Crunchy Cabbage Salad with Cashews
Elevate your side dish game with this vibrant and flavor-packed Crunchy Cabbage Salad with Cashews! Featuring a medley of crisp green and red cabbage, sweet julienned carrots, and fragrant fresh cilantro, this salad is brought to life with the savory crunch of toasted sesame seeds and golden roasted cashews. A zesty homemade dressing of soy sauce, rice vinegar, sesame oil, honey, and a touch of fresh ginger gives it an irresistibly tangy flair, while optional red pepper flakes add a subtle kick. Ready in just 20 minutes, this easy, no-cook recipe is perfect for a quick lunch, a light dinner, or as a refreshing side for your next gathering. Packed with colorful veggies and diverse textures, this Asian-inspired salad is a healthy, satisfying option that you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Red cabbage
- 1 large (julienned or grated) Carrot
- 3 stalks (thinly sliced) Green onions
- 0.5 cup (chopped) Fresh cilantro
- 0.75 cup Roasted cashews
- 1 tablespoon Sesame seeds
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Sesame oil
- 1 tablespoon Honey
- 1 teaspoon (minced) Fresh ginger
- 1 clove (minced) Garlic
- 0.25 teaspoon (optional for spice) Crushed red pepper flakes
Instructions
Prepare the vegetables: Shred the green and red cabbage, julienne or grate the carrot, slice the green onions thinly, and chop the fresh cilantro. Place all prepared vegetables in a large mixing bowl.
Toast the sesame seeds: Heat a small, dry skillet over medium heat. Add the sesame seeds and toast, stirring constantly, for about 2 minutes or until fragrant and lightly golden. Remove from heat and set aside.
Toast the cashews: Using the same skillet, toast the cashews over medium heat for 3-4 minutes, stirring frequently until they are golden brown and aromatic. Be careful not to burn them. Let the cashews cool slightly before adding to the salad.
Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, and red pepper flakes (if using) until well combined.
Combine the salad ingredients: Add the toasted sesame seeds and cashews to the large bowl with the vegetables. Pour the dressing over the top and toss everything together until evenly coated.
Serve and enjoy: Let the salad rest for 5 minutes to absorb the flavors, then serve immediately. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
