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Crunchy Cabbage Cashew Salad in two bowls
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Crunchy Cashew Cabbage Salad

This Crunchy Cashew Edamame Cabbage Salad with toasted sesame dressing is an easy weeknight meal that's ready in 10 minutes. It's a vegan salad that’s a little sweet and a lot crunchy! 
Course Salad
Cuisine Asian
Keyword cabbage recipes, cabbage slaw
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 380kcal

Ingredients

Salad dressing

  • ¼ cup sesame oil (any neutral oil works)
  • 2 tbsp toasted sesame oil (I used Sprouts brand)
  • 3 tbsp raw organic apple cider vinegar
  • 2 tbsp coconut or brown sugar (or maple syrup)
  • ½ tsp coarse salt (or to taste)
  • ¼ tsp crushed red pepper flakes
  • 1/8 tsp garlic powder

Salad ingredients

  • 1 16 oz. package Tricolor Coleslaw
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame, thawed/cooked
  • ½ cup roasted cashews
  • 2 tbsp chopped scallions (green onions)

Instructions

  • Whisk dressing ingredients in a large bowl. (You can also shake the dressing in a jar and pour it onto the salad ingredients.)
  • Add the slaw, carrots, cabbage, and edamame to the bowl. Toss to coat.
  • Top with cashews and green onions. Serve.*

Notes

*This cabbage salad is best served right after it’s dressed. However, the dressing can be made up to a week in advance to be ready when you are.
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Recipe by Marisa Moore, RDN | Marisa Moore Nutrition:https://marisamoore.com
All images and content are © Marisa Moore. Please do not republish or reprint anything without prior consent. You are welcome to share this post via social media though :).

Nutrition

Calories: 380kcal