Description
A vibrant and crunchy salad filled with shredded cabbage, carrots, edamame, and roasted cashews, all tied together with a nutty sesame dressing. It’s refreshing, customizable, and perfect for make-ahead lunches or light dinners.
Ingredients
For the Salad:
-
½ head green cabbage, finely shredded
-
½ head purple cabbage, finely shredded
-
2 cups carrots, matchstick-cut or shredded
-
1 cup chopped fresh cilantro
-
½ cup sliced green onion
-
2 cups cooked edamame
-
1–2 cups roasted cashews (Thai chili optional)
-
2 cups crunchy chow mein noodles (optional)
-
Optional: cooked chicken, shrimp, or tofu
For the Dressing:
-
¼ cup olive oil or neutral oil
-
3 tbsp white vinegar
-
2 tbsp sesame oil
-
2 tbsp sugar
-
1 tsp salt
-
Garlic powder (a few shakes)
-
Optional: ¼ cup Greek yogurt or mayo for a creamy version
Instructions
-
Make the Dressing: In a jar or bowl, whisk oil, vinegar, sesame oil, sugar, salt, and garlic powder. Add yogurt or mayo if desired and shake until smooth.
-
Assemble the Salad: In a large bowl, combine both cabbages, carrots, cilantro, green onion, edamame, cashews, and chow mein noodles (if using). Add protein if desired.
-
Dress & Toss: Pour dressing over salad just before serving. Toss to combine. Adjust toppings or dressing as needed.
Notes
For added crunch, try sunflower seeds or sliced almonds.
Keep dressing separate for meal prep to prevent sogginess.
Add chili flakes or sriracha for heat.
Can be served with grilled proteins or as a main dish on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired