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Red Cabbage, Kidney Bean and Pomegranate Salad with Peanut Butter Dressing

Red Cabbage, Kidney Bean and Pomegranate Salad with Peanut Butter Dressing

OMG, the flavours, the colours! Bright purple lettuce, deep red kidney beans, mixed greens and beautiful ruby pomegranate seeds popping out everywhere.

Cover that in creamy peanut butter, ginger and garlic dressing and now we've got a party, or at least a great lunch, side or picnic dish.


Pomegranates have loads of health benefits, including fighting breast cancer and inflammation. It actually has a unique antioxidant named Punicalagin which makes pomegranate juice antioxidant activity 3 times more potent than red wine or green tea! Here's 12 proven health benefits of pomegranate.

Even better is that everyone likes it, so you don't have to hide it under other food for your friends/family to eat it, like kale.

Chopping up the cabbage

The kidney beans add protein and fibre. If you feed this to non vegans/vegetarians just make sure not to hang out with them the day after, or at least only in well ventilated spaces.

BTW, if you use dried beans make sure you soak them for 24 hours first with a splash of apple cider vinegar, then drain, add fresh water and boil for a couple of hours.

Extracting the pomegranate

You don't have to use the peanut butter, ginger and garlic dressing, but we'd really recommend it.

All this can be yours in just 15 minutes! We hope you love it. It's healthy, delicious and simple.

Pomegranate, red cabbage and kidney bean salad

Prep time
15 minutes
Total time
Category: Lunch, Dinner, Sides
Serves: 4
Allergens: Tomatoes


For the salad

  • 158 g cherry tomatoes (quartered)
  • 61 g cooked kidney beans
  • 1 bunch mixed greens (roughly torn)
  • ½ medium onion (thinly sliced)
  • 1 medium pomegranate
  • ¼ head red cabbage (chopped)
  • 1 red chili (deseeded and thinly sliced)

For the dressing

  • 3 tbsps creamy peanut butter
  • 2 cm fresh ginger (grated)
  • 1 clove garlic (finely chopped)
  • 1 tbsp lime juice
  • 2 tbsps rice vinegar
  • 2 tablespoons toasted sesame oil


  1. Wash the vegetables and prepare them accordingly – tear the lettuce, chop the purple cabbage, quarter cherry tomatoes, thinly slice the onions, deseed and slice the red chili. Place them all in a salad bowl. Add in cooked kidney beans and pomegranate seeds. Set aside.
  2. For dressing, we recommend our delicious peanut butter dressing!
  3. To serve, drizzle over the salad and toss. Serve immediately.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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