Natalie Norman

Napa Cabbage Salad with Creamy Vegan Jalapeno Dressing

Napa Cabbage Salad with Creamy Vegan Jalapeno Dressing

Napa Cabbage Salad with Creamy Vegan Jalapeno Dressing

Napa cabbage is like that friend who goes along with any plans you make & just adopts the characteristics of her surroundings. While that’s not necessarily the strongest trait in a person, it’s a great trait in cabbage! It means that you can consume large amounts of raw cabbage in delicious sauces that are so good you won’t be able to stop eating it by the bowlful. The cabbage is mild and accommodating to any sauce you put on it.

Can I be honest for a minute here? I’ve never been someone who would say, “Golly gosh, I just LOVE cabbage!” In fact, prior to going raw, I can’t really remember eating it.  But something happens as you begin to clean out your body and feed it what it needs. It begins to crave all sorts of plants that might have seemed unappetizing before. You will be amazed by your body’s changes, your mind’s changes, and your life’s changes. Stick with it. Keep experimenting. Keep an open mind – don’t ever say things like, “Oh, I don’t like cabbage.” Chances are, you like all sorts of funky fruits and vegetables but you just don’t know it yet.

Tip: This is also a great recipe to bring to a potluck or other event where food is being served socially! That’s also a great way to ensure that no matter where you go, you’ll have something raw and vegan available for you. Create the world you want to live in. Be a leader in your own life. Set an example. People will be curious about the food you bring, they will ask you questions, and they will probably be delighted by how delicious your raw vegan contribution is!


Napa Cabbage Salad with Creamy Vegan Jalapeno Dressing


1 cup raw cashews, unsoaked
1 head Napa cabbage, core removed and thinly sliced
3 stalks celery, diced
¾ cup water or as needed
3 tablespoons nutritional yeast
2 small green jalapeno peppers, seeded
1 medjool date, pit removed
2 tablespoons lemon juice
3 tablespoons apple cider vinegar
Ground black pepper to taste
1 teaspoon of pink salt or to taste


In a large bowl, toss together sliced cabbage and celery. Set aside.
In your blender, add all other ingredients and blend until perfectly creamy. Taste and adjust salt and lemon juice as desired. Toss repeatedly with cabbage/celery and refrigerate for about 30 minutes  in order to allow the flavors to marry.

Yours in delicious heath!


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