Photo of Vegan Cabbage Salad with Carrot-Ginger Dressing by WW

Vegan Cabbage Salad with Carrot-Ginger Dressing

PersonalPoints™ per serving
Total Time
15 min
15 min
This easy make-ahead salad is full of fresh crispy vegetables! We keep prep streamlined by leaning on prepared tri-colour coleslaw mix that includes red and green cabbage and carrots. The bright orange dressing is loosely based on the classic salad dressing at sushi restaurants; it’s a little sweet from the carrots plus a tiny bit of brown sugar, a bit salty from miso, gently nutty from toasted sesame oil and powdered almond butter, and peppery-perky from fresh ginger. Be sure to store the dressing separately from the salad so that it will keep for up to five days, then toss together just before eating.


Uncooked carrot(s)

1 cup(s), shredded

Rice vinegar

3 tbsp(s)

Unsweetened powdered almond butter

2 tbsp(s)

White miso

1 tbsp(s)

Toasted sesame oil

1 tbsp(s)

Unpacked brown sugar

1½ tsp(s)

Ginger root

4 tsp(s), peeled and finely chopped

Packaged coleslaw mix (shredded cabbage and carrots)

8 cup(s), tri-colour

Sweet red pepper(s)

1 medium, thinly sliced

Uncooked scallion(s)

½ cup(s), thinly sliced


  1. In a blender, combine the carrots, vinegar, powdered almond butter, miso, oil, sugar, ginger, and 5 tbsp water; blend on high speed until smooth, about 1 minute.
  2. In a large bowl, toss together the coleslaw mix, red pepper, and scallions. Toss the salad with the dressing shortly before serving.
  3. Serving size: about 2 ⅓ cups salad and 3 ½ tbsp dressing