Cashew Crunch Salad Sesame Dressing (Print Version)
# Ingredients:
→ Salad
01 -
2 cups shredded green cabbage
02 -
2 cups shredded red cabbage
03 -
1 cup shredded carrots
04 -
1 red bell pepper, thinly sliced
05 -
3 scallions, sliced
06 -
1 cup roasted cashews
07 -
1/2 cup chopped cilantro leaves
08 -
edamame, avocado, or crispy wonton strips (optional)
→ Sesame Dressing
09 -
1/4 cup olive oil or avocado oil
10 -
3 tablespoons rice vinegar
11 -
2 tablespoons soy sauce or tamari
12 -
1 tablespoon toasted sesame oil
13 -
1 tablespoon maple syrup or honey
14 -
1 tablespoon fresh grated ginger
15 -
1 clove garlic, minced
16 -
1 tablespoon tahini or peanut butter
17 -
salt and pepper, to taste
# Instructions:
01 -
In a jar or small bowl, whisk together all dressing ingredients until smooth and emulsified. Adjust seasoning to taste.
02 -
In a large mixing bowl, combine green cabbage, red cabbage, carrots, bell pepper, scallions, cashews, and cilantro. Toss to mix.
03 -
Drizzle sesame dressing over the salad and toss well to coat. Serve immediately for maximum crunch or let sit 10–15 minutes for flavors to meld.
# Notes:
01 -
Make it a meal by adding grilled chicken, shrimp, tofu, or tempeh.
02 -
Store salad and dressing separately to maintain freshness for up to 3 days.
03 -
Add lime juice for extra brightness, if desired.