The perfect summery salad, this Asian Broccoli Slaw 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.
Contents
Roasted Broccoli, Crunchy Slaw, Protein-Rich Edamame
This Asian 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.
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 ).
- It’s the PERFECT SIDE DISH for summer grilling or simple weeknight meals!
The Perfect Tangy Asian Cabbage Salad Dressing
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.
Hop on over to SunButter’s website to see where you can buy it near you!
Creamy Asian Sesame Dressing
- SunButter No Sugar Added
- Rice Vinegar (I buy the unseasoned, no sugar option)
- Coconut Aminos (this is a soy-free soy sauce alternative. You can use soy sauce instead.)
- Lime Juice
- Sesame Oil
- Coconut Sugar
- Sriracha Chili Sauce
For the Asian Broccoli Slaw:
- Green Cabbage and Red Cabbage (or purple cabbage, if that’s what you call it!)
- Carrots
- Broccoli
- Cherry Tomatoes
- Red Bell Peppers (optional)
- Edamame (I bought it frozen and shelled it)
- Cilantro & Mint (optional, but such great flavors!)
- Sunflower Seeds and Sesame Seeds (to garnish!)
How to Make Asian Broccoli Slaw
This salad has lots of components (textures! flavors!), but is made with these 5 easy steps:
Step 1: Preheat the oven to 425º F. Toss broccoli and tomatoes with olive oil, salt and pepper, and roast in the oven for 15 minutes.
Step 2: Combine Asian Cabbage Salad Dressing ingredients in a jar or blender, and whisk or process until smooth and creamy (I prefer the blender for the best texture!).
Step 3: Shred cabbage and carrots. Add to a salad bowl along with shelled edamame. Allow the roasted vegetables to cool for about 15 minutes before adding them into the salad.
Step 4: When ready to serve, toss the salad in the creamy Asian Sesame Dressing.
Step 5: Sprinkle (optional, as always!) with fresh herbs, like cilantro, mint and green onions, and toasted sesame and sunflower seeds.
Step 6: Serve the salad shortly after combining all the ingredients!
How to Store Cabbage Salad / Tips:
Tip: The red cabbage will bleed into the other ingredients, making a pink salad, once the dressing has been added. If prepping this salad ahead of time, keep the dressing separate until just before serving (or omit the red cabbage!).
The salad can be stored in the refrigerator for 2-3 days once it has the dressing on it.
If you keep the components separate (the dressing, the veggies in a big bowl), they will last 5-6 days in the fridge. Drizzle the dressing on individual portions when ready to enjoy!
Variations
Save Time: Buy pre shredded coleslaw mix or a bag of broccoli slaw to use as the base of this salad.
Make it a meal: This is the perfect base for a healthy summer meal – just add your favorite protein! Grilled shrimp is amazing. So is this coconut aminos marinated chicken. These grilled pork chops would be awesome.
I love this salad year round, but it’s especially good for summer cookouts!
Other Cabbage Salad Recipes:
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Asian Cabbage Salad with Roasted Broccoli
Ingredients
- 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
Asian Cabbage Salad Dressing
- 1/4 cup SunButter No Sugar Added
- 3 tablespoons sesame oil
- 2 tablespoon coconut sugar
- 2 tablespoons rice wine vinegar unsweetened
- 2 tablespoons lime juice
- 1 tablespoon coconut aminos
- 1-3 teaspoons sriracha chili sauce
Instructions
- 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.
I made this with our BBQ this weekend- and that dressing! I licked the bowl. Thanks for another great recipe.
I just love using edamame as my protein in a yummy salad. That dressing sounds yummy too!
This is beautiful!!! Adding to my Sunday Dinner menu!
I am really excited to try your recipe! That dressing sounds amazing!
Love this healthy summer salad! The dressing especially sounds magical!
Magical — a great way to describe that dressing!
This is a great new salad for me. I can’t wait to have it for our next grill night.
Perfect for a BBQ! Enjoy.
Hi! Can I omit the SunButter/almond/nut butter?
You definitely can if you aren’t into it! There’s also the dressing on this salad that doesn’t have anything like that in it – https://sunkissedkitchen.com/addictive-asian-cabbage-salad/
Thank you for replying!
Oh I forgot to ask, if I leave the Sun/nut butter out, what adjustments would I need to make to the amount of the rest of the ingredients for the dressing?
what i did to replace the sunbutter was intstead i used the coconut oil buttery flavor. and i added cream of coconut to it. the dressing is DELICOUS!
Good side for you dinner