Red Cabbage Salad with Curried Seitan Recipe | Vegetarian Times Skip to main content

Red Cabbage Salad with Curried Seitan

The flavor-boosting secret to this salad is gingery prepared mango chutney. The sautéed seitan and shredded cabbage combination tastes great hot or cold.


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⅓ cup prepared mango chutney
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⅓ cup creamy natural peanut butter

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1 Tbs. olive oil
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1 8-oz. pkg. seitan, cut into bite-size strips
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3 cloves garlic, minced (1 Tbs.)
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¾ tsp. mild curry powder
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6 cups shredded red cabbage (½ small head)
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1 small cucumber, sliced into thin half moons (¾ cup)
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3 green onions, thinly sliced (½ cup)


1. To make Dressing: Blend chutney, peanut butter, and 1/3 cup water in blender until smooth. Set aside.

2. To make Salad: Heat 2 tsp. oil in large skillet over medium heat. Add seitan, and season with salt, if desired. Sauté 5 to 7 minutes, or until browned. Add garlic and remaining 1 tsp. oil, and sauté 30 seconds. Sprinkle with curry powder, and sauté 2 minutes more. Remove from heat, and keep warm.

3. Toss cabbage and cucumber with Dressing in large bowl. Top with warm seitan and green onions.

Nutrition Information: 

19 g
Total Fat: 
15 g
Saturated Fat: 
2 g
32 g
0 mg
587 mg
5 g
22 g
Serves 4

Comments on this Recipe

I made this for my lunchbox this week, and it's good. Next time, I'll be making a few updates though: Add shredded carrots- the color will be nice. Add more ginger & black pepper. Maybe it was just my chutney, but I felt like it needed a little more of a kick.

Pretty tasty salad! I had to use chorizo seitan, but I think the spiciness complimented the salad. My 5 year old enjoyed the peanut butter dressing quite a bit. Next time I'll probably add a shredded carrot or beet just for diversity and color.

This was a hit at my house. The dressing was great. I added some carrots as well to give it a little more crunch. Next time I'd probably add a little more curry as the flavor of the seitan was pretty subtle.

I like it