Best Cabbage Salad

Name: Cabbage Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 (15-ounce) cans chickpeas (drained, and rinsed (or 3 cups cooked)); Drizzle of olive oil ((optional)); Dash of paprika; Dash of garlic powder; Salt (to taste); 1/4 cup hummus; Zest of one lemon; 2 lemons (juice); 1 teaspoon Dijon mustard; 1/3 cup nutritional yeast; 2 tablespoons chopped capers; 1 tablespoon caper juice; 2 cloves garlic; 2 tablespoons extra-virgin olive oil ((optional)); 1 teaspoon maple syrup (or to taste); 1/2 medium green cabbage (shredded or thinly sliced); Drizzle of extra-virgin olive oil ((optional)); Salt & freshly ground black pepper (to taste); 1/4 cup chopped parsley; 2 tablespoons hemp hearts ((optional))

👩🏼‍🌾 Ingredients

Parsley, green cabbage, hummus and nutritional yeast in gold measuring cups, paprika with garlic powder and Dijon in small white bowls, olive oil in a glass jar, and garlic and lemon on a marble tabletop.

Ingredients for Cabbage Salad with chickpeas for protein.

Cabbage has so many health benefits. It's high in beta-carotene, vitamin C and fiber, and contains antioxidants that may have beneficial effects on cancer prevention, inflammation, and cardiovascular disease. Plus, it’s cheap and widely available year-round. It also lasts longer in the fridge than most vegetables. This cabbage salad is made with green cabbage.
Chickpeas are high in plant-based protein, fiber, and iron. They get deliciously crispy in the air-fryer or oven, making them the perfect croutons for this gluten-free recipe.
Hummus adds a creamy texture, additional protein, and tons of flavor to the vegan Caesar dressing. Use store-bought or homemade hummus.
Capers and their liquid add a lemony tang to the dressing. Their brininess adds a sea-like quality, mimicking the umami flavor of the anchovies in traditional Caesar salad.
Nutritional yeast packs umami into the vegan Caesar dressing, as well as vitamin B12, and additional protein.

See recipe card for quantities.

🥬 Substitutions

Green cabbage - instead of green cabbage, use 6 to 7 cups chopped curly kale, iceberg lettuce, or a mixture of shredded red and green cabbage to make this dish

Chickpeas - substitute with crispy baked tofu cubes to change things up

Puy of French lentils - add roasted lentils for even more protein. Roast ¾ cup cooked lentils tossed with salt and olive oil at the same time as the chickpeas.

Capers and juice - substitute with red wine vinegar or marinated artichoke hearts to taste

Nutritional yeast - use vegan parmesan instead as needed

Try this Best Vegetable Bowl for another protein-rich and veggie-loaded recipe. Visit my Vegan Salad Recipes page for more balanced and satisfying salad dinner ideas.

📖 Instructions

Preheat the oven to 425ºF or the air-fryer to 390ºF.

Baked crispy chickpeas on a white rimmed baking sheet.

Step 1. Toss the chickpeas with olive oil, paprika, garlic powder, and salt. Either air-fry for about 12 minutes or bake for 20 minutes, or until crispy. For extra crispy, broil for 2 more minutes after baking.

Shredded green cabbage tossed with olive oil and black pepper in a glass bowl.

Step 2. Shred the cabbage and toss with salt, pepper, and olive oil. Rub the cabbage until evenly coated with the seasoning. Add parsley, and hemp hearts.

Nutritional yeast, lemon juice and zest, hummus, capers, and Dijon in a white bowl.

Step 3. Make the dressing: Add the hummus, lemon zest and juice, Dijon, capers and juice, olive oil, and maple syrup to a medium bowl. Grate or press the garlic into the bowl.

Yellow creamy vegan Caesar dressing in a white bowl with a small silver whisk.

Step 4. Mix the dressing with water until the desired consistency. Season with salt and pepper. Add the dressing to the cabbage mixture. Top the cabbage salad with crispy chickpeas for serving.

💡 Expert Tips

For extra crispy chickpeas, rub them between the layers of a kitchen or paper towel to remove the skins. Use a large rimmed baking sheet and place them in a single layer. If you do not own an air-fryer, change the oven setting to broil after 15 minutes, and cook for about 2 minutes more, or until they reach the desired crispiness.

Save time and use a food processor with the shredding disc to chop the cabbage.

Storage: Refrigerate any leftover Best Cabbage Salad in an airtight container for up to 4 days. For extra freshness, meal prep this salad and store the chickpeas, dressing, and cabbage mixture in three separate airtight containers for up to 5 days.

🙋🏽‍♀️ Recipe FAQs

Is cabbage salad good for weight loss?

There are only 22 calories in one cup of green cabbage, and it is high in fiber. Fiber helps us feel full more quickly. Therefore, cabbage can be a healthy addition to a weight loss diet plan. However, you must not solely rely on cabbage. It is important to maintain a balanced diet, rich in a variety of nutrients.

What is the healthiest way to eat cabbage?

Eat it raw, lightly stir-fried, or fermented in gut-healthy foods like sauerkraut and kimchi. However, keep in mind that fermented foods tend to be high in sodium, and so are best consumed in moderation as part of a balanced diet.

Can you eat cabbage raw?

Cabbage is very versatile. It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews, and slaws. It can even be fermented and made into sauerkraut or kimchi.

📖 Recipe