Cashew Crunch Salad with Sesame Dressing
A crispy, nutty, and fresh salad loaded with shredded cabbage, carrots, edamame, and roasted cashews, all tossed in a bold homemade sesame dressing. Ready in 20 minutes and perfect as a side or light meal.
Equipment
- Large mixing bowl
- Small whisk
- Chef's knife or mandoline
Ingredients
- 2 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1 cup shredded carrots
- 1 cup shelled edamame, thawed
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup roasted cashews added at the end
- 1 tbsp sesame seeds, toasted
- 2 tbsp toasted sesame oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 1 tsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tbsp neutral oil such as avocado oil
Instructions
- Shred the green and purple cabbage thinly. Grate the carrots or use pre-shredded.
- Thaw edamame under warm water and pat dry. Slice green onions and chop cilantro.
- Whisk all dressing ingredients together in a small bowl until smooth and emulsified. Taste and adjust seasoning.
- Combine cabbage, carrots, edamame, green onions, and cilantro in a large bowl.
- Pour the dressing over the salad and toss until every piece is coated evenly.
- Top with roasted cashews and toasted sesame seeds right before serving. Enjoy immediately or chill for 15 minutes first.
Notes
- Add cashews right before serving to keep them crunchy.
- Salt and squeeze cabbage beforehand if prepping more than 1 hour ahead.
- Dressing keeps in the fridge for up to 1 week.
- Use tamari instead of soy sauce for a gluten-free version.