Description
A vibrant and satisfying fusion salad that marries the crisp crunch of green and purple cabbage with carrots and edamame. Topped with a savory, umami-rich sesame dressing and plenty of roasted cashews, this salad is perfect for busy weeknights or potlucks. It is a hearty, texturally diverse dish that keeps well, making it a reliable staple for meal prep and healthy family dinners.
Ingredients
1/2 head green cabbage, finely shredded
1/2 head purple cabbage, finely shredded
2 cups carrots, matchstick-cut
1 cup fresh cilantro, chopped
1/2 cup sliced green onion
2 cups cooked edamame, shelled
1 to 2 cups roasted cashews
2 cups crunchy chow mein noodles (optional)
Optional: Grilled chicken, shrimp, or tofu for protein
1/4 cup olive oil
3 tablespoons white vinegar
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon salt
A few shakes of garlic powder
1/4 cup Greek yogurt or mayonnaise (optional for creaminess)
Instructions
In a mason jar or a small bowl, whisk together the olive oil, white vinegar, sesame oil, sugar, salt, garlic powder, and Greek yogurt if using.
Combine the shredded green cabbage, purple cabbage, carrots, cilantro, green onion, and edamame in a very large salad bowl.
Pour the prepared dressing over the vegetables and toss thoroughly until well combined.
If serving immediately, top with roasted cashews and crunchy chow mein noodles.
If meal prepping, keep the dressing, noodles, and cashews separate, adding them just before serving to maintain the best texture.
Notes
To keep the salad crisp for longer, do not add the dressing or noodles until ready to serve. You can customize the protein by adding grilled chicken or tofu to make it a more substantial main course. Store leftovers in an airtight container for up to 3 days if undressed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg