Cashew Crunch Salad with Sesame Dressing
Total Time
30 minutes
Prep Time
30 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(111)
Ingredients
6-8 servings
- 1/2 head of green cabbage, finely shredded
- 1/2 head of purple cabbage, finely shredded
- 2 cups carrots, matchstick-cut or shredded
- 1 cup fresh cilantro, chopped
- 1/2 cup sliced green onion
- 2 cups cooked edamame (see FAQs)
- 1–2 cup roasted cashews (see notes)
- 2 cups crunchy chow mein noodles (optional)
- Chicken, shrimp, or any other protein you like
- 1/4 cup olive oil (you can use any other oil as well)
- 3 tablespoons white vinegar
- 2 tablespoons sesame oil – very important for flavor!
- 2 tablespoons sugar
- 1 teaspoon salt
- A few shakes of garlic powder
- Optional: 1/4 cup Greek yogurt or mayo (more or less to taste – this changes it from a vinaigrette to more of a creamy dressing)
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Preparation
Chef’s notes
I like this salad with regular roasted cashews – I also love it with the Thai chili cashews from Trader Joe’s or ALDI!
You can easily omit the Greek yogurt or mayo to keep this a vegan / dairy-free salad! The dressing will be a little less thick (more like a vinaigrette), but it’s still totally delicious. For a creamy dairy-free alternative, you could try miso!
To make this gluten-free, leave out the chow mein noodles.