Description
A vibrant Asian-inspired salad blending crisp cabbage, julienned carrots, edamame, and toasted cashews with airy chow mein noodles, all tossed in a bold, silky sesame vinaigrette for a balanced, nutrient-packed dish.
Ingredients
2 heads cabbage (1 green, 1 purple, shredded)
2 cups carrots, matchstick-cut
1 cup edamame, shelled
1/2 cup raw cashews, roasted
4 oz chow mein noodles, cooked
3 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp soy sauce (gluten-free recommended)
1 tbsp honey
1 clove garlic, minced
1 tsp ground sesame seeds
1/4 cup grated ginger
1 tbsp plant-based yogurt (for vegan option)
Salt and pepper to taste
Instructions
Shred cabbage and carrots. Cook chow mein noodles according to package instructions, drain, and cool.
Toast cashews in a dry skillet over medium heat until golden, 3-4 minutes.
Combine rice vinegar, sesame oil, soy sauce, honey, garlic, ginger, and sesame seeds in a blender. Blend until smooth.
In a large bowl, toss cabbage, carrots, edamame, noodles, and 2 tbsp of the dressing. Add more dressing as needed.
Top with toasted cashews and a drizzle of additional sesame oil before serving.
Notes
Substitute tofu or grilled chicken for added protein.
For a vegan version, replace soy sauce with tamari and use plant-based yogurt.
Store leftovers in an airtight container in the fridge for up to 1 day.
Chow mein noodles can be omitted for a gluten-free adaptation.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg