Crunchy and delicious Curried Cabbage Salad is a healthy alternative to vegan coleslaw, and comes together quickly. It's packed with antioxidants, and easily made into a complete meal. Make a big batch for the week and add it to sandwiches, wraps, or bowls to increase your veggie intake.
This Curried Cabbage Salad recipe is so versatile. Omit the cashews, raisins, and red onion as needed, and substitute the dill for mint or cilantro. Think of this dish as a healthy alternative to vegan coleslaw, and easily transformed into a complete meal with roasted chickpeas. It is perfect for barbecues, potlucks, and picnics.
The creamy dressing is made with plant-based yogurt which is packed with gut-healthy probiotics. There is very little vegan mayonnaise in this vegan coleslaw, making it light, and wholesome.
This dish was inspired by my quick and easy Curried Chickpea Salad on this site, as well as this 15-Minute Couscous Salad.
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👩🏼🌾 Ingredients
- 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 heart disease. Plus, it’s cheap and widely available. It also lasts longer in the fridge than most vegetables. This Curried Cabbage Salad is made with green cabbage.
- Chickpeas are high in protein, fiber, and iron. They get deliciously crispy in the air-fryer or oven, making them the perfect addition if you want to transform this vegan coleslaw into a complete meal.
- Raw cashews are a good source of healthy fats, fiber, protein, vitamins, and minerals.
- Dairy-free cashew yogurt is my preferred substitute for the animal-based yogurt in traditional coleslaw. It adds a welcomed tang and creaminess that works well in this Curried Cabbage Salad. However, coconut and soy yogurt also good options. Just make sure to go with the unsweetened varieties.
- Golden raisins (sultanas) are a type of dried grape that is made from green or yellow grapes. They have a milder and sweeter flavor compared to dark raisins. They are optional, but add a delicious touch of sweetness and a chewy texture to the recipe.
- Curry powder is a blend of various spices, such as turmeric, coriander, cumin, and fenugreek. The health benefits of curry powder are largely associated with the individual spices it contains. For example, its vibrant yellow color comes from turmeric which contains a compound called curcumin, a powerful antioxidant. Curcumin has anti-inflammatory properties, and may help reduce inflammation in the body.
See recipe card for quantities.
🥬 Substitutions
- Green cabbage - use a mixture of red and green cabbage instead
- Red onion - adds a kick to this Curried Cabbage Salad, but omit as desired
- Nondairy yogurt - use unsweetened cashew, coconut, or soy plant-based yogurt for this Cabbage Salad
- Golden raisins - substitute with Thompson raisins, or omit entirely
- Cashews - use a different nut or seed for a crunch, or omit entirely
- Dill - substitute with fresh mint or cilantro as desired
Omit the chickpeas and use this Vegan Coleslaw in my Tofu Vegan Pastrami Sandwich recipe. Visit my Vegan Salad Recipes page for more healthy and easy salad ideas.
📖 Instructions
Step 1. Optional: Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, a dash of curry powder, and salt to taste. Roast for 15 minutes, and then change the oven setting to broil. Cook for about 2 minutes more, or until crispy.
Step 2. Make the dressing: In a small bowl, mix the yogurt, mayonnaise, and curry powder.
Step 3. Mix salad ingredients: Transfer the cabbage, carrot, red onion, raisins, cashews, and dill to a large bowl.
Step 4. Combine: Transfer the dressing to the salad and mix to incorporate. Top with the crispy chickpeas, if using.
💡 Expert Tips
- For extra crispy chickpeas, rub them between the layers of a kitchen or paper towel to remove the skins. Either bake or air fry. For baking, use a large rimmed baking sheet and place them in a single layer for 15 minutes. Change the oven setting to broil, 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, and carrots.
- To reduce the sharpness of the red onion, soak the cut onion in water for 10 minutes before adding it to the salad.
- Storage: Refrigerate any leftover Curried Cabbage Salad in an airtight container for up to 5 days. For extra freshness, meal prep this salad and store the chickpeas, dressing, and salad mixture in three separate airtight containers.
🙋🏽♀️ Recipe FAQs
Finely sliced cabbage is a delicious, fresh and crunchy substitute for lettuce. It is widely available all year long, and holds up much better in the fridge than lettuce. Plus, it has a lower moisture content than lettuce, so you can use it to make a salad in advance and it won't get soggy.
Cooked cabbage may supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw. However, the downside of cooking cabbage is it can destroy the vitamin C.
This Curried Cabbage Salad lasts in the refrigerator for up to 5 days. I make a big batch for the week and use it in sandwiches, wraps, or add chickpeas for a complete meal.
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📖 Recipe
Curried Cabbage Salad
Ingredients
For the curry chickpeas (optional):
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)
- Drizzle of olive oil
- Dash of curry powder
- Salt to taste
For the salad:
- ½ small green cabbage thinly sliced (3 cups)
- 2 medium carrots grated (2 cups)
- ½ small red onion thinly sliced (optional)
- ¼ cup golden raisins sultanas, or Thompson raisins (optional)
- ⅓ cup raw cashews (or nuts or seeds of choice)
- 3 tablespoons chopped dill or mint, or cilantro
For the creamy curry dressing:
- ⅔ cup unsweetened nondairy yogurt (cashew, coconut, or soy)
- 3 tablsepoons vegan mayonnaise
- 2 teaspoons curry powder
Instructions
- Optional for roasted chickpeas: Preheat the oven to 425ºF. Rub the chickpeas between the layers of a kitchen or paper towel. Remove the skins as desired. Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, a dash of curry powder, and salt to taste. Roast for 15 minutes, and then change the oven setting to broil. Cook for about 2 minutes more, or until crispy.
- Mix salad ingredients: Transfer the cabbage, carrot, red onion, raisins, cashews, and dill to a large bowl.
- Make the dressing: In a small bowl, mix the yogurt, mayonnaise, and curry powder.
- Combine: Transfer the dressing to the salad and mix to incorporate. Top with the crispy chickpeas for serving.
Notes
- Save time and use a food processor with the shredding disc to chop the cabbage, and carrots.
- To reduce the sharpness of the red onion, soak the cut onion in water for 10 minutes before adding it to the salad.
- Storage: Refrigerate any leftover Curried Cabbage Salad in an airtight container for up to 5 days. For extra freshness, meal prep this salad and store the chickpeas, dressing, and salad mixture in three separate airtight containers.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Lauren
This is an easy and delicious coleslaw, especially paired with your pastrami sandwich! Love love love
Nisha Melvani
So glad you enjoyed the recipe. Thank you.
Neena Chandiramani
Curried cabbage, an interesting take!
Nisha Melvani
Thank you. It turned out delicious.
Julie
In case anyone is wondering the chickpeas turn out great in the air fryer. I added some garam masala and they are crisp and delicious. Great recipe.
Nisha Melvani
Thank you for posting this comment!
Primla Goddard
Easy, simple recipe that is a great option when you are tired of the vegan coleslaw.
Great with sandwiches!
Nisha Melvani
Thank you. Yes, it's really good with a variety of dishes.