Description
A vibrant, textured Asian-inspired salad featuring toasted cashews, crisp vegetables, edamame, and chow mein noodles tossed in a nutty sesame dressing. Perfect as a main dish or side, it offers bold flavors and satisfying crunch in every bite.
Ingredients
1 cup raw cashews, toasted
1 cup shredded cabbage (green or napa)
1/2 cup frozen edamame, thawed
1/2 cup chow mein noodles, cooked and cooled
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 red bell pepper, diced
1/4 cup sesame seeds, toasted
Sesame Dressing:
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce (low sodium, alcohol-free)
1 teaspoon honey
1 teaspoon grated ginger
1 clove garlic, minced
Instructions
Toast cashews in a dry skillet over medium heat, shaking frequently, until golden brown. Set aside.
In a large bowl, combine cabbage, edamame, chow mein noodles, cilantro, green onions, red bell pepper, and red bell pepper.
In a small bowl, whisk together vinegar, sesame oil, soy sauce, honey, ginger, and garlic to make the dressing.
Pour dressing over salad, toss to coat evenly, then sprinkle with toasted cashews and sesame seeds before serving.
Notes
For vegan version, substitute honey with agave nectar.
Chow mein noodles can be air-fried (150°C/300°F, 3 minutes) for extra crunch.
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg