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Crunchy Cabbage Cashew Salad in two bowls

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


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)


  • 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.*


*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.
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 :).


Calories: 380kcal