The Vegan Cucumber and Chinese Cabbage Salad with Yogurt Dressing is tasty and has 140 kcal per serving. Takes 15 minutes to make and serve it at holidays, events, feasts, functions, lunches, festivals, or breakfasts. It contains Chinese cabbage, cucumber, coriander, spring onions, sesame seeds, coconut yogurt, lemon juice, olive oil, garlic, maple syrup, salt, mint, & black pepper. We may pair this salad with grilled corn, lentil soup, hummus with pita bread, coconut rice, garlic mushrooms, or lemon herb rice. You may keep this Vegan Cucumber and Chinese Cabbage Salad with Yogurt Dressing in the refrigerator for one day.
STATS:
- Total time: 15 minutes
- Serving size: 1 bowl
- Cuisine: Asian
- Cooking time: Nil
- Course: Salad
- Diet: Vegan
- Calories: 140 kcal
- Preparation time: 15 minutes
- Serving: 2-3 people
EQUIPMENT:
- Large mixing bowl
- Cutting board
- Knife
- Small bowl
- Spoon
- Serving bowl
INGREDIENTS:
SALAD BASE:
- Two cups Chinese cabbage
- 1 large cucumber
- Two tbsp. coriander
- 1 tbsp. sesame seeds
- Two tbsp. spring onions
COCONUT YOGURT DRESSING:
- One cup unsweetened coconut yogurt
- 1 tbsp. lemon juice
- Half tsp. salt
- 1 tbsp. olive oil
- 1 grated garlic clove
- Quarter tsp. black pepper
- 1 tsp. maple syrup
- One tsp. mint
INGREDIENT NOTES:
CHINESE CABBAGE:
- Cabbage absorbs the tastes well and give crispy texture. It has a sweet and softer taste. You may use regular green cabbage as per your preference.
CUCUMBER:
- It includes moisture and maintains the tangy yogurt dressing. English cucumber is a good substitute as well.
SPRING ONIONS:
- Onions give gentle sharpness that maintains the creamy coconut yogurt dressing. You may use chives, shallots, or green garlic as another choice.
SESAME SEEDS:
- Sesame seeds give a pleasant nutty taste to the recipe. They provide healthy fats, calcium, and minerals. You may use sunflower seeds as a substitute.
COCONUT YOGURT:
- Coconut yogurt includes a creamy texture without using dairy products. It has a mild taste that pairs well with the vegetables. You may use cashew cream as per your preference.
INSTRUCTIONS:
- First, wash all the vegetables properly.
- Then slice the cucumber & shred Chinese cabbage.
- Put them in the large mixing bowl and include coriander, spring onions, and sesame seeds.
- Mix coconut yogurt, lemon juice, salt, olive oil, garlic, maple syrup, pepper, and mint in a separate bowl.
- Whisk all the components properly to make a smooth mixture.
- Lastly, pour the dressing on the salad and gently toss so all components get coated.
SERVING SUGGESTIONS:
ASIAN SNACKS:
- Vegetable Spring Rolls
- Veggie Dumplings
- Scallion Pancakes
- Veggie Bao Buns
- Crispy Seaweed Snacks
PROTEIN:
- Grilled Tofu
- Marinated Tempeh
- Edamame
- Chickpea Falafel
- Lentil Patties
MEALS:
- Buddha Bowl
- Lettuce Wraps
- Quinoa Salad Bowl
- Vegan Sushi Bowl
- Chickpea Salad
BREAKFAST:
- Avocado Toast
- Chickpea Scramble
- Vegan Omelette
- Savory Oatmeal
- Breakfast Burrito
BBQ:
- Grilled Corn
- BBQ Mushrooms
- Smoked Tofu
- Veggie Skewers
- Grilled Pineapple
TIPS:
- Use chilled coconut yogurt to get a fresher taste.
- Avoid overmixing the salad so it does not get watery.
- Include dressing before serving to keep the salad crunchy.
- Toast the sesame seeds for a deeper taste in the cake.
- Adjust maple syrup according to your preference.
STORAGE INFORMATION:
FRIDGE:
- Keep the salad in the box for 24 hours.
FREEZER:
- Freezing this recipe is not really recommended.
FAQs:
Does the salad have a coconut taste because of coconut yogurt?
- Yes, very mild, but lemon & garlic maintain very well.
Can I omit maple syrup?
- Yes, if you want tangy dressing.
How can I include protein in the recipe?
- Include tofu, chickpeas, or edamame as per your choice.
Is this salad spicy?
- No, include chilli flakes or chopped green chilli to add heat.
Can I make this salad early?
- Yes, mix dressing before use and prepare vegetables in advance.
NUTRITIONAL INFORMATION:
Calories: 140 kcal
Net carbs: 10 g
Total carbs: 13 grams
Fiber: 3.5 g
Protein: 5 grams
Iron: 1.5 mg
Calcium: 85 milligrams
Sodium: 225 mg
Potassium: 370 milligrams
Vitamin A: 950 IU
