Cabbage and Pea Sprout Salad with Asian-Inspired Dressing

  • Author: Raquel Smith
  • Prep Time: 10 minutes
  • Cook Time: N/A
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


A very easy yet delightfully tasty cabbage salad recipe. Perfect for busy weeknights or when you just want a light meal.



For the Salad:

  • 1 small head cabbage
  • 2 oz (about 1 handful) long pea shoots
  • 3 stalks celery
  • 1/2 cup chopped basil
  • 1/2 cup chopped cilantro
  • 3/4 cup roasted peanuts

For the Dressing:

  • 2 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 2 Tbsp soy sauce (or tamari if gluten free)
  • 2 tsp honey
  • pinch salt


  1. Using a sharp chef’s knife, cut the cabbage in half through the core, then cut each half in half (so you have 4 quarters). Slice each quarter from the end very thin until you reach the core. Give the core to the dog (My lab, Dedas, loves them). Alternatively, you can use a mandoline to shred it.
  2. Cut the celery stalks into 1/2 cm slices. Chop the basil and cilantro, then toss it all together with the cabbage and pea shoots in a large bowl. The pea shoots like to stick together, so this may take a couple minutes to get everything evenly distributed. Dump the peanuts on top and gently toss just a bit to distribute them.
  3. Combine the remaining dressing ingredients in a measuring cup and mix well. Pour over the salad and toss to distribute. Serve with more peanuts on the side, if desired.

  • Category: Salads
  • Method: Chopped
  • Cuisine: Sides

Keywords: cabbage, peas sprouts, salad, vegan, gluten-free