Asian Cashew Salad
User Reviews
5
Asian Cashew Salad
Description
This salad combines shredded purple and green cabbage, thinly sliced carrots and red bell pepper, fresh cilantro, green onions, cooked edamame, and roasted cashews. The dressing balances acidity and sweetness with olive oil, white vinegar, sesame oil, honey, peanut butter, soy sauce, ground ginger, and garlic powder, creating a bold and flavorful coating for the salad's fresh ingredients.
Edamame is boiled and shelled for easy eating, while the roasted cashews add a crunchy finish. Tossing the dressing just before serving keeps the textures fresh and crisp. The dish can be served as a refreshing side or a light main course.
Keeping the dressing separate until ready to serve preserves freshness, and leftovers with dressing mixed in can keep well for a day or two though some ingredients may soften. The ingredients offer flexibility, allowing substitutions like almond butter for peanut butter or different nuts, and prepared mixes to reduce prep time.
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 ground ginger
- 1/4 teaspoon garlic powder
For the salad:
- 1/2 small cabbage purple; shredded
- 1/2 small green cabbage shredded
- 2 carrot cut into thin matchsticks (julienned
- 1 red bell pepper cut into thin strips
- 1/2 cup cilantro aka coriander, chopped
- 2 green onion thinly sliced
- 1 cup edamame 160g edamame beans, 400 g edamame in the pods, shelled
- 1 cup cashew 130g, roasted
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
- Store dressing separately and add just before serving to maintain crispness for up to 3-4 days.
- Leftovers with dressing mixed in can be kept for 1-2 days, though texture softens slightly.
- Thinly slice vegetables to help balance every bite.
- Substitute almond butter or tahini for peanut butter in dressing if desired.
- Add protein like shredded chicken or cooked shrimp to make it more filling.
- Using roasted peanuts or omitting nuts entirely are possible adjustments.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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