Photo of Vegan cabbage salad with carrot-ginger dressing by WW

Vegan cabbage salad with carrot-ginger dressing

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-color 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.



1 cup(s), shredded

Unseasoned rice vinegar

3 Tbsp

Unsweetened powdered almond butter

2 Tbsp

White miso

1 Tbsp

Toasted sesame oil

1 Tbsp

Unpacked brown sugar

1½ tsp

Fresh ginger

4 tsp, peeled and finely chopped

Packaged coleslaw mix (shredded cabbage and carrots)

8 cup(s), tri-color

Red bell pepper

1 medium, thinly sliced


½ cup(s), chopped, 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