Cashew Crunch Salad with Sesame Lime Dressing
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Nut free option: Replace cashews with toasted pumpkin seeds or sunflower seeds.
Make ahead: Dressing can be prepared up to 3 days in advance. Store salad ingredients separately and toss with dressing just before serving.
Extra crunch: Toss in sliced snap peas or thinly sliced radishes.
Protein option: Works well with grilled tofu or tempeh in place of chicken or shrimp.
Notes
1
In a jar with a lid, combine olive oil, sesame oil, vinegar, lime juice, maple syrup, salt, and garlic powder. Shake until blended. If using Greek yogurt or mayo, add and shake again until creamy.
2
In a large bowl, combine green cabbage, purple cabbage, carrots, cilantro, green onion, edamame, cashews, pumpkin seeds (if using), and chow mein noodles.
3
In a large bowl, combine green cabbage, purple cabbage, carrots, cilantro, green onion, edamame, cashews, pumpkin seeds (if using), and chow mein noodles.
Instructions
½ head green cabbage (finely shredded)
½ head purple cabbage (finely shredded)
2 cups carrots (shredded or matchstick cut)
1 cup cilantro (chopped)
½ cup green onion (sliced)
2 cups cooked edamame
1 to 1 ½ cups roasted cashews
1 cup toasted pumpkin seeds (optional)
2 cups crunchy chow mein noodles
cooked chicken or shrimp (optional)
Salad
¼ cup olive oil
2 Tbsp sesame oil
3 Tbsp rice vinegar or white vinegar
1 Tbsp fresh lime juice
1 Tbsp maple syrup or sugar
1 tsp salt
½ tsp garlic powder
2 Tbsp Greek yogurt or mayo (optional)
Dressing
Cashew Crunch Salad with Sesame Lime Dressing
Anthology of Crumbs
Sweet cabbages and carrots come together with herbs, edamame, and roasted cashews for a salad that sings with texture and color. The sesame lime dressing ties it together with nutty brightness, making it the kind of bowl that disappears quickly at summer gatherings.
Servings :
6-8
Calories:
Prep Time
20 min
Cooking Time
0
Rest Time
0
Total Time
0
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