Asian Cashew Salad

This crunchy Asian cashew salad with edamame is so fresh and delicious, with so much texture and flavor. The peanut butter dressing is incredibly good and easy to make! A salad that I make on repeat, and can have as a full meal.

Course Salad

Cuisine Asian

Diet Halal, Vegetarian

Prep Time 20

Servings people

Calories 368kcal

Author Farah Abumaizar

Ingredients

For the dressing:

1/4 cup olive oil
3 tablespoon white vinegar
2 tablespoon sesame oil
2 tablespoon honey
1 tablespoon peanut butter see notes for substitutions
1 tablespoon soy sauce
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder

For the salad:

1/2 small purple cabbage, shredded
1/2 small green cabbage, shredded
2 carrots, cut into thin matchsticks (julienned)
1 red bell pepper, cut into thin strips
1/2 cup cilantro (coriander) chopped
2 green onions, thinly sliced
1 cup shelled edamame 160g edamame beans, 400 g edamame in the pods
1 cup roasted cashews 130g

Instructions

For the salad dressing:

Make the dressing by shaking together all the dressing ingredients in a jar, or whisking thoroughly with a fork. Set aside.

For the salad:

Prep the edamame by boiling according to package instructions. Drain, and if your edamame is in pods, shell the edamame.
Layer the purple and green cabbage, carrots, bell pepper, cilantro, and green onions in your salad dish. Toss to combine.
Top with the edamame and cashew.
Right before serving, drizzle with the dressing and toss to combine. Enjoy!

Video

Notes

Recipe tips:

Shred the cabbage using a coarse grater, or shred with a sharp knife ( I find this easier). Cut the bell pepper and carrots into thin strips so it's easier to get a little of everything in each bite.
If you want to cut down on your prep time, then you can purchase a bag of ready mixed slaw, some even come with carrots mixed in!
Boil the edamame in advance to cut down on your prep time. Try to find ready shelled edamame.
Add protein by adding shredded chicken, cooked prawns, flaked salmon or even thin slices of steak.

Ingredient notes:

Substitute the white vinegar for rice vinegar or apple cider vinegar if desired.
You can add extra olive oil instead of sesame oil if you don't have it on hand.
Instead of peanut butter, you can use almond butter or tahini in the dressing.
You can use use roasted peanuts instead of cashews or leave out the nuts entirely.

Storing leftovers and make ahead instructions:

If you know you are making this in advance, then I'd store the dressing separately and the salad in an airtight container, for 3-4 days. Once you are ready to serve, drizzle the dressing in and toss to combine. I'd also add the cashews right before serving to keep the maximum crunch

If you did toss the salad in the dressing and have leftovers, they'll still keep really well for 1-2 days. Some things may start to soften, like the cashews and the edamame but it'll still be delicious!

Nutrition