Red Cabbage Salad with Curried Seitan

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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.

  • 4Servings



  • 1/3 cup prepared mango chutney
  • 1/3 cup creamy natural peanut butter


  • 1 Tbs. olive oil
  • 1 8-oz. pkg. seitan, cut into bite-size strips
  • 3 cloves garlic, minced (1 Tbs.)
  • 3/4 tsp. mild curry powder
  • 6 cups shredded red cabbage (1/2 small head)
  • 1 small cucumber, sliced into thin half moons (3/4 cup)
  • 3 green onions, thinly sliced (1/2 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

  • Calories: 330
  • Carbohydrate Content: 32 g
  • Fat Content: 15 g
  • Fiber Content: 5 g
  • Protein Content: 19 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 587 mg
  • Sugar Content: 22 g