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Asian Cabbage Salad OR Stir Fry

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Serves 8 cups (salad) - Serves approx. 4-5 | Prep Time 15 min | Cook Time If making stir fry: 5 min + time for making rice

Why I Love This Recipe

FEATURING: Cabbage, kale (or Swiss chard or other dark leafy green), carrots, sweet peppers and green onions (or fresh onions).

A really quick and easy colourful salad that comes together in no time! What is great about this recipe is that you can also stir fry it if you prefer - the recipe is the same... it's only the garnish that changes! We often eat it as a salad but stir fry it for our kids (or the next day)! To make it even more quickly, pre-make the dressing and pre-chop lots of the veggies you need for this recipe and keep them in your fridge until you are ready to make it! Recipe inspired by Forks Over Knives's Chinese cabbage salad:

Ingredients You'll Need

2 Tablespoons of freshly squeezed lime juice (or freshly squeezed orange juice)
2 tablespoons rice vinegar
2 tablespoons soy sauce or Tamari
1 tablespoon tahini
2 teaspoons sugar
2 teaspoons grated fresh ginger
½ teaspoon Asian chili paste (sambal oelek)

2 cups shredded red cabbage
2 cups shredded kale (or Swiss chard or other dark leafy green)
2 cups fresh julienned carrots
2 cups sweet peppers cut into bite-sized strips

FOR THE STIR FRY (in addition to veggies above)
2 Tablespoon of oil (ex: sunflower or sesame oil)
1 package of extra-firm tofu, rinsed and drained, cut into small cubes
1-2 Tablespoon of soy sauce or Tamari
2 cups of dry rice (optional)

½ cup unsalted dry-roasted peanuts or almonds, finely chopped (optional)
¼ cup sliced green onions

Black or white sesame seeds
A bit of sambal olek or Sriracha sauce


FOR THE SALAD DRESSING AND/OR STIR FRY SAUCE: In a mason jar, mix the lime juice, vinegar, soy sauce, tahini, sugar, ginger, and chili paste. Put on lid and give a good shake to make sure the dressing/stir fry sauce is homogenous. Set aside.

IF MAKING THE SALAD: In a large bow, mix the chopped cabbage, kale, carrots, sweet peppers. Add the salad dressing and toss to coat. We recommend that you let the salad sit a bit before serving (ex: a good 15 min) for the flavours to mix and blend. When ready to serve, divide in each bowl and top servings with the chopped nut and green onion.

IF MAKING THE STIR FRY: Make the rice in your rice cooker according to instructions. While the rice is being made, make the tofu. In a large frying pan, add 1 Tbsp of oil (or less) on medium high heat. When hot, add the tofu cubes. Sauté them for a few minutes (5-7 min) and mix from time to time to make sure the cubes are golden on each side. When almost ready, add the soy sauce and mix well. Sauté for 30 seconds or so until the soy sauce is absorbed. Turn off the heat, remove from heat and set aside. Now make the veggies. In a large bow, mix the chopped cabbage, kale, carrots, sweet peppers. In a large, frying pan, put oil and set on medium-hight heat. When hot, add the vegetables from the bowl and sautée them a few minutes (2-5 min) until the kale/Swiss chard or other leafy green looks cooked but still has a hint of crispness. Add the tofu and mix once or twice. Turn off heat and remove from heat. Set aside. For serving, put a bit of rice in each bowl (optional- you can also eat it as is) and top with the cooked vegetables/tofu. Top with sesame seeds and a bit of sambal olek or sriracha (optional).

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