Estimated reading time: 6 minutes

This simple, high protein red cabbage salad is packed with crunchy cabbage, chickpeas, edamame, and red onion, all tossed in a sweet and tangy homemade sumac dressing.

It’s colourful, filling and easy to prepare ahead of time for lunch, dinner or a summer side dish.

The chickpeas and edamame add plant-based protein, while the red cabbage adds plenty of crunch.

If you’re looking for an easy way to turn cabbage into something more substantial than a traditional slaw, this is one of our favourite ways to do it.

Why Make This High Protein Red Cabbage Salad?

During the warmer months, salads are a regular part of our meals at Canadian Budget Binder.

I enjoy a simple green salad, but when salad is going to be a larger part of the meal, I like adding ingredients that make it more satisfying.

That’s where the chickpeas and edamame come in.

They add plant-based protein and texture without making this red cabbage salad feel heavy.

You also get plenty of crunch from the cabbage and red onion, while the homemade dressing brings everything together.

This salad is:

• Easy to prepare
• Naturally colourful
• Made with simple ingredients
• A great make-ahead option
• Packed with chickpeas and edamame
• Delicious as a side dish or light meal

Chickpeas And Edamame Add Plant Protein

Chickpeas and edamame are two ingredients we regularly keep in the CBB kitchen.

Dry Chickpeas are inexpensive, versatile, and easy to add to salads, soups, and other meals.

Edamame are young soybeans that can usually be purchased fresh or frozen.

When combined in this high protein red cabbage salad, they add texture, flavour and plant-based protein.

If you buy dried chickpeas instead of canned, you can also prepare a large batch ahead of time.

RELATED: How To Hydrate Dry Chickpeas Using A Crockpot

Are Chickpeas Or Edamame Better?

I wouldn’t say one is necessarily better than the other.

They offer different nutritional benefits, and I like using both in this recipe.

Edamame has a slightly firmer bite and mild flavour, while chickpeas are softer and a little nuttier.

Together, they work especially well with crunchy red cabbage.

You can also use only one of them if that’s what you already have at home.

How To Shred Red Cabbage

You don’t need any special equipment to shred red cabbage.

A sharp knife and cutting board work perfectly well, although you can also use a mandoline or box grater.

I normally:

1. Cut the cabbage in half.
2. Inspect and wash it.
3. Remove any tough core.
4. Slice the cabbage into thin strips.
5. Cut the strips again if I want smaller, bite-sized pieces.

For this high protein red cabbage salad, I prefer relatively thin pieces because they absorb the dressing better and are easier to eat.

How To Make High Protein Red Cabbage Salad

Easy high protein red cabbage salad with chickpeas, edamame, and a sweet-tangy sumac dressing. Crunchy, colourful and easy to make ahead.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 50 minutes

High Protein Red Cabbage Salad Ingredients

Salad

• 2 cups shredded red cabbage
• 1 cup cooked chickpeas
• 1 cup cooked edamame beans
• 1 cup thinly sliced red onion

Sweet And Tangy Sumac Dressing

• 1 1/2 tsp pure honey
• 1/2 cup extra virgin olive oil
• 2 tbsps apple cider vinegar
• 1 tsp ground sumac
• 1 tsp Dijon mustard
• 1 tsp sea salt
• 1 tsp fresh black pepper

Instructions

1. Prepare the edamame according to the package directions if using frozen edamame.
2. If using fresh edamame, cook until tender, about 5 minutes, then let it cool.
3. Add the shredded red cabbage, chickpeas, edamame, and sliced red onion to a large mixing bowl.
4. Add the olive oil, apple cider vinegar, honey, Dijon mustard, sumac, salt, and pepper to a mason jar.
5. Secure the lid and shake for about one minute, or until the dressing is well combined.
6. Pour the dressing over the cabbage mixture.
7. Toss until all of the vegetables, chickpeas, and edamame are evenly coated.
8. Refrigerate for approximately 30 minutes before serving to allow the salad to chill and the flavours to meld.

Notes

Store covered leftovers in the refrigerator for up to 3 days.

Add shredded carrots, corn, lentils, or black beans for an easy variation.

What Does Sumac Taste Like?

Sumac gives this dressing a slightly tangy, citrus-like flavour.

It works especially well with the apple cider vinegar, honey and Dijon mustard.

If you already have sumac in your spice cupboard, this is an easy way to use it beyond traditional Middle Eastern dishes.

If you don’t have sumac, you can still make the salad, although the flavour of the dressing will be slightly different.

Can I Make Red Cabbage Salad Ahead Of Time?

Yes.

One of the things I like about cabbage salads is that cabbage holds its texture better than delicate leafy greens.

You can prepare this high protein red cabbage salad several hours before serving and keep it refrigerated.

In fact, letting the salad sit helps the cabbage absorb the dressing.

Give it another good toss before serving.

High Protein Red Cabbage Slaw Variations

This recipe is easy to change depending on what you already have.

Try adding:

• Shredded carrots
• Corn
• Chopped cucumber
• Fresh parsley
• Green onion
• Lentils
• Black beans
• Pumpkin seeds
• Sunflower seeds

You could also replace the chickpeas with another bean or use extra edamame.

For even more protein, serve the red cabbage salad alongside grilled chicken, salmon, steak, tofu or another favourite protein.

How To Store Red Cabbage Salad

Store leftover red cabbage salad in a covered container in the refrigerator for up to three days.

Because cabbage is sturdy, it holds up better after dressing than many lettuce-based salads.

The vegetables may soften slightly over time, but the salad should still have plenty of texture.

I would not recommend freezing this salad.

Budget-Friendly Salad Tip

Cabbage is one of those vegetables that can stretch across several meals.

If you buy a whole red cabbage for this recipe, use the remaining cabbage in:

• Stir-fries
• Tacos
• Sandwiches
• Soups
• Homemade coleslaw
• Grain bowls
• Other salads

That helps make sure the rest of the cabbage doesn’t end up forgotten in the refrigerator.

Nutrition

Serving Size: 1/4 of recipe

Calories: 395
Total Fat: 30 g
Saturated Fat: 4 g
Trans Fat: 0 g
Unsaturated Fat: 25 g
Cholesterol: 0 mg
Sodium: 620 mg
Carbohydrates: 25 g
Fiber: 7 g
Sugar: 8 g
Protein: 9.5 g
Net Carbs: 18 g
Sugar Alcohols: 0 g

A Simple High Protein Salad Worth Making Again

This high-protein red cabbage salad is an easy way to turn a few inexpensive ingredients into something colourful, crunchy, and satisfying.

The combination of red cabbage, chickpeas, and edamame works well with the sweet and tangy sumac dressing, and the salad is easy enough to make ahead for busy days.

It can be served as a side dish, packed for lunch, or paired with another protein for dinner.

If you make this recipe, let me know what you think.

Would you add anything else to your red cabbage salad?

— Mr. CBB

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