Asian Cashew Salad
User Reviews
5.0
24 reviews
Excellent
Asian Cashew Salad
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This crunchy Asian cashew salad with edamame is so fresh and delicious, with so much texture and flavor. The peanut butter dressing is incredibly good and easy to make! A salad that I make on repeat, and can have as a full meal.
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Ingredients
For the dressing:
- 1/4 cup olive oil
- 3 tablespoon white vinegar
- 2 tablespoon sesame oil
- 2 tablespoon honey
- 1 tablespoon peanut butter see notes for substitutions
- 1 tablespoon soy sauce
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
For the salad:
- 1/2 small purple cabbage, shredded
- 1/2 small green cabbage, shredded
- 2 carrots, cut into thin matchsticks (julienned)
- 1 red bell pepper, cut into thin strips
- 1/2 cup cilantro (coriander) chopped
- 2 green onions, thinly sliced
- 1 cup shelled edamame 160g edamame beans, 400 g edamame in the pods
- 1 cup roasted cashews 130g
Instructions
For the salad dressing:
- Make the dressing by shaking together all the dressing ingredients in a jar, or whisking thoroughly with a fork. Set aside.
For the salad:
- Prep the edamame by boiling according to package instructions. Drain, and if your edamame is in pods, shell the edamame.
- Layer the purple and green cabbage, carrots, bell pepper, cilantro, and green onions in your salad dish. Toss to combine.
- Top with the edamame and cashew.
- Right before serving, drizzle with the dressing and toss to combine. Enjoy!
Notes
- Recipe tips:
- Ingredient notes:
- Storing leftovers and make ahead instructions:
- If you know you are making this in advance, then I'd store the dressing separately and the salad in an airtight container, for 3-4 days. Once you are ready to serve, drizzle the dressing in and toss to combine. I'd also add the cashews right before serving to keep the maximum crunch
- If you did toss the salad in the dressing and have leftovers, they'll still keep really well for 1-2 days. Some things may start to soften, like the cashews and the edamame but it'll still be delicious!
- Shred the cabbage using a coarse grater, or shred with a sharp knife ( I find this easier). Cut the bell pepper and carrots into thin strips so it's easier to get a little of everything in each bite.
- If you want to cut down on your prep time, then you can purchase a bag of ready mixed slaw, some even come with carrots mixed in!
- Boil the edamame in advance to cut down on your prep time. Try to find ready shelled edamame.
- Add protein by adding shredded chicken, cooked prawns, flaked salmon or even thin slices of steak.
- Substitute the white vinegar for rice vinegar or apple cider vinegar if desired.
- You can add extra olive oil instead of sesame oil if you don't have it on hand.
- Instead of peanut butter, you can use almond butter or tahini in the dressing.
- You can use use roasted peanuts instead of cashews or leave out the nuts entirely.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
28g
(9%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Sodium
223mg
(9%)
Potassium
609mg
(17%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
4733IU
(95%)
Vitamin C
76mg
(84%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 223mg | 9% |
| Potassium | 609mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 4733IU | 95% |
| Vitamin C | 76mg | 84% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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