The perfect summery salad, this Asian Cabbage Salad with Roasted Broccoli is sweet, tangy, and totally addicting. Lots of crunch from the cabbage and toasted sunflower seeds, and loaded with vegan proteins from the edamame and SunButter dressing. Try this healthy cabbage slaw along with summer cook outs!
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
The Perfect Tangy Asian Cabbage Salad Dressing
We are in full swing salad season here in Oregon (finally!). My favorite salads are ones that are full of crunch, textures, and coated in a flavorful Asian inspired dressing.
There isn’t a lot better than sitting outside in the evening during the first few days of summer. Especially if that experience is complemented with delicious grilled meats, veggies, and flavorful salads full of fresh seasonal produce.
This easy and flavorful Asian cabbage slaw will become a favorite for sure!
It meets all my criteria for the perfect salad:
- Crunch (thank you, crisp cabbage and toasty sunflower seeds!)
- Sweet and tangy, thanks to the incredible dressing I describe below.
- Protein rich (here’s looking at you, SunButter + edamame <3 ).
I have been absolutely loving making dressings and dips with SunButter, my favorite nut/seed spread made with sunflower seeds. It’s a great nut-free alternative for allergy sufferers, plus it tastes amazing, and is high in protein, similar to almonds or peanuts.
For years I made Asian salad dressings with almond butter, but after making this dressing with SunButter, I am an official convert. Only SunButter from now on!
I made this both with the No Sugar Added variety and with the Organic, and much prefer the No Sugar Added because it’s the perfect amount of salty to complement the sweet in this recipe).
For this PERFECTLY ZIPPY Asian Salad Dressing, you’ll need:
Roasted Broccoli and Tomatoes, Protein Rich Edamame
This cabbage slaw is so much more rewarding than a classic coleslaw! I adore the combination of raw crunchy cabbage, warm roasted broccoli and tomatoes, and the “poppy” texture of protein rich edamame.
All tossed together in the flavorful dressing, this salad is a true crowd pleaser.
If you use a combination of red and green cabbage, as I did, toss the salad shortly before serving. The red cabbage will turn the whole salad pink — but if you’re serving soon, it makes such a beautiful colorful salad!
I topped this salad off with a flavorful combination of herbs (mint, cilantro and green onions), and toasted seeds (sunflower and sesame). Other great options would be cashews or toasted almonds, if there are no nut allergies in your family.
For a sweet swap, try oranges instead of the roasted tomatoes. Simply omit the cherry tomatoes, and add the oranges in along with the cabbage and carrots.
How to Make an Asian Cabbage Slaw
This salad has lots of components (textures! flavors!), but is made with these 5 easy steps:
- Toss broccoli and tomatoes with olive oil, salt and pepper, and roast in the oven.
- Combine Asian Cabbage Salad Dressing ingredients in a jar or blender, and shake or process until smooth and creamy (I prefer the blender for the best texture!).
- Shred cabbage and carrots. Add to a salad bowl along with shelled edamame.
- Add roasted vegetables, and toss the salad in the creamy and tangy SunButter dressing.
- Garnish (optional, as always!) with fresh herbs, like cilantro, mint and green onions, and toasted sesame and sunflower seeds.
Asian Cabbage Salad with Roasted Broccoli
- 1 pound broccoli florets
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 cups green cabbage shredded finely
- 2 cups red cabbage shredded finely
- 2 carrots peeled and julienned (or shredded)
- 1 cup edamame shelled
- herbs (cilantro, mint, green onions) chopped, to garnish, optional
- sunflower seeds and sesame seeds toasted, to garnish, optional
- Heat oven to 400°F. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoons oil, salt, and pepper, and toss to coat. Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.
- In a blender or jar, add the salad dressing ingredients, and either shake well or process until the dressing is very smooth and creamy. Adjust spiciness by adding more or less chili sauce. We like 1 tablespoon and it gives it a nice kick without being very spicy.
- Shred cabbage and carrots. I use my food processor to finely shred cabbage, but prefer the texture of julienne carrots.
- Add cabbage, carrots, edamame, and roasted broccoli and tomatoes to a mixing bowl.
- Toss the veggies with the dressing.
- Top or garnish with fresh herbs (cilantro, mint or green onions) and toasted sunflower and sesame seeds. Serve warm or chilled.
Other Cabbage Salad Recipes:
- Addictive Asian Cabbage Salad, by Sunkissed Kitchen
- Whole30 Chinese Chicken Salad, by Sunkissed Kitchen
- Asian Orange Zoodle Salad, by Sunkissed Kitchen
- Easy Asian Coleslaw with Orange Sesame Dressing, by The Endless Meal
This Asian Cabbage Salad with Broccoli post may contain affiliate links, meaning if you make a purchase, I will receive part of the sale as a commission. This helps me continue to bring you lots of fresh and inspired recipes!