Description
Elevate your lunch with this vibrant, Asian-inspired Cashew Crunch Salad. Featuring a crisp foundation of green and purple cabbage, shredded carrots, and protein-packed edamame, this salad is a symphony of textures. The addition of roasted cashews and crunchy chow mein noodles creates an irresistible bite, while the savory, aromatic sesame dressing ties it all together. Perfect for busy weeknights or potlucks, this refreshing, healthy dish offers a restaurant-quality experience in the comfort of your own home.
Ingredients
1/2 head green cabbage, finely shredded
1/2 head purple cabbage, finely shredded
2 cups carrots, matchstick-cut or shredded
1 cup edamame, shelled and cooked
1 cup roasted cashews, roughly chopped
1/2 cup crispy chow mein noodles
1/4 cup sesame oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon fresh ginger, minced
1 clove garlic, minced
Instructions
In a small jar or bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic until emulsified.
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, and cooked edamame.
Pour the dressing over the vegetables and toss thoroughly to coat evenly.
Just before serving, fold in the roasted cashews and crispy chow mein noodles to maintain their crunch.
Serve immediately while the textures are at their peak.
Notes
Keep the dressing stored in a separate container if making the salad in advance to prevent the vegetables and noodles from becoming soggy. You can add grilled chicken or tofu for extra protein.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg