into bite-sized strips, and exceptionally good at wearing dressings well. This simple curry cabbage salad recipe exemplifies and highlights all of these qualities, and in a way that everyone can enjoy. An added plus? It’s ready in as little as 10 minutes.
Main Ingredients
This curry cabbage salad is nothing fancy, but it proves that the simplest of foods can also be the most tasty. Here’s a list of the ingredients:
- Cabbage – Napa Cabbage works best!
- Dried Apricots – colorful and sweet. You can also use golden raisins, if you prefer those.
- Unsalted Pistachios – a delicious, hearty nut with a beautiful green and purple complexion.
- Mild Yellow Curry Powder – an easy ingredient to find pre-made in most stores.
- Vegan Mayo – there a ton of vegan mayo options that use whipped canola oil rather than eggs. My personal favorite is Follow Your Heart Veganaise.
- Apple Cider Vinegar – this gives the salad a little sour kick and helps to highlight all the other flavors. Vinegars are often similar to salt in that sense.
For Potlucks and BBQs
All too often, there aren’t enough delicious plant-based options at social gatherings and get-togethers, but hoping with fingers crossed that there will be something you can eat there is not a good strategy.
Arrive at the Potlucks and BBQs equipped with delicious, accessible, and easy-to-make vegan food that everyone will enjoy! This dish is perfect for that.
You can rock this curry cabbage salad even if you’re not the most proficient cook or don’t like to make recipes – there’s no cooking involved! Chop up some cabbage, throw the ingredients together into a bowl, stir and then refrigerate until it’s time to eat.
Curry Cabbage Salad – Gone Vegan
Curry cabbage salad is simple to make and easier yet to customize. Fit this salad to your own particular palate.
Don’t like apricots? Use another dried fruit. Don’t like pistachios? Use another kind of nut like cashews.
Really, this super easy recipe is something that you can put your own spin on or make exactly as is.
There’s really not that much more to say about this dish in particular. Give it a try, and do your own thing!
Curry Cabbage Salad
Equipment
- Large Bowl
Ingredients
- ½ head of Napa Cabbage, finely shredded
- ⅓ – ½ cup of vegan mayo, like Veganaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon mild yellow curry powder, or to taste
- ½ cup dried apricots, finely chopped
- ½ cup shelled and unsalted pistachios, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the cabbage in half, and then down the middle of one of the halves just to the root. From the top to the bottom, cut the cabbage cross-wise into thin strips.
- Add the cabbage and all the other ingredients to a large mixing bowl, mix well and season according to your taste.Refrigerate or eat right away!
Video
Nutrition
I hope that you enjoyed this curry cabbage salad recipe. If you did, please leave a recipe rating and comment down below – I always love to hear from people.
If you’re looking for another vegan salad recipe to take to BBQs and Potlucks, check out this Broccoli Salad with Crispy Tempeh Bacon Bits, too!
May you have good food in good company,
That Vegan Nephew
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