Teriyaki Cabbage Salad with Edamame & Sesame

15 mins

4 People

280 Cals

Teriyaki Cabbage Salad with Edamame & Sesame

15 mins

4 People

280 Cals

About the recipe

This vibrant teriyaki cabbage salad is crunchy, fresh and full of sweet-salty umami flavour. Finely shredded cabbage is gently massaged with a splash of verjuice or rice vinegar to soften the fibres and bring a light tang, then tossed in a mouth-watering dressing made with tamari, maple and toasted sesame seeds. The result is a silky, flavour-packed cabbage salad that absorbs every drop of that beautiful teriyaki-style dressing.
Protein-rich edamame adds satisfying plant-based goodness, while creamy avocado balances the savoury notes and makes this salad feel nourishing and complete. Naturally gluten-free, dairy-free, high in fibre and rich in plant protein, it’s a wonderful option for supporting energy, digestion and balanced blood sugar while still tasting completely crave-worthy.
This easy cabbage salad is perfect for meal prep, entertaining or quick weeknight cooking. Serve it alongside chilled silken tofu, grilled salmon, or chicken, or enjoy it as a fresh bowl on its own with a little kimchi for added gut-loving benefits. It keeps well in the fridge for up to 3 days and tastes even better once the flavours have mingled.
If you’re looking for a healthy cabbage salad with a delicious teriyaki twist, this bright and satisfying bowl is one you’ll make on repeat.

Nutrition Per Serving

280

Calories

12g

Fat

2g

Saturates

12g

Sugars

533mg

Salt

12g

Protein

29g

Carbs

10g

Fibre

Ingredients

US - Metric

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SALAD

  • 500 g finely shredded cabbage about ½ large cabbage
  • 2 tablespoons verjuice, lime juice or rice vinegar
  • 1/2 teaspoon flaked salt

DRESSING

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tamari soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar or verjuice (recommended)

TO SERVE

  • 250 g edamame beans cooked and cooled
  • 2 tablespoons toasted sesame seeds
  • 1 ripe avocado chopped
  • 3 Spring onions sliced
  • 10 g crispy nori flakes

EMBELLISHMENT

  • silken tofu kimchi, salmon,
US - Metric

Method

  • PLACE the finely shredded cabbage in a large bowl.
  • DRIZZLE over rice vinegar or verjuice and massage the cabbage with a pinch of salt using your hands for about 60 seconds until slightly softened. This helps tenderise the cabbage and make it luscious to eat. Let the cabbage sit for 5 minutes while you make the dressing.
  • WHISK TOGETHER the olive oil, tamari, maple and rice vinegar until balanced and glossy. I suggest doubling the dressing - it's delicious.
  • POUR the dressing over the cabbage, add the edamame and spring onion.
  • GENTLY MIX the salad until combined.
  • PILE into a large serving bowl.
  • GARNISH with chopped avocado, nori flakes and extra sesame seeds. I also like to make a little extra dressing to pour over the top when serving.

EMBELLISHMENTS & SERVING IDEAS

  • SERE alongside a block of silken tofu - so luxurious.
  • TOSS through warm rice or soba noodles for a more substantial bowl.
  • ADD more protein and serve with grilled salmon, chicken or tofu.
  • A spoon of kimchi on the side adds heat and gut-loving goodness.
Notes & Inspiration
Massage tip: I love using verjuice or lime juice when massaging the cabbage bright and fresh while still softening the fibres. Massage for about a minute, then let it sit a few minutes before adding the dressing so it becomes silky and absorbent.
Make it a meal: With edamame and avocado this can absolutely stand on its own as a light lunch. For something more substantial, serve over warm jasmine rice, brown rice or soba noodles so the dressing soaks in. Double the dressing - it's delicious.
Protein boosts:
Add grilled salmon, or a soft block of silken tofu which pumps up the protein to over 30g per serve.
Meal prep friendly:
The cabbage holds its crunch and actually improves after sitting 20–30 minutes. If making ahead, add the avocado just before serving so it stays creamy and green. It will last for 3 days in the fridge. This is one of those sweet-salty-crunchy salads you can keep in the fridge and dip into all week — fresh, nourishing and completely addictive.

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