Recipe: Cashew Crunch Salad

Light, interesting, and flavorful — that is this salad.

Although light, the fiber of the vegetables makes it super filling (along with the fat of the cashews). The texture and sesame creates a bit of interest, and the sesame, cilantro, and green onion creates an exciting flavorful experience.

Works as a great main dish (can add more protein, like chicken), a side dish, or a great go-to for summer get togethers.

This recipe is inspired by Pinch of Yum, but we eliminated the sugar, made it less creamy (without mayo or yogurt), and held off on the noodles.

Enjoy!

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SALAD

• 1/2 head of green cabbage, finely shredded1/2 head of purple cabbage, finely shredded

• 2 cups carrots, matchstick-cut or shredded

• 1 cup fresh cilantro, chopped

• 1/2 cup sliced green onion

• 2 cups cooked edamame

• 1–2 cup roasted cashews

• chicken, shrimp, or any other protein you like

DRESSING

• 1/4 cup olive oil

• 3 tablespoons white vinegar

• 2 tablespoons sesame oil – very important for flavor!

• 2 tablespoons sugar

• 1 teaspoon salt

• a few shakes of garlic powder

INSTRUCTIONS

1. Shake the dressing ingredients up in a jar until smooth

2. Throw all the salad ingredients in a bowl and toss.

3. Optional: Can top with additional sesame seed or chow mein noodles.

4. Drizzle with dressing and serve.