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!
Servings 4 servings
Calories 380kcal
Ingredients
Salad dressing
- ¼ cup sesame oil (any neutral oil works)
- 2 tablespoon toasted sesame oil (I used Sprouts brand)
- 3 tablespoon raw organic apple cider vinegar
- 2 tablespoon coconut or brown sugar (or maple syrup)
- ½ teaspoon coarse salt (or to taste)
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon 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 tablespoon 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