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Recipes Around the World International Vegetarian Union
Vegan Salads and Dressings
Contributed by Vegetarians and Vegans from around the world
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Cabbage Salad
From: Maraya

I was in a hurry tonight to leave for a meeting, so I took generous servings of my favorite cabbage salad and some sticks of tofu and rolled it up in a few flour tortillas which I had heated over the gas stove flame.
(I like to char them a little on one side.) Here's my cabbage salad recipe:

Shred finely and place in a large bowl:

  • 1 large head green cabbage
  • 1 large carrot
  • 1/2 large onion
  • 1-2 jalapenos, finely diced (optional)
Mix:
  • 2 Tbs. toasted sesame oil
  • 2 Tbs. rice wine vinegar (or apple cider vinegar)
  • 2 Tbs. Shoyu
  • 2 Tbs. fresh lime juice
  • 1 inch fresh ginger root, grated
  • 3-4 large garlic cloves, minced or grated
  • Lots of cayenne (to taste)
Pour over vegetables, and toss, toss, toss until well combined or your arms are tired, whichever comes first.
If you can wait, refrigerate in a covered container for a few hours for flavors to blend.
Always toss again before serving, because liquids tend to sink to the bottom.
This will keep for days and days.