This vegetarian and vegan Asian salad is hearty enough for lunch or dinner and filled with healthy ingredients like cabbage, veggies, and cashews. The sesame ginger dressing ads sweet and savory flavor.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Ingredients
1 teaspoon minced ginger
1 clove garlic, minced
2 tablespoons sesame oil
3 tablespoons soy sauce, tamari, or coconut aminos
3 tablespoons rice vinegar
1 tablespoon maple syrup
2 tablespoons orange juice
18 oz. shredded cabbage (about 6 cups)
1 cup shredded purple cabbage
1 cup grated carrots
1 cup shelled edamame
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
1 (11 oz.) can mandarin oranges, drained
1 cup roasted cashews
¼ cup sesame seeds
½ cup crispy wonton strips, optional
Instructions
Pour the first seven ingredients into a lidded jar. Shake the dressing together.
In a large salad bowl, arrange the cabbage, purple cabbage, carrots, edamame, bell pepper, green onions, and mandarin oranges. I like to dress this salad about 30 minutes before serving and refrigerate to soften the cabbage slightly and allow the flavors to meld. Add the cashews and sesame seeds just before serving so that they remain crunchy.